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Food Technology and Biotechnology, Vol. 48 No. 3, 2010.

Izvorni znanstveni članak

Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach

Stevan Popov ; Univerzitet u Novom Sadu, Tehnološki fakultet, Katedra za biotehologiju i farmaceutsko inženjerstvo, Bulevar cara Lazara 1, RS-21000 Novi Sad, Srbija
Jovana Ranković orcid id orcid.org/0000-0001-9936-9665 ; Univerzitet u Novom Sadu, Tehnološki fakultet, Katedra za biotehologiju i farmaceutsko inženjerstvo, Bulevar cara Lazara 1, RS-21000 Novi Sad, Srbija
Jelena Dodić ; Univerzitet u Novom Sadu, Tehnološki fakultet, Katedra za biotehologiju i farmaceutsko inženjerstvo, Bulevar cara Lazara 1, RS-21000 Novi Sad, Srbija
Siniša Dodić orcid id orcid.org/0000-0002-3072-0549 ; Univerzitet u Novom Sadu, Tehnološki fakultet, Katedra za biotehologiju i farmaceutsko inženjerstvo, Bulevar cara Lazara 1, RS-21000 Novi Sad, Srbija
Aleksandar Jokić ; Univerzitet u Novom Sadu, Tehnološki fakultet, Katedra za biotehologiju i farmaceutsko inženjerstvo, Bulevar cara Lazara 1, RS-21000 Novi Sad, Srbija

Puni tekst: engleski pdf 1.479 Kb

str. 376-383

preuzimanja: 2.502

citiraj

Sažetak

Response surface methodology (RSM) was used for selecting optimal fermentation time and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in order to produce ethanol. Optimal fermentation time and initial sugar mass fraction for ethanol production in batch fermentation by free Saccharomyces cerevisiae cells under anaerobic conditions at the temperature of 30 °C and agitation rate of 200 rpm were estimated to be 38 h and 12.30 % by mass, respectively. For selecting optimal conditions for industrial application, further techno-economic analysis should be performed by using the obtained mathematical representation of the process (second degree polynomial model). The overall fermentation productivity of five different types of yeast was examined and there is no significant statistical difference between them.

Ključne riječi

optimization; bioethanol; raw juice; Saccharomyces cerevisiae; response surface methodology

Hrčak ID:

57571

URI

https://hrcak.srce.hr/57571

Datum izdavanja:

9.8.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.695 *