Effect on Different Modes to Ethanol Fermentation of Energy Beet

Abstract:

In order to meet the needs of industrial mass production,people began to explore the effect on different modes to ethanol fermentation.Ethanol fermentation with energy beet was done by using batch fermentation and continuous fermentation.Results showed that batch fermentation was better than continuous mode,but its technology was cockamamie.The residual glucose content in fermenting mash was high when fermentation was continuous.And the fermentation was halfway.But continuous fermentation was convenient for industrialization producing.Although the residual glucose content in continuous fermentation mode was high through 0.06 h-1 sugar concentration,the last translation rate of ethanol was high.

• Periodical: Advanced Materials Research (Volumes 608-609)
• Pages: 437-440
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.608-609.437
• Online since: December 2012
• Authors: Shu Zhi Shi, Da You Cheng, Cui Hong Dai, Zhao Xin Lu, Cheng Fei Luo
• Keywords: Batch Fermentation, Continuous Fermentation, Energy Beet, Ethanol Conversion Rate, Ethanol Fermentation

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