Alcohol

Published on June 2016 | Categories: Types, Research, Science | Downloads: 33 | Comments: 0 | Views: 344
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Alcohol production

Crushing
Fermentation 3 weeks

Wine making
Press Aging in barrels Racking Settling tank Filtration
Bottling and aging in bottles

SO2 Saccaromyces cerevisiae var, ellipsoideus

Crushing
Remove the skin Press SO2 Yeast Saccaromyces cerevisiae var, ellipsoideus

Wine making

Fermentation 10-15 days Aging 5 months Filtration Bottling

Production of alcohol from molasses
• Molasses is diluted to get 15-20% sugar content (Mash) • pH is adjusted to 4 to 5 by phosphoric acid • Fermentation is carried out non-aseptically at 23 – 32 C with the help of water jacket. • The fermentation product is called as beer, (8 – 10% alcohol) produced after 48-72hr. • Beer is removed from the fermenter and distilled to get pure alcohol.

– Pot Still: These are traditional stills, usually made of copper. They are spherical at the lower-portion which is connected to a cooling coil. They are operated batchwise. The first portion, or ‘heads’ and the latter portion, ‘tails’, of the ‘low wines’ are usually discarded and only the middle portion is collected.

• After fermentation alcohol needs to be purified or distilled to get 95% spirit
– Steam stripping: steam is passed through the beer. The result is a dilute alcohol solution which still contains part of the undesirable volatile compounds – The dilute alcohol solution is passed into the center of a multi-plate aldehyde column during which esters and aldehydes, fusel oil, water, are separated to form ethanol solution containing about 25% ethanol – Finally 25% ethanol is subjected to rectifying

• Distillation :
– Rectifying : If the condensate is repeatedly distilled, the successive distillates will contain components which are more and more volatile. The process of repeated distillation is known as rectification.

Biomass production
• Yeast

• Fermentation
– – – – – – In stirred tank aerated reactor Medium molases with phosphoric acid and ammonium sulfate Molases is added by controlled feeding 10-20 hr Harvesting by centrifugation Compressed yeast cakes:
• The yeast product is mixed with fine particles of ice, starch, fungal inhibitors and processed vegetable oils. It is then compressed into blocks of small blocks for household use

– Active dry yeast
• Yeast is subjected to gentle heating (36°C from about 30°C) towards the end of the fermentation, wasted with alcohol containing spent and synchronized by alternate feeding and starving.

– Nutritional dry yeast
• Harvesting by vaccum rotatory drum and packaging

Amylase production
• Amylases are enzymes that break down starch or glycogen. • The amylases can be derived from several sources such as plants, animals and microbes. • α-Amylases & β-Amylases

Production of α-Amylases
• Both SMF and SSF • α- Amylase can be produced by bacteria and fungi
– Bacteria : genus Bacillus. (Bacillus licheniformis, Bacillus stearothermophilus, Bacillus amyloliquefaciens ) – Fungi : Aspergillus (Aspergillus oryzae and Aspergillus niger ) and Penicillium

• Medium used : starch containing minimal or complex medium • Purification: Liquid liquid extraction

Application
• Starch conversion
– Gelatinization: Dissolution of starch granules – Liquefaction: Partial hydrolysis and loss in viscosity – Saccharification: production of glucose and maltose by complete hydrolysis

• Detergent industry
– Enhances the detergents ability to remove tough stains and making the detergent environmentally safe

• Fuel alcohol production
– To obtain fermentable sugars from starch

• Food industry
– Amylases are extensively employed in processed-food industry such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups

• Textile industry
– Desizing involves the removal of starch from the fabric which serves as the strengthening agent to prevent breaking of the warp thread during the weaving process

• Paper industry
– For the modification of starch of coated paper

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