THE ALCOHOL TEXTBOOK THE ALCOHOL TEXTBOOK

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442 Index C. tropicalis 177 C. famata 177 C. lipolytica 178 C. guilliermondii 178 C. kefyr 179 C. boidinii 180 Carbon dioxide 122, 131, 140, 391 Scrubber CIP 314 Scrubber water composition 348-349 Carotenoids 172 Cassava Composition of chips 59 Fermentation of 62-63 World production 60 Ethanol from 60-64 Caustic 309, 314, 316 Cellulose Content in biomass sources 42-43 Structure 26-27, 44 Centrifuges 366-368 Chelating agents 305-306 Chlorine dioxide (see Iotech TM ) 131, 250, 307-308 CIP systems 131-132, 301 Cycle examples 314-316 NIR and 162 Citric acid Cycle (see TCA) Clean Air Act 2, 72 Cleaning and sanitizing 299-318 Cleaning loops 312-313 Four Ts 299 Evaluation 317-318 Temperature and 302-303 Sanitary design 309-312 Soil types 304 Solutions 304-309 Clostridium saccharobutyricum 249 Cocktails 268 COD Whey 68 COP 301 Coffey still 193, 208, 255, 259-260 Congeners (see fusel oils) Continuous fermentation 132-133, 135-143 Cleaning 301 Contamination in 136, 139-143 Steady state 137 Conversions Mole fraction to % alcohol 258 Cooking 203, 344 Agave 230-231 Batch 15-16, 19 Cassava 62 Continuous 17-19, 203-204 Jet cooker 18 Relative heat requirements 18 Cooling methods 125, 131 Cooperage (see Barrelling) Copper Yeast and 106-108 Lignocellulosics and 47 Co-products (see also DDGS, Biorefinery) 363-365, 393 Cordials 268 Corn Grind size 9-11 Gelatinization of 12 Yield from 10 Sieve analysis 10, 38 Starch in 27-28 Crabtree effect 96 Cream yeast 96-97 Cryptococcus laurentii 180 Cylindroconical fermentor 130-131 DDG 392-394 DDGS 5, 33-34 Antibiotics in 126, 293, 384 Composition 381 Dairy and beef cattle use 380-381 Mycotoxins and 34-35, 128, 384 NIR analysis of 156, 164-165 Nutritive value for animals 378 Pigs and poultry 383-384 Production in NA 377 Phosphorus availability 379-380, 383-384 Sanitation 39 Storage 375 DE 11, 20-21, 29 Debaromyces hansenii 177-178 Dekkera (see wild yeast) Denatured ethanol 355 Dextran 78 Dextranase Dextrins 11, 14, 29 Limit dextrins 14, 29 HPLC and 15 Disaccharides 25 Distillation Azeotropic distillation 321-323, 337 Beverages 83, 239, 250-251, 255-266, 282-284 Barbet head 262-263 Contact devices 324, 330-331 Continuous stills 210-211, 239, 259 Demethylizer 262-263 Energy use 264-265, 324-326, 331-333 Extractive distillation 262 Fundamentals explained 319-324 Fusel oil removal 263-264, 266, 334 Heat recovery 265 Origins 194 Packed column 264 Pinch point 262 Pot stills 204, 208-210, 255-257 Pressure distillation 264-265 Reboilers 264, 331 Rectifier 250, 261-262, 319
Index 443 Thermocompressors 265, 331 Tower sizing 327-330 Vacuum distillation 265 Distillers bushel 10 Dryers 371-374 Dryhouse Design and equipment 365-375 Energy use 360 NIR applications 164-165 E85 5 Ediesel 5 Effluent treatment and disposal 374 Molasses 83-84 Tequila 239-240 Whey processing 71-72 Whisky 213 Emissions 374-375 Energy use Distribution in plant 359-361 Factors affecting 357-359 Thermal and electrical ratios 356-357 Esters 109-110, 213, 238, 249 Esterase 46 Ethanolgenic microbes 47 Ethyl acetate (see esters) Ethyl caproate (see esters) Evaporators 369-371 Condensate 348, 374 FAN 113-114, 346 Fermentation (see Batch, Continuous) Monitoring with NIR 159 Flavor compounds Distillation and 255-266 Lactic bacteria and 249 NCY 172 Produced by yeast 104-105, 213-220 Flavored beverages 258-266 Artificial vs natural 269 Botanicals 258-259, 269 Color 271 Extracts 269 Flavor perception 267 Tax benefits 270, 271 Types of 268-269 Vodka 255 Flocculation 105 Fuel ethanol industry 1-7 Asia 6 Australia 5, 6 Brazil 5-6 China 5-6 EU 6, 72 History 1-2 India 5 Thailand 5 US 2-5, 41, 72 Fungi 396-397 Fusel oils 108-110, 208, 212, 235-238, 262-263 Fructose Fruit 262 Galactan 46 Galactanase 46 Gasohol 1 Gelatinization 11-12, 28 Cassava 62 Glucoamylase 20, 29-31 Activity 14-15 Conventional vs Rhizozyme TM 20 pH 16, 110 Source organisms 21, 29-30 Gin 255, 258-259 Glucose Structure 25-26 Glucan In lignocellulosics 46 In yeast cell wall 87-88 Gluconobacter (see Bacterial contaminants) Glycerol 102, 206, 391 Glycolysis 23-24, 92 Glycogen 26 In yeast 87-88, 112 Structure 112 GMPs 33-34 Grain handling 33-38, 280 Contaminants 34-35 Moisture content 35 NIR analysis 158-159 Sampling 35 Sanitation 37-38 Grain whisky 203-204 Grind 9-11, 61, 202 Guiacol 201 Guy-Lussac equation 93 Hansenula polymorpha 182 Hayflick Limit 88 Hammer mill 9-10 Heat Control equipment 125 Production by yeast 122-123 Hemicellulose Composition 43 Structure 44 Hemicellulase 47 High gravity fermentation 117 Higher alcohols (see fusel oils) High T TM 17, 18 HPLC vs NIR 159-162 Hydrofining 262 Hydroheater 18 Industrial ethanol 333-335
