Uporedni pregled standarda za definisanje kvaliteta etanola
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Apr 27, 2017
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Apstrakt
Etanol dobijen u procesu destilacije sadrži niz primesa od čije koncentracije zavisi kvalitet destilata. S obzirom da standardi veoma često na različite načine definišu dozvoljeno prisustvo primesa, njihovo međusobno poređenje je otežano. Imajući u vidu tu činjenicu, poređenje standarda u radu je izvršeno izražavanjem sastava destilata (višekomponentne mešavine) na identičan način.
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Kako citirati
JARIĆ, Marko et al.
Uporedni pregled standarda za definisanje kvaliteta etanola.
Zbornik Međunarodnog kongresa o procesnoj industriji – Procesing, [S.l.], v. 23, n. 1, apr. 2017.
Dostupno na: <https://izdanja.smeits.rs/index.php/ptk/article/view/2404>. Datum pristupa: 16 mar. 2026
Sekcija
Tehnička regulativa, standardizacija i sistem kvaliteta
Reference
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[2] Ingledew М. W., Improvements in Alcohol Technology Through Advancements in Fermentation Technology, Getreidetechnologie, 2005, 59(5): 308-311.
[3] Jacgues, K., Lyons, T., Kelsall, D., The Alcohol Textbook, 4th edition, Nottingham University Press, 2003.
[4] Bai, F.W., Anderson W.A., Moo-Young, M., Ethanol fermentation technologies from sugar and starch feedstocks, Biotechnology Advances, 2008, 89-105.
[5] Reddyand, L.V.A., Reddy O.V.S., Improvement of ethanol production in very high gravity fermentation by horse gram (Dolichos biflorus) flour supplementation, Letters in Applied Microbiology, 2005.
[6] Karuppiah, R., Peschel, A., MartÃn, M., Grossmann, I. E., Martinson, W., Zullo L., Energy Optimization for the Design of Corn-based Ethanol Plants,
[7] Marina O., Dias, S. et al., Production of bioethanol and other bio-based materials from sugar cane bagasse: Integration to conventional bioethanol producti on process, Chemical Engineering Research and Design, 2009.
[8] Scanavini, H., et al., Cachaca Production in lab-scale alembic: modeling and computational simulation, 2008.
[9] Patrascu, E., Rapeanu, G., Bonciu, C., Vicol, C., Bahrim, G., Investigation of yeast performances in the fermentation of beet and cane molasses to ethanol production, Ovidius University Annals of Chemistry, 2009.
[10] Pradeep, P., Goud, G. K., Reddy, O., Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast, Chiang Mai J. Sci. 2010.
[11] Klosowski, G., Czuprynski, B., Kinetics of acetals and esters formation during alcoholic fermentation of various starchy raw materials with application of yeasts Saccharomyces cerevisiae, Journal of Food Engineering, 2006.
[12] Christoph, N., Bauer-Christoph, B., Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing.
[13] Boswell M.C., Gooderham, J.L., The composition of fusel oil from beet molasses, The Journal of Industrial And Engineering Chemistry, 1912.
[14] Thoukis, G., Ueda, M., Wright D., The Formation of Succinic Acid during Alcoholic Fermentation, American Journal of Enology and Viticulture, 1965.
[15] Reazi, G., Scales, H., Andersen, A., Mechanism of Major Congener Formation in Alcoholic Grain Fermentations, Food Chemistry, 1970.
[2] Ingledew М. W., Improvements in Alcohol Technology Through Advancements in Fermentation Technology, Getreidetechnologie, 2005, 59(5): 308-311.
[3] Jacgues, K., Lyons, T., Kelsall, D., The Alcohol Textbook, 4th edition, Nottingham University Press, 2003.
[4] Bai, F.W., Anderson W.A., Moo-Young, M., Ethanol fermentation technologies from sugar and starch feedstocks, Biotechnology Advances, 2008, 89-105.
[5] Reddyand, L.V.A., Reddy O.V.S., Improvement of ethanol production in very high gravity fermentation by horse gram (Dolichos biflorus) flour supplementation, Letters in Applied Microbiology, 2005.
[6] Karuppiah, R., Peschel, A., MartÃn, M., Grossmann, I. E., Martinson, W., Zullo L., Energy Optimization for the Design of Corn-based Ethanol Plants,
[7] Marina O., Dias, S. et al., Production of bioethanol and other bio-based materials from sugar cane bagasse: Integration to conventional bioethanol producti on process, Chemical Engineering Research and Design, 2009.
[8] Scanavini, H., et al., Cachaca Production in lab-scale alembic: modeling and computational simulation, 2008.
[9] Patrascu, E., Rapeanu, G., Bonciu, C., Vicol, C., Bahrim, G., Investigation of yeast performances in the fermentation of beet and cane molasses to ethanol production, Ovidius University Annals of Chemistry, 2009.
[10] Pradeep, P., Goud, G. K., Reddy, O., Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast, Chiang Mai J. Sci. 2010.
[11] Klosowski, G., Czuprynski, B., Kinetics of acetals and esters formation during alcoholic fermentation of various starchy raw materials with application of yeasts Saccharomyces cerevisiae, Journal of Food Engineering, 2006.
[12] Christoph, N., Bauer-Christoph, B., Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing.
[13] Boswell M.C., Gooderham, J.L., The composition of fusel oil from beet molasses, The Journal of Industrial And Engineering Chemistry, 1912.
[14] Thoukis, G., Ueda, M., Wright D., The Formation of Succinic Acid during Alcoholic Fermentation, American Journal of Enology and Viticulture, 1965.
[15] Reazi, G., Scales, H., Andersen, A., Mechanism of Major Congener Formation in Alcoholic Grain Fermentations, Food Chemistry, 1970.