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PRELIMINARY STUDY ON THE FUEL ALCOHOL PRODUCED USING CASSAVA BY EXTRUSION

Kaimian Li

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Abstract

This paper studied on kinds of effect factors of the alcoholic fermentation by extruded cassava, and probes the experimental technology and conditions, the optimal technological conditions through single factor experiment were obtained and showed as follows: When ratio of material to water was 1∶2, doses of sachrogenic amylase were 120 U / g material, saccharificafion time was 40 min, yeast inoculation quantity were 0.1 %. Under the conditions, the alcohol content of fermentation mash was 15.95 % ( v / v).Addition of nitrogen source could advance fermentation and enhance alcoholicity fermentation to 16.25 % ( v / v ).Addition of bitter salt could not advance fermentation evidently.

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What this paper is about

This paper studied on kinds of effect factors of the alcoholic fermentation by extruded cassava, and probes the experimental technology and conditions, the optimal technological conditions through single factor experiment were obtained and showed as follows: When ratio of material to water was 1∶2, doses of sachrogenic amylase were 120 U / g material, saccharificafion time was 40 min, yeast inoculation quantity were 0.1 %. Under the conditions, the alcohol content of fermentation mash was 15.95 % ( v / v).Addition of nitrogen source could advance fermentation and enhance alcoholicity fermentation to 16.25 % ( v / v ).Addition of bitter salt could not advance fermentation evidently.

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Available abstract

This paper studied on kinds of effect factors of the alcoholic fermentation by extruded cassava, and probes the experimental technology and conditions, the optimal technological conditions through single factor experiment were obtained and showed as follows: When ratio of material to water was 1∶2, doses of sachrogenic amylase were 120 U / g material, saccharificafion time was 40 min, yeast inoculation quantity were 0.1 %. Under the conditions, the alcohol content of fermentation mash was 15.95 % ( v / v).Addition of nitrogen source could advance fermentation and enhance alcoholicity fermentation to 16.25 % ( v / v ).Addition of bitter salt could not advance fermentation evidently.

Key concepts: Fermentation, Food science, Alcohol, Yeast, Ethanol fermentation, Alcohol content, Extrusion, Chemistry

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