Preheating Followed by Simultaneous Viscosity Reduction, Hydrolysis, and Fermentation: Simplifying the Process of Ethanol Production from Sweet Potato

Schweinberger, Cristiane Martins; Trierweiler, Jorge Otávio; Trierweiler, Jorge O.

doi:10.1007/s12155-018-9953-9

Cited by 7 publications

(7 citation statements)

References 14 publications

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“…Tetracycline hydrochloride (3.4 g.L -1 ) was the antibiotic agent added. The theoretic ethanol production and the fermentation experimental yield were calculated as in Schweinberger et al (2019b).…”

Section: Methodsmentioning

confidence: 99%

A circular economy model for ethanol and alcohol-based hand sanitizer from sweet potato waste in the context of COVID-19

Weber

Ranzan

Liesegang

et al. 2020

BJO&PM

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Goal: The goal of the present work is to analyze the techno-economic viability of a biorefinery to generate ethanol and alcohol-based hand sanitizer from sweet potato waste within the concept of a circular economy. Design / Methodology / Approach: A survey of expenses for a 1000 L.day-1 distilled plant was carried out, and five different market scenarios were evaluated, varying the rate of production of each product. Results: Results show that the higher the production of the hand sanitizer, the more lucrative the scenarios are. The economic breakeven point occurs when the percentage of the alcohol-based hand sanitizer production is equal to 34%. However, the project becomes economically attractive from the production rate of 39%. The scenario for 80% of alcohol-based hand sanitizer production resulted in NPV of US$ 913,140.92, IRR of 64%, with a discounted payback of 0.72 year. Limitations of the investigation: It was considered that all the production was sold, which is in line with the current market demand. However, if the market slows down, the sales and the revenue obtained may be lower. Practical implications: The production of hand sanitizer from sweet potato waste is an opportunity to meet the market needs in scenarios such as the COVID-19 pandemic. Besides, the proposed biorefinery promotes the development of the circular economy through waste minimization. Originality / Value: No studies about the production of ethanol and alcohol-based hand sanitizer from sweet potato waste in an integrated way and the simulation of different real market scenarios were found.

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Section: Methodsmentioning

confidence: 99%

A circular economy model for ethanol and alcohol-based hand sanitizer from sweet potato waste in the context of COVID-19

Weber

Ranzan

Liesegang

et al. 2020

BJO&PM

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“…The fermentation was carried out applying the method Preheating followed by Simultaneous Viscosity reduction, Hydrolysis, and Fermentation (P‐SVHF), proposed in (Schweinberger, Trierweiler, & Trierweiler, 2019). The sweet potato with peel was preheated to 76°C, then, crushed with water, the ratio potato: water was 1.5 kg: 1 L. The cultivation process was done during 19 hr at 34°C and pH 4.…”

Section: Methodsmentioning

confidence: 99%

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Schweinberger

Sebben

Schultz

et al. 2020

J Food Process Preserv

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When producing ethanol from sweet potatoes, the fermentation generates slurry with nutritional content but underutilized for human consumption. Therefore, the nutritional properties of the flours obtained from the fermentation slurry of orange‐fleshed sweet potato (rich in carotenoids) was investigated. Three drying methods were carried out to produce slurry flours: convective using a hot‐air (60°C), microwave, and lyophilization. For carotenoids determination, were applied a conventional method and the Raman spectroscopy, a modern and alternative technique. Regarding the drying methods, the microwave was the most promising since it produced flour presenting higher levels of carotenoids (β‐carotene 849.7 µg/g and lycopene 548.4 µg/g). Also, the microwave drying time was 15 min, being much faster than the other methods. In the centesimal analysis of macronutrients, the slurry flours presented high fiber content, around 55 g/100 g. Finally, biscuits containing parcels of the flours demonstrated potential acceptability, by sensory analysis evaluating aroma and appearance. Practical applications Since ethanol is a product of worldwide importance, and it is produced mainly from corn and sugar cane, the production from sweet potatoes as an alternative raw material has interested researchers from different countries. Knowing that the ethanol production from sweet potato generates a residual slurry, this study focuses on adding value to this slurry, producing a nutritious flour. The potential for industrial application is promising, assuming it is a residue of an industrial infrastructure already installed. For the industry, obtaining more than one product in the same process represents a financial advantage and resource optimization.

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“…The fermentation process was performed according to Schweinberger [22], with some changes (Figure 1). The sweet potato was steamed until it reached 76 °C, cooled and crushed.…”

Section: Fermentationmentioning

confidence: 99%

Alternative Process for Production of Sweet Potato Distilled Beverage

Weber

Casagrande

Candido

et al. 2020

Braz. arch. biol. technol.

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Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world's sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them.

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Preheating Followed by Simultaneous Viscosity Reduction, Hydrolysis, and Fermentation: Simplifying the Process of Ethanol Production from Sweet Potato

Cited by 7 publications

References 14 publications

A circular economy model for ethanol and alcohol-based hand sanitizer from sweet potato waste in the context of COVID-19

A circular economy model for ethanol and alcohol-based hand sanitizer from sweet potato waste in the context of COVID-19

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Alternative Process for Production of Sweet Potato Distilled Beverage

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