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COMPLEX UTILIZATION OF STARCHY RAW MATERIALS BY COMPLEMENTARY AND ALTERNATIVE TECHNOLOGIES - PART I: EXPERIMENTAL METHOD


MENCINICOPSCHI GHEORGHE*, STROIA ION*, BEGEA MIHAELA*, BIBIRE LUMINIŢA**, COBREA CODRIN**
* INSTITUTE OF FOOD RESEARCH S.A. - BUCHAREST, ** UNIVERSITY OF BACÄ‚U - BACÄ‚U

Issue:

MOCM, Number 9, Volume I

Section:

Issue No. 9 - Volume I (2003)

Abstract:

Complementary and alternative technologies proposed provide then use of cereal and water mash (1:3 hydro module) and starch turning into simple sugars by industrial enzyme preparations and further processing by: Alcohol fermentation of fermentable sugars by yeast followed by recovery and refining of alcohol obtained; Syrup separation from glucose-dextrose, syrup purification and concentration for food purposes.

Keywords:

fermentation, processing, vinegar separation.

Code [ID]:

MOCM200309V01S01A0009 [0000913]


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