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- ISBN 10 7502550046
- ISBN 13 9787502550042
- RilegaturaCopertina flessibile
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The new alcoholic technology - Learning from the textbook (Author: Jiashu Biao. Li Shengxian. Wu Guofeng) (Price: 33.00) (Publisher: Chemical Industry Press) ((Chinese Edition)
Editore:
Chemical Industry Press
(2000)
ISBN 10: 7502550046
ISBN 13: 9787502550042
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Descrizione libro paperback. Condizione: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2004-07-01 Pages: 333 Publisher: Chemical Industry Press title: New the-alcoholic technology - Learning from the textbook Original: 33.00 yuan Author: Gushu Biao. Li Shengxian. Wu Guofeng ed Publisher: Chemical Industry Press Publication Date :2004-7-1ISBN: 9787502550042 Words: 533.000 yds: 333 Edition: 1 Binding: Paperback: Editor's Summary This book collected at home and abroad for the past 20 years large alcohol business process equipment technical ideas and experiences. informative. reliable. comprehensive data content reflects the latest developments and the direction of the production of alcohol. Specific content includes: the world's the fermentation alcohol production overview for fermented wine cleared the origin of raw materials. water and auxiliary starch saccharification process of raw materials. alcohol yeast propagation process. the fermenter and phase equipment. mash fermentation. distillation and rectification theory and technology. alcohol national standards and testing methods. fuel ethanol production and application of modern distilled liquor. comprehensive utilization of by-products and sugar quality raw alcohol production process. The Appendix section gives control of the relevant technical parameters and alcohol industries Keywords Western text. The book is available for bio-engineering. biotechnology. food science and engineering professional teachers and students to use alcohol and distilled spirits production and research and development are also available for professional use. 1.2 main use of alcohol in the nature of Contents 1 Introduction 1.1 alcohol 1.3 World the alcohol production profile 1.4 alcohol production in China Overview 1.5 alcohol national standard the alcohol production raw materials of raw materials. water and auxiliary raw materials 2.1 2.2 2.3 raw starch material impurity 2.4 auxiliary materials 2.5 Alcohol production water starchy raw materials saccharification process 3.1 starch physicochemical and structural properties 3.3 3.2 starch saccharification principle enzyme preparation 3.4 liquefied injection equipment 3.5 starch saccharification process of raw materials 3.6 4 alcoholic enterprise saccharification process contrast 3.7 without the cooking process research and to practice 3.8 Yun alcohol 4.3 Yeast Co. Ltd. the saccharification process 3.9 lees supernatant reuse 3.10 compressed gas Application 3.11 in the a large alcoholic fermentation system the enzyme preparations industrial development Introduction the 4 alcohol yeast propagation process 4.1 alcohol yeast Profile 4.2 yeast growth conditions expansion of cultivation process 4.4 mature yeast starter quality indicators 4.5 4.6 main factors affect yeast starter quality fine alcohol yeast starter breeding direction and method 4.7 of alcohol production the excellent yeast strains used 4.8 bacteria alcoholic fermentation 4.10 4.9 active dry yeast active dry yeast Application methods 4.11 immobilized yeast and yeast starter propagation process instance fermentation tanks and related equipment 5.1 fermenter 5.2 alcoholic fermentation tank diameter to height ratio analysis of the advantages of 5.4 of 5.3 alcoholic large continuous fermenter large sloping bottom fermenter basic the connection between the structure 5.5 fermentation tank design 5.7 5.6 New large volume of alcohol fermentation system heat exchanger 6 mash fermentation the the 6.1 alcohol leaven mechanism 6.2 alcoholic fermentation of yeast enzymes during alcoholic fermentation of yeast alcoholic fermentation of Biochemistry 6.4 6.3 the main byproduct of calculation and analysis of the calculation and analysis of 6.7 fermentation intensity 6.5 fermentation process 6.6 Gravity Ethanol Fermentation 6.9 6.8 starchy raw theoretical alcohol yield and actual alcohol yield of bacterial contamination on alcohol production and Combat 7 distillation and r. Codice articolo FH000600
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