Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (<i>HCN</i>) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermenta...

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Bibliographic Details
Main Authors: Yan Qin, Beibei Duan, Jung-Ah Shin, Hee-Jin So, Eun-Sik Hong, Hee-Gon Jeong, Jeung-Hee Lee, Ki-Teak Lee
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
cassava flour
cyanide
ethyl carbamate
distillation
copper chips
mass balance
Online Access:https://www.mdpi.com/2304-8158/10/5/1089

Internet

https://www.mdpi.com/2304-8158/10/5/1089

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