Tackling Foam-Based Process Disruptions in Spirit Distillation by Thermal Energy Input Adaptations

Abstract Process impairing foam formation occurs regularly in batch distillation devices of the spirit industry. It negatively influences process and product quality. Up to now, such foam-related problems have not been focus scientific investigations. This study aimed at preventing formations by adapting thermal energy input fruit grain mash distillations larger scale distillations. The results showed that a reduction 43 ± 1 W·L ?1 during initial heating leads less flooding apparatus higher concentration lower boiling compounds like methanol, acetaldehyde, ethyl acetate as well ethanol first fractions distillates. A standard time consumption could be achieved increasing again after prior reduction. However, this led distillate up 4.3%vol, also most severe fractions. significant influence on analyzed volatile besides detected. is uses defined adaptations for management devices. lead way more efficient with formation.