Abstract
The thermodynamic diagrams for the systems water essential oil from dill (fruits and leaves) were drawn. Equations were derived by which the vapor phase at certain liquid phase can be calculated for the essential oil-water systems mentioned above. Using the McCabe – Thiele graphic analytical method, the theoretical and actual number of trays for a cohobation column processing distillation waters from dill was calculated. The calculations were carried out for three concentrations of the dill distillation waters fed into the column – minimal, average and maximal. The height of the cohobation column for processing dill distillation waters was determined.
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