The biotechnology of ethanol : classical and future applications
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : M Roehr
- ناشر : Weinheim ; New York : Wiley-VCH
- چاپ و سال / کشور: 2001
- شابک / ISBN : 9783527301997
Description
Starch Containing Raw Materials 7 1.1 Potatoes 7 1.2 Wheat 8 1.3 Rye 9 1.4 Triticale 10 1.5 Corn (Maize) 10 1.5.1 Dried Storable Corn Grain 10 1.5.2 Corn Grain Silage 11 1.6 Barley 12 1.7 Sweet Sorghum 12 1.8 Sorghum Grain 13 1.9 Manioc 13 2 Technical Amylolysis 14 2.1 Enzymatic Starch Liquefaction 14 2.1.1 Thermostable Bacterial a-Amylase of Bacillus licheniformis (TEA) 15 2.1.2 Bacterial a-Amylase of Bacillus subtilis (BAA) 15 2.1.3 Bacterial a-Amylase Expressed by Bacillus licheniformis (BAB) 16 2.1.4 Fungal a-Amylase of Aspergillus oryzae (FAA) 16 2.2 Enzymatic Starch Liquefaction and Saccharification 16 2.2.1 Green Malt 17 2.2.2 Kiln-Dried Malt 18 2.2.2.1 Barley as a Malting Grain 18 2.2.2.2 Other Grains in Malting 19 2.3 Enzymatic Starch Saccharification 20 2.3.1 Glucoamylase of Aspergillus niger (GAA) 20 2.3.2 Glucoamylase of Rhizopussp. (GAR) 20 2.3.3 Enzyme Combinations Mashing Equipment 29 4.1.1 Wet Cleaning of Potatoes 29 4.1.2 Grinding Raw Materials 30 4.1.2.1 Mills 30 4.1.2.2 Dispersing Machines 31 4.1.3 Mash Tubs 32 4.1.4 Heat Exchangers 33 4.1.4.1 Processing with Heat Exchangers 34 4.1.5 Henze Cooker 35 4.2 Pressure Boiling Processes 36 4.2.1 High Pressure Cooking Process (HPCP) 36 4.2.2 Bacteria-Free Fermentation Process of Verlinden (Verlinden Process, VP) 38 4.3 Pressureless Breakdown of Starch 38 4.3.1 Infusion Processes 38 4.3.1.1 Milling and Mashing Process at Saccharification Temperature 38 4.3.1.2 GroBe-Lohmann-Spradau (GLS) Process 40 4.3.1.3 Milling and Mashing Process at Higher Temperatures (MMP) 41 4.3.2 Recycling Processes 42 4.3.2.1 Stillage Recycling Process (SRP) 42 4.3.2.2 Dispersing Mash Process Developed Processing Grain 46 6.1 Wheat 48 6.2 Rye 48 6.3 Triticale 49 6.4 Corn 49 6.4.1 Dried Storable Corn Grain 49 6.4.2 Corn Grain Silage 50 6.5 Barley 50 Starch Content of Potatoes 71 13.2.2 Starch Content of Grain 72 13.2.2.1 Determination of Fermentable Substance in Grain (FS) 72 13.2.3 Autoamylolytical Quotient (AAQ) 74 13.3 Analysis of Mashes 76 13.3.1 Mash Hydrosizing 76 13.3.2 Extract of Mashes 77 13.3.3 pH of Mashes 78 13.3.4 Content of Ethanol in Mashes and Distillates 78 13.3.5 Microexamination
Starch Containing Raw Materials 7
1.1 Potatoes 7
1.2 Wheat 8
1.3 Rye 9
1.4 Triticale 10
1.5 Corn (Maize) 10
1.5.1 Dried Storable Corn Grain 10
1.5.2 Corn Grain Silage 11
1.6 Barley 12
1.7 Sweet Sorghum 12
1.8 Sorghum Grain 13
1.9 Manioc 13
2 Technical Amylolysis 14
2.1 Enzymatic Starch Liquefaction 14
2.1.1 Thermostable Bacterial a-Amylase
of Bacillus licheniformis (TEA) 15
2.1.2 Bacterial a-Amylase of Bacillus subtilis (BAA) 15
2.1.3 Bacterial a-Amylase Expressed by Bacillus licheniformis
(BAB) 16
2.1.4 Fungal a-Amylase of Aspergillus oryzae (FAA) 16
2.2 Enzymatic Starch Liquefaction and Saccharification 16
2.2.1 Green Malt 17
2.2.2 Kiln-Dried Malt 18
2.2.2.1 Barley as a Malting Grain 18
2.2.2.2 Other Grains in Malting 19
2.3 Enzymatic Starch Saccharification 20
2.3.1 Glucoamylase of Aspergillus niger (GAA) 20
2.3.2 Glucoamylase of Rhizopussp. (GAR) 20
2.3.3 Enzyme Combinations
Mashing Equipment 29
4.1.1 Wet Cleaning of Potatoes 29
