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March 2020
CHAPTER 1
INTRODUCTION
Natural tartaric acid is a white crystalline dicarboxylic acid with a sour taste. It
is naturally found in fruits like grapes and tamarind. It can be manufactured from
natural raw materials but can also be manufactured synthetically. It is formed by
reacting calcium tartrate, sulfuric acid, and water. Tartaric acid has wide range of
uses in the various industries. In food industry, it is used as an acidifier and natural
preservatives for fruit juices, jams, and soft drinks. Aside from that, it can act as an
emulsifier in bread making and as leavening in desserts. In wine-making industry, it
is used to correct acidity of wine. Aside from food, tartaric acid can also be applied in
pharmaceuticals industry for the preparation of specific medicines; and cosmetics
industry as a base compound in body creams. Moreover, tartaric acid also has its
purpose in construction industries. Tartaric acid is used in gypsum and cement
industries as setting retarder or slowing down the setting process in cement.
One of the major factors driving the global tartaric acid market is the growing
construction industry. It is estimated to reach approximately USD 10.3 trillion in
2020. Global tartaric market is expected to grow at a CAGR of around 6% during the
period of 2018 to 2020. Some of the world’s leading economies are from Asia
Pacific (APAC) including Indonesia, China, India, Japan, and Philippines. In addition,
Malaysia and Vietnam are considered as potential emerging markets. In terms of
infrastructure and development, Singapore is one of the growing markets. Moreover,
the demand for tartaric acid is supported by the growing consumption of sports and
protein drinks, as well as the introduction of fruit-flavored beverages. Another driving
factor in the global market is the growth in the overall beverages market. The growth
of wine industries especially in Asia Pacific and South American countries is one of
the factors that contribute to the growth of this market.
Three basis sources were segmented by the market; (1) grapes and sun-dries
raisins, (2) maleic anhydride, and (3) fruits including apricots, tamarind, bananas,
and apple. The grapes and sun-dried raisins segment was accounted for the largest
share in 2016. Most tartaric acid is naturally extracted from grapes and sun-dried
raisins, which is obtained as a by-product of the wine-making processes in crystal
form.
On the other hand, with the improving research in the Philippines, grape
farming is now rampant in the Philippines. Even with the tropical climate, it is
possible for grapes to grow. In relation to this, wine consumption in the Philippines
expands as restaurants and bars become more popular. The demand for wine
increases so production for wine also increases. With this, the raw material for the
production of tartaric acid which is wine lees also increases.
Figure 1.1 Tartaric Acid Market as expected from year 2015 to 2020 in 4 regions
globally. Retrieved from https://www.marketsandmarkets.com/Market-
Reports/tartaric-acid-market-59894738.html
A patented project authored by Geza Braun pertains to the production of
tartaric acid from calcium tartrate reacted with sulfuric acid. The invented process
consists of 15 unit operations including milling, filtrations, distillation, agitations,
adsorption, centrifugation, crystallization, and drying. In contrast to Braun’s process,
this plant process omits some of the unit processes as they are not necessary.
Braun’s process started with calcium tartrate salts as raw materials which are
dissimilar to this production as wine lees are utilized as raw material.
Different cases of evaluation are taken into account and are described in
terms of equipment and process selection, expected performance and operating
conditions. The selection of the processes and materials is significant to maintain
and ensure the efficiency, cost-effective, high quality standards, work and safety
practices, health - environmental impact and sustainable development. Discussions
on the different options are considered in each major process with determined set of
criteria presented subsequently.
Capital This refers to the mount of possible costs that causes with
Expenditure the use of equipment and operation. This includes fixed
25%
cost, purchase cost, production cost, operating cost,
(CE)
maintenance cost and utility cost.
Health and This refers to the possible adverse effects incurred by the
Environmental development of the industrial equipment or unreasonable
15%
Impact risks and hazards to the health and to the environment.
