Optimization of Continuous Solid-State Distillation Process for Cost-Effective Bioethanol Production

Li, Hongshen; Li, Shizhong

doi:10.3390/en13040854

Cited by 13 publications

(20 citation statements)

References 23 publications

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“…The CSSD column is 2.6 m in diameter and 3 m in height. The column is composed of three layers of trays and each tray height is 700 mm [18]. The FSSB from the ASSF fermenter outlet was loaded from the top of the column by a screw conveyor and discharged from the bottom after preheating and ethanol stripping.…”

Section: Continuous Solid-state Distillationmentioning

confidence: 99%

“…Previously, a continuous solid-state distillation (CSSD) technology for ethanol extraction was reported [18]. The combination of ASSF reactor and CSSD column can produce an ethanol-water vapor mixture from fermented sweet sorghum bagasse (FSSB) continuously [19].…”

Section: Introductionmentioning

confidence: 99%

“…The combination of ASSF reactor and CSSD column can produce an ethanol-water vapor mixture from fermented sweet sorghum bagasse (FSSB) continuously [19]. Owing to the stripping effect of solid-state distillation, a stable vapor flow containing about 25 wt% ethanol can be obtained overhead the CSSD column, which has much higher ethanol content than liquid fermentation broth [18,20]. Membrane separation such as vapor permeation (VP) as an alternative to rectification in ethanol recovery is less energy intensive, but the industrial application cost is slightly higher [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

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Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation

Liu

2021

Energies

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To fulfill the consumption demand of low-cost fuel ethanol, an advanced process for feedstock fermentation and bioethanol extraction was required. This study proposed a process of combined continuous solid-state distillation and vapor permeation to extract ethanol from fermented sweet sorghum bagasse on the basis of advanced solid-state fermentation technology. Ethanol undergoes only one phase transition separation in the whole process, which drastically reduces energy consumption compared to the repeating phase transitions that occur in conventional bioethanol production. The mass balance and energy consumption of combining processes were simulated overall. A techno-economic evaluation was conducted on the flowsheet. Costs and profit of fuel ethanol produced by one phase transition separation bioethanol-producing technology were comprehensively calculated. The results of the present study show that the proposed process is an energy efficient and cost-effective alternative to conventional bioethanol production.

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Section: Continuous Solid-state Distillationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation

Liu

2021

Energies

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“…Fermented musts were distilled immediately after fermentation terminated. The distillation was stopped when ethanol concentration in the collected distillate was lower than 0.5% [44][45][46] (w/v). Final ethanol concentration was ranging between 10.8-20.1% (v/v) of ethanol.…”

Section: Distillationmentioning

confidence: 99%

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Januszek

Satora

Wajda³

et al. 2020

Molecules

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Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography–flame ionization detector (GC–FID), solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for “overall note” parameter in sensory analysis.

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“…With the development of continuous solid-state fermentation and distillation technology, the advantages of sweet sorghum as an energy crop has become more prominent [ 11 , 12 , 13 ]. Previous studies have focused on the use of sweet sorghum stalks to produce sugar and ruminant animal feed, but little attention has been paid to the function of sweet sorghum grains as a raw material of liquor [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Han

Liu

et al. 2021

Foods

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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cerevisiae. Meanwhile, the silage fermentation method was used to extend the preservation time of the raw materials and to further enhance the flavors of Fen-flavor liquor, with ethyl acetate as the characteristic flavor. The effects of different feedstock groups on ethyl acetate, ethyl lactate, methanol, acetaldehyde, acetal, fusel oil, total acid, and total ester were evaluated by analyzing the chemical composition of different parts of sweet sorghum and determined by gas chromatograph. The effect of different fermentation periods on the volatile flavor of sweet sorghum Baijiu was evaluated. The yield of the characteristic volatile flavor was increased by the extension of the fermentation time. Sweet sorghum Baijiu with a high ester content can be used as a flavoring liquor, blended with liquor with a shorter fermentation period to prepare the finished Fen-flavor Baijiu, conforming to the Chinese national standard for sale.

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Optimization of Continuous Solid-State Distillation Process for Cost-Effective Bioethanol Production

Cited by 13 publications

References 23 publications

Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation

Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

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