THE ALCOHOL TEXTBOOK THE ALCOHOL TEXTBOOK

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Managing the four Ts of cleaning and sanitizing 303 Table 1. Control room CIP schedule. Monday Tuesday Wednesday Thursday Friday Saturday Sunday DAYTIME Start DAYTIME Start DAYTIME Start DAYTIME Start DAYTIME Start DAYTIME Start DAYTIME Start time time time time time time time Distillation: Distillation: Distillation: Distillation: Distillation: Distillation: Distillation: Spiral heater: Spiral heater: Spiral heater: Spiral heater: Spiral heater: Spiral heater: Spiral heater: NIGHT NIGHT NIGHT NIGHT NIGHT NIGHT NIGHT Exch:1302 A or B Exch: 1400 Exch: 1402 Exch: 1404 Exch: 1302 A or B Evaporator Exch. 1303 Exch: 1401 Exch: 1403 Exch: 1301B Exch: 1302C Exch 1302C Exch: 1406 Exch: 103
304 J. Larson and J. Power warmer or hotter cleaning solution could be the answer. Titrations Titrations, the third T in the cleaning and sanitizing bag of tricks, refers to the chemistry of cleaning and sanitizing chemicals and solutions. It includes matching the type of chemical cleaner to the type of soil present and using that chemical at a strength that is both effective and affordable. It is therefore essential to have as much information as possible about the soil we are trying to remove (McCabe, 1999; Kretsch, 1994). <strong>THE</strong> NATURE OF SOILS Any of the compounds present in raw materials or in the water supply used for fermentation may become insoluble and be deposited on equipment surfaces as an unwanted soil. Methods used to remove these soils depend on the specific nature of the material involved. Carbohydrates The soluble sugars present during fermentation may be left on surfaces, especially the nonfermentable sugars. A much bigger problem is the higher molecular weight carbohydrates such as gums, which can form tough deposits on surfaces. Retrograded starch can form when starch is not sufficiently digested by α-amylase enzymes. Depending on the type of grains used, gums such as ß-glucans or pentosans may become soluble in the mash and then be deposited later on. Dextrans produced by Leuconostoc bacteria from sucrose can be produced in plants fermenting sucrosecontaining materials. Proteins Most of the protein present in grains is insoluble and passes through mashing and fermentation in the insoluble form. The soluble portion of the protein may become denatured by conditions such as temperature changes or pH shifts. As the protein becomes insoluble it may be deposited onto various surfaces. If tannins are present, they may react with proteins in a reaction similar to the tanning of leather, forming tough, water-resistant deposits. Oils Oils are liquid fats and are intrinsically insoluble. Much of the oil present in grains is broken into microscopic droplets or emulsions that are suspended in the mash. As conditions change, the emulsions may coalesce forming larger deposits of insoluble oil. Inorganic compounds Various inorganic compounds may become insoluble during mashing or fermentation. Most commonly calcium in water reacts with the oxalate present in grains to form insoluble calcium oxalate, commonly called beerstone. Carbonates present in water may combine with calcium to form calcium carbonate scale. Magnesium hydroxide tends to co-precipitate as part of the carbonate scale. Occasionally water with high silicate content may generate a silica scale as the pH drops. Soluble silicate is converted by acid to insoluble silica (SiO 2 ). Biological deposits Many microorganisms tend to grow better on surfaces than when freely suspended in a liquid. The layer of microorganisms that forms together with other materials such as non-living soil and external polysaccharides produced by the microorganisms is called a biofilm (Czechowski and Banner, 1992). A biofilm may be observed as a slimy layer on tanks used to store water. Fortunately, most microorganisms found in fermentation do not have a pronounced tendency to form a biofilm, but films of yeast or bacteria growing inside a surface scale are frequently observed. These films are a potent source of contamination. MATERIALS USED FOR CLEANING Water Water is a good solvent for many compounds, especially polar compounds. Materials such as simple sugars, soluble proteins and the soluble
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THE ALCOHOL TEXTBOOK 4 TH EDITION A
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iv T.P. Lyons Nottingham University
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vi T.P. Lyons Yeast and management
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viii T.P. Lyons 28 Biorefineries: t
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x T.P. Lyons Corn Wheat Barley STAR
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Ethanol industry today
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2 T.P. Lyons nowhere near the forec
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4 T.P. Lyons Thousands of barrels/d
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6 T.P. Lyons While few people will
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Raw material handling and processin
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10 D.R. Kelsall and T.P. Lyons show
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12 D.R. Kelsall and T.P. Lyons Raw
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14 D.R. Kelsall and T.P. Lyons Figu
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16 D.R. Kelsall and T.P. Lyons Grai
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18 D.R. Kelsall and T.P. Lyons Grai
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20 D.R. Kelsall and T.P. Lyons % ac
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Enzymatic conversion of starch to f
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Grain handling: a critical aspect o
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Lignocellulosics to ethanol 41 Chap
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Lignocellulosics to ethanol 43 and
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Lignocellulosics to ethanol 45 Tabl
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Lignocellulosics to ethanol 47 impo
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Lignocellulosics to ethanol 49 In B
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Lignocellulosics to ethanol 51 GLUC
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Lignocellulosics to ethanol 53 hydr
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Lignocellulosics to ethanol 55 from
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Lignocellulosics to ethanol 57 cere
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60 N.T.T. Vinh WORLD CASSAVA PRODUC
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62 N.T.T. Vinh COOKING Cooking is t
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64 N.T.T. Vinh Dougrell, L.M. 1982.
