Industrial Training 1

INDIA GLYCOLS LIMITED
BRIEF PROFILE
India Glycols Limited is a public limited company,which was incorporated on 19th
November,1983 under Companies Act 1956 as V.P.Glycols Limited.It was renamed as India
Glycol Limited on 28.08.1986.India Glycols Limited was established in Gorakhpur on 11 June
2006 under companies act 1956 as U.P.Glycols Limited.It started its commercial production of
MEG on 25.04.89,First Company in the world to produceEthylene Oxide(EO).A Mono
Ethylene Glycol from renewable agro route based on molasses.Some other qualities of IGL are:
Largest Ethoxylate,Glycols Ether producer and thus leader in Ethylene Oxide

Derivatives/Surfacetant business in India.Global player meeting international specifications and
norms,exporting to South East Asia,Middle East,Europe,Australia and USA.
Catering to more than 1,000 customers in various end-norms,industries such as

Textile,Agrochemical,Oil&Gas,Personal care,Pharmaceuticals,Brake
Fluids,Detergents,Emulsion Polymerisation & Paints etc. offer customer specific products to
meet their performance/technical requirements.
Customer base includes large MNCs,Public Sector Undertakings and large as well as medium &
small Indian organizations.
The company had initially set up the manufacturing facilities at Kashipur for manufacturing
Mono Ethylene Gylcol,Di Ethylene Glycol and Tri Ethylene Glycol from Molasses as against the
conventional petro-route with an investment of Rs. 90 crore.Subsequently,it diversified into
Ethoxylates in January,1995,Formulation/Specialty chemicals in September,1997,Guar Gum in
July,2001,Glycol Ether in August,2001 and Portable Alcohol&Liquor bottling in April 2002.In
between,the company has expanded its production capacity of Alcohol,Glycols,Ethoxylates and
Glycol Ether plants.IGL had set up a Rab manufacturing unit in their campus at kashipur
produces 260 different types of chemicals.
IGL holds the biggest capacity of producing alcohol in Asia,with annual turnover of about 8
hundred crores rupees.IGL also set up a Distillery at Gorakhpur,U.P. to supplement their raw
material/feed stock alcohol.It has biggest capacity in U.P and its annual turnover 900 crores
rupees.IGL,Gorakhpur produces rectified spirit,specific degenerated spirit,country liquor and
Indian made foreign liquor.
Presently company has achieved a milestone by establishing a 12MW Skoder Turbine and
exporting 6 to 8 MW power to upper per hour.This turbine is being run on BIO-MASS based
boiler which is eco-friendly for environment and contributes to state and central government.
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DSCE DEPARTMENT OF CHEMICAL ENGINEERING
Introduction
Ethanol is a volatile, flammable, clear, colourless liquid. Ethanol is a good solvent. It is also
used as a germicide, beverage, antifreeze, fuel, depressant and chemical intermediate. It can be
made by the fermentation process of material that contains sugar or from the compound which
can be converted to sugar. Yeast enzyme readily ferment sucrose to ethanol. Molecular formula-
C2H5OH Molecular weight- 46.07 Density- 0.791 at 20˚C Boiling Point- 78.3˚C Chemical
Reactions:
MAIN REACTION
C12H22O11 + H2O → 2C6H12O6 , with enzyme invertase.
C6H12O6 → 2C2H5OH + 2CO2 -31.2 KCal ,with enzyme zymase.
SIDE REACTION
2C6H12O6 + H2O → ROH +RCHO
Ethanol CH3-CH2OH is probably the best known of all alcohols with such common names as
alcohol grain alcohol wine spirit,cologne,spirit,and ethyl alcohol.
Ethyl alcohol resembles methanol in that it is seldom found in nature.However it was not until
that Berthelot first synthesized ethyl alcohol by reacting ethylene with sulphuric acid and by
hydrolyzing the resultant ethyl sulphuric acid with boiling water to yield sulfuric acid and
ethanol.Ethyl alcohol is produced commercially in two general ways fermentation and
synthesis
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Functional role of various units

(a) Molasses storage tank:
Molasses is liquor obtained as by product of sugar industries. Molasses is a heavy viscous
material ,which contains sucrose, fructose and glucose (invert sugar) at a concentration of 50-
60(wt/vol).
(b)Sterlization tank:
Yeast is sterilized under pressure and then cooled.

(c)Yeast cultivation tank:
Yeast grows in the presence of oxygen by budding. Yeast is cultivated in advance.
(d)Yeast storage tank:

Yeast are unicellular, oval and 0.004 to 0.010mm in diameter. PH is adjusted to 4.8 to 5 and
temperature up to 32˚C
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(e)Fermentation tank:
Chemical changes are brought by the action of enzymes invertase and zymase secreted by yeast
in molasses. Fermentation is anaerobic, Heat is evolved which is removed by cooling coils.
Residence time is 30-70 hours and temperature is maintained at 20-30˚C 8-10%alcohol by
volume(beer) is produced by fermentation process. HCl or sulfuric acid is added to obtain 4.5
PH.
(f)Diluter:
Here molasses is diluted to 10 to 15% sugar solution.
(g)Scrubber:
Carbondioxide is released and utilized as by product. By-product CO2 contains some ethanol due
to Vapor liquid evaporation and can be recovered by water scrubbing. Water is sent back to
continuous diluter stream.
(h)Beer still:
50-60% concentration alcohol and aldehyde is produced. Slops are removed as bottom product.
Slop is concentrated by evaporation for cattle feed or discharged as waste. Slop contains
proteins, sugar and vitamins.
(i)Aldehyde still:
Undesirable volatile liquid; aldehyde is taken off from the top of the still. From the side stream
alcohol is feed to the decanter. It is extractive distillation column, and operates at a pressure of
around 0.6-0.7 MPa.
(j)Decanter :
Fusel oil which is high molecular weight alcohol is recovered by decantation. Fusel oil is
fractionated to produce amyl alcohol or are sold directly. The principle behind extraction of fusel
oil from ethanol is that higher alcohols are more volatile than ethanol in solution containing a
high concentration of water.
(k)Rectifying column:
In the column, azeotropic alcohol- water mixture of 95% ethanol is withdrawn as side product.
This 95% ethanol is condensed in condenser and stored in storage tank. Side stream is withdrawn
and sent to decanter. At the bottom, water is discharged.
Here, alcohol – water mixtures are rectified to increase the strength of alcohol.
(l)Storage tank:
From storage tank, three streams are evolved: Direct sale as portable. For industrial use. To
anhydrous still to produce 100% ethanol.
(m)Mix tank:
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For producing denatured alcohol, denaturant is mixed with the 95% ethanol produced from
rectifying column. Denaturant is normally methanol (10vol%)
(n)Ternary Azeotropic distillation:
The product from rectifying column is a ternary minimum boiling azeotrope of ethanol, water
and benzene. Benzene is an azeotropic agent. Here mainly two units are present; anhydrous still,
decanter, stripper and few heat exchangers. Anhydrous motor fuel grade ethanol (100% ethanol)
is produced as product. Heat integration and energy recovery plays a vital role in reducing
energy requirements.
ENERGY REQUIREMENTS, UNIT OPERATIONS, CHEMICAL CONVERSIONS.