This includes standardized health protocols, industrial
(HEI)
waste generation and effluent discharge.
Work This refers to the chance to pose risk and injuries towards
Operation and the users upon handling the equipment. This includes
Safety operational work assessment, risk reduction management
and equipment specification safety guidelines. 15%
(WOS)
Both batch and continuous processes are vital in the production of materials
or products.
Table 2.2 General Criteria for Modes of Operation
Criteria BATCH PROCESS CONTINUOUS PROCESS
Quantity Ideal for production of small Ideal for large quantity and scale
Production quantities of specific materials production of specific materials
are planned and produced. are planned and produced.
(30 %)
(25 %) (20 %)
Variety of Ideal when the industrial plant Ideal when the industrial plant
Product and produces a wide variety of produces a centralized and
Diversity materials and the product can permanent product of the same
be subjected to change every reactor. (5 %)
(5 %)
now and then while using the
same reactor. (0 %)
Controllability Ideal when complicated yet Ideal and easier to control and
and Stability proper scheduling to control stabilize for the same equipment
the manufacture of different is used for the same unit
(15 %)
products as same equipment is operation in manufacturing the
used for different unit product thus reducing operational
operations. (10 %) burden. (10 %)
Product Ideal when the process is Ideal after the finalization of all the
Development relatively new and stages of overall calculation
Stage revolutionary. In its preliminary revenues, costs and economic
stage, the case for initial feasibility tests.
(15 %)
investment is in a smaller scale
(10 %)
of batch reactor and the
economic risk is also smaller.
(10 %)
Criteria BATCH PROCESS CONTINUOUS PROCESS
Maintenance Ideal if the operating labor cost Ideal if the operating labor cost is
and Labor is higher due to equipment lower due to the continuous
Operation maintenance at higher process of the same product
frequency due to different being manufactured. This reduces
(20 %)
products manufactured. This the amount of time and effort for
includes production start-ups, equipment maintenance, reducing
production end-runs, cleaning its frequency.
and preparation time.
(10 %)
(15 %)
TOTAL: 70 % 60 %
The production of tartaric acid crystals from wine lees has a simple process
and the feedstock availability is regular. Since the raw materials are regular, the
scale of its production can range from small to large. Patented feasibility, although
few such as Braun’s industrial study and process of tartaric acid, studies have shown
an appropriate amount of data that solidifies its product development. The amount of
operational flexibility is crucial in the production. Moreover, huge manpower is
required to do the whole operation from maintenance to start-ups and end-runs of
the production. Thus, Batch process is utilized.
The selection on the process and/or equipment is used for the agitator,
screening, crystallizer, centrifuge and drying is hereby conducted.
2.3.1. Batch Reactor
Batch reactors are enclosed vessel where chemical reaction takes place in a
fixed volume to ensure high conversion towards desired product output and
producing highest yield while requiring the least amount of money to purchase and
operate. The batch reactor is crucial in the conversion of the wine lees and other raw
materials into the final product. Types of batch reactors are considered in attaining
the desired amount to carry out the particular chemical reaction are shown and
compared below.
(-3%) Design is
complicated because of
small increment of
reactant or removing of
product during operation.
Batch Reactors per Semi Batch Reactor Stirred Batch Reactor
Criterion
Plant Work Efficiency (+15%) Unwanted side- (+25%) Generally has high
reactions are minimized. yield and product
35%
conversion per unit
(+10%) Promotes high
volume.
conversion.
(+10%) Product can be
(+10%) Good temperature
easily traced.
and pressure control
equipment.
It can be seen from the Table 2.3.1.1 that the stirred batch reactor is superior
when it comes down to the different criteria for process selection. This batch reactor
is not only efficient for working food grade and medium scale production like tartaric
acid crystals but also cost effective when it boils down to fabrication costs, operation
costs and maintenance costs.
