batch distillation


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batch distillation

[′bach dis·tə′lā·shən]
(chemical engineering)
Distillation where the entire batch of liquid feed is placed into the still at the beginning of the operation, in contrast to continuous distillation, where liquid is fed continuously into the still.
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Radial Basis Neural Networks as Dynamic Models for the Start-Up of Batch Distillation
Accordingly, a technological scheme consisting of air stripping, coagulation-flocculation, batch distillation, the primary and secondary biological treatments and Fenton process was proposed and tested (Fig.
is technique is used throughout the oil and gas industries - trainees will initially use it to separate methanol water mixtures to learn about continuous and batch distillation.
Among his topics are thermodynamics and phase equilibria, material balances in multi-component separation, complex distillation and multiple column processes, liquid-liquid extraction and supercritical extraction, packed columns, batch distillation, and membrane separation operations.
Gin is primarily made by adding flavouring agents during a continuous process, whereas malt whisky uses batch distillation and has to mature for long periods.
For graduate and undergraduate students, researchers, and practitioners in chemical engineering, Illinois-based chemical engineer Diwekar examines batch distillation, which she says tends to be mentioned only briefly in the technical literature devoted mostly to continuous distillation.
From Batch distillation stills of 2,500 Barrels Per Day (BPD), today it has grown into a modern state-of-the-art refinery with a capacity of 42,000 BPD.
Seborg, Estimating product composition profiles in batch distillation via partial lest squares regression, Control Engineering Practice, 2004, pp.
Now in its second edition, this classic textbook for the study of mass transfer operations has been revised to include new information on vital topics such as membrane separations, ion exchange, multistage batch distillation and chromatography.
The batch distillation was run because the boiling point of water was much lower than those of reactants and other products (AA, BD, HBA and BDA).
Germain-Robin's founding vision of crafting world-class brandy required premium varietal grapes and exacting small batch distillation.