CA1212055A - Process for producing ethanol from fermentable sugar solutions - Google Patents
Process for producing ethanol from fermentable sugar solutionsInfo
- Publication number
- CA1212055A CA1212055A CA000445188A CA445188A CA1212055A CA 1212055 A CA1212055 A CA 1212055A CA 000445188 A CA000445188 A CA 000445188A CA 445188 A CA445188 A CA 445188A CA 1212055 A CA1212055 A CA 1212055A
- Authority
- CA
- Canada
- Prior art keywords
- fermentation
- yeast
- receptacle
- pressure
- mbar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Abstract:
For fermenting fermentable sugar solutions, yeast is added to the sugar solution. The yeast sludge formed is separated from the mixture obtained and introduced into the reaction chamber. Subsequently, after having completed the fermentation process, the yeast is discharged from the fermentation receptacle and, after having been combined with the nutrient solution, is at least partially recycled for producing the mixture with the sugar solution. Prior to separating the yeast sludge, the sludge can be subjected to a flocculation step. For improving the vitality of the yeast circulated along a closed circuit, the duration of the fermentation process is reduced by applying sub-atmospheric pressure for separating the alcohol by distil-lation during fermentation, thus equalizing the concen-tration of alcohol during the process.
For fermenting fermentable sugar solutions, yeast is added to the sugar solution. The yeast sludge formed is separated from the mixture obtained and introduced into the reaction chamber. Subsequently, after having completed the fermentation process, the yeast is discharged from the fermentation receptacle and, after having been combined with the nutrient solution, is at least partially recycled for producing the mixture with the sugar solution. Prior to separating the yeast sludge, the sludge can be subjected to a flocculation step. For improving the vitality of the yeast circulated along a closed circuit, the duration of the fermentation process is reduced by applying sub-atmospheric pressure for separating the alcohol by distil-lation during fermentation, thus equalizing the concen-tration of alcohol during the process.
Description
z~ss The invention relates to a process for producing ethanol from fermentable sugar solutions, in which yeast is added to the sugar solution prior to introducing same into a fermentation receptacle and in which the alcohol formed by fermentation is removed from the fermentation receptacle via the gaseous phase with application of sub-atmospheric pres-sure. Published EP-A-0 044 428 discloses for producing alcohol (ethanol) from starch or starch-containing raw materials, the production of a mash which is obtained by comminution, thermal degradation and saccharification of starch-containing raw materials. There is known a plurality of sugar-containing raw materials from which sugar solutions can directly be produced by extraction, and it is already known to degrade such sugar solutions down to glucose and to subject the mash thus ob-tained to fermentaion. The fermen-tation process requires, however, in dependence on the raw - materials and, respectively, the mash used, differing condi-tions and a relatively long reaction time for completing the fermentation. It is a drawback of the known fermentation processes that the mashes and fermentable substrates, res-pectively, show, with proceeding fermentation, varying concentrations in fermentable sugar as well as in fermenta-tion products which strongly influence with proceeding fer-men-tation the reaction speed or fermentation speed, respec-tively. It is a further drawback that with the known pro-cesses it is always only possible to produce a more or less pure alcohol, and this, as a rule, with only a low concen-tration.
The fermentable sugar solutions produced, as a rule, by saccharification of starch-containing raw materials show a relatively low concentration in sugar. With con-sideration of a more rapid fermenta-tion it-is advantageous to increase in these cases the concentration in sugar by reducing the volume of the substrate.
,' -~2 ~21;~U5S
From published PCT application No. WO/03182, there has already become known a process of the initially men-tioned type, in which the alcohol formed is sucked off together with the CO2 formed during the fermentation. With this known pxocess, there was used a sugar solution, the water content of which was supplemented during the process with consideration of the amoun-t of water extracted via the gaseous phase.
