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Sugar cane spirits: Cachaça and rum production and sensory properties
(2011-11-01)
The production of cachaça, a distilled spirit made directly from sugar cane juice and rum obtained by fermenting molasses, a by-product of the sugar industry, are comparatively presented. The main differences, from raw ...
An alternative process for butanol production: Continuous flash fermentation
(2008-02-04)
The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...
An alternative process for butanol production: Continuous flash fermentation
(2008-02-04)
The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...
Sugar cane bagasse as feedstock for second generation ethanol production: Part II: Hemicellulose hydrolysate fermentability
(Pontificia Universidad Católica de Valparaíso, 2010)
THERMOTOLERANCE BEHAVIOR IN SUGAR-CANE SYRUP FERMENTATIONS OF WILD-TYPE YEAST STRAINS SELECTED UNDER PRESSURES OF TEMPERATURE, HIGH SUGAR AND ADDED ETHANOL
(Chapman Hall Ltd, 1993-06-01)
The selected yeast strains were examined for their ability lo grow, to retain cell viability and to ferment diluted sugar cane juice (15% total sugar, w/v) to ethanol at 40-degrees-C. The degree of agitation (aeration) ...
THERMOTOLERANCE BEHAVIOR IN SUGAR-CANE SYRUP FERMENTATIONS OF WILD-TYPE YEAST STRAINS SELECTED UNDER PRESSURES OF TEMPERATURE, HIGH SUGAR AND ADDED ETHANOL
(Chapman Hall Ltd, 1993-06-01)
The selected yeast strains were examined for their ability lo grow, to retain cell viability and to ferment diluted sugar cane juice (15% total sugar, w/v) to ethanol at 40-degrees-C. The degree of agitation (aeration) ...
NEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION
(Chapman Hall Ltd, 1991-03-01)
New yeast strains for alcoholic fermentation were isolated from samples collected from Brazilian alcohol factories at the end of the sugar cane crop season. They were selected by their capacity of fermenting concentrated ...
Lactic acid production by a strain of Lactococcus lactis subs lactis isolated from sugar cane plants
(Pontificia Universidad Católica de Valparaíso, 2006)
Bio-concentration of vinasse from the alcoholic fermentation of sugar cane molasses
(Pergamon-Elsevier Science Ltd, 2000-11)
A concentration-incineration process of vinasse has been in use for several years in order to deal with pollution resulting from the industrial production of ethanol by fermentation and distillation. However, as vinasse ...