東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Real time fruit spirit distillation ...

Boes, Robert Edward, Jr.

Linked to FindBook

Google Book

Amazon

博客來

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

Record Type:	Electronic resources : Monograph/item
Title/Author:	Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling./
Author:	Boes, Robert Edward, Jr.
Description:	84 p.
Notes:	Source: Masters Abstracts International, Volume: 43-06, page: 2229.
Contained By:	Masters Abstracts International43-06.
Subject:	Chemistry, Analytical. -
Online resource:	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.
LDR:02325nmm 2200289 4500 001 1815499
005 20060710102012.5
008 130610s2005 eng d
020 $a 0542087693
035 $a (UnM)AAI1426410
035 $a AAI1426410
040 $a UnM $c UnM
100 1 $a Boes, Robert Edward, Jr. $3 1904919
245 1 0 $a Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling.
300 $a 84 p.
500 $a Source: Masters Abstracts International, Volume: 43-06, page: 2229.
500 $a Adviser: Kris A. Berglund.
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.
590 $a School code: 0128.
650 4 $a Chemistry, Analytical. $3 586156
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
690 $a 0486
690 $a 0359
690 $a 0542
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 43-06.
790 1 0 $a Berglund, Kris A., $e advisor
790 $a 0128
791 $a M.S.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1426410