The invention provides a particularly simple pro-cess which provides a directly fermentable substrate having a concentration in sugar which is favourable for the sub-sequent fermentation step and which provides the possibility to do without thickening apparatuses which are expensive with respect to construction and energy consumption. In accordance with the invention the yeast sludge is separated fxom ~LZlZ~S5 the mixture formed, in tha-t the yeast sludge is introduced into the reaction chamber and in that the yeast is dis-charged from the fermenta-tion receptacle after the fermen-tation process has been terminated and is, after having been aerated and having been supplied with a nutrient solution, in particular with carbon sources and/or nutrient salts, at least partially recycled to the sugar solution prior to introducing same into the fermentation receptacle for the purpose of producing the mash. In view of the addition of yeast, the yeast absorbs glucose from the sugar solution after a reac-tion time of approximately 10 minutes. By using said yeast sludge enriched in glucose, the sugar contained in the sugar solution is subjected to a particularly rapid fermentation reaction, and on account of the mild process conditions it is not only possible to use most types of commercially available yeasts for -the purpose of achieving a high fermentation efficiency, but it is also possible to circulate the yeast along a closed circuit and thus to make the process less harmful to the environment. For this purpose and according to the inven-tion, the yeast is discharged from the fermentation recep-tacle after completion of the fermentation process and is, after having been aerated and having been supplied with a nutrient solution, in particular with carbon sources and/or nutrient salts, at least partially recycled to the sugar solution prior to introducing same into the fermentation ~2,12CI!SS
receptacle for the purpose of producing the mash. Exces-sive yeast can be separated and be used for other purposes.
The yeast is, because the alcohol formed is already continuously removed during the fermentation by distilla-tion, never or only for a short time interval subjected to the influence of higher concentrations of fermentation products, so that the biological material has a better vi-tality. When working according to the inventive process, the yeast need only be regenerated to a low extent.
For separating the yeast sludge from the mash contain-ing the sugar solution, the mash can be subjected to flo-tation, noting that the already initiated gas formation can be taken ad~Tantage of and that flocculation can be effected by adding polyelectrolytes. The flocculation, flotation and removal of yeast can be effected at fermen-tation temperature (30 to 35C). Optionally, mixing of the yeast with the glucose solution is effected already at fermentation temperature. The flocculation step can be effected in an advantageous manner by adding the solution separated from the yeast sludge prior to introducing same into the fermentation receptacle together with the poly-electrolyte into this flocculation step, noting that in - this manner the solu-tion separated from the yeast sludge and still containing sugar can at least partially be cir-culated along a closed circuit. Circulation of the yeast is, above all, made possible on account of the short ~;2~ZC~S5 fermentation time. For -the purpose of regenerating the yeast, the yeast extracted Erom the fermen-tation receptacle is subjected to an aerobic -treatment, noting that yeast may be extracted at regular time intervals and can be used for the production of animal feeding products.
In view of the fermentation being performed under a sub-atmospheric pressure or uacuum, respectively, the car-bonic acid as well as the ethanol formed during fermentation is withdrawn from the substrate. The alcohol concentration in the substrate is thus not increased during fermentation and a constant environment for fermentation is maintained during the whole fermentation process, so that there re-sults a higher degree of conversion of the glucose in addi-tion to an improved vitality of the yeast. In this case and according to the invention, the pressure maintained within the fermentation receptacle during fermentation is preferably maintained within the range of 100 to 400 mbar, in particular 260 to 330 mbar, the fermentation being preferably performed in a manner known per se at tempera-tures of 30 to 35C.
On account of starting, according to the invention,from a fermentable sugar solu-tion, the fermentation process and the fermentation speed are not in the least influenced by dilution phenomena and diffusion phenomena in the sub-strate, and the fermentation process can be performed from - l S5 the very beginning of fermentation till its relatively sudden completion at a substantially constant fermentation speed during a substantially shorter time interval than is the case with usual fermentation processes. Additionally, the process can be controlled in a particularly simple man-ner, noting that only physical parameters, such as pressure and temperature, need be adapted to the existing require-ments. The enzymes used for fermentation can be selected from the known enzymes developed for assisting the ethanolic fermentation, because mild process conditions are selected such that the fermentation process is not adversely affected.
