Lachenmeier, Walch and Kessler (2006) Experimental Design as a novel approach to optimise steam distillation

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Experimental Design as a novel approach to optimise steam distillation

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CONTRIBUTORS:

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

BOOK TITLE:

Alkohol-Jahrbuch 2006 (2006) Eckert, Franz. Balve, Germany: Zimmermann Druck + Verlag.

YEAR:

2006

PUB TYPE:

Book Chapter

PAGES:

145 - 149

SUBJECT(S):

Ethanol; Alcoholic strength; Steam distillation; Oscillation-type densimetry; Experimental design

DISCIPLINE:

Agricultural and Food Sciences

HTTP:

http://www.alkohol-buch.de/

LANGUAGE:

English

PUB ID:

103-424-217 (Last edited on 2006/05/23 03:25:01 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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