2. Contents :
Properties of Alcohol
Introduction of Fermentation
Microorganism used in production
Raw Materials
Chemical requirements
Bioproduction Cycle
Process Flow
Fermentation Procedure
Down stream processing
Applications of Alcohol
Reference
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3. Properties of Alcohol :
oChemical Name :
1- Hydroxyethane
Ethyl alcohol
oMolecular formula : C2H6O
oMolecular Weight : 46.06
oDensity : 0.784
oMelting point : 78 – 80 oC
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4. Introduction of Fermentation :
Fermentation may defined as the process of growing a culture of microorganisms in a
nutrient media and thereby converting feed into a desired end product through the
action of enzymes.
There are 3 types of fermentation are used in production of alcohol :
(1) Batch Fermentation
(2) Fed-batch Fermentation
(3) Continuous Fermentation
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8. Chemical Requirements :
Nitrogen source:
Urea is the most suitable source.
Gaseous ammonium increases the pH of the medium.
Ammonium sulfate can lead to incrustation.
Phosphorus source:
Diammonium phosphate used as a source.
Hydrolytic enzymes:
They can also be added to convert biopolymers and non-fermentable substances
in the molasses to monosaccharides or amino acids.
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11. Process Flow :
Classical fermentation can be achieved in three steps:
oDuring the first phase (22-24 h), yeast cells multiply aerobically by consuming
oxygen present in the mash.
oIn the middle phase (24-48 h), alcohol production occurs with post
saccharification of sugars and multiplication of yeast falls off.
oThe decrease in alcohol formation along with insignificant yeast growth at the
final stage (48-72 h).
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12. Production Process :
There are following steps in ethanol production:
oMilling
oLiquefaction
oSaccharification
oFermentation
oDistillation
oDehydration
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14. 1. Milling:
The feedstock is passed through a hammer mill which grinds it into a fine
powder called a meal.
2. Liquefaction:
The meal is mixed with water and alpha-amylase.
Then passed through cookers where the starch is liquified and heat is applied
here to enable liquefaction.
Cookers with the high-temperature stage (120-150˚C) and lower temperature
holding period (95˚C) are used.
High temperatures reduce bacteria levels in the mash.
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15. 3. Saccharification:
The mash from the cookers is cooled.
And secondary enzyme glucoamylase is added.
This converts the liquified starch into the fermentable sugars.
4. Fermentation:
Yeast is added to ferment the sugars to ethanol and carbon dioxide.
In a continuous process, the fermenting mash can flow through several
fermenters until it is fully fermented and leaves the final tank.
In a batch process, the mash stays in one fermenter for about 48 hours before
distillation starts.
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16. Down-streaming Process :
Distillation:
Mash is pumped to continuous flow.
Multicolumn distillation system where the alcohol is removed from solid and
water.
The alcohol leaves the top of the final column at about 96% strength.
The residue mash is called stillage which is transferred from the base of the
column to the co-product processing area.
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17. Down-streaming Process :
Dehydration:
The alcohol from the top of the column is passed through a dehydration system
where the remaining water will be removed.
Most ethanol plants use a molecular sieve to capture the last bit of water in the
ethanol.
The alcohol product at this stage is called anhydrous alcohol.
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18. Applications :
Found as major component in alcoholic drinks such as beer, brandy, or whiskey.
Ethanol is a powerful psychoactive substance.
It is commonly used in the medical field as an antiseptic and as a disinfectant as to sterilize the skin
before injections, prevent the spreading of bacteria in hospitals and related facilities.
It can be used as a solvent for different products such as culinary extracts, essential oils, tinctures,
concentrates,
Solvent:- Resins, pharmaceuticals , cosmetics ,household cleaning products, industrial solvent
Fuel:- Used as a bio fuel , In internal combustion engines
Chemical intermediate -petroleum derived chemicals, Butadiene production
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