The valorization of the intermediates in the process of sugar beet as the alternative raw materials for the bioethanol production
2008
Jevtić-Mučibabić, R., Institute for Food Technology, Novi Sad (Serbia) | Dodić, J., Faculty of Technology, Novi Sad (Serbia) | Ranković, J., Faculty of Technology, Novi Sad (Serbia) | Dodić, S., Faculty of Technology, Novi Sad (Serbia) | Popov, S., Faculty of Technology, Novi Sad (Serbia) | Zavargo, Z., Faculty of Technology, Novi Sad (Serbia)
The aims of this study were to investigate the bioethanol production of thin and thick juice as intermediates from sugar beet processing in batch culture by free Saccharomyces cerevisiae cells and the effect of sugar concentration on ethanol yield. Thick juice and molasses of sugar beet from a domestic sugar factory were diluted with distilled water to give a total sugar concentration of 5, 10, 15, 20 and 25% (w/w). Thin juice was diluted with distilled water to give a total sugar concentration of 5, 10 and 15% (w/w). Initial concentration of fermentable sugars of 20% (w/w) in culture medium can be taken as optimal, enabling maximal ethanol yield (68%). The efficiency of thin juice fermentation has higher values compared to the results received after the use of molasses for all three initial concentrations of the fermentable sugar concentration. The optimal concentration of fermentable sugar from thick juice for bioethanol production by free Saccharomyces cerevisiae cells was 20% (w/w) at 30 deg C, pH 5 and agitation rate 200 rpm gave maximum ethanol concentration of 12% (v/v).
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