Ep 30 - Ultrasonic Pretreatment
Вставка
- Опубліковано 12 вер 2024
- Hello All,
New video time! This one is about Ultrasonic pretreatment of your Feedstock. A bit esoteric, and experimental, but from what I've read, the results are very, very, interesting. Links to those studies are are below.
Also note, everything is slightly out of focus, lol. That's what I get for trusting autofocus for my first video after coming back. So sorry about that, hopefully won't happen again. But if you watch it at 1080p, but don't make it full screen, you can barely notice :D
Thanks, and have a great week!
Patreon: / stillbehindthebench
Merch Store: still-behind-t...
Paypal Donation Link (Don't need an Account): www.paypal.com...
1. Ultrasound Enhanced Glucose Release From Corn in Ethanol: mega.nz/file/e...
2. Ultrasound Pretreatment of Cassava Chip Slurry to Enhance Sugar Release for Subsequent Ethanol Production mega.nz/file/G...
3. Ultrasound Improved Ethanol Fermentation from Cassava Chips in Cassava-based Ethanol Plants mega.nz/file/6...
4. Improvement of Bioethanol Production from Corn by Ultrasound and Microwave Pretreatments mega.nz/file/j...
5. Ultrasonic Enhanced Liquefaction and Saccharification of Corn for Bio-Fuel Production mega.nz/file/r...
6. Ultrasound Pretreatment of Corn Slurry for Saccharification - A Comparison of Batch and Continuous Systems mega.nz/file/C...
7. Ultrasound-assisted Production of Bioethanol by Simultaneous Saccharification and Fermentation of Corn Meal mega.nz/file/H...
8. Simultaneous Saccharification and Fermentation and Economic Evaluation of Ultrasonic and Jet Cooking Pretreatments of Corn Slurry mega.nz/file/j...
Glad you're back to making videos brother!
Another great vid mate.
Typical end consumer ultrasonic baths run at 40kHz and are operated with 1-2 50-60W transducers in a 2-4l bath.
In the first study, even on their lowest setting they are pumping almost 500W of 20kHz (much more destructive) ultrasound into about 50ml of sample.
What they are using are not ultrasonic cleaners but cell disruptors, machines specifically designed to break up cell membranes for analysis.
Perhaps there will be an effect when preparing mash with a regular ultrasonic cleaner as they are used in force ageing, but IF you go about trying this and you build your own setup, I suggest you try to get your Hands on a 28kHz cleaner/cleaning Kit at the very least to stack chances in your favor
As a matter of fact, the same probably also goes for force ageing
Looking forward to your collab with Bearded video :)
Fascinating content, absolutely ground breaking. Thank you so much, solid information. WoW!
You mentioned Bearded and Bored, I hope he responds. A great collaboration could be in the works.
I looked into this before but didn't find anything that explains it you did a great job👍🏻
Fascinating subject. Have you seen any indication if altrasonic does increase tenants extraction from any barley that could be in a bourbon mash? Or from fruit skin in the case of fruit brandy?
Only in small scale lab tests, and they do look promising. I haven't seen anyone do it with large batches, and by large I mean like even hobby level sizes, in the lab they do grams and mL size masses and volumes.
The studies I referenced in the video were for increasing the efficiency of industrial ethanol production, but it applies to beverages as well, of course, because it's the same process.
The only major issue I can see is whether or not the capital and operating costs of a large ultrasonicator can be made up by the increase in alcohol produced, and possibly in the case of not needing to heat the mash, and instead being able to just ultrasonicate it. I can't say if that cost benefit would be realized or not though.
Great video and such an unusual topic, never heard of it!
I have a question. With the traditional method of mashing, after the mashing is completed, doing the iodine test no more starches can be found in the mash (assuming an efficient process). Now this ultrasonic pretreatment method, shows that much more starches can be broken down to be converted to sugars. And my questions is, why the iodine test in the traditional mashing process does not show that these more starches exist in the mash?
I imagine it has to do with how the iodine and the starch interact. The iodine molecule slips inside the helical shaped starch, and that is why there is a colour change. But if that can't happen, maybe because the iodine can't get to the starch, or the starch has lipids amongst it already, than there will be no colour change.
Can you do a video on the effects of ethanol on plastics?
Apples!