Plant procedures
require steam heating for distillation, power for pumping, and water for condensation, and
occasionally for cooling during the exothermic fermentation. Several new methods of handling
the various steps with the aim of improving energy efficiency have been proposed. 15
Conventional corn units to produce anhydrous alcohol demand 13 kg of steam per liter of
product. Some of the newer processes claim to cut this to 2 kg per liter.
The manufacture of alcohol, as presented in Fig.1, can be broken down into the following
steps. The main steps in the competitive manufacture of alcohol from petroleum cracking
are shown in parallel comparisons.
Fermentation Alcohol
Transportation of corn or molasses
Storage of com or molasses
Grinding, etc., of corn
Hydrolysis by heating of cornmeal with malt or
acid to make mash
Growth of inoculating cultures
Fermentation of diluted inverted molasses or of
corn mash
Distillation of alcohol from "beer"
Rectification and purification of alcohol
Recovery of by-products, e.g., CO~. feed, potash
salts
Alcohol from Ethylene
Liquefaction of petroleum gases containing
ethylene
Rectification to produce pure ethylene and
pure ethane
Dehydrogenation of ethane to ethylene
Hydration over a catalyst
Distillation of alcohol from partially
converted ethylene
Rectification and purification of alcohol
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MAKING OF INDUSTRIAL ALCOHOL.
The flowchart in Fig.4.1 shows the various operations

involved in changing corn to alcohol. The corn is degerminated, dehulled, and milled,
either wet or dry. The milled corn is conveyed to the cooker. Cooking is necessary to gelatinize
the ground grain so that the barley malt amylases can convert the starch to fermentable
sugars. The cookers may be batch or continuous and are operated under pressure. In the
continuous process the grain is precooked for 1 to 5 min with water and stillage (the
dealcoholized,
fermented beer that is discharged from the bottom of the beer still). The mash is
continuously fed to a steam heater that instantaneously raises the temperature to 175°C. The
mash is passed through a series of pipes and discharged through a relief valve into a flash
chamber. Time in the cooker is about 1.5 min and the pressure is maintained at 60 to 100
kPa gage. The temperature of the mash drops to about 60°C in the flash chamber.
The gelatinized (cooked) grain mash is mixed with malted barley and water. The mix is
pumped through a pipeline (converter) for 2 min at 60°C and then is sent to the fermentors
through pipe coolers. The starch is hydrolyzed to about 70% maltose and 30% dextrins in the
short time in the converter. Stillage (20 to 25% of the final mash volume) from the beer still
is added to the converted grain mash prior to fermentation to lower the pH, furnish nutrients
for the yeast, and to add buffering ·action.
Meanwhile a charge of the selected yeast (about 5 percent of the total volume) has been
growing in the yeast tub on a corn-barley malt mash which has been previously sterilized
under pressure and cooled. Bacteriologists have cultivated a strain of yeast that thrives under
acid conditions whereas wild yeasts and bacteria do not.
The mash is pumped into the fermentor and the yeast added as soon as 10 percent of the
malt has been pumped. The initial pH is adjusted to 4.8 to 5.0 with sulfuric acid and/or
stillage: As the reaction. indicates, fermentation is exothermic, so cooling may be necessary to
ensure that the maximum temperature does not exceed 32°C. The time of the fermentation
cycle· may vary from 40 to 72 h. -
The liquors in the fermentors, after the action is finished, are called beerP .. The alcohol is
seprated by distillation. The beer, containing from 6.5 to 11% alcohol by volume, is pumped
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\This is a general term applied to the result of any such fermentation, whether it results
finally in industrial alcohol or the beverage beer, or whiskey, or butyl alcohol and acetone;
to the upper sections of the beer still, after passing several heat exchangers. As the beer passes
down the column, it gradually loses its lighter boiling constituents. The liquid discharged
from the bottom of the still through a heat exchanger is known as stillage. It carries proteins,
residual sugars, and in some instances, vitamin products so it is frequently evaporated and
used as a constituent of animal feed. The overhead containing alcohol, water, and aldehydes
passes through a heat exchanger to the partial condenser, or dephlegmator, which condenses
sufficient of the vapors to afford a reflux and also to strengthen the vapors that pass through
to the condenser, where about 50% alcohol, containing volatiles, or aldehydes, is condensed.
This condensate, frequently known as the high wines. is conducted into the aldehyde. or
heads, column, from which the low-boiling impurities are separated as an overhead. The
effluent liquor from part way down the aldehyde column flows into the rectifying column.
In this third column the alcohol is brought to strength and finally purified in the following
manner: The overhead passing through a dephlegmator is partly condensed to keep the
stronger alcohol in this column and to provide reflux for the upper plates. The more volatile
products, which may still contain a trace of aldehydes and of course alcohol, are totally condensed
and carried back to the upper part of the aldehyde still. Near the top of the column
95 to 95.6% alcohol is taken off through a condenser for storage and sale. Farther down the
column, the higher boiling fuse! oils are run off through a cooler and separator to a special
still, where they are rectified from any alcohol they may carry before being sold as an impure
amyl alcohol for solvent purposes. The bottom of this rectifying column discharges water.
Alcohol-water mixtures are rectified to increase the strength of the alcohol component by
virtue of the composition of the vapors being stronger in the more volatile constituent than
the liquid from which these vapors arise. This is shown quantitatively by the curves in Fig4.2, where
the composition of the vapor in equilibrium with the liquid is on a horizontal
line. However, alcohoj cannot be made stronger than 95.6% by rectification, because, as can
be seen from Fig.4.2, water forms a binary constant-boiling mixture of this composition
which boils slightly lower than absolute, or anhydrous, alcohol. The principles shown here
are· the basis of the strengthening of the more volatile constituent of any liquid mixture by
distillation.
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ABSOLUTE ALCOHOL
Anhydrous alcohol was formerly made by absorbing the 4 to 5% water present in 95 to 96%
industrial alcohol using quicklime, with subsequent distillation. This process was expensive,
and although it produced a very high quality of anhydrous alcohol, it has now been
superseded. Ethyl alcohol and water form an azeotrope which is 95% by volume alcohol.
Various methods are in use and/or have been suggested for removing the last 5% of water to
produce 100% alcohol. Table 3 lists a number of separation routes and also shows the
energy necessary to accomplish the water removal.
The oldest method is distillation of the 95% azeotrope using a third component which forms
a !minimum constant-boiling mixture boiling at a lower temperature than the 95% alcohol or
this is practically 100% ethyl alcohol, frequently known as absolute alcohol, but since
the absence of water is more notable than that /of other impurities, the term anhydrous is
preferred by some.
Table.3 Separation Routes to Absolute Alcohol

