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Real time fruit spirit distillation ...

Boes, Robert Edward, Jr.

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Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling./
作者:	Boes, Robert Edward, Jr.
面頁冊數:	84 p.
附註:	Source: Masters Abstracts International, Volume: 43-06, page: 2229.
Contained By:	Masters Abstracts International43-06.
標題:	Chemistry, Analytical. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1426410
ISBN:	0542087693

Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling.
Boes, Robert Edward, Jr.

Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling. - 84 p.

Source: Masters Abstracts International, Volume: 43-06, page: 2229.

Thesis (M.S.)--Michigan State University, 2005.

Fruit brandy distillation is a growing industry. Several different spirit distillation techniques have been performed to improve both production and quality. Recent advances in high speed gas chromatography have made online analysis of distillation possible. Over the last couple years a few methods have surfaced that have provided a good starting point from which to continue with research. Two of these setups were thoroughly studied resulting in the development of a new high speed gas chromatography method. The new "liquid-phase sampler" method expanded upon the old setups, still relying heavily on proper column selectivity and temperature programming for maximum compound separation. The new process introduced a peristaltic pump allowing for constant sample flow, a specially designed liquid-phase sampler for continued sampling, and the use of a GC auto injector for accurate sample injections. Synthetic brandy solutions were used to analyze the new setup's ruggedness and reproducibility. Several distillations were performed examining changes in temperature, pressure, flow rate, and concentration as a function of distillation volume and time. The behavior of several compounds was analyzed in real time with the new method. The liquid-phase sampler setup proved to be cheaper, less complex, and a very efficient way of monitoring fruit brandy distillations with high speed gas chromatography.

ISBN: 0542087693Subjects--Topical Terms:

586156
Chemistry, Analytical.

Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling.
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502 $a Thesis (M.S.)--Michigan State University, 2005.
520 $a Fruit brandy distillation is a growing industry. Several different spirit distillation techniques have been performed to improve both production and quality. Recent advances in high speed gas chromatography have made online analysis of distillation possible. Over the last couple years a few methods have surfaced that have provided a good starting point from which to continue with research. Two of these setups were thoroughly studied resulting in the development of a new high speed gas chromatography method. The new "liquid-phase sampler" method expanded upon the old setups, still relying heavily on proper column selectivity and temperature programming for maximum compound separation. The new process introduced a peristaltic pump allowing for constant sample flow, a specially designed liquid-phase sampler for continued sampling, and the use of a GC auto injector for accurate sample injections. Synthetic brandy solutions were used to analyze the new setup's ruggedness and reproducibility. Several distillations were performed examining changes in temperature, pressure, flow rate, and concentration as a function of distillation volume and time. The behavior of several compounds was analyzed in real time with the new method. The liquid-phase sampler setup proved to be cheaper, less complex, and a very efficient way of monitoring fruit brandy distillations with high speed gas chromatography.
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