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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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250 R. Piggot commercial distillers
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252 R. Piggot 6 5 4 Scotch Dark Rum
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From pot stills to continuous still
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From liqueurs to ‘malternatives
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276 R. Ralph History of North Ameri
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278 R. Ralph DISTILLATION’S NEW E
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280 R. Ralph Cyclone Grain cleaner
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282 R. Ralph and let the fermentors
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284 R. Ralph water/grain mixture on
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Contamination and hygiene
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288 N.V. Narendranath Diagnostic ch
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290 N.V. Narendranath this to pento
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292 N.V. Narendranath ACETIC ACID (
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294 N.V. Narendranath Figure 5. A t
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296 N.V. Narendranath 3. Control th
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298 N.V. Narendranath during alcoho
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300 J. Larson and J. Power For any
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302 J. Larson and J. Power Money %
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304 J. Larson and J. Power warmer o
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306 J. Larson and J. Power a chelat
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308 J. Larson and J. Power It is a
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310 J. Larson and J. Power Plate he
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312 J. Larson and J. Power 2. Made
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314 J. Larson and J. Power Temperat
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316 J. Larson and J. Power • Dead
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318 J. Larson and J. Power specifie
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Ethanol distillation: the fundament
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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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Page 401 and 402: 400 The Alcohol Alphabet Acidity A
Page 403 and 404: 402 The Alcohol Alphabet Arabinose
Page 405 and 406: 404 The Alcohol Alphabet Binary aze
Page 407 and 408: 406 The Alcohol Alphabet grown in t
Page 409 and 410: 408 The Alcohol Alphabet Concentrat
Page 411 and 412: 410 The Alcohol Alphabet phase is s
Page 413 and 414: 412 The Alcohol Alphabet Distillery
Page 415 and 416: 414 The Alcohol Alphabet of ethanol
Page 417 and 418: 416 The Alcohol Alphabet in suspens
Page 419 and 420: 418 The Alcohol Alphabet Glucose is
Page 421 and 422: 420 The Alcohol Alphabet Hydrometer
Page 423 and 424: 422 The Alcohol Alphabet L Lactase
Page 425 and 426: 424 The Alcohol Alphabet and saccha
Page 427 and 428: 426 The Alcohol Alphabet sieve mate
Page 429 and 430: 428 The Alcohol Alphabet knock and
Page 431 and 432: 430 The Alcohol Alphabet Plate (or
Page 433 and 434: 432 The Alcohol Alphabet the refrac
Page 435 and 436: 434 The Alcohol Alphabet Solute One
Page 437 and 438: 436 The Alcohol Alphabet TBA Abbrev
Page 439 and 440: 438 The Alcohol Alphabet Vaporizati
Page 441: Index 441 Index Acetobacter (see Ba
Page 445 and 446: Index 445 Quaternary ammonium compo
Page 448: THE ALCOHOL TEXTBOOK 4 TH EDITION A
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THE ALCOHOL TEXTBOOK THE ALCOHOL TEXTBOOK

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