FERMENTATION

Robert Warren Wrote :
http://running_on_alcohol.tripod.com/id20.html
( near the bottom of the page )
Since the fermentation process produces heat and the optimum
fermentation temperature is about 90 deg F (32 deg C), cooling is
necessary in order for the yeast to survive and work efficiently. The
formation of ethanol is accompanied by approximately 287 kilocalories
per kilogram of ethanol produced: 517 BTU per pound or 3,418 BTU per
gallon (Alfa-Laval, undated). If insufficient cooling is provided, the
fermentation times are increased. Where no provision is made for removal
of the heat of fermentation, heat losses may occur in both of these
ways: [1] from the evolution of carbon dioxide, and [2] from convection
and radiation from the walls and other surfaces of the fermenter vessel.
Heat removal in the off-gas is relatively small, even though the gas is
saturated with water vapor and its attendant evaporative cooling effect.
If heat evolution is too great to be dissipated by radiation, the
increasing temperature of the contents results in a decreased yeast
activity and a greater heat release.


				FERMENTATION



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		Robert Warren Wrote : http://running_on_alcohol.tripod.com/id20.html ( near the bottom of the page ) Since the fermentation process produces heat and the optimum fermentation temperature is about 90 deg F (32 deg C), cooling is necessary in order for the yeast to survive and work efficiently. The formation of ethanol is accompanied by approximately 287 kilocalories per kilogram of ethanol produced: 517 BTU per pound or 3,418 BTU per gallon (Alfa-Laval, undated). If insufficient cooling is provided, the fermentation times are increased. Where no provision is made for removal of the heat of fermentation, heat losses may occur in both of these ways: [1] from the evolution of carbon dioxide, and [2] from convection and radiation from the walls and other surfaces of the fermenter vessel. Heat removal in the off-gas is relatively small, even though the gas is saturated with water vapor and its attendant evaporative cooling effect. If heat evolution is too great to be dissipated by radiation, the increasing temperature of the contents results in a decreased yeast activity and a greater heat release.



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