Researches Over the Thermodynamics of the Fermented Cereal

Abstract

In the paper it is presented the energetic balance of the distillation plant for the cereal fermented mixture that works in batch or continuous process is presented. For both situations, mathematical models are built, which will be checked through experimental research. Based on this research it can be highlighted the possibilities to reduce the energetic consumption in the distillation process of the cereal fermented mixtures.