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酒精发酵工艺
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  alcohol fermentation process
     This paper deal with the extrusion and expansion of the rice and its application in alcohol fermentation process.
     本文对大米的挤压膨化条件进行了优化,在此基础上,对酒精发酵进行了研究,并与传统的酒精发酵工艺进行了对照,摸索出了最佳工艺条件。
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     The management of alcohol fermentation process is one of the keys in the production of vinegar.
     酒精发酵工艺的管理,是食醋酿造的关键之一。
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  “酒精发酵工艺”译为未确定词的双语例句
     The results showed that the transform rate of sugar was above 92 % and the concentration of the residual sugar is below 1.5 % with the utilization of such method,and the final ethanol concentration was no less than 9.5 %(v/v) and the disposal capability could reach 240 L ethanol/ per day and its productivity got to 15.2 L ethanol /(m3 reactor·h).
     结果表明,采用磁场流化床反应器糖蜜酒精发酵工艺,糖的转化率可达92%以上,残糖浓度在1.5%以下,最终乙醇浓度可达9.5%(v/v)以上,处理能力为240L乙醇/d,生产能力为15.2L乙醇/m3反应器. h。
短句来源
     Study on Alcoholic Fermentation from Wheat Flour in Clarifying Solution
     小麦粉清液酒精发酵工艺研究
短句来源
     Two-stage enzymatic hydrolyte of corn powder with initial reducing sugar of 220 g/L was fed at the designated dilution rate of 0.05 h-1, and the broth with levels of 11.7% (v/v) for ethanol and 7.2 g/L for residual reducing sugar was continuously produced for 120 days.
     在稀释速率为0.05h~(-1),培养基初糖浓度为220g/L的条件下,平均酒精浓度达到11.7%(v/v),末级发酵罐平均残还原糖降低为7.2g/L,葡萄糖基本完全消耗,基本符合工业化生产要求,系统运行稳定,为自絮凝颗粒酵母酒精发酵工艺中耦合废糟液全循环使用清洁生产技术的工业化应用奠定了基础。
短句来源
     Study on the ethanol fermentation of apple pomace
     苹果渣固态酒精发酵工艺研究
短句来源
     If 33.3%(w/v) concentration of crude corn in fermenting material, 300 units alucoamylse per gram of raw corn, 6%(v/v) inoculum size of the yeast, and initial pH of 4.5 were fixed, orthogonal test indicated that strain SP-48 produced the highest amount of alcohol after incubated at 30℃ for 72 hours.
     采用四因素三水平正交试验确定了SP-48菌株的浓醪酒精发酵工艺。 浓醪发酵的最佳工艺条件为:料水比为1:2,糖化酶用量为300IU/g原料,接种量为6%(v/v),初始pH值为4.5。
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  相似匹配句对
     Study on Alcoholic Fermentation for High Ethanol Content in Clarifying Glucose Solution
     清液补料酒精发酵工艺研究
短句来源
     Study on the ethanol fermentation of apple pomace
     苹果渣固态酒精发酵工艺研究
短句来源
     Study on Ethanol Fermentation from Pentose
     戊糖酒精发酵
短句来源
     fermentation technical conditions;
     发酵工艺条件 ;
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     Study on High-concentration Mash Fermentation Technology
     玉米酒精浓醪发酵工艺研究
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  alcohol fermentation technology
Scale-up of the high corn medium will require a re-evaluation of alcohol fermentation technology.
      


The present paper describes the alcoholic fermentation of raw starch with uncocking by wild-type strain of Aspergillus niger n-11.It was observed that three factors, the varieties of raw materials, the amount of enzyme, the concentration of substrate affected the fermentation apparently.The amount of yeast starter gave little or even no effect to the fermentation.The uncocking system allows much energy saving in production from starch materials. The alcoholic fermentation with the uncocking system was successful...

The present paper describes the alcoholic fermentation of raw starch with uncocking by wild-type strain of Aspergillus niger n-11.It was observed that three factors, the varieties of raw materials, the amount of enzyme, the concentration of substrate affected the fermentation apparently.The amount of yeast starter gave little or even no effect to the fermentation.The uncocking system allows much energy saving in production from starch materials. The alcoholic fermentation with the uncocking system was successful in 50L fermentor. It was found that:(1)The final alcohol concentration in the fermented liquor was about 10.7%(V/V,20℃),and the starch conversion efficiency was about 88.6% from raw sweet potato flour, (2)From raw corn flour the final alcohol concentration in the fermentation liquor was about 12.4%(V/Y, 20℃), and the starch conoversion efficiency was about 90.7%.

