EFFECT OF MICROWAVE TREATMENT OF THE GRAPE MUST FERMENTATION PROCESS

Our work during the fermentation process grape must was investigated. In our study we performed a comparison of different treatments (conductive, microwave, yeast, conductive + yeast, microwave + yeast) samples obtained by the fermentation of grape must. During the experiment, control samples also were compared with the results. The fermentation period was studied in samples of sugar, alcohol and acidity changes. Compared to the control sample, the sample was warmed hotplate, a microwave treatment received from the yeast supplement, in addition to yeast inoculation heating also received a hotplate and microwave treatment and yeast fermentation properties of samples is also given supplements. The treatments of the samples decreased faster than sugar, the fermentation time is, at best, approximately 40% shorter

ALACSONY TELJESÍTMÉNYŰ MIKROHULLÁM HATÁSA A MUST ERJEDÉSÉRE

In our study, we were interested to see whether the impact of different treatments must in fermentation. To this end, experiments were set, yeast, or in which the microwave. Combination treatments were subjected to the must for starting feedstock. We compared the effects of different treatments on fermentation alcohol content, sugar content and acid content. The treated semples of both sugar content and the alcohol content in show a difference. The sugar content decreased more repidly, the alcohol yield is increased, and the fermentation time is significantly shortened

Influence of the cellobiase enzyme activity by microwave radiation

Our research aim was to enhance the activity of β-glucosidase enzyme in connection to the 2nd generation bio-ethanol production by using only physical methods. In order to study the non-thermal effect of microwave treatment samples were heated with the same parameters as microwave heating by conventional conductive method (hot plate) as standard. The enzyme activity changes were followed by the increased glucose concentration. Based on the results the produced glucose of the microwave treated solution was 26% higher than in the solution heated up on a hot-plate. After treatment in each case solution were supplemented into enzyme-substrate-buffer system. The treating only the buffer solution after treatment with the enzyme activity was an average 16% compared to the control sample. If the substrate (cellobiose) and buffer were treated together and after this treatment the enzyme was added to the solution. In this case there was not difference compared with the aforementioned measurements. In the next test series, the enzyme-buffer suspension was heated in a microwave and hot plate and then was added to the substrate. In this case, in the solution that was heated by microwave the enzyme activity was an average 18% higher that the hot plate heated solution. Hence, it can be concluded that microwave affected not only the buffer solution but the enzyme, too. Supplementary measurements were carried out in which the change of enzyme activity was investigated directly after treatment, and 48 and 96 hours later. Based on our results the microwave-treated enzyme can broken the cellobiose 20% more effectively 48 hours and 96 hours after treatment than in the hot-treated enzyme

Investigation of a non-thermal effect of microwave treatment

The aim of our experiments was to demonstrate the non-thermal effect of microwave treatment on Saccharomyces cerevisiae fermentation activity. A method was developed for studying the effects of various treatments in the course of must fermentation. The raw material (must) was treated in different ways: (i) heat transfer; (ii) microwave treatment; (iii) inoculation with yeast and (iv) their combinations. The results of the treatments were compared with respect to alcohol concentration, sugar content and acidity. The results proved that sugar content of the treated samples rapidly decreased compared to the control sample, and fermentation time was 40% shorter in the fastest case. These results can be explained by the yeast inoculation and microwave treatment. Due to non-thermal effects fermentation capacity increased by about 30%, while the energy consumption decreased

Physical treatments effect on fermentation

A method was developed for studying the effects of various treatments in the course of must fermentation. The raw material (must) was treated in different ways: (i) conductive; (ii) microwave treatment; (iii) inoculation with yeast and (iv) their combination. The results of the treatments were compared in the aspect of alcohol concentration, sugar content and acidity. The results suggest that the sugar content of the treated samples rapidly decreased compared to the control sample, and the fermentation time was shorter with 40% in the fastest case. These results are probably caused by the yeast inoculation and the microwave treatment

The energy balance of maize production – alternative approaches

Agricultural production is a crucial area, perhaps the most important for humanity. This is the only area which cannot be avoided. Therefore, it is of utmost importance to know how sustainable the system is in the long run as regards energy consumption. We have chosen the maize production sector as the main focus of this study. This crop is especially important all over the world, therefore; it requires significant input also in terms of energy. Currently, the system of maize production (as with the others) operates as an open energy system. This study aims to examine how much of the agricultural land’s energy demand could be met with the help of the byproducts of 1 hectare of agricultural land - operating as a closed system, using only the remaining maize stalk and cob byproducts for energy - under the conditions of Hungarian maize production. Energy demand is largely determined by the land’s fertilizer requirement, followed by the input factor of the energy demand of the machinery during earthwork and transport. The study assumes that the energy from the byproducts of maize production will be used exclusively with biogas technology. This can even be implemented on a county level. The final question is whether the maize production system will be able to sustain itself solely by using its own byproducts

Alacsony teljesítményű mikrohullám hatása a must erjedésére

In our study, we were interested to see whether the impact of different treatments must in fermentation. To this end, experiments were set, yeast, or in which the microwave. Combination treatments were subjected to the must for starting feedstock. We compared the effects of different treatments on fermentation alcohol content, sugar content and acid content. The treated samples of both sugar content and the alcohol content in show a difference. The sugar content decreased more rapidly, the alcohol yield is increased, and the fermentation time is significantly shortened