Spinning cone column (SCC) is a separation technology used in the food industry to recover natural aromas. It outperforms plate and packed columns given its enhanced mass transfer and capability to process slurries. Limited SCC design and operating guidelines are available, since theoretical studies characterized the SCC hydrodynamics with single components, while experimental studies with complex mixtures do not consider process modeling and optimization. Distillation of a water–ethanol mixture of 14.8% (v/v) in a lab scale SCC was optimized, varying the stripping rate, feed rate and temperature. A first principles model was developed to explain the results in terms of internal variables. Three operating regions were identified. At low stripping rates, the operation was unstable and low performing. At high stripping rates, ethanol recovery and concentration decreased due to a sharp increase in the heat loss that overweighed the mass transfer enhancement. To maximize recoveries, SCC should operate at intermediate-high stripping rates, high feed and intermediate temperatures. A high-performance region was found with ethanol recoveries higher than 94% and ethanol concentrations in the distillate over 70%. Our proposed guidelines improve the competitiveness of wine and beer dealcoholization using SCC technology, increasing the yield and marketability of both dealcoholized product and surplus distillate.

旋转锥塔（SCC）是食品工业中用于回收自然香气的一种分离技术。鉴于其更高的传质能力和处理浆料的能力，它的性能优于板式和填充式色谱柱。由于理论研究以单一组分表征了SC​​C流体动力学，而有限的SCC设计和操作指南可用，而复杂混合物的实验研究并未考虑过程建模和优化。优化了实验室规模SCC中水-乙醇混合物14.8％（v / v）的蒸馏，从而改变了汽提速率，进料速率和温度。开发了第一个原理模型来解释内部变量方面的结果。确定了三个操作区域。在低剥离率下，操作不稳定且性能低下。在高剥离率下 乙醇的回收率和浓度降低是由于热量损失的急剧增加而超过了传质的增强。为了最大限度地提高回收率，SCC应在中等高的汽提率，较高的进料和中等温度下运行。发现了一个高性能区域，乙醇回收率高于94％，馏出物中的乙醇浓度超过70％。我们提出的指南提高了使用SCC技术的葡萄酒和啤酒脱醇的竞争力，提高了脱醇产品和多余馏出物的产量和适销性。发现了一个高性能区域，乙醇回收率高于94％，馏出物中的乙醇浓度超过70％。我们提出的指南提高了使用SCC技术的葡萄酒和啤酒脱醇的竞争力，提高了脱醇产品和多余馏出物的产量和适销性。发现了一个高性能区域，乙醇回收率高于94％，馏出物中的乙醇浓度超过70％。我们提出的指南提高了使用SCC技术的葡萄酒和啤酒脱醇的竞争力，提高了脱醇产品和多余馏出物的产量和适销性。