• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.1017-1022
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• 2008

Though many divided wall columns are implemented in field as energy-efficient distillation columns, its application is limited due to the difficulty of building a new column. A novel energy-efficient distillation system utilizing the existing columns is proposed here. The proposed can reduce the energy consumption by about 39% comparing with the existing system. And it is shown that the proposed improves the column operability over the existing. The tray numbers of the added columns have no significant influence on the composition of a side draw.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.05a
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• pp.67-70
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• 2009

Because many research using rocket grade peroxide is studied, distillation method for domestic production of rocket grade hydrogen peroxide is required. Distillation methods are very various and divided by feeding method, distillation time, distillation pressure, and so on. Among these, vacuum distillation is a suitable method for hydrogen peroxide. This method can reduce thermal decomposition and reaction with impurities. Distillation condition is determined by Raoult's law. Low vacuum level and vacuum level control are appeared as important problems of the experiment equipment, which are solved by using less leakage vacuum chamber and metering valve.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.89-92
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• 2009

Because many research using concentrated hydrogen peroxide as propellant is studied, research for distillation method for domestic production of rocket grade hydrogen peroxide is needed. To distill hydrogen peroxide, vacuum distillation will be used because of heat decomposition of hydrogen peroxide. Distillation pressure is 30 torr which is determined by Raoult's law to distill under $40^{\circ}C$. Variable of distillation experiment is distillation temperature. And the comparison of distillation results was done by yield and operation time. In the result, generally, yield was lower and the water in receiver had higher concentration with shorter distillation time. And with similar time, when distillation temperature was higher, yield was lower and hydrogen peroxide became higher concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2012-2018
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• 2013

The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was $10^{\circ}Brix$, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.295-299
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• 2002

The esterification of alcohols with acetic acid, lactic acid and citric acid was carried out in batch during the second distillation. Effect of various parameters, e.g. pH of reactant base spirit, temperature of distillation, time of distillation were studied. The parameter of distillation temperature was modified by atmospheric distillation and pressure distillation. The pressure(1.9 atm.) distillation was used in order to react and distill at high temperature. Compared with the base spirit concentration, ethyl acetate, ethyl lactate and iso-amyl acetate in esterification distillate increased by 2,890%, 6,410% and 52%, respectively. Major factors of the esterification with organic acids in distilled spirit making were molecular weight of the organic acid and pH of reactant base spirit.

• Korean Chemical Engineering Research
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• v.51 no.1
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• pp.93-97
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• 2013

A lab-sized distillation experiment was conducted using small-size packings and a horizontal distillation column. The 6.7 mm Raschig ring type packings of stainless steel and a 40 mm glass column were used, and five independent electric heaters were installed in the axial direction to adjust the column inside temperature separately. The temperature was continuously distributed along the column length to provide equivalent equilibrium to the temperature for the separation. From the experimental results, a larger HETP of the column than the vertical distillation column was obtained, but it was found that the practical separation with proper processing capacity and separation efficiency was available.

• Clean Technology
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• v.16 no.1
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• pp.59-63
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• 2010

The concentration process of 2-ethyl hexanol used for the intermediate material in the production of plasticizer is examined for the energy conservation of energy-efficient distillation system instead of the conventional two column system through numerical simulation. Some 41 % of energy conservation is expected from the proposed system, and its conservation principle is explained with column profiles. In addition, not only the operating cost but also investment cost can be reduced for the additional benefit of the column application when the thermally coupled distillation is implemented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.880-886
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• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.892-897
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• 2008

A new ethanol dehydration process utilizing a thermally coupled distillation column is proposed to reduce the energy requirement of the existing dehydration processes. An entrainer of benzene is used in the proposed system having the column profile similar to the equilibrium composition profile for the maximum distillation column efficiency, and the feed composition is arranged to close to the boundary of different distillation regions. It is found that the proposed distillation system gives some 18% of energy saving over the existing process. In addition, design guidelines are suggested for other azeotropic distillation process.