Novel technique for producing manioc waste ethanol
A production method, cassava residue technology, applied in biofuels, fermentation, etc., can solve the problems of heavy pollution, high energy consumption of alcohol, etc., achieve the effect of simple operation, improve economic benefits, and reduce sewage discharge
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Embodiment 1
[0021] First, the cassava dregs and dried cassava chips are cooked separately.
[0022] After the cassava dregs are sieved by a vertical sieve, add 2-5 liters of yellow slurry water per 1 kg of cassava dregs, and then transport it into the plate heat exchanger by a reciprocating pump, and exchange heat with the cooking output, and carry out when the temperature rises to 90-110°C Liquefied, then enter the cooking tank for cooking, the temperature is controlled at 90-95°C and the time is in the range of 30-60 minutes during cooking, and the cooking material is light yellow, which is the best. After the material comes out of the cooking tank, it enters the 1# saccharification tank, cools in the 1# saccharification tank to 55-62 ° C, adds glucoamylase for saccharification for 30 minutes, and adds high temperature resistant a-amylase, the amount of enzyme added is 5-15 U / g for 30-60 minutes, then enter the slag-water separation equipment to remove the solid slag, and the clear liq...
Embodiment 2
[0026]Raw cassava will be sieved after pulverized by a pulverizer, and the cassava slurry will be put into the mixing tank. The crushed particle size should be below 1.8mm. Water ratio 1: 2.5-3, add high temperature resistant a-amylase, the amount of enzyme added 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 Liquefied at 90-110°C, then enter the cooking pot. The gelatinization temperature is controlled at 90-95°C, and the gelatinization process of the feed liquid should not be less than 60 minutes (it can be appropriately extended according to the actual production situation to ensure the maturity of the mash). It is better for the cooking mash to be light yellow. After the steam-liquid separation, the cooking mash enters the mash tank, saccharifies in the mash pot for 30 minutes at 62°C, cools to 32-30°C, and enters the fermenter. The yeast uses yeast carrier. The main fermentation te...
Embodiment 3
[0028] After the cassava residue is separated by a vertical sieve, 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. Add 2-5 liters of yellow pulp water to every 1kg of cassava residue, and pump it into the storage tank. In the slurry tank, the crushing particle size is preferably below 1.8m. Add high temperature resistant 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 output of the cooking tank. Exchange, the temperature rises to 90-110°C for liquefaction, and then enters the cooking pot. When cooking, the temperature is controlled at 90-95°C, and the gelatinization process of the feed liquid should not be less than 60 minutes (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 l...
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