1240 FOOD TECHNOLOGY (OIL). Basic Module

EXERCÍCIOS PRÁTICOS GUIADOS INCLUÍDOS NO MANUAL

1. Preparation of solutions.
2. Analytic valuation techniques.
3. Filling of the column.
4. Batch operation. Continuous operation.
5. Obtaining the McCabe-Thiele diagram. Without reflux.
6. Obtaining the number of plates. Without reflux.
7. Efficiency calculations. Without reflux.
8. Variation of the composition of the distilled product: constant reflux ratio.
9. Constant composition of the distilled product: variation of reflux ratio.
10. Constant composition of the distilled product: constant reflux ratio.
11. Continuos feeding of the column.
12. Mass and energy balances across the system.
13. Plates fluid dynamics studies, including load loss and column flooding.
14. Study of the feed temperature effect on the continuos processes.
15. Calculation of the theoretical number of floors in the plates columns, and the equivalent height of the theoretical floor (HEPT) in the Raschig rings columns.
16. Pursuit of the temperatures in all plates in the column (Plates columns).
17. Study of the rectification efficiency at different pressures.
18. Effect of feed pre-heat.
19. Effect of feed position.
20. Demonstration of azeotropic distillation.
21. Work different heating contribution with regulation by the computer.
22. Studies of heating interchange in glass refrigerators.