Ethanol production from bread residues
作者： F EBRAHIMI , M KHANAHMADI , S ROODPEYMA , M TAHERZADEH
DOI: 10.1016/J.BIOMBIOE.2007.10.007
关键词: Fermentation 、 Chemistry 、 Energy source 、 Liquefaction 、 Ethanol fuel 、 Food science 、 Starch 、 Biochemistry 、 Dry matter 、 Raw material 、 Dextrose equivalent
摘要: Abstract Bread residues were converted into a suitable fermentation feed via two-step starch hydrolysis using amylolytic enzymes. Wheat flour was also carried out at the same conditions for comparison. For first stage, namely liquefaction, effects of temperature (50–85 °C) and substrate concentration (20% 35%) investigated. The 3-h liquefaction 20% bread suspension made 70% initial dry matter soluble regardless temperature. 35% had to be by fed-batch method due pasty behavior suspension. It resulted in 65% dissolution suspended 85 °C. Saccharification latter product led feedstock having dextrose equivalent (DE) more than 95 almost 80% matter. prepared then cultivated Saccharomyces cerevisiae , which an overall yield 350 g ethanol per kg Staling week no effect on saccharification yield.
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