Production and utilization of high test molasses in fermentation industry
1994
Poonsook Atthasampunna | Ampon Eur-aree | Praphaisri Somchai (Thailand Institute of Scientific and Technological Research, Bangkok (Thailand))
Experiments were conducted in the laboratory as well as the sugar mill to produce high test molasses from sugarcane. Processing steps involved milling, clarification, evaporation, inversion and concentration. The product obtained was a heavy inverted brown syrup, containing 76.06 percent total sugars, 2.85 percent ash and 15.09 percent water. The utilization of high test molasses for the production of ethanol was carried out at laboratory scale to provide information on a pilot-scale process, such as methods of processing, selection of the most suitable yeast strain for alcohol fermentation, and expected yield. The production of ethanol from high test molasses was also evaluated on a pilot-plant scale using blackstrap molasses as a control substrate. The processing methods empolyed are presented and the results compared. The data indicated that the high test molasses has proved to be more advantageous as a raw material for alcohol fermentation than the blackstrap molasses due to the former's higher sugar content of the high test molasses as against 259 litres of ethanol derived from the same amount of the blackstrap molasses. The production of high test molasses from sugarcane will be beneficial for both farmers and sugar mills specially when sugarcane is in surplus and the world sugar price is extremely low. High test molasses could be used in place of blackstrap molasses with more advantages due to its superior quality. Besides it can be produced in the available sugar mills with only minimal addition of equipment.
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