Academic literature on the topic 'Sugar Fermentation Test'
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Journal articles on the topic "Sugar Fermentation Test"
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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (2021): 36–45. http://dx.doi.org/10.36560/14320211325.
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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.
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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Diversity of Traditional Fermented Foods: Sucrose and Reducing Sugar Analysis of Various Fermented-Cassava." RSF Conference Proceeding Series: Medical and Health Science 2, no. 1 (2023): 24–32. http://dx.doi.org/10.31098/cpmhs.v2i1.627.
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Cassava and its various fermented products are one of the local foods in Indonesia. The fermentation process can have different effects on food, both in taste and nutritional value. Changes in sucrose and reduced sugar levels during fermentation play a role in determining food effects in various health disorders. This study aims to describe the impact of cassava fermentation on different fermented products (tape, growol, gathot) in terms of sucrose and reducing sugar levels. This observational laboratory research was done through two stages, i.e., qualitative and quantitative analysis. The qualitative analysis examined carbohydrates' presence (monosaccharides, disaccharides, oligosaccharides, polysaccharides) through the Molisch test, Benedict's test, and the Iodine test. Quantitative analysis was carried out to determine sucrose and reducing sugar levels using three replicates with the Nelson-Somogyi test. The research was conducted in January-July 2019 at Universitas Respati Yogyakarta and Chem-mix Pratama Laboratory. The statistical analysis used was One Way Anova at a 5% significance level and continued with the Tukey test. Qualitative tests showed cassava, tape, growol, and gathot contained monosaccharides and polysaccharides. Benedict's test results showed that growol did not have reducing sugars. The quantitative test showed Growol's reducing sugar content was the lowest (0.32%) compared to cassava (0.95%), tape (14.87%), and gathot (11.12%). The highest sucrose content was in cassava (4.77%) followed by growol (2.36%), tape (1.47%), and gathot (0.78%). There were significant differences in sucrose and reducing sugars levels between cassava, tape, growol, and gathot (p<0.001). In conclusion, growol is a fermented food that can be used as a functional food.
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Arsyca Umayya, Khairidzi, Marshamada Harvenya Faelassufa, Nurista Ayu Soutul Haqiqi, Laili Fathurrahmah Tiarno, Zefanya Widyasari, and Asri Nursiwi. "Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method." Jurnal Indonesia Sosial Teknologi 5, no. 8 (2024): 3102–14. http://dx.doi.org/10.59141/jist.v5i8.1341.
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Coffee pulp is the outer layer of coffee pulp which is one type of waste from the coffee processing process that increases every year without maximum utilization. Coffee pulp contains cellulose (63%) which can be utilized in the manufacture of semi-finished products in the form of liquid sugar through the fermentation method. Phenol in coffee pulp causes a sour and astringent taste in processed products, so a fermentation process is needed to degrade phenol compounds during aerobic fermentation. The purpose of this study was to determine the effect of the length of fermentation of coffee pulp on the phenol content of liquid sugar produced and to analyze the effect of the concentration of liquid sugar fermented from coffee pulp on the organoleptic characteristics of candy in the market. The test of phenol content using the Folin Ciocalteu method and the test of reducing sugar using the Nelson Somogyi method showed that the longer the fermentation process took place, the lower the levels of total phenol and reducing sugar in the juice and coffee pulp sugar produced. Sensory testing with the ranking test on 30 panellists showed that the variation of adding 20% coffee pulp fermented liquid sugar concentration was overall most liked by panellists because it was close to candy products in general with the highest sucrose concentration compared to other candy formulas.
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Bhatti, Zulfiqar Ali, Manzoor-ul-Haq Rajput, and Ghulamullah Maitlo. "Impact of Storage Time, Rain and Quality of Molasses in the Production of Bioethanol." Mehran University Research Journal of Engineering and Technology 38, no. 4 (2019): 1021–32. http://dx.doi.org/10.22581/muet1982.1904.14.
