A preliminary study of alcohol yields from glutinous rice and other carbohydrate sources/ Sman Vardhanabhuti, Jiraporn Sukhumavasi, Pravet Lauhasiri
โดย: Vardhanabhuti, Sman
ผู้แต่งร่วม: Lauhasiri, Pravet | Sukhumavasi, Jiraporn | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 57/15 Rep. no.1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1972 รายละเอียดตัวเล่ม: 17 p.หัวเรื่อง: Alcohol | Carbohydrates | Glutinous riceสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Preliminary study on the yield of alcohol was made with ordinary white rice, white glutinous rice, black glutinous rice, raw cassava, sorghum, corn, and molasses. The starchy materials were converted into fermentable sugars by commercial enzymes prior to the yeast fermentation. For the production of industrial alcohol by local distilleries under their existing conditions, molasses were found to be still the substrate of choice, but dry cassava would be another choice when molasses was in short supply. For beverage alcohol, sorghum and broken rice (both ordinary and glutinous) could be used with advantage. Corn and undermilled rice (both kinds) were found to be far too expensive for industrial alcohol production. Alcohol made from black glutinous rice has a special aroma peculiar to itself and may be useful for the production of a unique type of rice wine (spirit). Starch conversion by commercial enzymes is not practiced by the local industry and needs further study Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1972/301 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1972/301-2 |
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