Basics To Production And Manufacturing Of Alcohol
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Applications of Biotechnology in Traditional Fermented Foods
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 208 |
| Release | : 1992-02-01 |
| Genre | : Medical |
| ISBN | : 0309046858 |
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Industrial Alcohol Technology Handbook
| Author | : NPCS Board of Consultants & Engineers |
| Publisher | : ASIA PACIFIC BUSINESS PRESS Inc. |
| Total Pages | : 267 |
| Release | : 2010-10-02 |
| Genre | : Cooking |
| ISBN | : 8178331438 |
Production of industrial alcohol is an age old practice. But with time, the usage areas as well as production techniques have gone through a major transformation. Industrial alcohol is distilled ethyl alcohol (C2H5OH), normally of high proof, produced and sold for other than beverage purposes. It is usually distributed in the form of pure ethyl alcohol, completely denatured alcohol, especially denatured alcohol and proprietary solvent blends. Ethyl Alcohol is the common name for the hydroxyl derivative of the hydrocarbon ethane .Industrial alcohol is distilled ethyl alcohol normally of high proof, produced and sold for other than beverage purposes. Industrial alcohol finds its applications in many chemical industries, pharmaceutical industries, Ink Industries and various allied applications. Much of this alcohol is obtained synthetically from ethylene. However, its production from microbial fermentation using variety of cheap sugary substrates is still commercially important. The various substrates used for ethanol production are sugar crops such as sugarcane, sugar beet, sorghum, etc. provide a good substrate. Bye product of these crop processing, e.g., molasses, sweet sorghum syrup, etc. are the most common substrates. Cereals like maize, wheat, rice etc are also used for ethanol production. Distillation of industrial alcohol, which is normally not used for consumption, can be made in a two step process. The process of distillation is one with a slow dynamics making it essential to have a carefully planned and designed control system. Ethyl alcohol or ethanol ranks second only to water as the most widely used solvent in chemical industry and as these industries have expanded, so the demand for industrial alcohol has increased. Some of the fundamentals of the book are base case production of alcohol, survey and natural alcohols manufacture, alcohol from wheat straw, alcohol from sacchariferous feed stocks, conventional process used in Indian distilleries, fermentation, distillation, continuous rectification and reflux ratio, alcohol recovery, quality of alcohol, steam economy, fuel oil separation, trihydric and polyhydric alcohols, coal gasification, methanol synthesis, coal gasification and raw gas purification, synthesis gas preparation, methanol synthesis and purification, badger conceptual design. This handbook on Industrial alcohol technology provides complete details on process and the technology used in the production of ethanol from various sugar crops and cereals and also briefs the different types of monohydric, trihydric and polyhydric alcohols. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, technical institution, etc. TAGS Production of Alcohol, Manufacture of Alcohols, Ethyl Alcohol or Ethanol Production, Method for Production of Alcohol, Alcohol From Corn, Manufacturing of Alcohol, Alcohol Beverage Production, Ethanol Production, Fuel Ethanol Production, Alcohol Fuel Production from Grain, Fuel Ethanol Plants, Detergent Alcohols, Natural Detergent Alcohols, Production of Detergent Range Alcohols, Natural Alcohols Manufacture, Process for Producing Unsaturated Alcohols, Production of Unsaturated Alcohols, Ziegler Process, Alcohols, Higher Aliphatic, Synthetic Process, Production of Ethanol From Wheat Straw, Production of Bioethanol From Wheat Straw, Wheat Ethanol Production, Monohydric Alcohol, Preparation of Monohydric Alcohols, Polyhydric Alcohol, Production of Polyhydric Alcohols, Process for Producing Polyhydric Alcohol, Methanol from Coal, How to Produce Methanol From Coal, Coal to Methanol Process, Coal Based Methanol Production, Production of Methanol from Coal, Methanol Production, Methanol Production Plant, Ethanol Production From Maize, Production of Ethanol From Maize, Production of Motor Fuel Grade Alcohol, Waste Water Treatment, Industrial Fermentation and Alcohol, Fungal Amylase Production, Grain Production, Grain Processing, Lubricants and Petroleum, Agricultural Chemicals, Cosmetics and Pharmaceuticals, Linalool, Behenyl Alcohol, Amyl Alcohols, Acyclic Higher Alcohols, Cyclopentanol, Cyclohexanol, Borneol, Cholesterol, Thenyl Alcohol, Hydroxymethylpyrrole, NPCS, Niir, Process Technology Books, Business Consultancy, Business Consultant, Project Identification and Selection, Preparation of Project Profiles, Startup, Business Guidance, Business Guidance to Clients, Startup Project, Startup Ideas, Project for Startups, Startup Project Plan, Business Start-Up, Business Plan for Startup Business, Great