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Due to environmental concerns and the rising prices of petroleum products, usually bio-ethanol is being produced in greater amount from sugar cane molasses in Pakistan. In this work various properties related to molasses are being analyzed by performing experiments at the Distillery Plant, AASML (AlAbbas Sugar Mills Limited), Mirpurkhas, Sindh, Pakistan. Brix, Sucrose, pH, ethyl alcohol, RS (Reducing Sugar), TSI (Total Sugar as an Invert), TS (Total Sugar), purity and presence of micro-organisms are scrutinized. In addition, the effects of quality parameters of pre-fermentation and fermentation for ethyl alcohol production, time impact on stored molasses and consequences of rain on quality of molasses are studied. It was observed from the study that good quality molasses which is the raw material for alcohol production should be used in fermentation process. Molasses must be stored in steel tanks to prevent it from contamination and loss of fermentable sugars. The prefermenters need to steam sterilized, cleaned and washed before inoculation of yeast cells so that the yeast grows healthy to produce maximum ethyl alcohol in fermenters. The water used for hydrolysis of molasses in fermentation should be clean, filtered and good quality nutrients must be used for the growth of yeasts. Finally, efficiency and yield are calculated and t-test has been performed to depict a direct relationship of the fermentable sugar with efficiency.
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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1720.
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One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carried out in two stages. The first stage was a qualitative analysis to examine the presence of carbohydrates through the Molisch test, Benedict's test, and Iodine test. Reducing sugar and sucrose levels were determined through quantitative testing using Nelson Somogyi with three replications for each sample. The research was conducted for seven months (January-July 2019) located at Universitas Respati Yogyakarta and Chem-mix Pratama Laboratory. Differences in reducing sugar and sucrose levels were tested with One Way ANOVA and continued with the Tukey test. Cassava, cassava tape, gathot, and growol contain monosaccharides and polysaccharides. Growol's reducing sugar content was only 0.32% (the lowest compared to other products, p<0.001) in line with the qualitative test results on Benedict's test. Sucrose levels from lowest to highest were gathot (0.78%), cassava tape (1.47%), growol (2.36%), and cassava (4.77%) (p<0.001). Growol has the potential to be developed as a healthy snack for obesity in terms of reducing sugar and sucrose levels.
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SB, Debora Helsius, Inayah Inayah, Desty Ervira Puspaningtyas, Puspita Mardika Sari, and Nanda Herdiyanti Kusuma. "Effect of cassava fermentation on reducing sugar and sucrose levels: a preliminary study of healthy snack development." Journal of Healthcare and Biomedical Science 1, no. 2 (2023): 20–34. http://dx.doi.org/10.31098/jhbs.v1i2.1595.
Full textAbstract:
One of the causes of obesity in Indonesia is poor consumption patterns, especially those high in sugars such as reducing sugar and sucrose. Indonesia's food diversity has the potential to be developed as a solution to obesity problems. The fermentation process is able to change the nutritional value composition, especially in reducing sugar and sucrose as healthy food. This research functioned as a preliminary study in the development of healthy snacks, especially for obesity, in terms of the presence and amount of reducing sugars and sucrose in cassava tape, gathot, and growol. This was carried out in two stages. The first stage was a qualitative analysis to examine the presence of carbohydrates through the Molisch test, Benedict's test, and Iodine test. Reducing sugar and sucrose levels were determined through quantitative testing using Nelson Somogyi with three replications for each sample. The research was conducted for seven months (January-July 2019) located at Universitas Respati Yogyakarta and Chem-mix Pratama Laboratory. Differences in reducing sugar and sucrose levels were tested with One Way ANOVA and continued with the Tukey test. Cassava, cassava tape, gathot, and growol contain monosaccharides and polysaccharides. Growol's reducing sugar content was only 0.32% (the lowest compared to other products, p<0.001) in line with the qualitative test results on Benedict's test. Sucrose levels from lowest to highest were gathot (0.78%), cassava tape (1.47%), growol (2.36%), and cassava (4.77%) (p<0.001). Growol has the potential to be developed as a healthy snack for obesity in terms of reducing sugar and sucrose levels.
