Addition effect of cheese whey in the process of obtaining ethanol from sweet potato

被引：5
作者：
Meirelles de Castro, Isis Prado [1 ]
Alvim, Tarso da Costa [1 ]
de Santana, Wesley Rosa [1 ]
Pereira de Carvalho, Valdira Dias [1 ]
da Silveira, Marcio Antonio [1 ]
机构：
[1] UFT, Ctr Tecnol Agroind & Ambiental, BR-77020120 Palmas, TO, Brazil
来源：
CIENCIA E AGROTECNOLOGIA | 2011年 / 35卷 / 05期
关键词：
Ipomoea batatas (L). Lam; alcohol increment; raw protein variation; BETA-GALACTOSIDASE; LACTOSE; FERMENTATION; HYDROLYSIS;
D O I：
10.1590/S1413-70542011000500016
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
This work studied the increase in conventional ethanol production from sweet potato after adding cheese whey to the process, as well as variation in the amount of crude protein in solid waste generated by these processes, using two cultivars developed in Tocantins. Ethanol production increased by 16.6% when hydrolysed cheese whey was added to the process, resulting in up to 28.9 extra liters of alcohol per ton of rooted potato. Adding cheese whey to the process generated 32.1% more crude protein content in the solid waste compared with the control process. The obtained results show the viability of incorporating cheese whey in the production of ethanol from sweet potato, enabling the reuse of this by-product of the dairy industry.
引用
收藏
页码：980 / 986
页数：7
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