alexa Production of Ethanol from Sudanese Sugar Cane Molasses and Evaluation of Its Quality
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Production of Ethanol from Sudanese Sugar Cane Molasses and Evaluation of Its Quality

Mohammed Abdalbasit A. Gasmalla, Ruijin Yang*, Mehdi Nikoo and Su Man

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

*Corresponding Author:
Ruijin Yang
State Key Laboratory of Food Science and Technology
School of Food Science and Technology
Jiangnan University, Wuxi 214122, China
Tel/Fax: +86-510-85919150
E-mail: [email protected]

Received date: June 07, 2012; Accepted date: July 16, 2012; Published date: July 20, 2012

Citation: Gasmalla MAA, Yang R, Nikoo M, Man S (2012) Production of Ethanol from Sudanese Sugar Cane Molasses and Evaluation of Its Quality. J Food Process Technol 3:163. doi:10.4172/2157-7110.1000163

Copyright: © 2012 Gasmalla MAA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The objective of the present study was to produce ethanol from final sugar cane molasses and to evaluate its quality. Urea was used as nitrogen source and added at different concentrations 0.15%, 0.5%, and 0.25% (w/v) to the molasses mash. Experiments were conducted using four treatments depending upon molasses sugar concentration which was calculated as percentages 10, 15, 20 and 25(w/v). The pH of the mash was adjusted to 4.8 using concentrated sulphuric acid. 5% (w/v) baker’s yeast was added. The fermentation was conducted for 72 hours at 33°C. The microbiological analysis revealed absence of bacteria, yeasts and moulds in dilutions 10-3, 10-4, 10-5 of molasses samples. The yield of ethanol obtained was 20 ml per 100 g of molasses, and ethanol with 96% purity could be obtained when the main medium of production (molasses) includes 0.25% (w/v) urea and 20% (w/v) sugar concentration.

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