COMPLEX UTILIZATION OF STARCHY RAW MATERIALS BY COMPLEMENTARY AND ALTERNATIVE TECHNOLOGIES - PART II: THEORETICAL CONSIDERATIONS
MENCINICOPSCHI GHEORGHE*, STROIA ION*, BEGEA MIHAELA*, BIBIRE LUMINIŢA**, COBREA CODRIN**
* INSTITUTE OF FOOD RESEARCH S.A. -BUCHAREST, ** UNIVERSITY OF BACĂU - BACĂU
Abstract
Results obtained during the experiments confirm the initial hypothesis that cereal processing, namely corn to produce ethyl alcohol and glucose-dextrose syrup can be optimized and rendered profitable by this technique using the latest generation of industrial enzyme preparation.