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Tavares, Pedro Paulo Lordelo Guimarães, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, et al. "Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential." Fermentation 9, no. 4 (2023): 384. http://dx.doi.org/10.3390/fermentation9040384.
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There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total of 10% of each type of sugar was dissolved in sterile water to which 10% of kefir grains were then added and fermented for 48 h at room temperature. Analyses of pH/acidity, soluble solids, lactic/acetic acids, and lactic acid bacteria and yeast counts were performed, in addition to grain weighing at 0 h, 24 h, and 48 h. The microbial biodiversity was measured using PCR-DGGE and DNA sequencing at the species level. A sensory acceptance test was performed on all beverages. Lactobacillus, Lacticaseibacillus, Lentilactobacillus Lactococcus, Leuconostoc, Acetobacter, Saccharomyces, Kluyveromyces, Lachancea, and Kazachstania were present in the kefir grains and the beverages. Molasses showed a more intense fermentation, with greater production of organic acids and higher lactic/acetic acid bacteria and yeast counts (7.46 and 7.49 log CFU/mL, respectively). Refined sugar fermentation had a lower microbial yield of lactic/acetic acid bacteria (6.87 log CFU/mL). Smith’s salience index indicates that the brown-sugar kefir beverage was better accepted among the tasters. The results indicate that the use of alternative sources of sugar to produce water kefir beverages is satisfactory. This opens up new perspectives for the application of kefir microorganisms in the development of beverages with probiotic and functional properties.
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Pratiwi, Sekar, Emantis Rosa, Priyambodo Priyambodo, and Tugiyono Tugiyono. "Populasi Telur Nyamuk Aedes sp. Pada Ovitrap yang Diberi Fermentasi Gula sebagai Atraktan Alami di Lingkungan Kampus FMIPA Universitas Lampung." JURNAL BIOLOGI PAPUA 12, no. 2 (2020): 109–13. http://dx.doi.org/10.31957/jbp.1117.
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Diseases transmitted by mosquito especially Aedes sp. there’s still happens in many areas of both city and village in Indonesia, until reducing Aedes sp. requires controlled effort. Attractant is a compound that can effect the behavior of mosquito even to decrease the population of mosquito directly. Sugar fermentation can be a natural attractant, this solution can produce carbon dioxide compound that can be a attract for mosquito, until mosquitoes are attracted to ovitrap. The purposes of this research was to determined the sugar fermentation to total of Aedes sp. eggs at ovitrap. The research design used is a Complete Random Design (CRD) with 5 repeated. Analysis of data using Analysis of Variance (ANOVA) and if there are the significant differences of treatment then test continued with BNT test signification levels α = 5%. The result is indicate that fermentation formula P1 (50 gr brown sugar+ 1 g yeast) found up to 15 mosquitos eggs at ovitrap with a percentage of 50% more than any other formula, ANOVA test indicate that the value of p<0,05 that’s mean there is none significant differences between the treatment. Key words: Aedes sp.; attractant; sugar fermentation
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Liu, Yue Hua, and Qing Xiao Zhao. "Studies on the Fermentation Technics of Dry Wild Jujube Wine." Advanced Materials Research 236-238 (May 2011): 2951–56. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2951.
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In this study, we tried to utilize wild jujube as the raw material to produce fruit wine. Grape wine active dry yeast was used for fermentation. The effects of initial sugar content, inoculation concentration of yeast, fermentation temperature and pH were investigated. Fermentation conditions were optimized by orthogonal test. The resulted optimum fermentation conditions were as the following: initial sugar content: 18%, pH value: 4.0, fermentation temperature: 24°C, and inoculum concentration of dry yeast: 0.3%. The produced wine was amber, clear and transparent, fresh jujube fruit aroma, and had mellow and harmonious taste. Its alcohol content was 12.6% vol, the content of residual sugar was 1.5 g/L, vc content was 350 mg/L and total acid were 4.0 g/L.
