Fruit brandy production by batch column distillation with reflux

Michael J. Claus, Kris A. Berglund

Research output: Contribution to journalArticle

  • 23 Citations

Abstract

The measurement of the concentration profiles for ethanol, methanol, acetaldehyde, ethyl acetate, 1-propanol, and isoamyl alcohol, was analyzed. Methanol was shown to have a unique distillation profile that did not simply track boiling point as is generally the case for other congeners. The use of all trays increased the concentration of the ethanol while decreasing the concentration of the congeners in the product. The catalytic converter was shown to act as an additional tray for the distillation process.

LanguageEnglish (US)
Pages53-67
Number of pages15
JournalJournal of Food Process Engineering
Volume28
Issue number1
DOIs
StatePublished - Feb 2005

Profile

brandy
Distillation
Distillation columns
Fruits
trays
distillation
Methanol
Fruit
methanol
Ethanol
ethanol
isoamyl alcohol
boiling point
1-propanol
1-Propanol
Catalytic converters
fruits
Acetaldehyde
Boiling point
acetaldehyde

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Fruit brandy production by batch column distillation with reflux. / Claus, Michael J.; Berglund, Kris A.

In: Journal of Food Process Engineering, Vol. 28, No. 1, 02.2005, p. 53-67.

Research output: Contribution to journalArticle

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