Novel technique for producing manioc waste ethanol
A cassava residue and new process technology, applied in biofuels, fermentation, etc., can solve the problems of high energy consumption and heavy pollution of alcohol, and achieve the effects of improving economic benefits, easy operation, and low energy consumption
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Embodiment 1
[0021] First, you should separate the cassava slag from the cassava dry sheets.
[0022] After the sieval sieval is separated, the cassava segments are added to the grasm water 2-5 liters, and then transferred into the plate heat exchanger from the re-pump, heat exchange with the cooking, and the temperature rises to 90-110 ° C. Liquefaction, then entering the cooking canister for cooking, the temperature is controlled at 90 to 95 ° C, and the time in the range of 30 to 60 minutes, the cooking is light yellow. After the material comes out of the cooking, it enters the 1 # sacchain tank, cooled to 55-62 ° C in the 1 # sacchain, and the glycosidase is added for 30 minutes, and the high temperature A-amylase is added, and the enzyme addition is 5-15 u. / g, time 30-60 minutes, then enter the slag water separation equipment, remove solid residue, liquid (vegetariana glycalized filtrate) into the storage tank spare.
[0023] The cassava is pulverized with a dry crushing pulverizer, and...
Embodiment 2
[0026]The raw cassava will be sieved after being crushed by the pulverizer. The cassava slurry is put into the mixing tank. The crushing particle size should be less than 1.8mm. At the same time, add the separated filtrate after saccharification of the cassava residue into the mixing tank to control the material. Water ratio 1:2.5-3, add high-temperature resistant a-amylase, enzyme addition amount is 12U / g, time 30-60 minutes, pumped into the heat exchanger, heat exchange with the output of the cooking tank, the temperature rises to It is liquefied at 90-110°C, and then enters the cooking pot. The gelatinization temperature is controlled at 90~95℃, and the material liquid should not be less than 60 minutes during the gelatinization process (it can be extended appropriately according to the actual production situation to ensure the maturity of the mash). The cooking mash is preferably light yellow. After the steam-liquid separation, the cooking mash enters the saccharification tank...
Embodiment 3
[0028] After the cassava residue is separated by a vertical screen, it is pumped from the starch workshop to the storage tank of the alcohol workshop, and the waste water produced in the starch production-yellow pulp water is added. For every 1kg of cassava residue, 2-5 liters of yellow pulp water is added, and the pump is used for the adjustment. In the slurry tank, the pulverized particle size should be less than 1.8m. Add high-temperature a-amylase, the enzyme addition amount is 15U / g, and the time is 30-60 minutes. It is pumped into the heat exchanger and heated with the cooking tank. Exchange, the temperature rises to 90-110°C for liquefaction, and then enters the cooking pot. The temperature during cooking is controlled at 90~95℃, and the material liquid should not be less than 60 minutes in the process of gelatinization (it can be appropriately extended according to the actual production situation to ensure the maturity of the mash). It is best if the cooking mash is light ...
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