This work reports experimental tests using commercial spirits that were diluted and had their initial composition modified in order to better measure the distillation behavior of selected minor compounds of importance for the quality of alcoholic beverages. Such compounds were added to the commercial cachaça and the corresponding model wine, obtained after the spirits' dilution, was distilled. In this way a more precise distillation profile could be determined for those minor compounds. The alembic heating was performed by electrical resistance and the corresponding heat transfer coefficient was determined by analyzing the thermal behavior of the still during the distillations. A simulation algorithm was developed, including the mass and enthalpy balances as well as the heat transfer flux to the boiling wine. Good agreement between experimental and simulated results was obtained for the distillate rate, alcoholic graduation, temperature and most minor component profiles.

A systematic model based methodology has been developed and its application highlighted through the solvent recovery section of a soybean oil extraction process, with emphasis on the effect of design variables on the process performance. First, the most representative compounds present in the vegetable oil were defined. Basic and critical properties were then computed by means of appropriate property prediction software. Temperature dependant properties were modeled using and extending available correlations. The process model was developed through the PRO II commercial simulator and validated by matching the steady state simulation results with available plant data. The validated process model was then used to optimize the performance of the process by manipulating a selected set of design variables. The optimization results indicated that the process was already within the optimum zone; however, improvements in the amount of the hexane recovered were possible.