Alcohol and Yeast Technology

By: Stanciu, Ioana

The book entitled "Alcohol and Yeast Technology" is structured into 10 chapters: The technology of alcohol and yeast; Raw materials used in the manufacture of alcohol and yeast; Auxiliary materials and utilities used in the manufacture of alcohol and yeast; The technology of manufacturing alcohol from molasses; The technology of manufacturing alcohol from starchy raw materials; The fermentation of yeast from starchy raw materials; The distillation of fermented yeast; The refining of crude alcohol; The recovery of by-products and waste from the manufacture of alcohol; and The technology of manufacturing baker's yeast and the manufacture of dry baker's yeast. The alcohol and yeast industry is primarily based on the fermentative activity of yeasts, which transform fermentable carbohydrates from the substrate into ethyl alcohol as the main fermentation product and biomass. Absolute alcohol, at a concentration of 99.8% by volume, is used in countries without oil deposits as fuel, in a 20-30% mixture with gasoline, which also increases the octane number.

• Format: Paperback
• Language: English
• ISBN: 620780967X
• ISBN13: 9786207809677
• Release Date: July 2024
• Publisher: LAP Lambert Academic Publishing
• Length: 148 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"