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Choirunnisaa, Nadia Maharani Jasmine, Siti Nur Jannah, Arina Tri Lunggani, Sri Pujiyanto, and Hermin Pancasakti Kusumaningrum. "Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations." Journal of Applied Food Technology 12, no. 1 (2025): 1–6. https://doi.org/10.17728/jaft.23277.
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The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrations on the antioxidant activity, pH, alcohol content, and organoleptic properties of red ginger kombucha. The methods used were antioxidant test with DPPH, pH test, alcohol content, and organoleptic test with 20 panelist. The results indicate that variations in fermentation time and concentration of palm sugar have a significanr effect (α = 0.05) on the antioxidant activity with IC50 values ranging from 27.89 ppm to 46.77 ppm, categorized as very strong antioxidant activity. The characteristics of red ginger kombucha includes pH 3.6 to 4.6, alcohol content 0.2% to 0.3%, and organoleptic properties varying from moderately liked to liked. Red ginger kombucha fermented for 12 days with 20% palm sugar showed an IC50 value of 40.28 ppm, which categorized into very strong antioxidant activity and is most preferred by the panelists with organoleptic scores of color attribute at 4, aroma at 3.65, and taste at 4.
Book chapters on the topic "Sugar Fermentation Test"
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Prince, CP. "Sugar Fermentation Test." In Practical Manual of Medical Microbiology. Jaypee Brothers Medical Publishers (P) Ltd., 2009. http://dx.doi.org/10.5005/jp/books/10654_27.
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Dudley, Robert. "The Natural Biology of Dietary Ethanol, and its Implications for Primate Evolution." In Alcohol and Humans. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0002.
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Ethanol derives from the fermentation of simple sugars, and fermentative yeasts are common within terrestrial ecosystems. Animals that routinely consume sugar-rich fruits and nectars thus chronically ingest low-level ethanol. The capacity to detect and follow ethanol plumes enables localization of ripe fruits and fermented nectars over long distances (as occurs in fruit flies); psychoactive responses to ethanol among vertebrate frugivores may increase net caloric gain during feeding via the aperitif effect. Paleogenetic reconstruction of enzymes involved in ethanol metabolism suggests sustained exposure of hominids (including the genus Homo) over the last 12 million years to dietary ethanol. Alcohol use by modern humans may thus derive from ancestral sensory biases associating ethanol consumption with nutritional reward (i.e. the ‘drunken monkey’ hypothesis). Detailed measurements of ethanol concentrations within fruit and nectar, together with behavioural, physiological, and genomic comparisons among frugivores and nectarivores, are now necessary to further test this hypothesis.
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Nakamura, Takashi, Kazuhiro Chiba, Yumiko Asahara, and Setsuzo Tada1. "Prediction of barley which causes premature yeast flocculation." In European Brewery Convention. Oxford University PressOxford, 1997. http://dx.doi.org/10.1093/oso/9780199636907.003.0006.
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Abstract During fermentation of wort produced from certain malts, premature yeast flocculation occurs leaving fermentable sugars in solution. Premature yeast flocculation results in a low attenuation. We have developed a novel fermentation method to predict barley which causes premature yeast flocculation. A barley extract obtained by hot-water extraction using an enzyme mixture of B¬ glucanase, protease, a-amylase and B-amylase was added to a synthetic medium. The premature yeast flocculation activity of this extract was evaluated by a fermentation test. Analysis could be carried out within four days and was applicable to either dormant or water sensitive barley.
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Cox, Timothy M. "Disaccharidase deficiency." In Oxford Textbook of Medicine, edited by Jack Satsangi. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0302.