Ethanol,%
Type of Energy
SeparationInitial Final Process Needed, kJ/L
Complete 10 100 Conventional "dual" distillation
7600
Complete 10 100 Extraction with C02 2200-2800
Complete 10 100 Solvent extraction lOOOa
Complete 10 100 Vacuum distillation 9800b
To azeotrope 10 95 Conventional distillation 5000
To azeotrope 10 95 Vapor recompression l800a
To azeotrope 10 95 "Multieffect" vacuum 2000c
Azeotropic 95 100 Conventional azeotropic 2600
distillation
Azeotropic 95 100 Dehydration via adsorption
335d
Azeotropic 95 100 Low-temperature blending
with gasoline
Azeotropic 95 100 Molecular sieve 1300-1750
Other 3 10 Reverse osmosis l-1O
a.Figure given is the thermal energy required to provide mechanical energy for the process
b. single-column distillation.
c.three-column distillation.
d.For drying with CaO; energy requirements using fermentable grains would be considerably
less.
e.Results directly in production of gasohol.
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Figure 4.3 shows the three binary minimum constant-boiling mixtures in the
System, using benzene as the third component (entrainer), as well as two homogeneous mixtures,
a heterogeneous (water and benzene) one, and a ternary one. The ternary mixture is
the lowest-boiling composition in the system, boiling at 64.85°C as shown at point F. The
starting composition of the mixture must lie on the straight line CF to ensure that removal
of the constant-boiling mixture will leave anhydrous alcohol in the still. If the starting mixture
is made AA by adding benzene to 95% alcohol, the starting composition must also lie along
the line EB. Therefore, the intersection G represents the starting composition. If enough benzene
is added to 95% alcohol to bring the total composition to point G, continuous distillation
gives the ternary constant-boiling mixture (bp 64.85°C) at the top of the column and absolute
alcohol (bp 78.3°C) at the bottom of the column.
An important feature19 of the process is separation of the condensate into two liquid layers,
represented in Fig. 3 by points M and N. The ratio of the top layer N to the bottom layer
M is equal to MF /FN, or 84:16. The compositions involved are shown in Fig.
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-hich
also 'illustrates how this process functions. These same principles of distillation in
multicomponent
systems, involving various constant-boiling mixtures, are used for dehydrating other
Azeotropic Distillation in Industry
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Fig. 4.(Dehydration of 96% ethanol to absolute alcohol by azeotrope distillation with benzene at 101
kPa. Column A has 95% alcohol fed into it. The ternary azeotrope is taken overhead in this column,
and absolute alcohol is obtained as a bottoms product. The overhead vapors are condensed and passed
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to separator (decanter) B, in which two liquid layers form. The upper layer, rich in benzene, is returned
to column A as reflux, and the lower layer is fed to column C which produces the ternary azeotrope a.s
the overhead product and benzene-free aqueous alcohol as the bottoms product. This latter product is
fed to column D which produces by ordinary distillation an overhead product of 95% alcohol and a
bottoms product of nearly pure water. The benzene is recycled continuously in this system, and it is
necessary only to make up the benzene losses from the system. This withdrawing agent is used o..-er
and over again with a loss that should not exceed 0.5 percent of the volume of the anhydrous alcohol
produced. )
Organic liquids, such as propyl alcohol and for removing the water formed in sulfonations
(benzenesulfonic acid) and esterifications (ethyl acetate). 20 The fundamentals of distillation
are presented bec3.use of the extensive data on alcohol that are available.
The data in Table 3 clearly show that this conventional "dual" distillation process
requires much more energy than any of the other possible methods of removing the last \vater
in the alcohol, with the exception of vacuum distillation. One of the newer proposals is to use
cellulose or cornmeal to adsorb the water. Aluminum oxide and silicon oxide adsorbents have
also been used. Another promising method is to use liquid C02 to extract the ethanol and
then depressurizing to flash off C02. Other solvents, such as dibutyl phthalate, which are
immiscible with water but are good solvents for ethanol, are under investigation.
Interest in cutting energy demand for production of 100% alcohol is very great because of
the proposed use of gasoholY The energy liberated by burning 1 L of 100% alcohol is about
23 MJ and thus, because many of the present processes for fermenting and distilling cornderived
alcohol consume up to 42 MJ /L, the energy consumed in preparing th~ alcohol is
greater than its potential energy content. To make gasohol a viable economic product will
require processes that can produce it with much smaller amounts of energy than have been
used in the past. The average total energy consumption for the new processes is 11 to 12.5
MJ/L; several of the processes claim much lower energy demands.
FERMENTATION PROCESS
Fermentation is biochemical process and which convert sugar into alcohol and take place by the
action of reagent,which is secreted by microorganism(yeast).It has high growth,high
fermentation rate,high ethyl yield and high temperature tolerance and required low PH.
the five basic prerequisites of a good fermentation

process are:
l. A microorganism that forms a desired end product This organism must be readily propG.gated
and be capable of maintaining biological uniformity. Thereby making predictable
yields.
2. Economical raw materials for the substrate, e.g., starch or one of several sugars.
3. Acceptable yields.
4. Rapid fermentation.
5. A product that is readily recovered and purified.
In 7th plant batch fermentation process shall be employed.The sugar shall yield 51.1% of etanol
and 48.8% carbon dioxide.Some hemi-cellulose might convert into methanol and amino acid
converted into higher alcohol.In this process no. of enzyme take part.During fermentation
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process temperature,yeast cell concentration pH shall be maintained.Yeast propagation is a

methodical,scientific reproduction of basic strain in control environment.This start with taking
with preserved sample of SACCHAROMOYCES CERVICAE.This is growth as feed to
fermenter.The growth requires consisting of nitrogen,sugar,phosphate,vitamins,amino acids
etc.These are carefully calculated and a media is prepared.The growth then take place in the
yeast vessels wherein sterilize air is provided.
YEAST ,CULTURE & MEDIA PREPARATION AND SLAT TRANSFER(FROM SMALL

