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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Dettagli Bibliografici
Altri autori: Barker Robin, Williamson Maresa, Environmental Protection Agency (EPA)
Natura: Libro
Lingua:inglese
Soggetti:
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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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

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