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Titolo:
Viscosity concerns with rye mashes used for ethanol production
Autore:
Ingledew, WM; Thomas, KC; Hynes, SH; McLeod, JG;
Indirizzi:
Univanadaatchewan, Dept Appl Microbiol & Food Sci, Saskatoon, SK S7N 5A8, C Univ Saskatchewan Saskatoon SK Canada S7N 5A8 i, Saskatoon, SK S7N 5A8, C Agr & Agri Food Canada, Semiarid Prairie Agr Res Ctr, Swift Current, SK S9H Agr & Agri Food Canada Swift Current SK Canada S9H 3X2 ft Current, SK S9H
Titolo Testata:
CEREAL CHEMISTRY
fascicolo: 3, volume: 76, anno: 1999,
pagine: 459 - 464
SICI:
0009-0352(199905/06)76:3<459:VCWRMU>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
FUEL ALCOHOL PRODUCTION; HIGH-GRAVITY FERMENTATION; HULL-LESS BARLEY; WHEAT MASHES; TEMPERATURE; TECHNOLOGY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Ingledew, WM Univ Saskatchewan, Dept Appl Microbiol & Food Sci, 51 Campus Dr, Saskatoon, Univ Saskatchewan 51 Campus Dr Saskatoon SK Canada S7N 5A8 n,
Citazione:
W.M. Ingledew et al., "Viscosity concerns with rye mashes used for ethanol production", CEREAL CHEM, 76(3), 1999, pp. 459-464

Abstract

Rye cultivars leading to high-viscosity extracts were easily mashed-even under very high gravity (VHG) conditions-when enzymes were added to reduce viscosity caused by pentosans. The enzymes were so effective that for the fuel alcohol industry, the need for special genetic selections of rye with reduced extract viscosity was not indicated. High-starch cultivars of rye, however, were still most beneficial when alcohol was the end product of value. Both normal and VHG mashes fermented out within 48 hr under the conditions described. Yields (L/t of starch) were, on average, 5.3% higher under VHGconditions than under normal gravity.

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Documento generato il 05/07/20 alle ore 23:08:17