SCALE TO LARGE SCALE)
Generally yeast is cultured in laboratory by using serial dilution plate method.In this method,a
sample of soil(gur) is taken and then diluted with sterile water,this will give 1:1000
dilution.Media for the growth of yeast is potato,Dextrose and Agar as nutrient growth
,media.Sterilize all the apparatus including media to kill microbes and sterilization cool the
media at room temperature then poured it in petri dish and allow solidifying.Particular dilution is
taken and streaked on the surface of medium and then plate is incubated for 2-3 days for proper
growth.Different fungi colonies will grow on the surface of medium.The breakdown of sugar
into alcohol and carbon dioxide gas through bacteria i.e yeast, is called fermentation
Yeast is propagated at laboratory scale and then at large scale to meet the requirement.We have
our own indigenous strains and its propagated technology.The several stages of yeast initially
remain contamination free.The purifying of yeast mutants are highly resistant to the temperature
and its work on high temperature 40-42 celsius.It is capable of converting higher concentration
of sugar into alcohol durinf high specific gravity fermentation.The chemistry behind the
conversion of C12H22011(SUCROSE) in sugar (glucose&fructose) and sugar into ethyl
alcohol.The reaction is called glucose reaction
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The Mode of Operation of Fermentation Processes

Microorganisms may be grown in batch, fed-batch, or continuous culture, and continuous culture
offers the most control over the growth of the cells. However, the commercial adoption of
continuous culture is confined to the production of biomass and, to a limited extent, the
production of potable and industrial alcohol. The superiority of continuous culture for biomass
production is overwhelming, as may be seen from the following account, but for other microbial
products the disadvantages of the system outweigh the improved process control which the
technique offers. Productivity in batch culture may be described by the equation 1
Rbatch=(xmax-x0)/(ti+tii) (1)
where Rbatch is the output of the culture in terms of biomass concentration per hour, xma, is the
maximum cell concentration achieved at stationary phase, xo is the initial cell concentration at
inoculation, ti, is the time during which the organism grows at pmax and tii is the time during
which the organism is not growing at pmax and includes the lag phase, the deceleration phase,
and the periods of batching, sterilizing and harvesting. The productivity of a continuous culture
may be represented as
Rcont=Dx(1-tiii/T) (2)
where Rcont is the output of the culture in terms of cell concentration per hour, tiji is the time
period prior to the establishment of a steady-state and includes time for vessel preparation,
sterilization and operation in batch culture prior to continuous operation, T is the time period
during which steady-state conditions prevail, and X is the steady-state cell concentration .
Maximum output of biomass per unit time (i.e. productivity) in a chemostat may be achieved by
operating at the dilution rate giving the highest value of DX, this value being referred to as Batch
fermentation productivity, as described by equation, is an average for the total time of the
fermentation. Because dx/dt=px, the productivity of the culture increases with time and, thus, the
vast majority of the biomass in a batch process is produced near the end of the log phase. In a
steady-state chemostat, operating at, or near, Dma, the productivity remains constant, and
maximum, for the whole fermentation. Also, a continuous process may be operated for a very
long time so that the nonproductive period, tiii in equation (2), may be insignificant. However,
the non-productive time element for a batch culture is a very significant period, especially as the
fermentation would have to be re-established many times during the running time of a
comparable continuous process and, therefore, ti; would be recurrent. The steady-state nature of
a continuous process is also advantageous in that the system should be far easier to control than a
comparable batch one. During a batch fermentation, heat output, acid or alkali production, and
oxygen consumption will range from very low rates at the start of the fermentation to very high
rates during the late logarithmic phase. Thus, the control of the environment of such a system is
far more difficult than that of a continuous process where, at steady-state, production and
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consumption rates are constant. Furthermore, a continuous process should result in a more
constant labour demand than a comparable batch one. A frequently quoted disadvantage of
continuous systems is their susceptibility to contamination by foreign organisms. The prevention
of contamination is essentially a problem of fermenter design, construction, and operation and
should be overcome by good engineering and microbiological practice. ICI recognized the
overwhelming advantages of a continuous biomass process and overcame the problems of
contam- Fermentation Technology 15 ination by building a secure fermenter capable of very
long periods of aseptic operation.The production of growth-associated by-products, such as
ethanol, should also be more efficient in continuous culture. However, continuous brewing has
met with only limited success and UK breweries have abandoned such systems owing to
problems of flavour and lack of flexibility.The production of industrial alcohol, on the other
hand, should not be limited by the problems encountered by the brewing industry and continuous
culture should be the method of choice for such a process. The adoption of continuous culture for
the production of biosynthetic (as opposed to catabolic) microbial products has been extremely
limited. Although, theoretically, it is possible to optimize a continuous system such that optimum
productivity of a metabolite should be achieved, the long-term stability of such systems is
precarious, owing to the problem of strain degeneration. A consideration of the kinetics of
continuous culture reveals that the system is highly selective and will favour the propagation of
the best-adapted organism in a culture. Best-adapted in this context refers to the affinity of the
organism for the limiting substrate at the operating dilution rate. A commercial organism is
usually highly mutated such that it will produce very high amounts of the desired product.
Therefore, in physiological terms, such commercial organisms are extremely inefficient and a
revertant strain, producing less of the desired product, may be better adapted to the cultural
conditions than the superior producer and will come to dominate the culture. This phenomenon,
termed by Calott as contamination from within, is the major reason for the lack of use of
continuous culture for the production of microbial metabolites. Although the fermentation
industry has been reluctant to adopt continuous culture for the production of microbial
metabolites, very considerable progress has been made in the development of fed-batch Fed-
batch culture may be used to achieve a considerable degree of process control and to extend the
productive period of a traditional batch process without the inherent disadvantages of continuous
culture described previously. The major advantage of feeding a medium component to a culture,
rather than incorporating it entirely in the initial batch, is that the nutrient may be maintained at a
very low 22R.
A low (but constantly replenished) nutrient level may be advantageous in: (i) Maintaining
conditions in the culture within the aeration capacity (ii) Removing the repressive effects of
medium components such as (iii) Avoiding the toxic effects of a medium component. (iv)
Providing a limiting level of a required nutrient for an auxoof the fermenter. rapidly used carbon
and nitrogen sources and phosphate. trophic strain. The earliest example of the commercial use
of fed-batch culture is the production of bakers’ yeast. It was recognized as early as 1915 that an
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excess of malt in the production medium would result in a high rate of biomass production and
an oxygen demand which could not be met by the fermenter.27 This resulted in the development
of anaerobic conditions and the formation of ethanol at the expense of biomass. The solution to
this problem was to grow the yeast initially in a weak medium and then add additional medium
at a rate less than the organism could use it. It is now appreciated that a high glucose
concentration represses respiratory activity, and in modern yeast production plants the feed of
molasses is under strict control based on the automatic measurement of traces of ethanol in the
exhaust gas of the fermenter. As soon as ethanol is detected the feed rate is reduced. Although
such systems may result in low growth rates, the biomass yield is near that theoretically
obtainable.
MOLASSES STORAGE TANKS

