There is often a large change in the volatility of a liquid mixture caused by electrolyte compounds. The volatility is enhanced (salting-out) or reduced (salting-in) owing to the characteristic of solutions. Utilizing the salting-out effect, one can separate an azeotropic mixture such as the ethanol-water mixture from the fermentation of biomass. In the present study, the correlation performance of the ASOG model coupled with solvation and electrostatic contributions previously proposed, the empirical approach of Hala, and the local composition model of Chen et al. were discussed by applying the three models to correlate the vapor-liquid equilibria.
|Number of pages||27|
|Journal||Memoirs of the Faculty of Engineering, Kyushu University|
|Publication status||Published - Dec 1986|
All Science Journal Classification (ASJC) codes