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Characterization and Clarification of Cane Molasses to Produce Bakery Yeast Process Engineering Stream

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dc.contributor.advisor Eduardo, Ojito (Prof.)
dc.contributor.author Biniyam, Beza
dc.date.accessioned 2019-05-19T09:42:17Z
dc.date.available 2019-05-19T09:42:17Z
dc.date.issued 2018-10
dc.identifier.uri http://localhost:80/xmlui/handle/123456789/18262
dc.description.abstract Since the beginning of the twenty centuries molasses have been one of the major leading raw materials for yeast production. However molasses contains substances that inhibit the micro-organisms’ growth and can lead to difficulties in yeast production processes. To overcome this problem, this study has been conducted with the objective to characterize the cane molasses and clarification of molasses to produce bakery yeast. The study has been conducted in such a way that, first the raw molasses has been collected from different sugar mills such as Methara and Wongi sugar factory , then characterization of the raw molasses has been done .From the given results the molasses of the given sugar mills has a ph of 5.72 ±0.02,density of 1431.825 ,Brix of 83 ,moisture content of 19.3 %,ash 12.4 %,Fe 28.75 mg/100 gm, mg 4.17 mg/100gm maximum composition of calcium in the form of CaO and ash ,which was about 488.72 mg/100 gm, 530.02 mg/100gm(or 4.88% and 5.3%) respectively, which is extremely high when compared to world average range of 1.5 % CaO % molasses and excessive amounts of calcium has been analyzed. Therefore the main factor affecting yeast production is the excess calcium content of the molasses. For solving such a problems removal of excess calcium through precipitation by the addition of acid (sulfuric acid) and subsequent centrifugation is the best technology. Because, the reaction of calcium with sulfuric acid results in precipitation of calcium salts, such as CaSO4 this is insoluble in water and separated by sedimentation of the given solution. Separation through sedimentation could be done naturally with the earth gravity; nevertheless, it would take a longer time, Therefore Centrifugation makes that natural process much faster. Experiments has been conducted with varying conditions and finally 75 0 C temperature,42 0 brix ,3.5 pH and optimum rotation speed of 3500 rpm has been determined as the optimum processes conditions, and about 461 mg/100gm has been removed at the given conditions. At the given processes condition 26.88 mg/100gm has been obtained. Depending on the optimum conditions determined experimentally and the existing condition of the plant, molasses treatment plant process flow sheet has been proposed and the equipments for clarification plant have been designed en_US
dc.language.iso en_US en_US
dc.publisher Addis Ababa University en_US
dc.subject Molasses en_US
dc.subject Bakery yeast en_US
dc.subject Clarification en_US
dc.subject Characterization en_US
dc.subject Calcium en_US
dc.title Characterization and Clarification of Cane Molasses to Produce Bakery Yeast Process Engineering Stream en_US
dc.type Thesis en_US

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