Chemicals
Based Technologies - Alcohol from Cassava
Introduction
A premier technology providing institution
for indeginously developed technologies is offering
technology for making alcohol from cassava. The milled
cassava is gelatinised and saccharified by team and
amylase enzymes, converting starch to simpler sugars.
Fermentation:
The saccharified mash from the cooking system is pitched
with yeast in the fermenter.
Distillation: The distillation
of the fermented wash is carried out in five columns:
Beer still
Aldehyde column
Rectifying column
Fusel oil column
Heads concentration column
Dryer House:
The liquid from the decanter, having the remaining solids
are concentrated in a Mechanical Vapour Re-compression
System (MVR).
Effluent Treatment Plant:
The effluent at a temperature of 600C at outlet of distillery
is cooled in the atmosphere and then pumped to a plate-heat
exchanger to a suitable temperature and pumped to kept
for a few days before discharging within allowable pollution
limits.
Areas of Application
Pharma and beverages industry
Advantages
Environment friendly
Alcohol thus produced is found
generally superior to that from mousses
Cheap as compared to other sources
of alcohol
Solid (cake) produced as by-product
is used as cattle feed.
Stage of Development: Commercialised
Inputs Required
Power: 6800 Kw/day, Water:
400 cu. M, Stem: 130 MT Land: 10,000 m, Manpower: 59 including 3 managers, 28 skilled,
28 unskilled Raw material: Cassava/maize - 50 ton, Enzyme
- 5.5 kg, Disinfectant - 10 lit, Anti-froth agent -
10 lit, Neuttraliser - 50 Kg
Main Application:
Chemical Industry
For further information please contact
:
Technology Bureau for Small Enterprises
APCTT Building, Qutub Institutional Area
P.O. Box - 4575
New Delhi - 110016
Tel: 91-26864501, 26856276, 2696619/521
Fax: 91-11-26856274
E-mail : tbse@apctt.org
Web: www.techsmall.com
