ESTUDIO DE ESTABILIDAD DE MELADO DE JUGO DE SORGO

DURÁN, MARCOS ANTONIO; RUIZ, ROBERTO MARCELO; ZOSSI, SILVIA BERTA; CÁRDENAS, JULIO GERONIMO; ROMERO, EDUARDO RAUL; GUSILS, CARLOS

S. M. de Tucumán

Congreso; XIX Reunión Tecnica Nacional de la Caña de Azúcar; 2014

EEAOC

ABSTRACTSorghum is considered one of themost promising sources of renewable energy. The aim of this study was toevaluate the stability of sorghum juice concentrates stored at room temperaturefor bioethanol production. For this, sorghum juice was clarified by heat anddecanting. This juice was concentrated to 60 °Brix by vacuum evaporation andstored at room temperature for 12 days. In this period, dissolved solids(Brix), total fermentable sugars (TFS) and microbial counts (total aerobicmesophilic bacteria, fungi and yeasts) were determined. During the tested datesthe stability of the studied parameters was observed, attributable to highsugar concentration reached and its influence on microbial activity. In trialsof ethanol production, the juice concentrated were diluted with water orclarified sorghum juice to values of 14g TFS/100ml and were fermented at 30 °Cfor 12hs using commercial yeast. For both dilution methods similar efficiencyvalues were obtained in comparison to those no concentrated ones. These resultsdemonstrate the feasibility to maintain juice as honey and its subsequent usein ethanol production.Palabrasclaves: sorgo, bioenergía, etanol.Keywords: sorghum, bioenergy,ethanol