Techno-economic evaluation of wine lees refining for the production of value-added products

被引:39
|
作者
Dimou, Charalampia [1 ]
Vlysidis, Anestis [1 ]
Kopsahelis, Nikolaos [1 ]
Papanikolaou, Seraphim [1 ]
Koutinas, Apostolis A. [1 ]
Kookos, Ioannis K. [2 ]
机构
[1] Agr Univ Athens, Dept Food Sci & Human Nutr, Iera Odos 75, Athens, Greece
[2] Univ Patras, Dept Chem Engn, Patras 26504, Greece
关键词
Wine lees valorisation; Biorefinery; Integrated processing; Process design; Techno-economic evaluation; ULTRASOUND-ASSISTED EXTRACTION; ECONOMIC-EVALUATION; PHENOLIC-COMPOUNDS; TARTARIC ACID; GRAPE POMACE; RECOVERY; WASTES; LACTOBACILLUS; FERMENTATION; OPTIMIZATION;
D O I
10.1016/j.bej.2016.09.004
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The cost-competitiveness of a refining process using wine lees for the production of ethanol, antioxidant rich extract, calcium tartrate and yeast cells was evaluated in this study via process design and preliminary techno-economic evaluation. Process design was performed using the commercial process simulator UniSim (Honeywell). A sensitivity analysis was carried out to estimate the minimum selling price of the antioxidant-rich extract that should be achieved at different plant capacities in order to develop a profitable wine lees refining process. Minimum selling prices of the antioxidant-rich extract in the range of 122-11.06 $/kg are required in order to develop profitable refining schemes with wine lees processing capacities of 500 to 5000 kg/h considering 120 days of annual operating time. The final products could be used in various industrial segments including food, feed, chemical and cosmetic industries. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码:157 / 165
页数:9
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