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process bioproducts into ethanol.

Fermentation

Principle

Fermentation process is run in continuous or discontinuous mode with a step of aerobic pre-fermentation in which oxygen and nutriments are injected for an optimal growth of yeasts, followed by an anaerobic fermentation. According to raw material, INTERIS selects the optimal conditions. For the starchy raw material, an enzymatic pre-saccharification is achived with the fermentation.

Specifications
  • High alcohol content content in fermented mash Applicable to fuel grade ethanol and beverage alcohol production
  • Fit the mash characteristics thanks to cooling by external circulation through plates exchangers.
  • Homogeneity of the fermentation environment with mechanical and hydraulic agitation.
  • Hygienic design of fermenters and pheripheral equipment with an efficient cleaning in place (CIP) system.
  • Washing of fermentations gases to recover alcohol and reduce the COV emissions.
Benefits
  • Continuous mode : easy operation and CAPEX reduced
  • High output of fermentation : total depletion of the fermentable sugars present in the raw material.
  • Hygienic design and construction, limiting the contaminations and the co-products formation.
  • Required cleanings reduced.
  • Productive hours maximized.
  • Using of fresh yeasts : risk of contamination decreased.
  • Possibility of CO2 recovery for a possible purification and commercialization.
  • Low VOC reject in atmosphere.

Fermentation

Principle

Fermentation process is run in continuous or discontinuous mode with a step of aerobic pre-fermentation in which oxygen and nutriments are injected for an optimal growth of yeasts, followed by an anaerobic fermentation. According to raw material, INTERIS selects the optimal conditions. For the starchy raw material, an enzymatic pre-saccharification is achived with the fermentation.

Specifications

  • High alcohol content content in fermented mash
  • Applicable to fuel grade ethanol and beverage alcohol production
  • Fit the mash characteristics thanks to cooling by external circulation through plates exchangers.
  • Homogeneity of the fermentation environment with mechanical and hydraulic agitation.
  • Hygienic design of fermenters and pheripheral equipment with an efficient cleaning in place (CIP) system.
  • Washing of fermentations gases to recover alcohol and reduce the COV emissions.

Benefits

  • Continuous mode : easy operation and CAPEX reduced
  • High output of fermentation : total depletion of the fermentable sugars present in the raw material.
  • Hygienic design and construction, limiting the contaminations and the co-products formation.
  • Required cleanings reduced.
  • Productive hours maximized.
  • Using of fresh yeasts : risk of contamination decreased.
  • Possibility of CO2 recovery for a possible purification and commercialization.
  • Low VOC reject in atmosphere.

Pictures