According to the invention, the pressure within the reaction chamber is further reduced, preferably to 150 to 300 mbar, at least at the end of the fermentation interval, for completing separation of the ethanol by distillation, noting that the pressure within the fermentation receptacle can be reauced after a first stage of the fermentation, in particular after approximately one-fourth of the total fermentation duration.
According to a preferred further development of the process according to the invention, CO2 is passed through the sugar solution during the fermentation process, at least during the first stage of the fermentation, thereby taking care to maintain a sub-atmospheric pressure. By applying a sub-atmospheric pressure and by simultaneously passing CO2 through the fermentation liquor, there results ~2~5i5 the surprising effect that the hexoses are more rapidly reacted by the fermentation bacteria and that fermentation proceeds more rapidly.
In the following, the invention is further explained CJC~ ~g with reference to the~drawing showing a pressure curve and an embodiment. In the drawing, Figure 1 shows a pressure curve for the fermentation process according to the inven-tion, and Figure 2 shows a simplified flow diagram for the complete transformation of starch-containing raw materials to alcohol.
The amounts given in the example of embodiment are referred to 1 l of sugar solution.
Glucose used = 181.8 g Yeast used = 1.47 kg sludge contain-ing about 4% dry solids Reaction time = 10 min Polyelec-trolyte used = 320 mg (-^1.75/kg glucose) Reaction time = 10 min Flotation time = 7.0 min Extracted sugar solution = 1.10 l Discharged residual sugar = 52.9 g glucose Sugar subjected to fer-mentation together with yeast sludge = 129.9 g ss The fermentation was effected in accordance with the representation in the Fiyure of the drawing such that the pressure was reduced to 350 mbar immediately after start-ing the fermentation. approximately 45 minutes later the pressure was further reduced to 260 mbar and the sugar content was determined after about 70 minutes. The fer-mentation has nearly been completed during this time inter-val, and distillation of the alcohol formed can be observed already during this time interval. About 180 minutes later the pressure within the reaction chamber was further re-duced stepwise to complete distillation and to complete the yield in ethanol. Based on 1 1 sugar solution, there was obtained 0.34 1 distillate containing 0.077 l ethanol, i.e.
60.7 g ethanol. The yield based on absorbed sugar is thus 60.77 -- = 0.915 129.9 x 0.511 Glucose could not be detected in the yeast sludge.
For performing the whole process there results the following time schedule:
Adsorption of glucose . . . . . . . . . . . 0.17 h Flocculation . . . . . . . . . . . . . . . 0.02 h Flotation . . . . . . . . . . . . . . . . . 0.12 h Fermentation distillation . . . . . . . . 3.50 h Total process duration = 3.81 h The solution circulated along a closed circuit and having been separated from the yeast sludge prior to ~z~ss introduction into the reaction chamber has an average glucose content of 3 to 5~ by weight.
The process stages for producing ethanol from sugar-containing raw materials is schematically shown in Figure 2.
This flow diagram also shows the circulation circuits pro-posed according to the invention for improving the utiliza-tion of energy and the yield in glucose, respectively.
The fermentable sugar solutions produced, as a rule, by saccharification of starch-containing raw materials show a relatively low concentration in sugar. With con-sideration of a more rapid fermenta-tion it-is advantageous to increase in these cases the concentration in sugar by reducing the volume of the substrate.
,' -~2 ~21;~U5S
From published PCT application No. WO/03182, there has already become known a process of the initially men-tioned type, in which the alcohol formed is sucked off together with the CO2 formed during the fermentation. With this known pxocess, there was used a sugar solution, the water content of which was supplemented during the process with consideration of the amoun-t of water extracted via the gaseous phase.
