Process for the manufacture of ethyl alcohol from citrus molasses
AssigneeA. Duda & Sons, Inc.
InventorsDonald W. King, Terrance M. Placzek
Life of this patent
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Abstract
The invention relates to a process for the production of ethyl alcohol from citrus molasses fermentation in which improved yields of ethyl alcohol are obtained by preliminarily removing fermentation inhibiting agents, specifically oils, from the fermenter charge. The process may be carried out in batch or by continuous operation. The alcohol formed in the fermentation step is distilled off at about 190.degree. proof and the latter may then be dehydrated in a molecular sieve column to produce a product substantially free of water. Also a novel oil stripper is presented in order that the oils may be effectively and economically removed prior to fermentation.
Claims8
A process for producing a fermentable feed stock from citrus molasses by removing certain inhibiting substances, including essential oils, that serve to inhibit fermentation, comprising heating citrus molasses containing inhibiting substances to a temperature of at least 240.degree. F. in a stripping zone to volatilize off a substantial amount of the inhibiting substances, and then fermenting the stripped citrus molasses with yeast to produce a fermented product containing ethyl alcohol.
A process for improving the yield of ethyl alcohol in the fermentation of citrus molasses, by removing certain inhibiting substances, including essential oils, that inhibit such fermentation, comprising the steps of stripping a substantial percentage of the fermentation inhibiting substances from the citrus molasses, by heating to a temperature of at least 240.degree. F., conducting the stripped citrus molasses to a fermentation zone, adding water and at least a portion of recycled process liquor to produce a beer mixture, fermenting the beer mixture in the presence of yeast to produce a substantial yield of ethyl alcohol, passing the fermented, alcoholic mixture to a distillation zone, distilling and condensing the alcoholic component from the fermented mixture, resulting in a byproduct process liquor, and thereafter recycling a portion of the process liquor to a mix tank in the fermentation zone.
A process for improving the yield of ethyl alcohol in the fermentation of citrus molasses, by removing certain inhibiting substances, including essential oils, that inhibit such fermentation, comprising the steps of stripping a substantial percentage of the fermentation inhibiting substances from the citrus molasses by heating to a temperature of at least 240.degree. F., conducting the stripped citrus molasses to a fermentation zone, adding water to produce a beer mixture, fermenting the beer mixture in the presence of yeast to produce a substantial yield of ethyl alcohol, passing the fermented alcoholic mixture to a distillation zone, and distilling and condensing the alcoholic component from the fermented mixture.
Dependencies are inferred from the claim text.