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Fermentation efficiency of intermediates and by-product of sugar beet processing

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dc.contributor.author Jevtić-Mučibabić, Rada
dc.contributor.author Bajić, Bojana
dc.contributor.author Vučurović, Damjan
dc.contributor.author Dodić, Siniša
dc.contributor.author Perović, Lidija
dc.contributor.author Cvetković, Biljana
dc.contributor.author Ćurčić, Nataša
dc.date.accessioned 2023-07-17T09:37:03Z
dc.date.available 2023-07-17T09:37:03Z
dc.date.issued 2023-03
dc.identifier.citation Jevtić-Mučibabić, R., Bajić, B., Vučurović, D., Dodić, S., Perović, L., Cvetković, B., Ćurčić, N. (2023). Fermentation efficiency of intermediates and by-product of sugar beet processing. VIII International Congress: Engineering, Environment and Materials in Process Industry, Jahorina, Bosnia and Herzegovina, 20-23 March, 2023, 159 en_US
dc.identifier.isbn 978-99955-81-44-2
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/306
dc.description.abstract Sugar beet is a highly selected crop that accumulates 70% of sugar in the roots, while the other 30% is made up of non-sugars, of which more than 20% are water-insoluble cell walls. The applied processing technology affects the chemical composition of intermediate products and by-products. Therefore, all major global sugar industry concerns pay special attention to regular monitoring of the quality of intermediate production products (juices) and by-products (molasses), whether viewed from the aspect of technological process control or the aspect of an application in fermentation processes. The intermediate products of sugar beet processing contain fermentable sugars, which can be directly used for fermentation without any additional modification, and compared to all other sources of carbohydrates, very suitable raw materials for the production of bioethanol, both from a technological and an economic point of view. Based on the above, this research aimed to determine the fermentation efficiency in bioethanol production using the intermediate products and by-product of sugar beet processing. Therefore, the experiments were performed using raw, thin, and thick juice and molasses. Furthermore, since molasses is a traditional raw material for bioethanol production, it was used as a "reference" in analyzing the fermentation efficiency of raw, thin, and thick juice. The intermediate products used to prepare the fermentation medium were diluted with water to the final concentrations of fermentable sugars. Raw and thin juice were used as fermentation media with the maximum sugar concentration contained in the juice delivered from the factory and with dilutions of 50 and 100 grams of fermentable sugars per liter of fermentation medium. Thick juice and molasses were diluted to final concentrations of fermentable sugars of 50, 100, 150, 200, and 250 g/L. Fermentation efficiency (%) was defined as the amount of consumed fermentable sugars per 100 g of the initial amount of sugar. With raw juice, the fermentation efficiency has higher values than those obtained with molasses for all three applied initial concentrations of fermentable sugars. The highest fermentation efficiency was achieved using thin juice at an initial concentration of fermentable sugars of 13% (m/v). The fermentation efficiency of a medium with thick juice is significantly higher than that of a medium with molasses in the examined interval of initial concentrations of fermentable sugars from 5 to 25% (m/v). en_US
dc.description.sponsorship This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Grant no. 451-03-47/2023-01/200222 and 451-03-47/2023-01/ 200134) en_US
dc.language.iso en en_US
dc.publisher UNIVERSITY OF EAST SARAJEVO FACULTY OF TECHNOLOGY en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rights openAccess
dc.subject fermentation en_US
dc.subject efficiency en_US
dc.subject intermediate products of sugar beet processing en_US
dc.subject bioethanol en_US
dc.title Fermentation efficiency of intermediates and by-product of sugar beet processing en_US
dc.type info:eu-repo/semantics/conferenceObject


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