2.3.1.a Agitators
After the selection of batch reactors, different agitators are presented that is
appropriate for the reaction in the batch reactor to get the desired amount and quality
of the product. Axial flow impellers are recommended for utilizing chemical reactions,
suspension solid and miscible liquid mixing. But the type of axial flow agitators to be
used is placed into process selection criteria. The following agitators are taken into
consideration.
Work Operations and (+10%) Works for slow (+10%) Can operate at
operation and dissolution high axial flow
Safety
(+5%) Relatively have high (+5%) Excellent for
15%
shear properties. dispersion operations
(-3%) Sensitive in
operation.
Axial-Flow Agitators per Hydrofoil Impeller Pitched Turbine Impeller
Criterion
After choosing the equipment, the next process involves the utilization to
decolorize the solution through the process of adsorption. Choosing adsorption with
different adsorbents as method has different criteria in order to achieve the desirable
results of the production of tartaric acid crystals.
2.3.2 Adsorption
For the efficiency and compatibility of the food grade production, the selection
of different batch adsorption is utilized. Ignoring this process allows to produce the
product with distinct characteristic and standard in the market. To have an optimum
performance, it was speculated that Multi-Layered Filter (MLF) and Fluidized Bed
(FB) gave the majority of positive response but the specifications for the production
of tartaric acid is shown below.
(+10%) Energy
consumption and
consumer costs are
effectively reduced.
(+15%) Increased
adsorbent capacity.
It is observed that the fluidized bed adsorber pose a promising result upon
carefully observed on different equipment selection criteria in terms of capital
expenditure, work operations and safety, plant work efficiency, feasibility and
sustainability.
After carefully selecting the equipment design, the specific adsorbent is yet to
be considered. This adsorbent design must coincide well with the type of adsorbent
being utilized.
2.3.2.a Adsorbents
In this part of the adsorption design selection, the most important part of
determining the adsorber’s, capacity, efficiency and selectivity is the type and
amount of adsorbents used. In most food production industry, adsorbents are used
to remove different physical parameters such as odor, taste and color. Failure to
remove this causes the tartaric acid product to produce a purple shade of color with
a peculiar wine alcoholic smell of the tartaric acid crystals.
The Table 2.3.2.a shows two of the most promising adsorbents, the activated
carbon and resin that can be classified into the selected criteria.
(+5%) Interference of
aldehydes, ketone, esters
and sugars of certain
amount in different
products for quality control
standards.
Work Operations and (+5%) Simple and natural (+10%) Chemical and
adsorption and filtration physical adsorbent resins
Safety
process. characteristics can be
15% controlled artificially.
(+5%) Simple and robust
technology. (+5%) Long service life
It can be concluded that from the Table 2.3.2.a the adsorbent used would be
the polymer resins. Given the different criteria as equipment and process selection,
the resins pose a positive advantage especially its high regenerative and adsorbent
properties when coupled with fluidized bed adsorber system.
2.3.3 Filtration
After successful reaction on the dissolution of wine lees with sulfuric acid and
water of the needed tartaric acid crystals in the process, all the other ingredients
subjected to this process to separate the slurry-containing used resins, suspended
particles and remaining substances of wine lees that are not yet converted from the
filtrate containing impure tartaric acid solution. The special type of filtration such as
separation membranes needed are presented and compared below.
Capital Expenditure (+15%) Low labor charges (+10%) Low capital cost
Work Operations and (+10%) Simple design can (+5%) Filter presses are
have easy cleaning of filter easily cleaned.
Safety
cake.
(+5%) Filter medium is
15%
(+5%) The equipment is user easily replaced.
friendly.
(+5%) Most operations are
automated.
(+5%) Rapid
disassembling as well as
Filters per Criterion Horizontal Pressure Shell Plate-and-Frame Press
and Leaf Filter
Plant Work Efficiency (+20%) High productivity due (+20%) Ability to operate at
to high filtration rate. high pressure
35%
(+15%) Uniform production of (+15%) High percent solid
the product. capture.