Opportunity for Startup, Small Start-Up Business Project, Best Small and Cottage Scale Industries, Startup India, Stand Up India, Small Scale Industries, New Small Scale Ideas for Alcohol Processing Industry, Methanol Production Business Ideas You Can Start on Your Own, Industrial Alcohol Production Industry, Small Scale Alcohol Processing, Guide to Starting and Operating Small Business, Business Ideas for Alcohol from Maize Production, How to Start Industrial Alcohol Manufacturing Business, Starting Industrial Alcohol Production, Start Your Own Industrial Alcohol Production Business, Industrial Alcohol Production Business Plan, Business Plan for Industrial Alcohol, Small Scale Industries in India, Industrial Alcohol Based Small Business Ideas in India, Small Scale Industry You Can Start on Your Own, Business Plan For Small Scale Industries, Set Up Industrial Alcohol, Profitable Small Scale Manufacturing, How to Start Small Business in India, Free Manufacturing Business Plans, Small and Medium Scale Manufacturing, Profitable Small Business Industries Ideas, Business Ideas for Startup
Alcohol Fuel
| Author | : Richard Freudenberger |
| Publisher | : New Society Publishers |
| Total Pages | : 273 |
| Release | : 2009-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1550924389 |
Dwindling petroleum supplies and growing environmental concerns are significantly impacting the cost of petro-fuel and its infrastructure. The search for alternative fuel sources has led to ethanol, a gasoline substitute that is already in the marketplace as Gasohol and E-85. But large-scale production of corn-based ethanol is controversial as it threatens the world’s food supply. There are alternatives, however: Brazil uses sugar cane, which is up to six times more productive in energy conversion. After the energy crisis of the 1970s, there was a lot of misinformation about the cost of individual ethanol production. In order to achieve energy independence from gasoline, ethanol lends itself to small-scale production, and especially to cooperative ventures in rural communities, often using “waste” feedstock. Alcohol Fuel is a practical, grassroots book that will give readers all the information they need, covering every aspect of making and using ethanol for fuel, including: *Permitting and planning *Budgeting and setup *Sourcing feedstocks *Finding and building distillation equipment *Storage and safety *Practical applications for converting motor vehicles, farm equipment, and space-heating systems The practical, user-friendly information on basic equipment needs, fermentation recipes, and distillation designs will be of interest to readers looking for information, as well as to those ready to make the switch. Richard Freudenberger was research director of Mother Earth News, where he managed the Alcohol Fuel Program and developed solar and renewable solar and energy projects. He is publisher and technical editor of BackHome magazine and lives in Hendersonville, North Carolina.
The Distillation of Alcohol
| Author | : John Stone |
| Publisher | : |
| Total Pages | : 72 |
| Release | : 2000 |
| Genre | : Distillation |
| ISBN | : 9780473066086 |
Fuel from Farms
| Author | : Solar Energy Information Data Bank (U.S.) |
| Publisher | : |
| Total Pages | : 180 |
| Release | : 1980 |
| Genre | : Agricultural processing |
| ISBN | : |
Decision to produce; Markets and uses; Market assessment; Prodution potential; Equipment selection; Financial requirements; Decision and planning workssheets; Basic ethanol production; Preparation of feedstocks, Fermentation; Distillation; Types of feedstocks; Coproduct yields; Agronomic considerations; Plant design; Overall plant considerations; Process control; Representative ethanol plant; Maintenance checklist; Business plan; Analysis of financial requirements; Organizational form; Financing; Case study; Summary of legislation; Bureau of alcohol, tabacco, and firearms permit information; Enviromental considerations.
Science and Technology of Fruit Wine Production
| Author | : Maria R. Kosseva |
| Publisher | : Academic Press |
| Total Pages | : 758 |
| Release | : 2016-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0128010347 |
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines
How To Brew
| Author | : John J. Palmer |
| Publisher | : Brewers Publications |
| Total Pages | : 800 |
| Release | : 2017-05-23 |
| Genre | : Cooking |
| ISBN | : 1938469402 |
Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.
Speed Brewing
| Author | : Mary Izett |
| Publisher | : Voyageur Press (MN) |
| Total Pages | : 195 |
| Release | : 2015-06-15 |
| Genre | : Cooking |
| ISBN | : 0760347379 |
"A guide to brewing and fermenting beverages with minimal time commitment, including beer, mead, cider, kombucha, kefir, soda, and alternative fermentations"--
Handbook of Alcoholic Beverages
| Author | : Alan J. Buglass |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1207 |
| Release | : 2011-01-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0470976659 |
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