We have Four molasses storage tanks,it has marked as
MT—1 Capacity-1133728.79 Lts.
MT—2 Capacity-10819045.78Lts
CHARACTERISTICS OF MOLASSES:
Molasses is highly viscous and dark brown liquid and the specific gravity of molasses is 1336.its
consider a smother liquor left after removal of sugar crystal and more sugar cannot be extracted
economical and it is still contain large amount of sugar.It’s by-products of sugar industry which
is being used by alcohol industry as raw material for production of ethyl alcohol.The average
consumption of producing 15 BL of alcohol required one quintal of molasses.We have quality
grading system for molasses and it’s depends on the % of TRS present in molasses.
A---- GRADE----above 75%
B----GRADE----above 47%
C----GRADE----above 40%
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MAIN CONTITUENTS OF MOLASSES:

Sugar 50-60%
Sucrose 30%
Glucose 40%
Fructose 5%
Other reducing sugar 15%
Nitrogenous organic acid 0.5%
Bitamine 0.5%
Amino nitrogen 1.0%
ASH CONTENT
P2O5 0.02%
CaO 1.50%
MgO 0.1-12%
K2O 3.8%
SO3 2.0%
SiO3 0.5%
Other
Biotin 0.7%
Thiamine 0.1%
Moisture 12-15%
Wax 0.5%
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STERILIZER VESSEL
In sterilized vessel,we mix molasses of specific gravity 1048 and water adds 1.5 liters
concentrated H2SO4 Add 1 Kgm of urea.After adding these chemicals we boil solution at 15 psi-
steam pressure to kill bacteria and we give aeration also and then cool at room temperature (in
winter 32°c band in summer 26-30°C) To keep alive cell and active.The process goes under
aerobic condition. Capacity of sterilizer is 5000 liters.Sterilizer is usually an Autoclave used for
these process.Process need specific Dosing is used to prepare the flask in the media will growth
to kill the bacteria.
YEAST VESSEL
There are Six of yeast vessel and it has marked as YV-1,YV-1A,YV-2,YV-2A,YV-3,YV-3A and
their capacity are nearly 400 liters for YV-1,2700 liters for YV-2,20000 liters for YV-3
respectively and their function are:
YEAST VESSEL:YV-1:-
We take 1/3rd of the sterilizer solution then add 10-15 liters of yeast which is prepared in
laboratory then we run the yeast vessel for 4 hrs and specific gravity of solution is 1040 after
these process cells starts growing in multiple form and then we fill yeast vessel with sterilizer
solution and give aeration in vessel and then leave it for 8hrs this process also goes under aerobic
condition.The final specific gravity of the solution is 1070.
YEAST VESSEL:YV-2:-
We take transfer of whole solution from YV-1 to this vessel and rest is from sterilizer and same
procedure goes here as YV-1 and cells grow in multiple form and specific gravity if solution is
1040 and we have to make sure,it could not procedure alcohol here.This process runs for 12hrs
and this process also goes under aerobic condition .The final specific gravity of the solution is
1020.
YEAST VESSEL YV-3:-

We take transfer of whole solution from YV-2 to this vessel and rest is from sterilizer and same
procedure goes here as YV-2 and cells grow in multiple form and specific gravity of solution is
1024 and we have to make sure,it could not produced alcohol here and final specific gravity of
solution is 1020.This process take 8 hrs and this process also goes under aerobic conditions.
IDENTIFICATION OF HEALTY YEAST CELL:

When yeast vessels solution are at final stage then take out the small amount of solution for the
identification of the healthy yeast cell.For identification of healthy cell we use microscope and
for counting the cell we use hermit cut to meter.When the cells are dark at the center and bright
circumferencially it's a good and healthy yeast cell.If it's circumference and bright at the center
it's stick and dead cell.
21 | P a g e
PRE-FERMENTATION TANKS/BUS TANKS
There are 4 No's of bub tank and has marked as PF-1,PF-2,PF-3,PF-4 And their capacities are
90000 liters each and their function are
We take transfer of solution from YV-3A to these tanks and then we open the dilutor to fill the
tank with molasses solution and we add 10 Kg urea,1.5 liters of bub adds.We set up solution with
specific gravity of 1048& pH of solution will be 4.5 to 4.8 .Cell will be keep growing if the
multiple form.We got to maintain the temperature 26-30°c to keep cells alive and
active.Temperature varies in summers and winters. In winter season, temperature goes down
below 26°c ,to maintain the temperature we spray hot water on the tanks and in summers season,
temperature exceed to optimum temperature and goes up to 40°c to maintain the temperature, we
spray cold water on the tanks.We have to make sure alcohol is not produced here at these stage
only cell has to grow in multiple form.These tanks given aeration for 6 hrs and their solution
final specific gravity comes 1034 .The whole process has under aerobic condition.
Fermentation Tanks
There are 10 nos of fermentation tanks and its marked as FV-1 to FV-10 and their capacities
are:-
SERIAL No. CAPACITY(In liters)
FV-01. 400623.569
FV-02. 399775.360
FV-03. 400594.596
FV-03. 402131.568
FV-04. 400602.096
FV-OS. 400562.068
FV-06400562.596 FV-09. 400790.569 FV-10.
400532.596
TOTAL. 4006746.300
We take transfer of whole solution from prey fermentation tank to this tank and rests filled with
molasses solution and we add 10 kg of urea and 3 liters bub adds and we have another option in
place of bub adds we can add H2SO4.While set up tank ,the specific gravity if solution will be
1096 but its fall 1094 because tank take 1.5hrs to fill and in the mean time gravity falls 1094 pH
of solution will be 3.75 to 4.50 .At the final set up of tank,there specific alive & R,active so it
can produced maximum amount alcohol here and % alcohol here and % alcohol recovery at this
stage is 6.5 to 7.2% .Temperature varies in summers and winters.In winter season,temperature
goes down below optimum temperature 26°C ,to maintain the temperature spraying cold water
on the tanks. The whole process goes under the anaerobic condition.
22 | P a g e
POST CLARIFIER AND WASH SETTLING TANKS

