Vapor-liquid Equilibrium Relationships at Atmospheric Pressure in Systems Containing Benzene, Ethyl Alcohol, N-hexane, and Methylcyclopentane PDF Download
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Author: Jerry Earl Sinor
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Author: Jerry Earl Sinor
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Author: Rowan Curtis Belknap
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Category :
Languages : en
Pages : 106
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Author: Gerald LeRoy Kaes
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Category :
Languages : en
Pages : 104
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Author: James C. K. Ho
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Category :
Languages : en
Pages : 0
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This thesis comprises of two parts. The first part is the determination of vapor-liquid equilibrium data at atmospheric pressure and 55°C for the ternary system n-hexane-ethyl alcohol-benzene and for the three possible binary systems n-hexane-ethyl alcohol, n-hexane-benzene and ethyl alcohol-benzene which constituted the ternary system. A modified Gillespie equilibrium still is employed to conduct the investigation. The equilibrium data for the three binary systems and the ternary system appear to be consistent as shown from the thermodynamic consistency tests. The experimental results indicate that two binary systems, namely, n-hexane-ethyl alcohol and ethyl alcohol-benzene form azeotrope at 760 nm. Hg. and 55°C. The ternary system deviates considerably from ideal liquid phase behavior. However, no ternary azeotrope is found from the experiment. The second part presents a method for predicting binary vapor-liquid equilibrium data at various conditions if the equilibrium data for the system concerned are available over the complete concentration range at any one isothermal or isobaric condition. The proposed method is limited to nonazeotropic solutions.
Author: Wayne A. Kaminski
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
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Author: Richard Alan Waldo
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Category :
Languages : en
Pages : 98
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Author: Chia-Hui Wang
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Category :
Languages : en
Pages : 160
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Author: Camila Gambini Pereira
Publisher: Academic Press
ISBN: 0128115572
Category : Technology & Engineering
Languages : en
Pages : 682
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Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
Author: William Eugene Ehrett
Publisher:
ISBN:
Category :
Languages : en
Pages : 86
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Author:
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ISBN:
Category : Gas manufacture and works
Languages : en
Pages : 390
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