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Defining still para...
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Claus, Michael J.Department of Chemistry, Adrian College
(author)
Defining still parameters using Chemcad batch distillation model for modeling fruit spirits distillations
- Article/chapterEnglish2009
Publisher, publication year, extent ...
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Wiley,2009
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printrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:ltu-4865
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https://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-4865URI
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https://doi.org/10.1111/j.1745-4530.2008.00251.xDOI
Supplementary language notes
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Language:English
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Summary in:English
Part of subdatabase
Classification
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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Validerad; 2009; 20091218 (ysko)
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Fruit spirits production has always been and continues to be heavily dependent upon the sensory evaluation of the distillate by the distiller. Sensory fatigue can lead to many problems of analysis for the distiller during production. As such, it is desirable to have a method of analysis that is not heavily dependent upon the senses of the distiller. Modeling of the distillation process is difficult because of the number of components present in the fruit mash and distillate, as well as because of the constantly changing thermodynamic interactions present on each tray as a result of the batch distillation process. This paper identifies a method for identifying the still parameters needed to perform predictive modeling. This involves setting a distillate flow rate and reflux ratio, as well as time or volume cutoff frames of analysis. After identifying the still characteristics, it is possible to model the distillation using the CHEMCAD batch distillation program.
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Added entries (persons, corporate bodies, meetings, titles ...)
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Berglund, KrisLuleå tekniska universitet,Industriell miljö- och processteknik(Swepub:ltu)krib
(author)
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Department of Chemistry, Adrian CollegeIndustriell miljö- och processteknik
(creator_code:org_t)
Related titles
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In:Journal of food process engineering: Wiley32:6, s. 881-8920145-88761745-4530
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