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Disaccharidases are abundant enzymes expressed on the microvillous membrane of the small intestine: apart from free glucose and fructose, disaccharidases are required for the complete assimilation of nearly all carbohydrate present in food and drinks. The enzymes cleave disaccharides such as sucrose, maltose, and lactose, as well as dextrins derived from starch, into their component monosaccharides. Their activity is reduced in hereditary conditions or in generalized intestinal diseases. Disaccharidase deficiency causes dietary intolerance of carbohydrate induced by the fermentation of undigested sugars in the distal small intestine and colon. Abdominal symptoms are usually noticed within an hour of the ingestion of foods containing the offending sugars. By far the most common symptomatic disaccharidase deficiency is lactose intolerance. Lactase activity is high in healthy infants when milk is the principal food, but in most humans the activity declines after weaning and remains low (lactase nonpersistence), which greatly reduces the capacity to break down lactose. In contrast, those inheriting a Mendelian dominant trait that leads to sustained high intestinal lactase expression throughout life (lactase persistence) digest and tolerate large quantities. The distribution of lactase activity in adult populations is subject to great variation. Intestinal lactase phenotypes can be identified by assay of mucosal biopsy samples or appropriate sugar tolerance tests, as can other (much rarer) genetically determined disaccharidase variants. The most convenient diagnostic screen involves hydrogen breath testing after oral loading. Disaccharide intolerance is readily treated by institution of a strict exclusion diet; oral enzymatic supplementation may benefit patients with severe enzymatic deficiency. Innovative and early phase clinical trials suggest that modulation of the host intestinal microbiome with a pure short-chain galacto-oligosaccharide may be beneficial in symptom control and in favouring the outgrowth of lactose-fermenting flora.
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Robles Calderón, Roberto, Raymundo Erazo Erazo, Julio Javier Armijo Carranza, and Benito Buendía Quispe. "Evaluation of Ethanol Production Process by the Fermentation of Blue Cabuya Juice (Agave americana), using Yeast Strains (Saccharomyces cerevisiae) as Potential Application for Blue Agave Liquor." In From Biomass to Biobased Products [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.111855.
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The blue cabuya (Agave americana L.) grows wild on large tracts of land in various regions of Peru. The research is aimed at taking advantage of this renewable plant biomass as a potential substrate in one of its possible applications such as cabuya azul liquor, for which, firstly, the yields of the anaerobic fermentation process of this biomass at temperatures of 26, 28 and 30 C and a pH of 3.5 and 4.0, in a batch bioreactor of 120 liters and nutrient concentrations of diammonium phosphate (DAP) of 1 and 2 g/L and a substrate with reducing sugars (AR) of 60 g/L from the district of La Merced, province of Churcampa, Huancavelica Region. The experimental tests were carried out in the laboratories of the Faculties of Biological Sciences and Chemistry and Chemical Engineering of the Universidad Nacional Mayor de San Marcos. Using Saccharomyces cerevisiae yeast strains (D 47, LALVIN-Canada) at 28 C, pH 3.5 and DAP nutrient concentration of 2 g/L during 26 h of fermentation, was obtained total biomass yields Y(x/s) =. 0.1606 and ethanol Y(p/s) = 0.4739. It is concluded that the production of ethanol for use in its industrialization as blue cabuya liquor is viable and for the transfer of technology environmental aspects and economic studies must be integrated.
Conference papers on the topic "Sugar Fermentation Test"
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Min, Kyungwook, Daniel Valco, Anna Oldani, and Tonghun Lee. "An Ignition Delay Study of Category A and C Aviation Fuel." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-51713.
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Ignition delay of category A and C alternative aviation fuels have been investigated using a rapid compression machine (RCM). Newly introduced alternative jet fuels are not yet comprehensively understood in their combustion characteristics. Two of the category C fuels that will be primarily investigated in this study are Amyris Farnesane and Gevo Jet Fuel Blend. Amyris direct sugar to hydrocarbon (DSHC) fuel (POSF 10370) come from direct fermentation of bio feedstock sugar. Amyris DSHC is mainly composed of 2,6,10-trymethly dodecane, or farnesane. Gevo jet blend stock fuel is alcohol to jet (ATJ) fuel (POSF 10262) produced from bio derived butanol. Gevo jet blend stock is composed with iso-dodecane and iso-cetane, and has significantly low derived cetane number of 15. The experimental results are compared to combustion characteristics of conventional jet A fuels, including JP-8. Ignition delay, the important factor of auto ignition characteristic, is evaluated from pressure trace measured from the RCM at University of Illinois, Urbana-Champaign. The measurements are made at compressed pressure 20bar, intermediate and low compressed temperature, and equivalence ratio of unity and below. Direct test chamber charge method is used due to its reliable reproducibility of results. Compared to category A fuels, different combustion characteristics has been observed from category C fuels due to their irregular chemical composition.