The invention provides a particularly simple pro-cess which provides a directly fermentable substrate having a concentration in sugar which is favourable for the sub-sequent fermentation step and which provides the possibility to do without thickening apparatuses which are expensive with respect to construction and energy consumption. In accordance with the invention the yeast sludge is separated fxom ~LZlZ~S5 the mixture formed, in tha-t the yeast sludge is introduced into the reaction chamber and in that the yeast is dis-charged from the fermenta-tion receptacle after the fermen-tation process has been terminated and is, after having been aerated and having been supplied with a nutrient solution, in particular with carbon sources and/or nutrient salts, at least partially recycled to the sugar solution prior to introducing same into the fermentation receptacle for the purpose of producing the mash. In view of the addition of yeast, the yeast absorbs glucose from the sugar solution after a reac-tion time of approximately 10 minutes. By using said yeast sludge enriched in glucose, the sugar contained in the sugar solution is subjected to a particularly rapid fermentation reaction, and on account of the mild process conditions it is not only possible to use most types of commercially available yeasts for -the purpose of achieving a high fermentation efficiency, but it is also possible to circulate the yeast along a closed circuit and thus to make the process less harmful to the environment. For this purpose and according to the inven-tion, the yeast is discharged from the fermentation recep-tacle after completion of the fermentation process and is, after having been aerated and having been supplied with a nutrient solution, in particular with carbon sources and/or nutrient salts, at least partially recycled to the sugar solution prior to introducing same into the fermentation ~2,12CI!SS
receptacle for the purpose of producing the mash. Exces-sive yeast can be separated and be used for other purposes.
The yeast is, because the alcohol formed is already continuously removed during the fermentation by distilla-tion, never or only for a short time interval subjected to the influence of higher concentrations of fermentation products, so that the biological material has a better vi-tality. When working according to the inventive process, the yeast need only be regenerated to a low extent.
For separating the yeast sludge from the mash contain-ing the sugar solution, the mash can be subjected to flo-tation, noting that the already initiated gas formation can be taken ad~Tantage of and that flocculation can be effected by adding polyelectrolytes. The flocculation, flotation and removal of yeast can be effected at fermen-tation temperature (30 to 35C). Optionally, mixing of the yeast with the glucose solution is effected already at fermentation temperature. The flocculation step can be effected in an advantageous manner by adding the solution separated from the yeast sludge prior to introducing same into the fermentation receptacle together with the poly-electrolyte into this flocculation step, noting that in - this manner the solu-tion separated from the yeast sludge and still containing sugar can at least partially be cir-culated along a closed circuit. Circulation of the yeast is, above all, made possible on account of the short ~;2~ZC~S5 fermentation time. For -the purpose of regenerating the yeast, the yeast extracted Erom the fermen-tation receptacle is subjected to an aerobic -treatment, noting that yeast may be extracted at regular time intervals and can be used for the production of animal feeding products.
In view of the fermentation being performed under a sub-atmospheric pressure or uacuum, respectively, the car-bonic acid as well as the ethanol formed during fermentation is withdrawn from the substrate. The alcohol concentration in the substrate is thus not increased during fermentation and a constant environment for fermentation is maintained during the whole fermentation process, so that there re-sults a higher degree of conversion of the glucose in addi-tion to an improved vitality of the yeast. In this case and according to the invention, the pressure maintained within the fermentation receptacle during fermentation is preferably maintained within the range of 100 to 400 mbar, in particular 260 to 330 mbar, the fermentation being preferably performed in a manner known per se at tempera-tures of 30 to 35C.
On account of starting, according to the invention,from a fermentable sugar solu-tion, the fermentation process and the fermentation speed are not in the least influenced by dilution phenomena and diffusion phenomena in the sub-strate, and the fermentation process can be performed from - l S5 the very beginning of fermentation till its relatively sudden completion at a substantially constant fermentation speed during a substantially shorter time interval than is the case with usual fermentation processes. Additionally, the process can be controlled in a particularly simple man-ner, noting that only physical parameters, such as pressure and temperature, need be adapted to the existing require-ments. The enzymes used for fermentation can be selected from the known enzymes developed for assisting the ethanolic fermentation, because mild process conditions are selected such that the fermentation process is not adversely affected.
According to the invention, the pressure within the reaction chamber is further reduced, preferably to 150 to 300 mbar, at least at the end of the fermentation interval, for completing separation of the ethanol by distillation, noting that the pressure within the fermentation receptacle can be reauced after a first stage of the fermentation, in particular after approximately one-fourth of the total fermentation duration.