从自然界分得野生型菌株黑曲霉n-11(Aspergillus niger n-11),进行了无蒸煮生淀粉酒精发酵研究。结果表明原料的种类、用酶量和醪液的浓度对酒精发酵有较大影响,酒母的接种量影响不大。该酒精发酵工艺砍掉了蒸煮工序,可以大大节约能耗等。50立升罐无蒸煮生淀粉酒精发酵试验已通过省级技术鉴定,结果如下。(1)薯干面原料:醪液酒度10.7%(v/v,20℃)。淀粉利用率88.6%。原料出酒率36.5%。(2)玉米面原料:醪液酒度12.4%(v/v,20℃),淀粉利用率90.7%,原料出酒率35.8%。

In this study high concentration alcoholic fermentation coordinated with saccharification from raw ground corn starch was performed at 30℃ , pH 4-5, in batch culture using Saccharomyces sp. HO which was constructed by hybridization in this laboratory and the glucoamylase preparation produced on large scale in China. The optimal conditions for highconcentration ethanol production were that the amount of the glu-coamylse preparation was 300 units per gram of raw ground corn, the inoculum size of the yeast was...

In this study high concentration alcoholic fermentation coordinated with saccharification from raw ground corn starch was performed at 30℃ , pH 4-5, in batch culture using Saccharomyces sp. HO which was constructed by hybridization in this laboratory and the glucoamylase preparation produced on large scale in China. The optimal conditions for highconcentration ethanol production were that the amount of the glu-coamylse preparation was 300 units per gram of raw ground corn, the inoculum size of the yeast was 2. 7 × 106 cells/ml, the fermentation temperature was 30℃, the starting concentration of raw ground corn starch was 33. 0% (w/v), and the fermentation period was 70 hours. At the end of fermentation, 17.5% (v/v) ethanol was yielded, with 0. 19% reducing sugar, 3. 5% total sugar and 16.0% cell viability remaining in the fermented mash. In the case of 36. 0% (w/v) of the initial raw ground corn concentration, the strain could produce 18.0% (v/v) ethanol, leaving 0. 81% reducing sugar and 5.1% total sugar in the media. We found that the glucoamylase preparation which is uaually employed for saccharification of cooked starch could be used for efficient saccharification of raw ground corn starch.

本研究利用国内常用的糖化酶制剂糖化生玉米面中的淀粉,同时接种酵母菌,在30℃下,探讨了玉米淀粉的高浓度酒精发酵工艺。选择到了一株产高浓度酒精酵母菌,H0菌株。发酵温度为30℃、pH4—5、加糖化酶量为每克原料300单位、酵母接种量3%(v/v)和原料加量为33.0%(w/v)时,这株酵母菌在70小时内可产生17.5%(v/v)的乙醇。如果原料加量为36.0%(w/v)时,该菌株在96小时内可以产生18.0%(v/v)的乙醇。在前一种加料情况下,成熟发酵醒中的pH为5、残还原糖为0.19%、残总糖为3.5%。在后一种加料情况下,成熟发酵醪中的pH为5、残还原糖为0.81%、残总糖为5.1%。

This paper deal with the extrusion and expansion of the rice and its application in alcohol fermentation process. The best extrusion and expansion conditions are as follows: 350 r/min screw speed,140℃, 190 solid feed. Under this condition, the expansion ratio is 5.846, the degree of gelatinization is 89.54%. Compared with the traditional process, the extrusion process is advantage in shortening the fermentation cycle ,saving energy in alcohol fermentation. The alcohol yield of the extrusion process is 41% higher...

This paper deal with the extrusion and expansion of the rice and its application in alcohol fermentation process. The best extrusion and expansion conditions are as follows: 350 r/min screw speed,140℃, 190 solid feed. Under this condition, the expansion ratio is 5.846, the degree of gelatinization is 89.54%. Compared with the traditional process, the extrusion process is advantage in shortening the fermentation cycle ,saving energy in alcohol fermentation. The alcohol yield of the extrusion process is 41% higher than that of the traditional process, the highest yield is 76%.

本文对大米的挤压膨化条件进行了优化,在此基础上,对酒精发酵进行了研究,并与传统的酒精发酵工艺进行了对照,摸索出了最佳工艺条件。当螺杆转速为350r/min,温度为140℃,进料量为190(表盘读数)时,膨化效果最佳,实验水平值为5.846,糊化率达89.54%;膨化工艺与传统工艺相比,缩短了时间,节约了能耗,出酒率提高了41%,最高达76%.

 
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