Under the optimal conditions, the utilization rate of sugar reached 92%, and the maximum concentration of pullulan reached 24 g/L.Ĭalcium phosphate tribasic is also often used to treat molasses. used sulfuric acid and activated carbon to remove the fermentation inhibitor in molasses. With sulfuric acid-heat treatment, the maximum bacterial cellulose concentration increased to 76% more than that obtained using untreated molasses. It has been proven that sulfuric acid-heat treatment is effective in enhancing bacterial cellulose production. Jiang’s research on butyric acid fermentation by Clostridium tyrobutyricum found that butyric acid concentration, yield and sugar utilization were greatly improved by using sulfuric acid to pretreat molasses. In many studies of molasses fermentation, sulfuric acid was often used to pretreat molasses. The pigments and biological macromolecules were removed by adding active carbon, and the color was adsorbed to clarify the molasses. The pH is adjusted to near neutral with calcium hydroxide. Then polysaccharide is hydrolyzed into monosaccharide which is easily exploited by microorganisms, and the colloid and ash are further precipitated. The molasses is heated, which causes the insoluble colloid, ash and solid impurities to precipitate. In both the ST and PT methods, the steps are the same, except that the acid adjustment pH is different. Change of Molasses Composition after Treatment Sugar was the main component of cane molasses. In summary, many factors might influence the nutrient content, color, and viscosity of molasses, including the varieties of sugarcane, the environment of production area of raw material, process technology and conditions of the factory. Compared with other cane molasses, there was a certain gap in crude protein, which was attributed to the different technological processes or materials. reported the chemical composition of Guangxi cane molasses, which contained ( w/ v) sucrose of 45%, converted sugars of 10% (glucose of 5% and fructose of 5%), crude protein of 1.5%, ash of 5.1%, salt of 2.6%, and water of 25%. Table 1 described the chemical composition of cane molasses. Based on the test, cane molasses contained the following components ( w/ w): total sugar of 37.77%, water of 25.24%, reduced sugar of 8.55%, crude protein of 13.25%, ash of 8.4%, and it had a pH value of 4.84.
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