According to a preferred further development of the process according to the invention, CO2 is passed through the sugar solution during the fermentation process, at least during the first stage of the fermentation, thereby taking care to maintain a sub-atmospheric pressure. By applying a sub-atmospheric pressure and by simultaneously passing CO2 through the fermentation liquor, there results ~2~5i5 the surprising effect that the hexoses are more rapidly reacted by the fermentation bacteria and that fermentation proceeds more rapidly.
In the following, the invention is further explained CJC~ ~g with reference to the~drawing showing a pressure curve and an embodiment. In the drawing, Figure 1 shows a pressure curve for the fermentation process according to the inven-tion, and Figure 2 shows a simplified flow diagram for the complete transformation of starch-containing raw materials to alcohol.
The amounts given in the example of embodiment are referred to 1 l of sugar solution.
Glucose used = 181.8 g Yeast used = 1.47 kg sludge contain-ing about 4% dry solids Reaction time = 10 min Polyelec-trolyte used = 320 mg (-^1.75/kg glucose) Reaction time = 10 min Flotation time = 7.0 min Extracted sugar solution = 1.10 l Discharged residual sugar = 52.9 g glucose Sugar subjected to fer-mentation together with yeast sludge = 129.9 g ss The fermentation was effected in accordance with the representation in the Fiyure of the drawing such that the pressure was reduced to 350 mbar immediately after start-ing the fermentation. approximately 45 minutes later the pressure was further reduced to 260 mbar and the sugar content was determined after about 70 minutes. The fer-mentation has nearly been completed during this time inter-val, and distillation of the alcohol formed can be observed already during this time interval. About 180 minutes later the pressure within the reaction chamber was further re-duced stepwise to complete distillation and to complete the yield in ethanol. Based on 1 1 sugar solution, there was obtained 0.34 1 distillate containing 0.077 l ethanol, i.e.
60.7 g ethanol. The yield based on absorbed sugar is thus 60.77 -- = 0.915 129.9 x 0.511 Glucose could not be detected in the yeast sludge.
For performing the whole process there results the following time schedule:
Adsorption of glucose . . . . . . . . . . . 0.17 h Flocculation . . . . . . . . . . . . . . . 0.02 h Flotation . . . . . . . . . . . . . . . . . 0.12 h Fermentation distillation . . . . . . . . 3.50 h Total process duration = 3.81 h The solution circulated along a closed circuit and having been separated from the yeast sludge prior to ~z~ss introduction into the reaction chamber has an average glucose content of 3 to 5~ by weight.
The process stages for producing ethanol from sugar-containing raw materials is schematically shown in Figure 2.
This flow diagram also shows the circulation circuits pro-posed according to the invention for improving the utiliza-tion of energy and the yield in glucose, respectively.
Claims (11)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for producing ethanol from a fermen-table sugar solution in which yeast is added to the sugar solution prior to its introduction into a fermentation receptacle and in which the alcohol formed is withdrawn from the fermentation receptacle via the gaseous phase by apply-ing sub-atmospheric pressure, the yeast sludge is separated from the mixture formed, the yeast sludge is introduced into the reaction chamber and the yeast is discharged from the fermentation receptacle after the fermentation process has been terminated and is, after having been aerated and having been supplied with a nutrient solution at least partially recycled to the sugar solution prior to introduction into the fermentation receptacle for producing the mixture.
2. A process as claimed in claim 1, in which the mixture is subjected to flocculation prior to separating the yeast sludge.
3. A process as claimed in claim 2, in which the solution separated from the yeast sludge prior to introduc-ing same into the fermentation receptacle is added to the flocculation together with polyelectrolytes.
4. A process as claimed in claim 1, 2 or 3, in which a pressure of 100 mbar to 400 mbar, is maintained within the fermentation receptacle during fermentation.
5. A process as claimed in claim 1, 2 or 3, in which a pressure of 260 mbar to 330 mbar, is maintained within the fermentation receptacle during fermentation.
6. A process as claimed in claim 4 or 5, in which the fermentation is effected at a temperature of 30 to 35°C.
7. A process as claimed in claim 1, 2 or 3, in which the pressure within the fermentation receptacle is reduced down to 150 to 300 mbar at the end of the fermenta-tion time for completing separation of the ethanol by dis-tillation.
