Method for the processing of vinasse

Details Method for the processing of vinasse Method for the processing of vinasse

1974-04-09

1976-07-13

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426472, 426473, 426492, 426493, 426495, 426807, 159 17VS, 151 47R, A23B 404

Patent

active

039695379

ABSTRACT:
A method is provided for processing and drying potato vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downfall vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.

REFERENCES:
patent: 958902 (1910-05-01), Brinkmann
patent: 2096103 (1937-10-01), Grelck
patent: 2165950 (1939-07-01), Willkie
patent: 2174707 (1939-10-01), Prati
patent: 2225428 (1940-12-01), Christensen
patent: 2263608 (1941-11-01), Brown
patent: 2292769 (1942-08-01), Pattee
patent: 2391918 (1946-01-01), Pattee
patent: 2404398 (1946-07-01), Pattee
Hackh's Chemical Dictionary 4th Ed. McGraw-Hill N.Y. 1969 pp. 222, 712.

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