Effects of Sweet Sorghum Harvest Systems on Raw Material Quality

Costa, Gustavo Henrique Gravatim; Ciaramello, Sandro; Giachini, Jorge Wilson; Gazzola, Willian Cesar Buzzolin; Giachini, Lucas Emilio; Uribe, Raúl Andrés Martínez

doi:10.1007/s12355-018-0615-1

Cited by 3 publications

(4 citation statements)

References 6 publications

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“…The extracted juice was clarified with pH adjusted to values close to 7.0 with calcium hydroxide Ca (OH)2 (6° Be). After liming, the juice was heated to a boiling point and transferred to 1000 mL beakers containing 2 mg.L -1 of Flomex 9076 polyelectrolyte to accelerate the sedimentation of impurities (Costa et al 2018). Subsequently, the juice was cooled and maintained at 90°C for the application of the alpha-amylase enzyme (Novozym 50188) in the dosage of 0.020 mg.L -1 of processed sorghum, remaining in clarifier for 60 minutes for hydrolysis of the starch.…”

Section: Juice Clarificationmentioning

confidence: 99%

“…From an agronomic viewpoint, the crop has a similar potential to some varieties of sugarcane grown under irregular conditions (Costa et al 2018), as well as a high content of glucose, fructose, sucrose, and fiber in its stalks (Barcelos et al 2016). Industrially, the sweet sorghum has a fully mechanized crop planting and harvesting similar to those used by the sugarcane sugar mills, and its viability is similar to the sugarcane (Durán et al 2018), including the use of commercial yeast for fermentation, ability to use bagasse as a source of energy, electricity cogeneration, second-generation ethanol, and a favorable energy balance (Dar et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

et al. 2021

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Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.

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Section: Juice Clarificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

et al. 2021

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“…Dessa maneira, o etanol pode ser obtido de diferentes matérias-primas, no entanto, as culturas da cana-de-açúcar e do sorgo sacarino são as mais indicadas por possuírem açucares diretamente fermentescíveis, fato que contribui para a simplificação do processo na utilização desses materiais, apresentando menor custo de produção e maior eficiência energética, quando comparadas a fontes amiláceas como milho, mandioca e batatadoce (Harinikumar et al, 2017;Thawaro et al, 2017;Costa et al, 2018).…”

Section: Introductionunclassified

Aplicação de Resíduos da Indústria Sucroalcooleira em Solo como Forma de Mitigar Impactos Ambientais

Lucena

Rolim

Dutra

et al. 2021

Rev. Bras. Geog. Fis.

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A adoção de práticas que minimize os impactos ambientais e melhoria da fertilidade do solo para exploração agrícola tem sido realizada com maior frequência. O presente trabalho teve como objetivo avaliar a qualidade do solo em áreas com diferentes doses de vinhaça e torta de filtro sobre os atributos químicos do solo. O experimento foi realizado na Estação Experimental do IPA, Vitória de Santo Antão - PE, constituído de dois tratamentos e cinco níveis de aplicação de doses de vinhaça 0;19,42; 77,68; 155,36 e 310,72 m3 ha-1) e cinco doses de torta de filtro (0; 2,75; 11,0; 22,0 e 44,0 t ha-1), em blocos casualizados com quatro repetições. Os dados obtidos foram submetidos à análise de variância e de regressão, utilizando o software SAS, com níveis de significância de 5% para o teste F. Com relação aos atributos químicos do solo tratados com torta de filtro foram verificados efeitos lineares significativos (p<0,05) para os teores de fósforo, cálcio e capacidade de troca de cátions (CTC) no solo. Relacionado a vinhaça foi verificado efeito quadrático significativo (p<0,05) proporcionando redução no teor de fósforo no solo, posteriormente, ocorrendo incremento de 8,88% com a dose máxima aplicada. Os resíduos aplicados torta de filtro e vinhaça promoveram melhoria nas propriedades químicas do solo potencializando seu uso na agricultura. Application of Waste from the Sugar Alcohol Industry in Soil as a Way to Mitigate Environmental Impacts A B S T R A C TThe adoption of practices that minimize environmental impacts and improve soil fertility for agricultural exploitation has been carried out with greater frequency. This work aimed to evaluate the soil quality in areas with different doses of vinasse and filter cake on the chemical attributes of the soil. The experiment was carried out at the IPA Experimental Station, Vitória de Santo Antão - PE, consisting of two treatments and five levels of application of vinasse doses 0; 19,42; 77.68; 155.36 and 310.72 m3 ha-1) and five doses of filter cake (0; 2.75; 11.0; 22.0 and 44.0 t ha-1), in randomized blocks with four replications. The data obtained were submitted to analysis of variance and regression, using the SAS software, with significance levels of 5% for the F test. Regarding the chemical attributes of the soil treated with filter cake, significant linear effects were verified (p < 0.05) for phosphorus, calcium and cation exchange capacity (CTC) in the soil. Related to vinasse, a significant quadratic effect (p <0.05) was observed, providing a reduction in the phosphorus content in the soil, subsequently, with an increase of 8.88% with the maximum applied dose. The residues applied filter cake and vinasse promoted an improvement in the chemical properties of the soil, enhancing its use in agriculture.Keywords: filter cake, vinasse, soil attributes, conditioners, fertility.

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“…Cutting stalks into billets can allow more efficient transport than whole stalks; when stalks were cut into 20 and 40 cm billets, sugar loss was found to be reduced (Lingle et al, 2012(Lingle et al, , 2013. While cutting stalks into billets was determined to be the best method to stabilize sugars before ethanol production, the storage time was suggested to not exceed 6 h (Gravitim et al, 2018). In the current study, sugar in whole stalks and billets in sizes produced by commercial harvesting equipment, as small as 10 cm, was measured to determine whether storing stalks, versus immediately extracting juice after harvest, extends sugar stability.…”

Section: Introductionmentioning

confidence: 99%

Impact of storage on sugar loss in sorghum stalks

Maureen¹

2019

Afr. J. Agric. Res.

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Sweet sorghum sugars are feedstock for bio-products. Extending production beyond harvest will maximize profitability, but is limited by loss of fermentable sugars during storage. Cutting stalks into billets increases surface area for processing, but can increase sugar degradation. The effect of storing whole sorghum stalks was investigated. Whole stalks of cultivar M 81-E had the highest losses at 44.2% of fermentable sugars and 68.5% of sucrose. Whole stalks of cultivar Topper lost less fermentable sugar, 43.1%, than 20 cm billets, 59.3%, but still had a greater loss of sugar than 10 cm billets. Storage of whole stalks did not increase sugar stability.

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Effects of Sweet Sorghum Harvest Systems on Raw Material Quality

Cited by 3 publications

References 6 publications

Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

Aplicação de Resíduos da Indústria Sucroalcooleira em Solo como Forma de Mitigar Impactos Ambientais

Impact of storage on sugar loss in sorghum stalks

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