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

Original scientific paper

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

Stevan Popov ; University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Jovana Ranković orcid id orcid.org/0000-0001-9936-9665 ; University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Jelena Dodić ; University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Siniša Dodić orcid id orcid.org/0000-0002-3072-0549 ; University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
Aleksandar Jokić ; University of Novi Sad, Faculty of Technology, Department of Biotechnology and Pharmaceutical Engineering, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia

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Abstract

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.

Keywords

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

Hrčak ID:

57571

URI

https://hrcak.srce.hr/57571

Publication date:

9.8.2010.

Article data in other languages: croatian

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