DocumentCode
1753809
Title
The Research on Adding Pectinase into Cassava Alcohol Process
Author
Liu, Jing ; Yin, Fang ; Han, Wei ; Huang, Wenrong ; Liu, Shiqing ; Xu, Rui ; Chen, Yubao ; Li, Jianchang ; Zhang, Wudi
Author_Institution
Key Lab. of Adv. Tech. & Preparation for Renewable Energy Mater., Yunnan Normal Univ., Kunming, China
fYear
2011
fDate
25-28 March 2011
Firstpage
1
Lastpage
4
Abstract
In the traditional process of cassava alcohol production, the viscosity of feed liquid is high, so it influenced the sufficient degradation of material and subsequent fermentation process. Cooperating pectinase with double enzymic method to degrade cassava starch, the alcohol yield has improved significantly. According to the experiment, there is conclusion that adding pectinase into the process of cassava alcohol process can degrade material sufficiently and improve the alcohol yield. Optimum additive amount of pectinase is 12U/g.
Keywords
agricultural products; bioenergy conversion; fermentation; viscosity; cassava alcohol production; cassava starch; double enzymic method; fermentation; pectinase; viscosity; Biotechnology; Ethanol; Fuels; Raw materials; Sugar;
fLanguage
English
Publisher
ieee
Conference_Titel
Power and Energy Engineering Conference (APPEEC), 2011 Asia-Pacific
Conference_Location
Wuhan
ISSN
2157-4839
Print_ISBN
978-1-4244-6253-7
Type
conf
DOI
10.1109/APPEEC.2011.5748797
Filename
5748797
Link To Document