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66 J. O’Shea Table 2. Internation
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68 J. O’Shea As a consequence, th
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70 J. O’Shea lactose is able to a
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72 J. O’Shea Table 7. Alcohol pla
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Treatment and fermentation of molas
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Yeast and management of fermentatio
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CELLS 86 I. Russell of unique strai
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88 I. Russell Fibrillar layer Cell
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90 I. Russell Table 1. Approximate
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92 I. Russell Glucose Fructose Plas
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94 I. Russell resulting in the form
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96 I. Russell anaerobic conditions
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98 I. Russell For distilled beverag
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100 I. Russell 16 14 12 Superstart
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102 I. Russell since this is when e
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104 I. Russell Pyruvate NADH CO 2 A
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106 I. Russell biotin and many requ
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108 I. Russell effect on yeast cell
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110 I. Russell caproate (apple/anis
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112 I. Russell biosynthetic pathway
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114 I. Russell Table 7. FAN levels
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116 I. Russell Table 10. Classes of
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118 I. Russell Acknowledgments The
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Practical management of yeast: conv
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136 W.M. Ingledew growth seen in ba
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138 W.M. Ingledew fermentors and a
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140 W.M. Ingledew contaminated in t
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142 W.M. Ingledew %" Stress occurs
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Understanding near infrared spectro
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Biotechnological applications of no
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Production of Scotch and Irish whis
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Tequila production from agave 223 C
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Tequila production from agave 225 F
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Tequila production from agave 227 i
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Tequila production from agave 229 d
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Tequila production from agave 231 d
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Tequila production from agave 233 a
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Tequila production from agave 235 5
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Tequila production from agave 239 D
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Tequila production from agave 241 s
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Tequila production from agave 245 t
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248 R. Piggot alcohol is made from
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Page 259 and 260: From pot stills to continuous still
Page 271 and 272: From liqueurs to ‘malternatives
Page 279 and 280: 276 R. Ralph History of North Ameri
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Page 283 and 284: 280 R. Ralph Cyclone Grain cleaner
Page 285 and 286: 282 R. Ralph and let the fermentors
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Page 289 and 290: Contamination and hygiene
Page 291 and 292: 288 N.V. Narendranath Diagnostic ch
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Page 297 and 298: 294 N.V. Narendranath Figure 5. A t
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Page 303 and 304: 300 J. Larson and J. Power For any
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Page 323 and 324: Ethanol distillation: the fundament
Page 341 and 342: Development and operation of the mo
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Water reuse in fuel alcohol plants:
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Understanding energy use and energy
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Dryhouse design: focusing on reliab
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378 K.A. Jacques There is a growing
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380 K.A. Jacques O Fe H O P O O O O
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382 K.A. Jacques converting it to m
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384 K.A. Jacques spread manure thre
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Biorefineries: the versatile fermen
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400 The Alcohol Alphabet Acidity A
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402 The Alcohol Alphabet Arabinose
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404 The Alcohol Alphabet Binary aze
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406 The Alcohol Alphabet grown in t
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408 The Alcohol Alphabet Concentrat
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410 The Alcohol Alphabet phase is s
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412 The Alcohol Alphabet Distillery
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414 The Alcohol Alphabet of ethanol
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416 The Alcohol Alphabet in suspens
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418 The Alcohol Alphabet Glucose is
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420 The Alcohol Alphabet Hydrometer
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422 The Alcohol Alphabet L Lactase
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424 The Alcohol Alphabet and saccha
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426 The Alcohol Alphabet sieve mate
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428 The Alcohol Alphabet knock and
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430 The Alcohol Alphabet Plate (or
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432 The Alcohol Alphabet the refrac
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434 The Alcohol Alphabet Solute One
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436 The Alcohol Alphabet TBA Abbrev
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438 The Alcohol Alphabet Vaporizati
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Index 441 Index Acetobacter (see Ba
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Index 443 Thermocompressors 265, 33
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Index 445 Quaternary ammonium compo
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THE ALCOHOL TEXTBOOK 4 TH EDITION A
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