Research of topinambur water-heat and enzymatic processing modes for ethyl alcohol producing

Abstract

Currently, the search for alternative sources of raw materials for the production of ethyl alcohol and related food and feed products is becoming increasingly relevant. One of the promising sources is jerusalem artichoke (topinambur). This crop has a high yield, is unpretentious, rich in polysaccharides. One of the problems in the production of ethyl alcohol from jerusalem artichoke tubers is the effective conversion of raw material polysaccharides into sugars digestible by alcohol yeast. Considering the seasonality of this crop and the difficulties in storage, it is necessary to integrate the technology of its processing as much as possible into the conditions of existing plants for processing grain raw materials into alcohol. The paper considers the most common options for water-thermal and enzymatic treatment of grain mashes in the production of ethyl alcohol in relation to Jerusalem artichoke. At the same time, it was shown that the highest results, with an alcohol yield of up to 98 liters per 1 ton of Jerusalem artichoke, are achieved when the mass is processed according to a mechanical-enzymatic scheme at a temperature of 90-95 °C using inulase enzyme for saccharification.