ETHANOL FROM BROKEN RICE

In the processing of ethanol, alcohol, maltodextrin and other items with broken rice as raw materials, we can use our technology to separate the rice protein first, then use the starch to get ethanol maltodextrin, etc., in this way ,you can get High-quality food grade purity more than 80% rice protein, which has no allergens, non-genetically modified, the ability to absorb more than soy protein and other proteins, For example, 300 tons per day processing of broken rice production line, the production of maltodextrin and food-grade protein, maltodextrin production line from the Party-owned, we responsible for providing food-grade protein production line. The production of 300 days per year, 20 hours per day, the hourly processing of 15 tons of broken rice, broken protein in accordance with the protein content of 7% (wet basis) to 80% protein recovery, can be prepared food-grade rice protein 1.1 tons / hour (22 tons / day, 6600 tons / year), which protein content of 80% (dry basis), moisture content of 5%. Man has been making alcoholic drinks for a very long time. Precisely how and when the pleasing effects of alcohol were first discovery we cannot be sure, but almost certainly the discovery came about by happy accident; honey, fruit juice the sap in the hollow of a tree would all if left for long enough at the right temperature forment spontaneously and cause a feeling of well being in whoever drank them. The term `alcohol’ was first applied to the spirits of wine, ethyl alcohol, and now it refers to a series of substances with similar characteristics. Ethyl alcohol is the active constituent of al introcating liquore obtained by the fermentation of soccharine materials. It is present in the form of esters in several volatile oils, Ethyl alcohol has been described as one of the most enotic synthetic oxygencontaining organic chemicals because of its unique combinations of properties as a solvent, a germicide, a beverage, an antifreeze, a fuel a depressant, and especially because of its versatility as chemical intermediate for other organicchemicals. Ethanol is the IUPAC name for their chemical. The name alcohol is a generic name derived from two Arabic words, al and kohl. Ethyl alcohol under ordinary conditions is a volatile, flammable, clear, colorless liquid. Its odor is pleasant, familiar, and characteristic, as is tase when it is suitably diluted with water. The physical and chemical properties of ethyl alcohol are primarily dependent upon the hydroxyl group. This group imparts polarity to the molecule and also gives rise to inter molecular hydrogen bonding. These two properties account for the differences between the physical behavior of lower molecular weight. Alcohols and that of hydrocabons of equivalent weight. Indared spectrographic studies have shown that, in the liquid state, hydrogen bonds are formed by the attraction of the hydroxyl hydrogen of one molecule and the hydroxyl oxygen of a second molecule. The effects of this bonding is to make liquid alcohol behaves as though it were largely dimerized. This behavior is analogues to that of water, which however, is more strongly bonded and appears to exist in liquid clusters of more than two molecules. The association of ethyl alcohol, it should be noted, is confined to the liquid state; in the vapor state it is monomeric.