Abstract
Abstract The reversed-flow gas chromatographic sampling technique is used to study the kinetics of alcoholic fermentation in a factory in conjunction with measurements of suspended particles in the fermenting medium. It was found that the overall process consists of four phases which have different first-order rate constants during ethanol formation. The second phase is the slowest, with its rate constant being 4.3 and 13 times smaller than that of the first and third phases, respectively. There is also a decrease of suspended particles during the second phase. These results show that there is the possibility of increasing the rate constant during this phase, thereby increasing the overall production rate of ethanol significantly and thus lowering its cost of production.
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