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FERMENTATION
FERMENTATION
define Fermentation as
respirationwithoutair
He was the first to
demonstrate
experimentally
thatfermented beverages
result from the action of
living yeast transforming
glucose into ethanol, and
that the process occurs in
the absence of oxygen.
EDWARD BUCHNER
He ground up yeast,
extracted a juice from them,
then found to his amazement
that this "dead" liquid would
ferment a sugar solution,
forming carbon dioxide and
alcohol much like living
yeasts
won the Nobel Prize in
Chemistry for his work year
1907
PRODUCTS OF FERMENTATION
PRODUCTS OF FERMENTATION
Carbon dioxide
Hydrogen
Organic acids
Ethanol
ORGANIC ACIDS
LACTIC ACID FERMENTATION
In Animals,
Pyruvate L-lactate
LACTIC ACID FERMENTATION
corn
Sugar cane molasses
CITRIC ACID FERMENTATION
Cassava
Rice bran
Sugarcane bagasse
molasses
ALCOHOL AND KETONE
ETHANOL FERMENTATION
RAW MATERIALS
1.Yeast
2.Sugar (Molasses)
3.Water
PRODUCTION OF ETHANOL
PRODUCTION OF ACETONE BUTANOL
ABE Fermentation
is one of the oldest known industrial fermentation
with a history of more than 100 years.
acetone and butanol are produced from glucose or
starch using strains of Clostridia, which are strictly
anaerobic bacteria.
It yields 3 parts of acetone, 6 of butanol and 1 of
ethanol.
FLOWCHART OF ACETONE BUTANOL
PRODUCTION
FACTORS IN ETHANOL
FERMENTATION
FACTORS ON FERMENTATION
1. YEAST
- species used are those that will produce ethanol
under aerobic and anaerobic conditions.
2. TEMPERATURE
- temperature during fermentation should only be between
60-80F.
3. NUTRIENTS
- the yeast needs phosphorus, nitrogen, carbohydrates
Nutrients for the yeast
Diammonium phosphate
Ammonium sulfate
FACTORS ON FERMENTATION
4. FERMENTATION TIME
- fermentation time should only be 24 hours or less. Prolonging the
fermentation time will cause the production of undesirable products
(congeners) such as aldehydes, ketones, esters, causing the alcohol
to decrease in quality.
5. RAW MATERIAL
6. CONCENTRATION OF WORT
wort mixture of molasses and water
- should only be 10-18% (Brix = 10-13)
FACTORS ON FERMENTATION
7. pH
pH of the mixture should only be 4-4.5. This is the
pH in which the growth of the yeast is at
maximum.
the pH of the mixture should be low only enough
to support the growth of the yeast but high
enough to inhibit the growth of other bacteria.
FLOWCHART OF ETHANOL PRODUCTION
FLOWCHART OF ETHANOL PRODUCTION
CULTURE VESSELS
- where the yeast propagation takes place.
PRE-FERMENTOR
- fermentation process starts but the focus is still on yeast
propagation.
- where the nutrients is added
- fed with air to enhance the growth of yeast.
pH = 2-3 (to prevent the growth of other bacteria)
1st FERMENTOR
- more on yeast propagation
- also fed with air to enhance the growth of yeast.
pH = 2-3 (to prevent the growth of other bacteria)
2nd , 3RD , 4TH FERMENTOR
- not fed with air because it is more on alcohol
production.
YEAST SETTLER
- separates the beer from the yeast or yeast cream
BEER fermented mash
YEAST ACTIVATION TANK
- where the yeast are acidified for regeneration.
CLARIFIED WASH TANK
- where the beer to be fed in the distillation is stored.
THANK YOU!