scholarly journals 5-Hydroxy-2-Methylfurfural from Sugar Beet Thick Juice: Kinetic and Modeling Studies

2021 ◽  
Vol 9 (7) ◽  
pp. 2626-2638
Author(s):  
Ria M. Abdilla-Santes ◽  
Jozef G.M. Winkelman ◽  
Ilona van Zandvoort ◽  
Bert M. Weckhuysen ◽  
Pieter C.A. Bruijnincx ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Modeling Studies ◽  
Thick Juice

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

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

Sugar beet syrups in lactic acid fermentation – Part II Saving nutrients by lactic acid fermentation with sugar beet thick juice and raw juice

2014 ◽  
pp. 683-690 ◽  
Author(s):  
Timo J. Koch ◽  
Joachim Venus
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Process Economics ◽  
Major Significance ◽  
Renewable Feedstock ◽  
Biotechnological Processes ◽  
Thick Juice

Renewable feedstock gain increasing attention in a time of rising oil prices and uncertainty about security of supply. Often those alternative resources do have high prices and processing costs. Fermentation processes are still of major significance in biotechnological processes. Sourcing cheap raw materials is a task of agricultural businesses. Apart from feedstock costs, energy and nutrients show a great impact on process economics. This actual study explores the potential of sugar beet thick juice and raw juice to act in a bifunctional manner, either as substrate or nutrient. Key finding of this studies are that even in absence of additional nutrients with raw juice lactic acid yields of up to 51,5% compared to 13,5% with thick juice and 2,4% with crystalline sugar were obtained. Even with raw juice an enentoermic purity of l(+)-lactic acid >98% could be achieved. The analytical comparison shows that raw juice can provide significant share of amino acids of a typical yeast extract addition while crystalline sucrose shows no contribution.

Sugar beet syrups in lactic acid fermentation – Part I

2014 ◽  
pp. 495-502 ◽  
Author(s):  
Timo J. Koch ◽  
Joachim Venus ◽  
Martin Bruhns
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Corn Starch ◽  
Lactic Acid Production ◽  
Optical Purity ◽  
Acid Fermentation ◽  
Biotechnological Production ◽  
Technical Application ◽  
General Evaluation ◽  
Thick Juice

Biotechnological production of lactic acid has been studied in various ways, e.g. microorganisms, fermentation processes, down-stream processes, fermentation substrates, and fermentation nutrients. The problems for all processes still are high costs for feedstock and fermentation nutrients. The objective of this study is a general evaluation of sugar beet thick juice from Pfeifer & Langen GmbH & Co. KG, Germany as a substrate for lactic acid production. In a series of fermentation experiments the results based on thick juice were comparable to those obtained using cane raw sugar and even better than using conventional corn starch as a fermentation subtrate. The most important findings for a later technical application are the high volumetric productivity (up to 5.5g·L–1·h–1), and the optical purity of the lactic acid (>99% ee l-LA).

scholarly journals Bioethanol production from sugar beet thick juice by Saccharomyces cerevisiae immobilized in alginate-maize stem ground tissue beads

2019 ◽  
Vol 23 (4) ◽  
pp. 167-169
Author(s):  
Vesna Vučurović ◽  
Vladimir Puškaš ◽  
Uroš Miljić ◽  
Jovana Đuran ◽  
Jelena Filipović
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Beet ◽  
Bioethanol Production ◽  
Ground Tissue ◽  
Thick Juice

scholarly journals Continuous ethanol production from sugar beet thick juice by Saccharomyces cerevisiae immobilized onto sugar beet pulp

2013 ◽  
pp. 313-321 ◽  
Author(s):  
Vesna Vucurovic ◽  
Radojka Razmovski ◽  
Uros Miljic ◽  
Vladimir Puskas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Beet ◽  
Ethanol Production ◽  
Dilution Rate ◽  
Immobilized Cells ◽  
Ethanol Yield ◽  
Low Cost ◽  
Sugar Beet Pulp ◽  
Beet Pulp ◽  
Thick Juice

The immobilization of Saccharomyces cerevisiae onto sugar beet pulp (SBP) by natural adhesion is an efficient and low-cost method for retaining high biocatalyst density in the ethanol fermentation system. In the present study, cells of S. cerevisiae 163, were immobilized by natural adhesion onto SBP. The retention of immobilized cells attained the level of about 1.7?1011 cells/gram of dry SBP. Continuous ethanol production from sugar beet thick juice (TJ) was performed in a cylinder glass bioreactor at a temperature of 30?C and pH 5 during a 27-day period. The stability of the fermentation process at dilution rate (D) of 0.025 h-1 and 0.05 h-1 was evaluated. The yeast-SBP system was shown to be stable for over a 15-day period at the dilution rate of 0.025 h-1, while the dilution rate of 0.05 h-1 was found to be unsuitable due to the intensive yeast leaching from the support. At D of 0.025 h-1 the maximum sugar utilization (Su), ethanol concentration (P), volumetric ethanol productivity (Qp), ethanol yield (Yp/s) and fermentation efficiency were 97.1%, 54.7 g/l, 2.3 g/lh, 0.498 g/g and 97.6%, respectively.

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