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Thern, Marcus, Torbjo¨rn Lindquist, and Tord Torisson. "The Ethanol-Water Humidification Process in EvGT Cycles." In ASME Turbo Expo 2004: Power for Land, Sea, and Air. ASMEDC, 2004. http://dx.doi.org/10.1115/gt2004-53901.
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Ethanol from bio-products has become an important fuel for future power production. However, the present production technology is rather expensive. This paper focuses on how to lower the production cost of ethanol extraction from mash, and to use the ethanol as a primary fuel in gas turbines for heat and power production. Today, ethanol is produced during distillation by supplying energy to extract the ethanol from the mash. Using the evaporation process in the evaporative gas turbine to extract the ethanol from the mash before the distillation step, a lot of energy can be saved. In the evaporation process, the ethanol is extracted directly from the mash using energy from low-level energy sources. The evaporation technology is therefore expected to reduce the cost for the ethanol production. Simultaneous heat and mass transfer inside the ethanol humidification tower drives a mixture of ethanol and water into the compressor discharge air. To investigate the evaporation of a binary mixture into air at elevated pressures and temperatures, a test facility was constructed and integrated into the evaporative gas turbine pilot-plant. The concentration of ethanol in the mash is not constant but depends on the sugar content in the feedstock used in the fermentation process. Tests were therefore conducted at different concentrations of ethanol in the ethanol-water mixture. Tests were also performed at different temperature and flow conditions to establish the influence of these parameters on the lower heating value of the produced low calorific gas. It has been shown that this technology extracts about 80% of the ethanol from the mash. It has also been shown that the composition of the resulting gas depends on the temperatures, flow rates and composition of the incoming streams. The tests have shown that the produced gas has a lower heating value between of 1.8 to 3.8 MJ/kg. The produced gas with heating values in the upper range is possible to use as fuel in the gas turbine without any pilot flame. Initial models of the ethanol humidification process have been established and the initial test results have been used for validating developed models.
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David, Ioan. "THE BIOCATALYTIC INFLUENCE OF ALFA-AMYLASE AND BETA-AMYLASE ENZYMES ON WHITE FLOUR USED IN BAKERY INDUSTRY." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.41.
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This article presents the biocatalytic influence of alfa-amylase and beta-amylase enzymes on the rheological parameters of the dough obtained from white flour used in bakery industry. Using alveographic and consistographic methods we were able to determine the rheological characteristics of the dough and make a comparison between alfa-amylase and beta-amylase taking into account different dosages and monitoring the effects in the flour and finished product. Amylase hydrolyzes starch to soluble dextrins and can affect the starch compact granules which are damaged during milling or the granules are gelatinized by the action of water and heat. The alveo-consitograph tests provide results that offer common specifications for using amylase enzymes on white flour to ensure a more consistent process and product. Using a small dose of alfa-amylase or beta-amylase shows small improvement effects on the quality of the dough, using an excessive dosage leads to a reduction of dough elasticity and an overproduction of dextrins that causes a sticky content that makes the dough very hard to handle and manipulate during the manufacturing process. The correct dosage of alfa-amylase and beta-amylase in dough improves the growth in the oven, the extensibility characteristics, enhances browning by increasing the quantity of fermentation sugars that can make products with a more pronounced color of crust. Also extends the shelf life and freshness of the finished product which shows a better porosity of the core, an increased volume and a structure improvement.