Skip to main content

Table 8 Stream data for the 2G stand-alone ethanol plant

From: Heat integration of combined 1st and 2nd generation ethanol production from wheat kernels and wheat straw

Stream no.

 

Flow (kg/s)

Tin(°C)

Tout(°C)

Heat load (MW)

 

Hot streams

0.4

190

80

0.64

22

Flash from pretreatment to WWT mixed stream

    

23

Condensing 4-bar flash steam from pretreatment

1.3

144

140

2.5

23

Cooling 4-bar flash steam to WWT mixed stream

0.2

99

93

0.34

24

Slurry to SSF

15.4

100

55

2.08

25

Liquid fraction to yeast cultivation

2.2

35

30

0.04

26

Stillage from low-pressure stripper to separation

17.7

110

80

2.13

27

Stillage from high-pressure stripper to separation

19.6

136

80

4.53

28

Condensing overhead vapor: low-pressure stripper

2.3

103

92

4.56

29

Condensing overhead vapor: high-pressure stripper

2.6

130

117

4.97

30

Condensing rejected stream molecular sieve

0.4

75

52

0.53

31

Condensing 99.5% ethanol stream

1.1

75

50

1.04

31

99.5% ethanol to storage

1.1

50

35

0.05

32

Condensate from evaporation to WWT

21.1

81

45

2.82

33

Condensing overhead vapor from last evaporation step

6.9

63

60

16.05

33

Condensed vapor from last evaporation step to WWT

6.9

60

45

0.42

34

WWT mixed stream from pretreatment to WWT

1.8

74

45

0.34

35

Stillage from rectifier to WWT

3.8

86

45

0.65

36

Condenser 2G rectifying column

1.5

50

49

2.04

 

Cold streams

20.1

35

103

5.2

37

SSF broth to low-pressure stripper column

    

38

SSF broth to high-pressure stripper column

22.3

35

130

8.3

36

Overhead vapor rectifier to dehydration

1.5

50

75

0.1

39

Thin stillage after separation to evaporation

31.9

80

129

6.7

39

Evaporation of thin stillage: first step

31.9

128

129

8.4

40

Live steam for wheat straw in reactor

15.4

97

190

6.3

41

Reboiler low-pressure stripper column

17.7

109

110

5

42

Reboiler high-pressure stripper column

19.6

135

136

5.3

43

Reboiler 2G rectifying column

3.8

85

86

3.1