Open AccessResearch of methods of processing post-spirit drinking enterprises of the central-black-earth district
Author(s) -
Elena Ivanova,
Y. V. Rodionovich,
Ekaterina P. Ivanova,
В. В. Коновалов,
D. V. Nikitin
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/422/1/012112
Subject(s) - stillage , fusel alcohol , microbiology and biotechnology , biofuel , alcohol , alcohol industry , food science , pulp and paper industry , fermentation , waste management , environmental science , engineering , agricultural science , business , agricultural engineering , chemistry , biology , advertising , biochemistry
Ethanol is a valuable product that is widely used in various sectors of the economy. In the alcohol industry, various wastes are generated - post-alcohol distillery stillage, by-products of the distillation of ethyl alcohol, microorganism cells, among which a significant amount is the post-alcohol distillery stillage. Disposal of stillage is an urgent environmental problem, since this waste of alcohol production has a short shelf life. There are methods for processing bards that can be divided into two groups: methods using biotechnology and methods based on physicochemical methods. There are many research projects that focus on the production of biofuels and fodder product from stillage. The most common method for processing post-alcohol stillage in the Central Black Earth Economic Region is drying. We have proposed a method for the integrated processing of post-alcohol stillage of distiller’s grains, which includes drying the distiller’s grains, aerobic microbiological processing to obtain a protein feed product and the production of hop-vinous fermentation. Getting sourdough is the first proposed method for recycling bards. For drying, it is proposed to use 30% of the stillage of the enterprises of the Central Black Earth Economic Region, to produce protein feed product 50%, and for hop-burgundy starter culture 20%. The method of complex processing expands the use of post-alcohol distillery stillage, and the production of hop-burgundy sourdough allows to increase the assortment of functional food products.