| Webster's Online Dictionary |
| Expressions | Domain | Definition | |
| Fermentation operator | Occupations | 1: Controls fermentation chambers and tanks to produce enzymes from fungal or bacterial growth for use as industrial catalysts: Sprinkles seed from hand container into mixing drum containing culture medium, such as bran, and starts drum revolving for specified time to disperse seed throughout medium. Opens drum to discharge batch into tubs, and shovels batch onto trays. Places trays on racks and pushes them into growing chambers. Sets thermostats, observes pressure gauges and meters, and moves controls to maintain specified atmospheric conditions that promote growth of culture. Examines batch for contamination by smell, touch, or observation, using knowledge of fermentation reactions. Removes trays from chamber after specified time. Dumps contents onto conveyor that transfers material through delumping machine into portable tanks. Positions tanks under water faucets and opens valves to flush enzymes through sieve. Turns valve to siphon solution through series of portable tanks into head tank. Tests extraction for specific gravity, acidity, and alkalinity, using hydrometer and litmus paper; and adds specified salts, acids, or bases. May start centrifuge to separate solids from product. (references) | |
| 2: Controls fermentation process of sweet or sour mash inoculated with yeast to produce fermented mash for use in distillation of distilled liquors: Pumps specified number of gallons of cooked mash and yeast into fermentation tank, simultaneously, to ensure that mash and yeast are thoroughly mixed together. Opens valves to admit specified number of gallons of water into mixture, according to formula. Opens valves to circulate steam through coil pipes in tank to heat mixture to prescribed temperature. Turns valves to admit and control air pressure that agitates mixture as it ferments or to accelerate chemical reaction of yeast. Observes gauges or dials to ascertain that prescribed temperature and gas pressure are remaining constant in tank. Tests mash at prescribed intervals to determine temperature and specific gravity (proof), using thermometer and alcohol-proof hydrometer. Compares test results with standard charts to determine when mixture is fully cooked. Regulates steam, air, and gas pressure in tank to ensure that chemical reaction of yeast and fermentation process is taking place, according to formula. Pumps sour mash into cistern tank, preparatory to distilling. Cleans tanks by rinsing them with water. (references) | |||
Source: compiled by the editor from various references; see credits. | Top | ||