From Table 2.3.3, the horizontal pressure leaf filter is the best option between
the two options. Although it needs strict supervision, it is also considerably flexible as
it permits maximum and various thicknesses of cake filters. It has low labor costs
because the cake can be cleaned by blowback. The simplicity of its design makes it
adaptable and easy for displacement washing.
2.3.4 Crystallizer
Plant Work Efficiency (+15%) More efficient than (+25%) High rate of
most forced circulation circulation reduces particle
35%
crystallizers deposits on vessel wall.
It is clearly shown at Table 2.3.4 that the different criteria for the production of
tartaric acid crystals gives more positive response to Draft Tube Baffle (DTB)
Crystallizer than Batch Vacuum Cooling (BVC) Crystallizer. The DTB showed a
promising characteristics and quality output when it comes to crystal size control and
equipment efficiency despite its considerable economical costs.
From Table 2.3.5, the horizontal peeler centrifuge is the best option among
the equipment. The higher capital cost of the horizontal peeler centrifuge is offset by
the numerous process and mechanical advantages it has over vertical centrifuge
basket. The peeler centrifuge can provide higher centrifugal forces than can vertical
baskets for increased performance and flexibility. Its ability to discharge at high
speed eliminates or at least minimizes the dead cycle time for higher capacity, lower
power consumption, and lower wear and tear. Moreover, it distributes the solids
more evenly compared to vertical basket centrifuge.
2.3.6. Dryers
From the Table 2.3.6, it can be shown that batch tray dryer has numerous
advantages when it comes to drying food grade products despite its limitations found
on the mentioned criteria. The simplicity and user-friendly of the equipment allows
the process to proceed to smooth operation and less trouble shoot of technical
problems. Moreover, this also gives efficient and purposeful result when drying.
CHAPTER 3
BASIS OF DESIGN
3.1 Purpose
Several unit operations are involved in processing tartaric acid. The design uses
batch type process as the overall mode of the production. The process involve are
dissolution and agitation, adsorption, screening, crystallization, centrifugation,drying
and packaging.
Dissolution and Agitation. The wine lees are subjected to agitation and dissolution
with sulfuric acid
Figure 3.2.2 Process Scheme for Production of Tartaric Acid from Wine Lees
3.3 Basic Assumptions
The plant produces tartaric acid as the main product and the targeted plant will
produce 30,303 kg of tartaric acidper day. The previous capacity coincides with the
production capacity of most of the tartaric acid producing plants across the world.
Table 3.5.1 Input variables with their respective quantity and price
Feed Quantity Price Total Amount
(Php)
୰୭ୢ୳ୡ୲ୗୟ୪ୣିେ୭ୱ୲୭ୖୟ୵ ୟ୲ୣ୰୧ୟ୪ୱ
%Margin= x100%
୰୭ୢ୳ୡ୲ୗୟ୪ୣୱ
14,798,739.25 − 501,224.07
= x100
14,798,739.25
= 96.61%
CHAPTER 4
THERMODYNAMIC PROPERTIES
In the proposed plant, the thermodynamic and physical properties of wine lees,
which has the components of tartaric acid, and yeast, sulfuric acid, and water that
was used the production of the product are presented in this chapter. The
thermodynamic properties of saturated liquid water at various temperatures are also
present in this chapter.
Property Yeast
Aspect Pellets/Powder
Color Beige
Property Value/Unit
Acidity 3.22
ChEBI 15674
Acidity 3.22
Sulfuric acid is one of the most important mineral acids with a wide range of
applications. The chemical formula of sulfuric acid is H2SO4 and its molecular
weight is 98.079 g/mol. Its chemical structure is shown below. The sulfur atom is
bound to two oxygen atoms through double bonds, and two hydroxyl groups (OH)
through single bonds. It is a diprotic acid, as it can release two protons.
Property Value/Unit
Color Colorless
Odor Pungent