Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Đánh giá hiệu suất lên men ethanol từ siro cây ngô ngọt được sản xuất bằng hệ thống màng kết hợp hai giai đoạn
Tóm tắt
Ethanol 1G từ cây ngô ngọt có thể là một lựa chọn tốt hơn cho nhiều nguồn khác được sử dụng để sản xuất ethanol. Tính khả thi thương mại được quyết định bởi các giống cây có hàm lượng đường cao, việc vận chuyển chúng đến nhà máy ethanol, lưu trữ và sự sẵn có của các giống nấm men mạnh mẽ cho quá trình lên men. Tám giống cây ngô ngọt, cụ thể là CSV19SS, CSV24SS, CSV27, CSV32F, PV, SSV84, RVICSH, SPV1871, SSV74 đã được kiểm tra hàm lượng đường và các giống—SSV84 và CSV24SS có hàm lượng đường từ 170–190 g/L. Màng lọc siêu vi polyethersulfone được thiết kế đặc biệt và màng polyamide hydrophil hóa (HPA-150) cũng được gọi là màng lọc nano (NF) đã được tổng hợp bằng kỹ thuật polymer hóa giao diện và được sử dụng để cô đặc nước ép ngô ngọt. Sirô giữ lại trung bình 90% đường ở 4 °C, 100% ở −20 °C trong vòng 6 tháng và 10% ở nhiệt độ phòng trong 36 giờ. Tổng sản lượng ethanol dao động từ 0.48 đến 0.49 g/g trong quá trình lên men mẻ trong phản ứng 14 L.
Từ khóa
#ethanol #ngô ngọt #quy trình lên men #màng lọc #năng suất sản phẩmTài liệu tham khảo
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