ISSN 1995-5537
Scientific journal
БІОТЕХНОЛОГІЯ
V. 4, No. 2, 2011
"Biotechnology" journal V. 4, No. 2, 2011
Р. 70-72, Bibliography 5, Russian.
Universal Decimal classification: 663.1(075+536.2.5)
A. Obodovich, A. Chaika, A. Netbailo, A. Lumar
Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine, Kyiv
Possibility of the discrete pulse input of energy (DPIE) application at the spirit and bakery industry was studied. It is obtained, that using DPIE method in technology of alcohol production from starch allows reducing the fermentation process from 72 to 40 hours, to increase mash strength from 9.0 to 10.4%.
The baker’s yeast activation by the rotor pulse device increases their lifting capacity on 12–14% and reduces consumption on the same quantity under baking of the finished product unity.
Key words: mash, discrete pulse input of energy, rotor-pulse device.
© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008
