Author/Authors
RASHEVA, V. University of Food Technologies - Department of Heat Engineering, Plovdiv , TASHEVA, S. University of Food Technologies - Department of Heat Engineering, Bulgaria , VALCHEV, G. University of Food Technologies - Department of Heat Engineering, Bulgaria , STOYANOVA, A. University of Food Technologies - Department of Technology of fats, essential oils, perfumery and cosmetics, Bulgaria
Title Of Article
COMPARATIVE ANALYSIS OF DECANTERS USED IN PROCESSING OF ESSENTIAL RAW MATERIALS II.DECANTER FOR SECONDARY ESSENTIAL OIL
شماره ركورد
43972
Abstract
Comparative analysis of designing parameters of decanters, used for separation of secondary essential oils, obtained by processing of different essential raw materials (rose, lavender, basil, dill, fennel, coriander and white pine) is done. The decanters are used for separation of oils from the secondary distillation waters. Some of the calculated parameters, required for designing of decanters at different productivity of cohobating column are compared.
From Page
57
NaturalLanguageKeyword
essential oils , cohobating installations , decanters for secondary oils
JournalTitle
Trakya university journal of engineering sciences
To Page
63
JournalTitle
Trakya university journal of engineering sciences
Link To Document