8. A process as claimed in claim 1, 2 or 3, in which the pressure within the fermentation receptacle is further reduced after a first stage of the fermentation.
9. A process as claimed in claim 1, 2 or 3, in which the pressure within the ferementation receptacle is further reduced after approximately one-fourth of the total fermentation time.
10. A process as claimed in claim 1, 2 or 3, in which CO2 is passed through the sugar solution during fer-mentation.
11. A process as claimed in claim 1, 2 or 3, in which the nutrient solution comprises at least one of carbon sources and nutrient sources.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ATA106-83 | 1983-01-13 | ||
| ATA108-83 | 1983-01-13 | ||
| AT0010683A AT388386B (en) | 1983-01-13 | 1983-01-13 | METHOD FOR OBTAINING AETHANOL FROM TRANSFERABLE SUGAR SOLUTIONS |
| AT0010883A AT391876B (en) | 1983-01-13 | 1983-01-13 | METHOD FOR OBTAINING AETHANOL FROM TRANSFERABLE SUGAR SOLUTIONS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1212055A true CA1212055A (en) | 1986-09-30 |
Family
ID=25591468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000445188A Expired CA1212055A (en) | 1983-01-13 | 1984-01-12 | Process for producing ethanol from fermentable sugar solutions |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0114161B1 (en) |
| AT (1) | ATE43861T1 (en) |
| CA (1) | CA1212055A (en) |
| DE (1) | DE3478613D1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3666840D1 (en) * | 1985-04-09 | 1989-12-14 | Voest Alpine Ag | Process for the simultaneous production of alcohol and protein-rich fodder |
| AT394392B (en) * | 1985-04-09 | 1992-03-25 | Voest Alpine Ag | ARRANGEMENT FOR THE CONTINUOUS PRODUCTION OF ETHANOL FROM STARCH-CONTAINING SUBSTANCES |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2440925A (en) * | 1944-04-27 | 1948-05-04 | Chemprotin Producs | Fermenting method |
| SE432442B (en) * | 1979-07-06 | 1984-04-02 | Alfa Laval Ab | PROCEDURE FOR PREPARING ETHANOL BY CONTINUOUS SPRAYING OF A CARBOHYDRATE-SUBSTRATE, WHICH AN ETHANOLANRICATED FLUID IS SEPARATED UNDER VACUUM BEFORE DISTRIBUTING THE VETERINARY WINE |
| BR7905624A (en) * | 1979-08-31 | 1980-10-29 | Versa Consultoria Tecnica Ltd | PROCESS FOR THE PRODUCTION OF COMBUSTIBLE ALOOL WITHOUT VINHOTO |
| GB2066843B (en) * | 1979-12-13 | 1983-07-06 | Sim Chem Ltd | Process for the continuous production of fermentation alcohol |
| JPS57500542A (en) * | 1980-04-29 | 1982-04-01 | ||
| GB2075053A (en) * | 1980-05-03 | 1981-11-11 | Sim Chem Ltd | A Process for the continuous production of fermentation alcohol |
| US4359533A (en) * | 1980-11-26 | 1982-11-16 | The United States Of America As Represented By The Department Of Energy | Fermentative alcohol production |
-
1984
- 1984-01-10 DE DE8484890008T patent/DE3478613D1/en not_active Expired
- 1984-01-10 AT AT84890008T patent/ATE43861T1/en not_active IP Right Cessation
- 1984-01-10 EP EP84890008A patent/EP0114161B1/en not_active Expired
- 1984-01-12 CA CA000445188A patent/CA1212055A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| EP0114161B1 (en) | 1989-06-07 |
| DE3478613D1 (en) | 1989-07-13 |
| ATE43861T1 (en) | 1989-06-15 |
| EP0114161A3 (en) | 1986-06-25 |
| EP0114161A2 (en) | 1984-07-25 |
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Legal Events
| Date | Code | Title | Description |
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| MKEX | Expiry |