Continuous-flow fermentation of sugar cane juice into ethanol using immobilized yeast
Date of Publication
1987
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Chemical Engineering
Subject Categories
Chemical Engineering
College
Gokongwei College of Engineering
Department/Unit
Chemical Engineering
Abstract/Summary
Kappa-Iota-carrageenan mix gel were used for immobilizing Saccharomyces cerevisiae BB2044 and was utilized for the continuous-flow ethanol fermentation of sugar cane juice. At 15 percent yeast loading, a volumetric productivity of 5.35-7.57 grams ethanol per liter per hour was obtained during 159 hours of continuous culture. Average values of fermentation efficiency and alcohol concentration in the 'beer' were 94.97 percent and 9.37 percent (w/v), respectively, at a fermenter time average of 10.29 hours.For the batch runs, an average of 54.34 g/liter (6.96 percent w/v) alcohol is produced with a volumetric productivity of 1.3304-2.1736 g ethanol per liter per hour was obtained after 25 hours.
Abstract Format
html
Language
English
Format
Accession Number
TU04335
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
98 leaves ; typescript.
Keywords
Sugar cane juice; Fermentation
Recommended Citation
Concepcion, E., Mascarina, M. A., & Zuluaga, M. G. (1987). Continuous-flow fermentation of sugar cane juice into ethanol using immobilized yeast. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/9105