Once fermentation process gets over,solution is called wash,before sending to distillation we take
the whole amount of wash the post classifier and sludge will settle -down in the bottom of post
classifier,the amount of sludge present in wash was 3-5% after settling the in post classifier then
it goes to wash settling tanks and these whatever amount of sledge will left over in wash after the
post classifier that will be settle down there and then it's ready for distillation process.The whole
process comes under the anaerobic condition.
Distillation:
Multi-pressure distillation process is considered here. The advantages are optimal process
operation of the plant are possible.
In this system, distillation columns operate under various pressure conditions like pressure,
vacuum and atmospheric distillation methods are used for different columns. This method
reduces steam requirement to a considerable extent. The scheme is briefly explained below:
Multi-Pressure distillation scheme has distillation columns operating under different pressures.
Heat energy from columns operating under high pressure is recycled back to columns operating
under low pressure to conserve energy.
Wash to ENA: -
Following Columns will be under operation
Analyser Column Operation is under

vacuum
Exhaust - Rectifier Column Operation is under
pressure
Extractive/Purification Column Operates under
atmospheric conditions
Exhaust cum rectifier column for ENA Operation is under
pressure
Recovery Column Operates under
Simmering Column Operates under
Fermented wash with 8% to9% v/v alcohol is preheated in fermented wash pre-heater. The
preheated wash is then fed to analyzer column, to remove light impurities and dissolved gasses.
Vapor from this column is sent to the bottom of the Pre-rectification column. The Spent wash
from the Bottom of Analyzer column is sent through a PHE to heat the incoming Fermented
wash and then is taken for further treatment
23 | P a g e
In Pre-rectifier column the alcohol is concentrated and in the top tray and a small Impure sprit
cut is taken out. The Fusel oil is separated by means of taking a small draw to the fusel oil
decanter by passing the draw through cooler.
RS draw is taken from tray below the top tray of Pre rectifier column, which is sent to Extractive
Distillation / purification column.
Dilution water in the ratio of 1:4 is fed to the Extractive Distillation column, which operates on
the principle of inversion of relative volatility. Low boiling impurities are separated in the
Extractive Distillation column & bottom is sent to rectifier cum exhaust column. The top vapor
draw is fed directly to Recovery column. The Rectifier / Exhaust column concentrates the
ethanol to 96% v/v. The high-grade spirit is drawn from one of the upper trays of the
rectification column and fed to the Simmering Column. Simmering Column removes methanol,
di-acetyls from the top and ENA draw is taken from the bottom. A small impure cut is removed
from the overhead stream to withdraw Impurities.
Fusel oil build up is avoided in the Rectifier cum exhaust column by withdrawing out small
streams (fusel oils). These are sent to the Recovery column where these fusel oils are
concentrated and then sent to decanter where these streams are diluted with water and fusel oil
rich layer is separated.
In this mode, rectifier column drives the analyzer and pre-rectifier column while extractive
distillation column meets the heat requirement of simmering column, thus achieving maximum
heat integration and minimum steam consumption.
PROCESS TECHNOLOGY IN OUR PLANT

The fermented wash from the overhead beer heater is feed to the degassifying column through
plate heat exchanger at about 80-85 Celsius. The functions of this column is to remove the lower
boilers impurities.this impurities in gasesbform goes to aldehyde column.
In aldehyde column open steam shall be given from bottom to maintain the temperature 100
Celsius with the help of reflux from the concentration of impure spirit is raised to 92% to 95%
v/v.
In aldehyde column open steam shall be given from bottom to maintain the temperature 105°c
.The vapour from the top of the column having concentration of alcohol 40-45% V/V is feed to
bottom of rectifying column.The bottom product of this column is spent wash and is raw material
for effluent treatment plant.
In rectifying column the higher alcohols are removed as a middle product and the top products
have the concentration of the ethyl alcohol 96% V/V.this product is known as the rectified spirit.
THE MAJOR EQUIPMENT IS BEING USED FOR
DISTILLATION PLANT:
De-Gasifying Column
Analyzer Column
Exhaust Column
Rectification Column
Aldehyde column
beer Heater
24 | P a g e
Plate type exchanger

Condensors(principals&vent)
Wash flow
Meter Rota
Meters
1.ENA PLANT
Purifying Column
Rectifying Column
Fusel oil column
Head concentration
Column
Condensors
Rota meters
CAPACITY OF RS & ENA PLANT:

•Actual Capacity of RS Plant is 400KLPD but U.P Government has given permit to us for only
300KLPD and as per our requirements, sales of ENA in market and sale of product in market
which is blended by our company.
• Capacity of Extra Neutral Alcohol (ENA) plant is 20KLPD but normally this plant is run on 14
to 17KLPD and as per our requirements, sales of ENA in market and sale of product in market
which is blended by our company
2.CONVERSION FACTOR OF RS FROM WASH

*12.0:1 to 13.0:1
3.CONVERSION FACTOR OF ENA FROM RS,IMPURE
*From RS-1:3.0 to 1:3.5

*From Impure-1:5.0
4.WASH HOUSE
*Reciever Room of ENA,RS,Impure Spirit

*Spirit store Room
*Denatured spirit store Room
5.PERCENTAGE OF ALCOHOL IN C/L & IMFL
*In Country Liquor 28.5% V/V

In Indian Manufacture of Foreign Liquor 42.8%V/V
25 | P a g e
6.LABORATORY & QUALITY CONTROL TEST
*SUGAR TESTING-TOTAL REDUCING

SUGAR(TRS)
*FERMENTED SUGAR TESTING(FS)
*UNFERMENTED SUGAR TESTING (UFS)
*LEASE TESTING OF WASH,ALDEHYDE, ENA
*QUALITY TEST OF RS & ENA THROUGH GLC MACHINE
* MANUAL QUALITY TEST OF RS & ENA
IGL's COUNTRY LIQUOR PRODUCTS
The country liquor product are categorized into 3 different levels of concentration as per the
standards fixed by the excise department. The 3 different levels of concentration are
25%,36%,42.8%.IGL produces 7 brands of country liquor,which are as follows:
25% 36% 42.8%

1.BUNTY BABLI1.MR.LEMON 1.MIRCH MASALA
2.GURU 2.WAH ORANGE
3.BULLET NO.1
4.MAUJ MASTI
(all products available in 180ml,375ml,750ml)
All bottles are packed in cases.
Total no. Of units (bottles in a case containing 180ml bottles=48)
Total no. Of units(bottles)in a case containing 375ml bottles=24
Total no. Of units(bottles) in a case containing 750ml bottles =12
Trade is carried out in terms of Bulk Litres(BL).To calculate the total excise duty to be paid to
the department.
Firstly,total BL of different concentrations (25%,36% and 42.8%)are converted to that of 36%

and then it is multiplied to the excise duty per BL which is fixed by the excise department. The
formula for converting BL of different concentrations to 36% is
RL in cases=[(concentration/36)×no.of cases(n)×no.of unit,per case×volume per unit
26 | P a g e
TERMINOLOGY USED IN COUNTRY LIQUOR BUSINESS:
•Piece=bottle
•Bulk Liter(BL)per case of 180ml bottles=480*0.18=8.64BL
•BL per case of 375ml bottles=24*0.375=9 BL
•BL per case of 750 ml bottles =12*0.75=9 BL
•C2-Office where CRF agent sits,Whole selling outlet
CI5-Retailers shop
In a case there are 48 units of 180 ml bottle or 24 units of 375 ml bottle or 12 units of 750 ml
bottle In a truck there are 600 cases.
IGL's INDIA MADE FOREIGN LIQUORS PRODUCTS
IGL produces 17 brands of Indian made foreign liquor,which are as follows;

