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Dergiler / Usak University Journal of Engineering Sciences / 2026 / Volume: 3 Issue: 1

DESIGN OF EXPERIMENT FOR ETHANOL USING STATISTICAL ANALYSIS FOR MANUFACTURING OF METHYLATED SPIRIT

Aniekan Ikpe(University of Benin, Nigeria)0000-0001-9069-9676
Azum Adoh(University of Benin)0000-0003-4343-2850
Ekom Etuk(University of Benin)0000-0002-1866-9349
Sayfa
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Yayın Tarihi
2020-07-09
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

It was observed that the longer the fermentation time, the lesser the percentage content of alcohol in the solution, which must undergo re-distillation in order to obtain higher percentage of alcohol (ethanol).

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Methylated spirit is a useful domestic and industrial product which serves as very important item at home, Industries, Schools and Hospitals.
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Temel Bulgular & Veri:Effective steps were taken to monitor temperature, yeast, density, percentage of alcohol and time which are factors that affect fermentation of palm wine.
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Sonuç & Katkı:It was observed that the longer the fermentation time, the lesser the percentage content of alcohol in the solution, which must undergo re-distillation in order to obtain higher percentage of alcohol (ethanol).
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Methylated Spirit · Fermentation · Distillates

Abstract

Methylated spirit is a useful domestic and industrial product which serves as very important item at home, Industries, Schools and Hospitals. This study is focused on the production of high quality methylated spirit using palm wine as the primary raw material. The effects of fermentation period on alcohol content and characteristics of the palm wine was also examined to ascertain the quality and effectiveness of the methylated spirit produced. Split-split plot design statistical model was employed at different stages of production such as conversion, fermentation, distillation, filtration and dehydration. Effective steps were taken to monitor temperature, yeast, density, percentage of alcohol and time which are factors that affect fermentation of palm wine. It was observed that during fermentation, there was increase in the temperature indicating possible evolution of heat, thereby, making the fermentation process exothermic. Percentage of ethanol obtained from the first, second and third distillation processes were 25%, 65% and 90%. It was observed that the longer the fermentation time, the lesser the percentage content of alcohol in the solution, which must undergo re-distillation in order to obtain higher percentage of alcohol (ethanol).

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Bu Makaleye Atıf Yap

Ikpe, A., Adoh, A., Etuk, E. (2020). DESIGN OF EXPERIMENT FOR ETHANOL USING STATISTICAL ANALYSIS FOR MANUFACTURING OF METHYLATED SPIRIT. Usak University Journal of Engineering Sciences, Volume: 3 Issue: 1. https://ajindex.com/articles/1573749

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