Browsing by Author "Perez-Correa, Jose R."

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    (-)-Epicatechin Solubility in Aqueous Mixtures of Eutectic Solvents and Their Constituents
    (2024) Bastias-Barra, Arturo I.; Gajardo-Parra, Nicolas F.; Cea-Klapp, Esteban; Arroyo-Avirama, Andres F.; Garrido, Jose Matias; Held, Christoph; Perez-Correa, Jose R.; Canales, Roberto I.
    (-)-Epicatechin is a polyphenol present in diverse natural sources. It shows positive human health effects, which makes it interesting for the pharmaceutical and food industries. Conventional solvents used for polyphenol extraction are mostly toxic and flammable, leaving unwanted impurities in the final product. Thus, solubility of (-)-epicatechin at 101.3 kPa and 293.15, 303.15, and 313.15 K was experimentally measured in water and binary systems composed of 25 wt % of water + 1,3-propanediol (13PD), glycerol (Gly), and two deep eutectic solvents based on choline chloride as hydrogen-bond acceptor and the previous polyols as hydrogen-bond donors (DES1 and DES2). Solubility results in water were obtained using spectrophotometric and gravimetric methodologies. Overall, (-)-epicatechin solubility varies widely among the studied solvents but only slightly within the experimental temperature range. Solvents in ascending order according to (-)-epicatechin solubility are water < Gly + water < 13PD + water < DES2 + water < DES1 + water. The solubility of (-)-epicatechin is significantly enhanced by introducing choline chloride into the investigated hydrogen-bond donors (HBDs) at a molar ratio of 1:3, accompanied by 25 wt % water. Perturbed-chain statistical associating fluid theory (PC-SAFT) solubility calculations were in quantitative agreement with experimental data.
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    Model-based workflow for sustainable production of high-quality spirits in packed column stills
    (2025) Diaz-Quezada, Simon; Wilson, David I.; Perez-Correa, Jose R.
    This study addresses water scarcity in Chilean distilleries by developing a model-based engineering workflow. Prolonged droughts, likely driven by global warming, have intensified this problem. The primary challenge is maintaining high-quality spirits while reducing cooling water and energy use during batch distillation in packed columns. This process was modeled using mass and energy balances, resulting in a system of partial differential algebraic equations (PDAE). Our workflow includes mechanistic modeling, disturbance modeling, multiobjective optimization, model predictive control, and Monte Carlo simulations. Our findings show that cooling water consumption can be reduced by up to 35 % and energy consumption by up to 14.4 % while maintaining product quality. The proposed system is robust against operational disturbances and model mismatch, ensuring consistent distillate quality. This research demonstrates the integration of model-based optimization and control strategies in batch distillation processes, which can be replicated in other fruit wine distillation processes for improved sustainability.
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    Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites
    (2024) Silva-Barbieri, Daniela; Escalona, Nestor; Salazar, Fernando N.; Lopez, Francisco; Perez-Correa, Jose R.
    A major concern for wineries is haze formation in white wines due to protein instability. Despite its prevalent use, the conventional bentonite method has shortcomings, including potential alteration of color and aroma, slow processing times, and notable wine wastage. Zirconium oxide (ZrO2) effectively removes proteins without affecting wine characteristics. However, producing cost-effective ZrO2 materials with efficient protein removal capabilities poses a significant challenge. This research aims to assess the viability of designing a porous material impregnated with zirconia to remove turbidity-causing proteins effectively. For this purpose, the support material alone (Al2O3) and the zirconia-impregnated support (ZrO2/Al2O3) were subjected to different calcination temperatures. It was observed that high-temperature treatments (750 degrees C) enhanced wine stability and protein adsorption capacity. The optimal adsorbent achieved a notable reduction in turbidity, decreasing the Delta NTU from 42 to 18, alongside a significant 44 % reduction in the total protein content, particularly affecting proteins in the molecular weight range of 10 to 70 kDa. This result is attributed to modifying the textural properties of ZrO2/ Al2O3, characterized by the reduction of acidic sites, augmented pore diameters from 4.81 to 7.74 nm, and the emergence of zirconia clusters across the surface of the porous support. In summary, this study presents the first application of zirconia on the alumina support surface for protein stabilization in white wine. Combining ZrO2/ Al2O3 and a high-temperature treatment emerges as a promising, cost-efficient, and environmentally sustainable strategy for protein removal in white wine.