Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

La levadura de panificacin̤ se produce por un proceso de fermentacin̤ en el cual se generan y se emiten a la atms̤fera grandes cantidades de etanol y acetaldehd̕o. Basados en los datos de prueba de tres instalaciones, la velocidad de emisin̤ de masa de compuestos orgǹicos volt̀iles (COV) de una pla...

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Bibliographische Detailangaben
Weitere Verfasser:	Barker Robin, Williamson Maresa, Environmental Protection Agency (EPA)
Format:	Buch
Sprache:	Englisch
Schlagworte:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Industrias alimenticias Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Levaduras Bakery equipment and supplies industry Baking Bread Food industry and trade Food microbiology Food technology Food yeasts Yeast Levadura de panadera̕ Etanol Acetaldehd̕o Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ Fermentacin̤ de levadura Coccin̤ al horno Bakers yeast Ethanol Acetaldehyde Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Yeast fermentation Baking
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