At what temperature must impurities that affect the oxidation time be removed during alcohol distillation?
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Our factory uses a five-column pressure difference process to produce alcohol. Recently, the oxidation time during alcohol distillation in our plant has not been within the acceptable range. I would like to know at what temperature the impurities that affect the oxidation time can be removed, what is the appropriate temperature for crude cooling, and what is the suitable temperature for auxiliary cooling in the refining column.
The distillation unit designed with 5 columns should be capable of producing alcohol of premium or top-quality grade. If the oxidation time does not meet the standards, it is unclear which design firm is responsible for this issue; the temperature after final cooling should be maintained between 35 and 42 degrees. If necessary, more industrial alcohol can be extracted first, and once the impurities accumulated in the system are removed and the oxidation time meets the standards, normal extraction levels can be resumed. Apart from the distillation section, bacterial contamination must be strictly controlled in the fermentation section.
What method? What is a catalyst? What is the raw material? If you don’t know any of this, you probably can’t answer either. :I’m also a layperson; I’d like to hear everyone’s insights; P
Edible alcohol is produced using starch or molasses as raw materials.
Short oxidation time is a problem faced by many alcohol manufacturers, and it has a significant impact on production efficiency
In our factory, for cassava fermentation, alkali is generally added to the finished liquor to make adjustments.
The pressure difference of the five towers is the same as in my game. What is the alcohol content of your 530? What is the refractive index of 530 reflux wine?