Publications Scientifiques

[ Article ] Performance and design optimisation of an apparatus for distilling palm wine(Elaeis guineensis) by controlling thermal operations

Date de soumission: 13-02-2017
Année de Publication: 2015
Entité/Laboratoire Laboratroire d'Energétique et de Mécanique Appliquée (LEMA)
Document type : Article
Discipline(s) : Ingénierie chimique
Titre Performance and design optimisation of an apparatus for distilling palm wine(Elaeis guineensis) by controlling thermal operations
Auteurs AHOUANNOU CLÉMENT [1], TCHOBO PAUL FIDÈLE [2], SANYA EMILE ADJIBADÉ [3], LOKOSSOU Christa [4], Soumanou M. Mohamed [5],
Journal: African Journal of Science, Technology, Innovation and Development
Catégorie Journal: Africaine
Impact factor: 0
Volume Journal: 7
DOI: 10.1080/20421338.2015.1031460
Resume Mastery of thermal control in the craft distillation processing operations of fermented wine from Elaeis guineensis is needed to improve and enhance the resulting Beninese alcoholic drink, sodabi. In this study, craft distillation of palm-wines from three municipalities of southern Benin was investigated and the influences of wine vapour temperature on some physical-chemical parameters of the liquor produced were analysed. Palm wines, handcraft distilled, presented relative density values between 0.90 to 0.96, volumetric alcoholic strength from 35.16 to 46.29% (v/v), acetic acid content of 1.17 to 3.29 g/l and pH-values of 3.7– 4.2. A series of palm-wine distillations, from liquor-producing farms, controlled by maintaining the heating temperature at 94 ± 1 °C, was also performed. The values of characteristic parameters were then respectively 0.84 to 0.93, 38.05 to 52.72% (v/v), 0.35 to 0.39 g/l and 4 to 4.25. From analysis of these results, we conclude that the high values of wine heating temperature, well above 100 °C, induce a significant increase in relative density and acetic acid content of sodabi and a decrease of its volumetric alcoholic strength and pH-value. Controlled laboratory distillation yielded a distillate which has the best features of spirituous and thermal efficiency.
Mots clés Palm-wine, heating, sodabi, characteristics, quality
Pages 165 - 176
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