Effect of the presence of initial ethanol on ethanol production in sugar cane juice fermented by Zymomonas mobilis

Sugar cane juice fermentation by Z. mobilis CP4 subject to stress by ethanol and high concentration of sucrose was investigated. Supplementation with saponifiable portion of soybean oil deodourising destillate (SOD) at 5; 10 and 15 mL/L.The ethanol production resulted values of 15.91; 16.99 and 15.63 g/L respectively. Values of Yp/s 0.35; 0.36 and 0.37 were achieved, which represented 20.69; 24.14 and 27.59% respectively higher when unsupplemented medium fermentation was carried out.

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Improving the Ethanol Production From Sugar Cane Biomass

Volume 1: Advanced Energy Systems, Advanced Materials, Aerospace, Automation and Robotics, Noise Control and Acoustics, and Systems Engineering ◽

10.1115/esda2006-95685 ◽

2006 ◽

Author(s):

Marcelo Modesto ◽

Silvia A. Nebra ◽

Roger J. Zemp

Keyword(s):

Ethanol Production ◽

Sugar Cane ◽

Electrical Energy ◽

Water Mixture ◽

Alcohol Production ◽

Cane Juice ◽

Juice Extraction ◽

Sugar Cane Juice ◽

Energy And Exergy ◽

Cogeneration System

The sugar and ethanol production is one of the most important economical activities in Brazil, mainly due to its efficiency and competitively. The alcohol production is made through the following steps: juice extraction, purification, fermentation and distillation. The process begins with the sugar cane juice extraction, usually made in mills, where the juice is extracted by compression of the sugar cane between great pronged cylinders. The extracted juice goes to purification and fermentation operations where it is converted in an ethanol/water mixture called wine, after, it is heated in a heat exchanger and through a distillation operation, as a sub product in the process, hydrated ethanol is finally obtained. Each step of this process consumes electric and thermal energy that coming from a cogeneration system whose fuel is the own sugar cane bagasse, obtained as a sub product, in the extraction operation., Energy and exergy balances along the process were performed, the exergy of water/sucrose and water/ethanol solutions were carefully calculated considering that them are non ideal solutions. The exergetic cost methodology was applied as a tool to suggest modifications to improving the use of energy in ethanol, electrical energy and bagasse production.

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Cationic dye adsorption in sugar cane juice

Journal of Biochemical Toxicology ◽

10.1002/jbt.2570090905 ◽

1959 ◽

Vol 9 (9) ◽

pp. 482-486

Author(s):

M. C. Bennett ◽

D. A. Haydon

Keyword(s):

Sugar Cane ◽

Dye Adsorption ◽

Cationic Dye ◽

Cane Juice ◽

Sugar Cane Juice

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BRANDING KULINER DI KOTA WISATA BERASTAGI KABUPATEN KARO ( STUDI KASUS DI WARUNG WAJIK PECEREN DAN WARUNG SARI TEBU BERASTAGI )

Jurnal Akademi Pariwisata Medan ◽

10.36983/japm.v1i2.40 ◽

2020 ◽

Vol 1 (2) ◽

pp. 69-73

Author(s):

Zaitun Zaitun

Keyword(s):

Sugar Cane ◽

Actual Condition ◽

Descriptive Research ◽

Cane Juice ◽

Sugar Cane Juice ◽

The Family ◽

Data Collection Technique ◽

The City ◽

Research Type ◽

Made In

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.

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Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process

Volume 1: Heat Transfer in Energy Systems; Thermophysical Properties; Heat Transfer Equipment; Heat Transfer in Electronic Equipment ◽

10.1115/ht2009-88641 ◽

2009 ◽

Author(s):

Luiz Antonio Negro Martin Lopez ◽

Daniel Kao Sun Ting ◽

Alfredo Jose´ Alvim de Castro

Keyword(s):

Global Warming ◽

Production Process ◽

Ethanol Production ◽

Sugar Cane ◽

Raw Materials ◽

Cooling Water ◽

Production Plant ◽

Cooling Towers ◽

Steam Ejector ◽

Sugar Cane Juice

Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.

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Study of clarification process of sugar cane juice for consumption

Food Science and Technology ◽

10.1590/s0101-20612010000300033 ◽

2010 ◽

Vol 30 (3) ◽

pp. 776-783 ◽

Cited By ~ 10

Author(s):

Patricia Prati ◽

Roberto Hermínio Moretti

Keyword(s):

Sugar Cane ◽

Cane Juice ◽

Sugar Cane Juice

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Efficiency Increase in the Extraction of Sugar Cane Juice in the Sugar Cane Mills by Means of the Regulation of Hydraulic Pressures

Fluids Engineering ◽

10.1115/imece2005-80439 ◽

2005 ◽

Author(s):

Nelson Arzola ◽

Rafael Goytisolo ◽

Lester D. Suarez ◽

Ariel Fernandez

Keyword(s):

Control Strategy ◽

Sugar Cane ◽

Hydraulic Cylinder ◽

Automatic Regulation ◽

Hydraulic Pressure ◽

Uniform Compression ◽

Cane Juice ◽

Sugar Cane Juice ◽

Efficiency Increase ◽

Relationship Of

In this paper, the distribution of pressure on the bagasse layer in the sugar cane mills and an automatic regulation proposal to increase the efficiency in the extraction of sugar cane juice is approached. An analysis that considers the top shaft-roller as a beam on elastic foundation is carried out. It is possible to determine the pressure distribution on the bagasse layer and the mill bearing reactions. The behavior of the bagasse layer reaction is analyzed for different hydraulic pressures in each side of the mill; being demonstrated, an optimal relationship of pressures to achieve a uniform compression on the bagasse layer. The optimal hydraulic pressure rate is calculated with the help of the outlined method. Finally, once this pressure relation is known, a control strategy is developed for each hydraulic cylinder.

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ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i2.1196 ◽

2004 ◽

Vol 22 (2) ◽

Author(s):

PATRICIA PRATI ◽

ROBERTO HERMÍNIO MORETTI ◽

HELENA MARIA ANDRÉ BOLINI CARDELLO ◽

ANA LOURDES NEVES GÂNDARA

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Sugar Cane ◽

Acid Content ◽

Fruit Juice ◽

Ascorbic Acid Content ◽

Passion Fruit ◽

Pet Bottles ◽

Cane Juice ◽

Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

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