Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Alcohol and Yeast Technology

Alcohol and Yeast Technology

Stanciu, Ioana

Paperback

Chemistry

ISBN10: 620780967X
ISBN13: 9786207809677
Publisher: LAP Lambert Academic Publishing
Published: Jul 2 2024
Pages: 148
Weight: 0.50
Height: 0.34 Width: 6.00 Depth: 9.00
Language: English
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.

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