4.1.2 Grinding Raw Materials 30
4.1.2.1 Mills 30
4.1.2.2 Dispersing Machines 31
4.1.3 Mash Tubs 32
4.1.4 Heat Exchangers 33
4.1.4.1 Processing with Heat Exchangers 34
4.1.5 Henze Cooker 35
4.2 Pressure Boiling Processes 36
4.2.1 High Pressure Cooking Process (HPCP) 36
4.2.2 Bacteria-Free Fermentation Process of Verlinden
(Verlinden Process, VP) 38
4.3 Pressureless Breakdown of Starch 38
4.3.1 Infusion Processes 38
4.3.1.1 Milling and Mashing Process
at Saccharification Temperature 38
4.3.1.2 GroBe-Lohmann-Spradau (GLS) Process 40
4.3.1.3 Milling and Mashing Process
at Higher Temperatures (MMP) 41
4.3.2 Recycling Processes 42
4.3.2.1 Stillage Recycling Process (SRP) 42
4.3.2.2 Dispersing Mash Process Developed
Processing Grain 46
6.1 Wheat 48
6.2 Rye 48
6.3 Triticale 49
6.4 Corn 49
6.4.1 Dried Storable Corn Grain 49
6.4.2 Corn Grain Silage 50
6.5 Barley 50
Starch Content of Potatoes 71
13.2.2 Starch Content of Grain 72
13.2.2.1 Determination of Fermentable Substance
in Grain (FS) 72
13.2.3 Autoamylolytical Quotient (AAQ) 74
13.3 Analysis of Mashes 76
13.3.1 Mash Hydrosizing 76
13.3.2 Extract of Mashes 77
13.3.3 pH of Mashes 78
13.3.4 Content of Ethanol in Mashes and Distillates 78
13.3.5 Microexamination
1.1 Potatoes 7
1.2 Wheat 8
1.3 Rye 9
1.4 Triticale 10
1.5 Corn (Maize) 10
1.5.1 Dried Storable Corn Grain 10
1.5.2 Corn Grain Silage 11
1.6 Barley 12
1.7 Sweet Sorghum 12
1.8 Sorghum Grain 13
1.9 Manioc 13
2 Technical Amylolysis 14
2.1 Enzymatic Starch Liquefaction 14
2.1.1 Thermostable Bacterial a-Amylase
of Bacillus licheniformis (TEA) 15
2.1.2 Bacterial a-Amylase of Bacillus subtilis (BAA) 15
2.1.3 Bacterial a-Amylase Expressed by Bacillus licheniformis
(BAB) 16
2.1.4 Fungal a-Amylase of Aspergillus oryzae (FAA) 16
2.2 Enzymatic Starch Liquefaction and Saccharification 16
2.2.1 Green Malt 17
2.2.2 Kiln-Dried Malt 18
2.2.2.1 Barley as a Malting Grain 18
2.2.2.2 Other Grains in Malting 19
2.3 Enzymatic Starch Saccharification 20
2.3.1 Glucoamylase of Aspergillus niger (GAA) 20
2.3.2 Glucoamylase of Rhizopussp. (GAR) 20
2.3.3 Enzyme Combinations
Mashing Equipment 29
4.1.1 Wet Cleaning of Potatoes 29
4.1.2 Grinding Raw Materials 30
4.1.2.1 Mills 30
4.1.2.2 Dispersing Machines 31
4.1.3 Mash Tubs 32
4.1.4 Heat Exchangers 33
4.1.4.1 Processing with Heat Exchangers 34
4.1.5 Henze Cooker 35
4.2 Pressure Boiling Processes 36
4.2.1 High Pressure Cooking Process (HPCP) 36
4.2.2 Bacteria-Free Fermentation Process of Verlinden
(Verlinden Process, VP) 38
4.3 Pressureless Breakdown of Starch 38
4.3.1 Infusion Processes 38
4.3.1.1 Milling and Mashing Process
at Saccharification Temperature 38
4.3.1.2 GroBe-Lohmann-Spradau (GLS) Process 40
4.3.1.3 Milling and Mashing Process
at Higher Temperatures (MMP) 41
4.3.2 Recycling Processes 42
4.3.2.1 Stillage Recycling Process (SRP) 42
4.3.2.2 Dispersing Mash Process Developed
Processing Grain 46
6.1 Wheat 48
6.2 Rye 48
6.3 Triticale 49
6.4 Corn 49
6.4.1 Dried Storable Corn Grain 49
6.4.2 Corn Grain Silage 50
6.5 Barley 50
Starch Content of Potatoes 71
13.2.2 Starch Content of Grain 72
13.2.2.1 Determination of Fermentable Substance
in Grain (FS) 72
13.2.3 Autoamylolytical Quotient (AAQ) 74
13.3 Analysis of Mashes 76
13.3.1 Mash Hydrosizing 76
13.3.2 Extract of Mashes 77
13.3.3 pH of Mashes 78
13.3.4 Content of Ethanol in Mashes and Distillates 78
13.3.5 Microexamination
