Alcohol from Cassava

Introduction

A premier technology providing institution for indeginously developed technologies is offering technology for making alcohol from cassava. The milled cassava is gelatinised and saccharified by team and amylase enzymes, converting starch to simpler sugars.

Fermentation:

The saccharified mash from the cooking system is pitched with yeast in the fermenter.

Distillation:

The distillation of the fermented wash is carried out in five columns:
Beer still
Aldehyde column
Rectifying column
Fusel oil column
Heads concentration column
Dryer House: The liquid from the decanter, having the remaining solids are concentrated in a Mechanical Vapour Re-compression System (MVR).
Effluent Treatment Plant: The effluent at a temperature of 600C at outlet of distillery is cooled in the atmosphere and then pumped to a plate-heat exchanger to a suitable temperature and pumped to kept for a few days before discharging within allowable pollution limits.

Areas of Application

Pharma and beverages industry

Advantages

Environment friendly
Alcohol thus produced is found generally superior to that from mousses
Cheap as compared to other sources of alcohol
Solid (cake) produced as by-product is used as cattle feed.

Stage of Development

Commercialised

Inputs Required

Power: 6800 Kw/day, Water: 400 cu. M, Stem: 130 MT
Land: 10,000 m,
Manpower: 59 including 3 managers, 28 skilled, 28 unskilled
Raw material: Cassava/maize - 50 ton, Enzyme - 5.5 kg, Disinfectant - 10 lit, Anti-froth agent - 10 lit,
Neuttraliser - 50 Kg

Economic Data

Can be arranged on request.

For further information please contact :

The Director
Technology Bureau for Small Enterprises
APCTT Building, Qutub Institutional Area
P.O. Box – 4575
New Delhi – 110016