菊芋发酵提取生物乙醇研究

Study on Producing Ethanol from Jerusalem artichoke Flour by Fermentation

为优化发酵提取乙醇工艺,在分析菊芋制备生物乙醇优势的同时,研究了菊芋原料粉碎度、发酵初始pH、发酵料水比对乙醇发酵的影响。结果表明:菊芋原料粉碎度为60～80目,发酵初始pH为4.5,料水比为1∶2.5适合菊芋发酵提取生物乙醇,可以提高乙醇生产率。

For the purpose of optimizing the processing of producing ethanol,advantages in ethanol production from Jerusalem artichoke were analyzed. The effects of Jerusalem artichoke flour particle size,initial pH value of ethanol fermentation and ratio of Jerusalem artichoke raw materials and water were investigated. The results showed that higher ethanol productivity was obtained under the condition： Jerusalem artichoke flour particle size was below 0.3 mm,initial pH value of 4.5, ratio of Jerusalem artichoke raw materials and water of 1：2.5.