Treatment of sugar beet thick juice spent wash by chemical and natural coagulants

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

BACKGROUND Sugar beet and intermediates of sugar beet processing are considered to be very attractive feedstock for ethanol production due to their content of fermentable sugars. In particular, the processing of the intermediates into ethanol is considerably facilitated because it does not require pretreatment or enzymatic treatment in contrast to production from starch raw materials. Moreover,...

The Effects of Chemical Purification on the Color of Thin and Thick Juices in Sugar Beet Factories

Background and Objectives: Recognizing the impurities of sugar beet and also comparing different methods of juice purification have shown that the chemical purification based on lime and carbon dioxide is really efficient and economic in the sugar industry. Factories have to control and improve purification stages to achieve clear juice with high chemical purity, low color, minimum hardness, su...

Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15

Use of natural coagulants for industrial wastewater treatment

Industrial effluents are a menace to the environment and the fact that their characteristics vary from industry-to-industry only adds to the complex challenge they offer to the engineers and scientists. Resource-efficient and environment-friendly solutions to this hazard are a call of the hour. Coagulation, by synthetic chemicals, has been used as a cost-effective and efficient method for manag...

Chemical composition and protein enrichment of orange peels and sugar beet pulp after fermentation by two Trichoderma species

The present experiment aimed at increasing orange peel and sugar beet pulp protein content through solid-state fermentation by Trichoderma reesei and Trichoderma viride. In vitro digestibility and changes in the chemical composition of the fermented products were determined after seven days of fungal cultivation using gas production tests. The cultivation of T. reesei and T. viride on orange pe...