Production of ethanol from raw juice and thick juice of sugar beet by continuous ethanol fermentation with flocculating yeast strain KF-7

2015 ◽  
Vol 81 ◽  
pp. 265-272 ◽  
Author(s):  
Li Tan ◽  
Zhao-Yong Sun ◽  
Shinpei Okamoto ◽  
Masatoshi Takaki ◽  
Yue-Qin Tang ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast ◽  
Thick Juice

Optimization of two-stage continuous ethanol fermentation using flocculating yeast

1993 ◽  
Vol 15 (4) ◽  
pp. 415-420 ◽  
Author(s):  
Hiroshi Kuriyama ◽  
Hiroki Ishibashi ◽  
Hisashi Miyagawa ◽  
Harumi Kobayashi ◽  
Eichi Mikami
Keyword(s):  
Ethanol Fermentation ◽  
Two Stage ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast

The effect of aeration on stability of continuous ethanol fermentation by a flocculating yeast

1989 ◽  
Vol 68 (2) ◽  
pp. 107-111 ◽  
Author(s):  
Kenji Kida ◽  
Motozumi Yamadaki ◽  
Shin-ichi Asano ◽  
Toshiyuki Nakata ◽  
Yorikazu Sonoda
Keyword(s):  
Ethanol Fermentation ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

Bioethanol production from sugar beet molasses and thick juice by free and immobilisedSaccharomyces cerevisiae

2018 ◽  
Vol 125 (1) ◽  
pp. 134-142 ◽  
Author(s):  
Vesna M. Vučurović ◽  
Vladimir S. Puškaš ◽  
Uroš D. Miljić
Keyword(s):  
Sugar Beet ◽  
Bioethanol Production ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Thick Juice
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