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甘蔗糖蜜酒精的有酸发酵、高酸发酵和无酸发酵 被引量:4
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作者 李德光 李丽 《保山学院学报》 2013年第2期8-10,共3页
甘蔗糖蜜酒精生产经历了有酸发酵和高酸发酵两个时期。随着时代的发展,以牺牲环境为代价,换取经济发展的生产方式越来越受到人们关注。因此,糖蜜酒精生产或将进入一个无酸发酵的新时期。在阐述有酸发酵和高酸发酵利弊的基础上,认为无酸... 甘蔗糖蜜酒精生产经历了有酸发酵和高酸发酵两个时期。随着时代的发展,以牺牲环境为代价,换取经济发展的生产方式越来越受到人们关注。因此,糖蜜酒精生产或将进入一个无酸发酵的新时期。在阐述有酸发酵和高酸发酵利弊的基础上,认为无酸发酵是糖蜜酒精生产发展的目标和方向,同时指出要实现真正意义上的无酸发酵必须要攻克的技术难关。 展开更多
关键词 糖蜜酒精生产 有酸发酵 发酵 发酵
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Effect of organic acid during the fermentation of vegetable
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作者 FU Rui-qiang Michael TIETZE 《Journal of Environmental Science and Engineering》 2009年第1期6-13,共8页
The technology of anaerobic digestion of sewage and solid wastes regains people's attention, mainly due to high price of fossil fuel nowadays in most recent years. The main topic for batch test is to study the inhibi... The technology of anaerobic digestion of sewage and solid wastes regains people's attention, mainly due to high price of fossil fuel nowadays in most recent years. The main topic for batch test is to study the inhibitory effect and boundary conditions of organic acid (propionic acid) to anaerobic digesters. High concentrations ofpropionic acid are achieved by direct dosage of the acid. As it is thought to be highly inhibitory to the digester, we are expecting that: (1) the production rate of methane declines and finally stops when the acid gradually accumulates; (2) the propionic acid will displace stronger inhibition under lower pH values. The results of the batch tests will assist engineers to better control anaerobic digesters and react to potential digester crises caused by propionic acid before it is too late. 展开更多
关键词 anaerobic digestion propionic acid PH
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