1. IGL Excellence Select Whiskey (Available in 375 ml,180ml, &90 ml)
2.IGL Supreme Whiskey (Available in 750 ml,375 ml,180 ml)
3.IGI No.1 Whisky (Available in 750 ml,375 ml,180ml, & 90 ml)
4. IGI No.1 RUM(Available in 750ml,375 ml,180 ml & 90ml)
5.IGL No.1 Dry Gin(Available in 750 ml,375ml,180 ml& 90 ml)
5.IGL No.1 -Gold Whiskey (Available in 90ml)
7.OB Deluxe Whiskey (Available in 750 ml,375 ml& 180ml)
8.IB Lemon Duet Gin (Available in 750 ml,375 ml,180 ml & 90 ml)
9.OB Orange Tango Gin (Available in 750ml,375ml & 180ml)
10.OR Deluxe Orange Tango Gin (Available in 90ml)
11.OR whisky (Available in 90ml)
12.Saturday $ Deluxe Whisky (Available in 750ml & 375 ml)
13.Saturday's Aged 1 whisky(Available in 750ml, 375 ml & 180ml)
14.Silky Studs Prestige Whisky(Available in 750 ml,375 ml,180 ml & 90 ml)
IMFL can be divided into 5 segments according to their brands.These are:
27 | P a g e
1.Cheap
2.Medium
3.Regular
4.Premium
5.Prestigious
Among these brands segments,the customer of cheap brands buy a brands on the basis of its
price.The customers of Premium and Prestigious brands are brand loyal.They don't consider
price as a factor.The customers of medium and regular brands are generally splits loyal.They
substitute a brand with other when it is not available.
Among above brands,whereas of IGL,brands with name starting with IGL NO.1 and Silky are
cheap brands,whereas all others are medium brands.
DE-MINERALIZED WATER PLANT
Water hardness is the traditional measure of the water to react with soap hard water requiring a
considerable amount of soap to produce lather.Scaling of hot water pipes boilers and other
appliance is due to hard water.Hardness is not a specific constituent but is available and other
complex mixtures of cations and anions its caused by dissolved polyvalent metallic ions. In
fresh water,the principle hardness causing ions are Fe,Ba &Mn also contribution.Hardness is
commonly expressed in terms of MgCaCO3 equivalent per liters.The degree of hardness of
drinking water has been classified in terms of equivalent CaCO3 concentrated.
Although hardness is caused by cation,it can also be discussed in terms of carbonates
(temporary)and non-carbonates amount of carbonates and bicarbonates in the solution that can be
removed by precipitation by boiling.This type of hardness is responsible for the deposition of
scale in hot water pipes and kettles.Non carbonates hardness is caused by the association of
hardness causing cation with sulfate,chloride and nitrate to as permanent hardness because it
cannot be removed by boiling but nowadays it can be removed by using ion exchange method.
•Cation Exchange Tower

•Anion Exchange Tower
•Water Softener Tower
28 | P a g e
EFFLUENT TREATMENT PLANT
INTRODUCTION
The alcohol production from plant is 300000 liters/day and spent was generation 90-95
m^3/he's. The distillery effluent (spent wash) has very high of strength wastewater,having high
COD & BOD I.e. around 90000 to 110000 g/L & 40000 to 43000 in g/L. For the treatment of
spent wash,we have installed evaporator plant.
IGL has proposed to set up evaporator plant well equipped with latest process technology and
equipment's so as to have higher productivity ,This includes multi effect calendria type
evaporator to have higher productivity, there are five effect evaporator are used to produce slope.
The feeding method are arranged in backward feeding because in this type of feeding
arrangement, no need for pump for pumping spent wash.Spent wash flow effect by effect under
vaccum.
The spent wash is produced - in distillation plant 90-95 m^3/hrs.The spent wash is store in
spent wash receiver tank.The spent wash fed to the last preheated.The feed rate is 1000m^3/hrs.
Initially spent wash temperature is 40°C,the preheated are used to the increase the temperature of
spent wash in the first preheater to increase temperature to 90-92 °C. After increasing
temperature spent wash fed to the first effect and steam is also fed to the first effect the steam
feed rate is 1600 m^3/hr. The first effect vapour are used to the second effect like as steam and
so on the last effect is obtained as concentrated liquid called slop. The slop is used to the boiler
fuel. The product is produced 15.6-16 ton/hrs.
1. LABORATORY TES @ ETP
* CHARACTERISTICS OF SPENT WASH(S/W)
After fermentation and distillation of wash, waste come out from analyzer column is known as
Spent mish and its characteristics are :-
Temperature 60-70 °C. Total N2. 1100 ppm
pH. 3.75-4.50. Ammonia. 28 ppm
Odour. Burning sugar. Total P2O300 ppm
COD(mg/L) 102800. Potassium. 500 ppm.
BOD(mg/L) 43500. Sodium 1000 ppm.
Solids Conc. 8.5 -- Lactic Acid. 0.15-0.20%
Hydrogen. 2.5-3% Fusel oil. 0.1-0.5%
29 | P a g e
Sulphur. 0.9-1.8% Glycerol. 2.5-3.6%

