You need JavaScript to view this

Continuous alcoholic fermentation

Journal Article:

Abstract

Results are given of investigations on the continuous production of ethanol on a laboratory and on a semi-commercial scale. The suggested devices are particularly described. Under constant conditions the production cycle required 12 to 17 days, the acidity being 4.0 to 415 ml. 0.1 N NaOH/100 ml and the concentration of fermented wort 10.5 to 11%. The maximum production from 1 h of fermentation space during 24 h was 8.67 l of absolute alcohol when the efflux was divided into several basins; when the efflux of sweet wort was collected into one basin only, the maximum production was 7.20 l of absolute alcohol. The amount of alcohol produced was 62.20 l/100 kg sugar.
Publication Date:
Jan 01, 1956
Product Type:
Journal Article
Reference Number:
EDB-81-009115
Resource Relation:
Journal Name: Kvasny Prum.; (Czechoslovakia); Journal Volume: 2
Subject:
09 BIOMASS FUELS; ETHANOL; BIOSYNTHESIS; CONTINUOUS CULTURE; FERMENTATION; PH VALUE; SACCHAROSE; SODIUM HYDROXIDES; ALCOHOLS; ALKALI METAL COMPOUNDS; BIOCONVERSION; CARBOHYDRATES; DISACCHARIDES; HYDROGEN COMPOUNDS; HYDROXIDES; HYDROXY COMPOUNDS; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; OXYGEN COMPOUNDS; SACCHARIDES; SODIUM COMPOUNDS; SYNTHESIS; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989)
OSTI ID:
6871690
Research Organizations:
Vyzkumny Ustav Kvasnebo Prumyslu, Prague, Czechoslovakia
Country of Origin:
Serbia and Montenegro
Language:
English
Other Identifying Numbers:
Journal ID: CODEN: KVPRA
Submitting Site:
IEA
Size:
Pages: 200-203
Announcement Date:

Journal Article:

Citation Formats

Smidrkal, M, and Nejedly, A. Continuous alcoholic fermentation. Serbia and Montenegro: N. p., 1956. Web.
Smidrkal, M, & Nejedly, A. Continuous alcoholic fermentation. Serbia and Montenegro.
Smidrkal, M, and Nejedly, A. 1956. "Continuous alcoholic fermentation." Serbia and Montenegro.
@misc{etde_6871690,
title = {Continuous alcoholic fermentation}
author = {Smidrkal, M, and Nejedly, A}
abstractNote = {Results are given of investigations on the continuous production of ethanol on a laboratory and on a semi-commercial scale. The suggested devices are particularly described. Under constant conditions the production cycle required 12 to 17 days, the acidity being 4.0 to 415 ml. 0.1 N NaOH/100 ml and the concentration of fermented wort 10.5 to 11%. The maximum production from 1 h of fermentation space during 24 h was 8.67 l of absolute alcohol when the efflux was divided into several basins; when the efflux of sweet wort was collected into one basin only, the maximum production was 7.20 l of absolute alcohol. The amount of alcohol produced was 62.20 l/100 kg sugar.}
journal = {Kvasny Prum.; (Czechoslovakia)}
volume = {2}
journal type = {AC}
place = {Serbia and Montenegro}
year = {1956}
month = {Jan}
}