Co-products
Classifying lignocellulosic biomass from Tucumán for energy production
Last Updated: junio 9, 2025Classification of biomass is an important means to evaluate the properties of a fuel, as well as to infer its energy conversion potential. The aim of this study was to determine the classification of biomass with the highest energy potential in Tucumán, using the Van Krevelen diagram (H/C vs O/C) and the ternary diagram (C-H-O) methodology.
Production of an octane booster from sugarcane bagasse
Last Updated: junio 9, 2025The production of an octane booster from sugarcane bagasse was investigated. The process consists of seven stages. The first stage is to dry sugarcane bagasse until the moisture content is below 5%. The second stage is the continuous pyrolysis of sugarcane bagasse at 500-600°C.
Effect of heating on color and fermentable sugars in final molasses
Last Updated: junio 9, 2025Increased levels of colorants (particularly the melanoidins) produced by decomposition of sugars in sugar boiling via the so called Maillard reaction, have a negative effect on sugar quality and recovery. Additionally, higher molasses color was reported to lead to lower yields in ethanol fermentation
Culture medium design and kinetics of single-cell protein production from Candida utilis
Last Updated: junio 9, 2025The utilization of vinasse, a by-product of bioethanol production, as a substrate for single-cell protein (SCP) production is a sustainable solution to environmental challenges and protein demand. This study aimed to design a culture medium using vinasse and sugarcane molasses to optimize SCP production by Candida utilis yeast.
Characterizing sugarcane co-products and their biochars: effects on resulting properties and functionality
Last Updated: junio 9, 2025Solutions are needed for the utilization of both sugarcane bagasse and field residue as the largest sources by volume of fibrous co-products generated from harvesting and processing sugarcane. Successful conversion of these co-products into value-added materials requires full understanding of their properties and how they are affected by source, processing conditions and storage
Opportunities for the production of compressed biogas (CBG) in sugar and allied industries
Last Updated: junio 9, 2025Increasing consumption of fossil fuels and environmental concerns have led to increased use of CBG (compressed biogas) in the transport sector. CBG can play an important role in the diversification of the sugar industry product portfolio, creating increasing employment and generating additional revenue for sugar mills in India.
Measurement of higher heating value in cane bagasse using NIR spectroscopy in a sugar mill in southwestern Colombia
Last Updated: junio 9, 2025Traditionally, the higher heating value of any biomass (bagasse) is determined using bomb calorimetry. This process is lengthy and requires considerable maintenance of the equipment due to combustion reactions. Consequently, the development of a fast and accurate measurement technique would be a useful tool, saving time and resources.
Valorization of sugarcane stillage by extraction of aconitic acid
Last Updated: junio 9, 2025Cane stillage or vinasse, a co-product of ethanol distilleries, contains 5-7 g/L of aconitic acid, a valuable trivalent carboxylic acid that is an important building block in organic synthesis. Vinasse also contains a variety of other organic compounds (e.g., organic acids, amino acids, colorants) and minerals (e.g., chlorides, sulphates), which make purification difficult.
Upscaling the production of potassium sulphate from stillage
Last Updated: junio 9, 2025Stillage contains considerable amounts of potassium, which has attracted its use for fertigation. The infrastructure that is needed for fertigation requires huge capital investment, so that only fields close to the ethanol plant benefit, albeit salinising the soil, and acidifying and destroying the conveyance infrastructure.
Effect of molasses color on fermentation yield
Last Updated: junio 9, 2025Colorants and especially melanoidins, which are the products of Maillard reaction between reducing sugars and amino acids, are reported to affect sugarcane molasses fermentation and reduce ethanol yield. To quantify these effects, a batch micro-fermentation technique was adapted from the literature and used in a series of laboratory tests