|Table of Contents|

Viscosity Reduction During Fuel Ethanol Production by Fresh Sweet Potato Fermentation(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

Issue:
2012 04
Page:
661-666
Research Field:
Articles
Publishing date:

Info

Title:
Viscosity Reduction During Fuel Ethanol Production by Fresh Sweet Potato Fermentation
Author(s):
HUANG YuhongJIN YanlingZHAO YunLI YuhaoFANG YangZHANG GuohuaZHAO Hai
(1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China)
(2Graduate University of Chinese Academy of Sciences, Beijing 100049, China)
(3College of Life Sciences, Sichuan Unviersity, Chengdu 610041, China)
Keywords:
fresh sweet potato variety viscosity reduction cellulase fuel ethanol industry scale
CLC:
TK6 : S531.099 : TQ920.6
PACS:
DOI:
10.3724/SP.J.1145.2012.00661
DocumentCode:

Abstract:
Fresh sweet potato is one of the major feedstocks for fuel ethanol production in China. However, high-viscosity syrup is the key factor affecting high gravity fermentation of fresh sweet potato. It easily leads to pipe block, which seriously reduces the ethanol fermentation efficiency, influences the industrial production of ethanol with fresh sweet potato and increases the energy consumption. In this paper, the experiments on the viscosity-reducing enzyme and its optimized conditions were carried out, and the results showed that: (1) The cellulase from Sichuan Habio Bioengineering Co., Ltd was the best enzyme, reducing the viscosity from 1.7×104 mPa.s to 8.8×102 mPa.s, and greatly reduced the cost of ethanol production. (2) The optimal pretreated condition was 110 ℃ for 20 min. (3) The viscosity-reducing enzyme could be applied to different varieties of fresh sweet potatoes, and the viscosity all reduced to less than 1.0×103 mPa.s, with the lowest value of 2.7×102 mPa.s. The viscosity reduction rates were all more than 95%. (4) Under optimal conditions, the viscosity of fermented sweet potatoes decreased from 1.9×105 mPa.s to 2.7×103 mPa.s after treated for 2 h by enzyme, and reduced to 790 mPa.s after fermentation of 23 h. The ethanol concentration reached 10.56% (V/V). The results were validated further that the viscosity-reducing enzyme had potential in industrial scale ethanol fermentation with fresh sweet potato. Tab 8, Ref 19

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Last Update: 2012-08-21