Carbon. 30-40% Organic acid. 56000ppm
Chloride. 0.45-0.65% Inorganic acid. 16000 ppm
Oxygen. 20-25% colour Dark brown
VOLATILE FATTY ACIDS ANALYSIS (VFA)

volatile fatty acids determination is widely used in the control of anaerobic waste treatment
processes. In the biochemical of organic matter that occurs, saprophytic bacteria of wide variety
hydrolyze and convert into the complex compounds to tower molecular weight compounds.
Among the lower molecular weight compounds the short chain fatty acids such as Acetic
acids,Propionic acids,Butyric acids etv are important compounds.These acids are termed as
Volatile Fatty Acids.These acids are water-soluble and can be distilled at atmospheric
temperature. Accumulation of Volatile fatty acids can cause disastrous effect on anaerobic
digestion if the buffering capacity of the system is exceeded and pH and alkalinity falls to
unfavourable levels.So it's extremely important the presence of unbalanced conditions in
digestion units caused factor like environmental conditions temperature pH,food loading,and
bacteria population.
VFA(meq/L)=Burette Reading of NaOH with Normality 0.1/0.7
•CHEMICAL OXYGEN DEMAND ANALYSIS (COD)
Chemical oxygen Demand is defined as the amount oxygen required by to chemical oxidation of
inorganic and organic matters present in the effluent with help of strong chemical
oxidant(K2Cr2O7)
COD(mg/L) =(Blank Reading-sample reading)*DF*Normality of FAS*8000/20.
•BIOLOGICAL OXYGEN DEMAND ANALYSIS(BOD)
Biological Oxygen Demand is defined as the amount oxygen required by the microorganisms
while stabilizing biological decomposable organic matter in waste under aerobic condition.
BOD(mg/L)=(Blank Reading-Sample reading)*DF
•SLUDGE VOLUME ANALYSIS
Sludge volume has been analyzed by taking 1 litre of mixed liquor sample from the aeration tank
in a 1000ml-measuring cylinder and allows settling down the sludge for 30 minutes.After 30
minutes,the settled sludge volume has been noted and for sludge volume analysis.
•MIXED LIQUOR SUSPENDED SOLID(MLSS)
30 | P a g e
MLSS has been analyzed by tanking 50ml of mixed liquor sample from the aeration tank,which
is filtered through a previously weighed what man filter paper no. 41 and after 2-3 washing the
filter paper allow to dry out at 105°C for 3 hrs.After 3 hrs filter paper has been weighed again
and MLSS has been calculated in mg/L
MLSS(mg/L)=[{(final wt.-initial wt)×10001/ml of sample}]
•MIXED LIQUOR VOLATILE SUSPENDED SOLID (MLVSS)
The above filter paper has placed in buffer furnance at 550°C for 30 minutes and MLVSS has
been calculated in ml/L
MLSS(mg/L)=[{(final wt.-initial wt)*1000)/ml of sample)}]
•TOTAL SUSPENDED SOLID (TSS)
TSS has been analyzed by taking 50ml of sample from the clarifier,which is filtered through a
previously weighed what man filter paper no.41 and after 2-3 washing the filter paper allow to
dry out at 105°C for 3 hrs filter paper has been weighed again and TSS has been calculated in
mg/L.
TSS(mg/L)=1{(initial wt.-final wt.)*10001/ml of sample]
•TOTAL DISSOLVED SOLID(TDS)
TDS has been analyzed by taking 50ml of sample from the clarifier, in a previously weighed
silica crucible and drying out at 105°C .After complete drying ,the silica crucible weighed again
and TDS has been calculated in mg/L
TDS 9mg/L=({(final wt.-initial wt)*/ml of sample
31 | P a g e
BIBLIOGRAPHY
1.SHREVE'S CHEMICAL PROCESS INDUSTRIES
2. www.Google.com
www.answer.com
www.wikipedia.com
3. www.indiaglycols.com
4. Annual report of IGL
5. www.nptel.ac.in
32 | P a g e

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INDIA GLYCOLS LIMITED

Largest Ethoxylate,Glycols Ether producer and thus leader in Ethylene Oxide

Catering to more than 1,000 customers in various end-norms,industries such as

Functional role of various units

Yeast is sterilized under pressure and then cooled.

Yeast grows in the presence of oxygen by budding. Yeast is cultivated in advance.

(d)Yeast storage tank:

ENERGY REQUIREMENTS, UNIT OPERATIONS, CHEMICAL CONVERSIONS.

MAKING OF INDUSTRIAL ALCOHOL.

The flowchart in Fig.4.1 shows the various operations

Table.3 Separation Routes to Absolute Alcohol

the five basic prerequisites of a good fermentation

process temperature,yeast cell concentration pH shall be maintained.Yeast propagation is a

YEAST ,CULTURE & MEDIA PREPARATION AND SLAT TRANSFER(FROM SMALL

The Mode of Operation of Fermentation Processes

MOLASSES STORAGE TANKS

MT—1 Capacity-1133728.79 Lts.

A---- GRADE----above 75%

MAIN CONTITUENTS OF MOLASSES:

Other reducing sugar 15%

Nitrogenous organic acid 0.5%

Amino nitrogen 1.0%

YEAST VESSEL YV-3:-

IDENTIFICATION OF HEALTY YEAST CELL:

PRE-FERMENTATION TANKS/BUS TANKS

POST CLARIFIER AND WASH SETTLING TANKS

Following Columns will be under operation

Analyser Column Operation is under

PROCESS TECHNOLOGY IN OUR PLANT

Plate type exchanger

CAPACITY OF RS & ENA PLANT:

2.CONVERSION FACTOR OF RS FROM WASH

3.CONVERSION FACTOR OF ENA FROM RS,IMPURE

*From RS-1:3.0 to 1:3.5

*Reciever Room of ENA,RS,Impure Spirit

5.PERCENTAGE OF ALCOHOL IN C/L & IMFL

*In Country Liquor 28.5% V/V

6.LABORATORY & QUALITY CONTROL TEST

*SUGAR TESTING-TOTAL REDUCING

IGL's COUNTRY LIQUOR PRODUCTS

25% 36% 42.8%

All bottles are packed in cases.

Total no. Of units (bottles in a case containing 180ml bottles=48)

Total no. Of units(bottles)in a case containing 375ml bottles=24

Total no. Of units(bottles) in a case containing 750ml bottles =12

Firstly,total BL of different concentrations (25%,36% and 42.8%)are converted to that of 36%

TERMINOLOGY USED IN COUNTRY LIQUOR BUSINESS:

IGL's INDIA MADE FOREIGN LIQUORS PRODUCTS

IGL produces 17 brands of Indian made foreign liquor,which are as follows;

2.IGL Supreme Whiskey (Available in 750 ml,375 ml,180 ml)

3.IGI No.1 Whisky (Available in 750 ml,375 ml,180ml, & 90 ml)

4. IGI No.1 RUM(Available in 750ml,375 ml,180 ml & 90ml)

5.IGL No.1 Dry Gin(Available in 750 ml,375ml,180 ml& 90 ml)

5.IGL No.1 -Gold Whiskey (Available in 90ml)

7.OB Deluxe Whiskey (Available in 750 ml,375 ml& 180ml)

9.OB Orange Tango Gin (Available in 750ml,375ml & 180ml)

10.OR Deluxe Orange Tango Gin (Available in 90ml)

11.OR whisky (Available in 90ml)