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Our Continuous flow ethanol distillation system is more efficient than the system that Robert Stein patented in the nineteenth century. The following is a link to our patent and a description of how our system is more efficient:
Robert Stein invented the following continuous flow distillation system in the nineteenth century:
The biggest benefit of the still that Mr. Stein invented was it allowed alcohol to be distilled continuously. However, it did not increase the efficiency of distillation, because as seen in the diagram labeled number 2 steam is added to distill the wash. As the waste leaves the still in the diagram labeled 3 that heated water is not reused. Water has a high heat capacity, this means in the Stein system much energy is wasted heating water that is not associated with the wash as labeled in number 1. The wash is the liquid that should be distilled with the least about of energy possible. This system is proven and it has made many a lot of money, thus the question is why try a new system? In 100 years the answer will be much clearer, since our nonrenewable resources will be much more depleted than they are now. In order to decrease our use of nonrenewable fuels, one piece of the pie concerns greater efficiency of energy use and production. Our Patented Ethanol Distillation System uses a continuous flow method that puts the heating element in direct contact with the fermentation liquid, which allows the liquid to heat faster and more efficient because the liquid is being stirred and heated at the same time. This ethanol distillation system is designed to allow yeast to ferment alcohol to higher concentrations before being distilled. This will decrease the amount of energy needed to produce the alcohol.Keeping the yeast alive and working for longer periods of time promotes efficiency and greater alcohol production. This is important, since the longer yeast live they will naturally select to live in higher alcohol concentration. Samuel Adams has produced ninja yeast that can survive in alcohol concentration of 25%. This is important to the alcohol producer, because alcohol can be distilled with less energy when the concentrations are higher. The objective of this system is to use less energy to produce a gallon of ethanol and this increases the energy yield of the product. A
system that is 100% efficient produces no waste. The goal of the system is
reach 100% efficiency. In the current models being used Enzymes are added
to corn to decrease the waste product and increase yield. Their yield
based on this process is 12.23 pounds of corn / 26.1 pounds being used which
equals an efficiency of 46.7%. This is higher than the 17% quoted in the
patent, however if the 46.75% were noted it would distract from the energy being
consumed in the current distillation process. This waste needs to be
addressed, since the government will only subsidize this process for a limited
amount of time.
We know that it takes 26.1 pounds
or 11,849.4g of corn to make 1 gallon of ethanol. Note that enzymes are
added to break down the corn into sugar in the fermentation process. If
these enzymes were not added the amount of corn would exceed 26.1 pounds and the
time for fermentation would be longer as well.
342g C 12H22O11
C12H22O11
+H2O + invertase →2 C6H12O6
C6H12O6
+ Zymase → 2C2H5OH + 2CO2
184g
C2H5OH
Based on the chemical reaction
5551.92g or 12.23 pounds of corn sugar is needed to make one gallon of ethanol.
Gallon of ethanol weights 2987g
For every gallon of ethanol the
farmer is producing 13.87 pounds of solid waste.
The objective of our system is not to add the
13.87 pounds of waste. Our system is designed to be like an aquarium.
Keep the best yeast alive, and distill with the most efficient submersible
electric heater similar to the It takes approximately 15 gallons of fermented mash @ 4% ethanol concentration to make one gallon of ethanol. Most wine yeast have been bread to live at concentrations of 10 - 12% ethanol. However, high concentration ethanol wines can be produced by following specific steps, which our system is designed around. Distillation at 8% mash ethanol concentration would cut the 15 gallons in half and thus cut distillation costs by half. First our system is designed to control the food supply. Sugar is what
the yeast turns into alcohol. So it stands to reason that
you need a lot of sugar to make a lot of alcohol. But, when all the sugar is
added at the beginning of fermentation, the concentration levels can be so high
that the sugar can actually inhibit the fermentation. The sugar literally start
acting as a preservative. When fermenting for high concentration it is best to keep the temperature between 74 and 78 degrees Fahrenheit. Our system will monitor the temperature of the wash leaving the distillation system and mix it back into the fermentation vessel promoting energy efficiency. The distillation apparatus will be used to keep the fermentation systems at the desired temperature level. When the first batch is started the goal is to slowly increase the temperature to 78 degrees while adding sugars to support the growth. The plan is to establish a homeostasis environment for the yeast. Our system design works to keep the yeast producing alcohol, since submersible pumps attached to the side of the container will not disturb the yeast at the bottom of the fermentation vessel. Thus liquid can easily be removed with out putting the system in an oxygen rich environment. Distillation will be turned on when the yeast reach an ethanol concentration of 11% and the distillation stopped when the concentration reaches 7%. Once the system recovers to an ethanol concentration of 11% distillation of the fermentation mash continues. |
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