Ethanol production from supercritical-fluid-extrusion cooked sorghum.
Authors:
Zhan, X. Wang, D. Bean, S.R. Mo, X. Sun, X.S. Boyle, D. USDA, ARS
Source:
Industrial crops and products. 2006 May, v. 23, issue 3, p. 304-310.
NALT Subjects:
grain sorghum ethanol production fuel production ethanol supercritical fluid extraction cooking biofuels extrusion chemical composition thermal properties starch sugar content starch gels alcoholic fermentation Saccharomyces cerevisiae processing technology
Other Subjects:
supercritical fluid extrusion
Issue Date:
May-2006
Abstract:
Sorghum (Sorghum bicolor (L.) Moench) is a starch-rich grain similar to maize (Zea mays L.), but sorghum has been underutilized for biobased products and bioenergy. This study was designed to investigate the effects of supercritical-fluid-extrusion (SCFX) of sorghum on ethanol production. Morphology, chemical composition, and thermal properties of extruded sorghum were characterized. Analysis of extruded sorghum showed increased measurable starch content, free sugar content, and high levels of gelatinized starch. SCFX cooked and non-extruded sorghum were further liquefied, saccharified, and fermented to ethanol by using Saccharomyces cervisiae. The ethanol yield increased as sorghum concentration increased from 20 to 40% for both extruded and non-extruded sorghum. Ethanol yields
