In cheese making, the whey is fermented to produce ethyl alcohol. The fermented solution consists of 4.93% ethyl alcohol, 92.30% water, 1.61% salts, 1.14% lactose, and 0.02% yeast. The mass flow rate is 500 kg/min. This is fed to a distillation column to produce distillate containing 94.68% alcohol and 5.32% water. The bottoms stream contains 0.52% alcohol. Calculate the mass flow rates of the bottoms and distillate. What is the composition of the bottoms stream?
In cheese making, the whey is fermented to produce ethyl alcohol. The fermented solution consists of 4.93% ethyl alcohol, 92.30% water, 1.61% salts, 1.14% lactose, and 0.02% yeast. The mass flow rate is 500 kg/min. This is fed to a distillation column to produce distillate containing 94.68% alcohol and 5.32% water. The bottoms stream contains 0.52% alcohol. Calculate the mass flow rates of the bottoms and distillate. What is the composition of the bottoms stream?
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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In cheese making, the whey is fermented to produce ethyl alcohol. The fermented solution consists of 4.93% ethyl alcohol,
92.30% water, 1.61% salts, 1.14% lactose, and 0.02% yeast. The mass flow rate is 500 kg/min. This is fed to a distillation
column to produce distillate containing 94.68% alcohol and 5.32% water. The bottoms stream contains 0.52% alcohol.
Calculate the mass flow rates of the bottoms and distillate. What is the composition of the bottoms stream?
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