Walch, Lachenmeier and Kessler (2005) Using Experimental Design to optimise precision of steam distillation for determining alcoholic strength in spirits

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Using Experimental Design to optimise precision of steam distillation for determining alcoholic strength in spirits

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CONTRIBUTORS:

	Author:	Walch, S. G. (Zentrales Institut des Sanitätsdienstes der Bundeswehr Koblenz)
	Author:	Lachenmeier, D. W. (Chemisches und Veterinäruntersuchungsamt Karlsruhe)
	Author:	Kessler, W.

BOOK TITLE:

EURO FOOD CHEM XIII Proceedings (2005) Eklund, Trygve; Schwarz, Michael; Steinhart, Hans; Thier, Hans-Peter; Winterhalter, Peter. Frankfurt am Main, Germany: Gesellschaft Deutscher Chemiker.

YEAR:

2005

PUB TYPE:

Book Chapter

PAGES:

27 - 30

SUBJECT(S):

design of experiments, alcoholic strength, spirit drinks

DISCIPLINE:

Agricultural and Food Sciences

HTTP:

LANGUAGE:

English

PUB ID:

103-420-035 (Last edited on 2005/09/26 04:29:30 GMT-6)

SPONSOR(S):

ABSTRACT:
Experimental design is introduced as a novel procedure for the optimisation of steam distillation in the context of official food control. As example, the determination of alcoholic strength in different types of alcoholic beverages is optimised using steam distillation in combination with oscillation-type densimetry.

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