Journal
ENERGY FOR SUSTAINABLE DEVELOPMENT
Volume 25, Issue -, Pages 34-39Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.esd.2014.12.009
Keywords
Biofuels; Ethanol; Decentralised production; Sustainability; Fermentation; Jerusalem artichoke
Funding
- internal funds of the Agricultural Research Centre La Orden-Valdesequera Farm (Extremadura Government)
- [RTA2011-00066-00-00]
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Ethanol production from Jerusalem artichoke was optimised using simple technology according to tuber harvest date. The optimal treatment for winter juice was the addition of 0.25 mL L-1 of a commercial inulinase (17 Ug(-1)) and a juice heating at 52.5 degrees C for 60 min before the beginning of the fermentation. For autumn juice, the optimal treatment was a previous heating at 80 degrees C for 15 min followed by the addition of 0.75 mL L-1 of the inulinase at 60 degrees C kept for 120 min, prior to the fermentation. Ethanol yields of 0.458 and 0.454 g g(-1) were obtained with autumn juice and winter ones, respectively. Fermentation was conducted at 30 degrees C by Saccharomyces cerevisiae. These results could be useful for a staggered and decentralised ethanol production from a low-requirement crop which does not interfere with the food chain. (C) 2015 International Energy Initiative. Published by Elsevier Inc. All rights reserved.
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