Parametric study on ethanol fermentation of sweet sorghum [Sorghum bicolor (L.) Moench 'SPV 422'] syrup using Saccharomyces cerevisiae 2011

Date

6-2016

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Ethanol fermentation of sweet sorghum (SPV 422) syrup was conducted using Saccharomyces cerevisiae 2011. Different parameters were tested such as the effect of pH (4.5 and 5.5), initial Brix(20 °Brix and 25 °Brix) and incubation temperature (30 °C and 40 °C). A 2^k factorial design with replicated was used. After performing statistical analysis, pH and temperature were found to have significant effect on ethanol while all parameters significantly affected the total sugars consumption. For the reducing sugar consumption, only the initial sugar concentration was found to have a significant effect. Phenol- Sulfuric Acid Analysis and DNS Analysis were carried out for the determination of the total sugar concentration and reducing sugar concentration, respectively. Highest total sugar consumption of 87.60 % was recorder at pH 4.5, 20 °Brix and 40 °C while highest reducing sugar consumption of 86.04% was recorded at pH 4.5, 20 °Brix and 30 °C. High- Performance Liquid Chromatography (HPLC) was used to analyze the ethanol concentration of the samples. Highest ethanol concentration of 7.69% v/v was observed at pH 4.5, 25 °Brix and 30 °C incubation temperature. A fermentation profile of the same run was constructed and a fermentation efficiency of 27.92% was achieved.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2016 E62 R46

Document Type

Thesis

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