Sugarcane Molasses and Vinasse As a Substrate for Polyhydroxyalkanoates (PHA) Production
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Sweet Molasses Bread Recipe Source: Yield: 2-3 Loaves
Sweet Molasses Bread Recipe Source: www.melskitchencafe.com Yield: 2-3 loaves Ingredients: 2 ½ cups warm water (about 110°) 1 ½ Tbsp instant yeast 5 Tbsp molasses 2 Tbsp unsweetened, natural cocoa powder 3 Tbsp canola oil 5 Tbsp honey 2 tsp salt 3 Tbsp vital wheat gluten (optional, but it will make the bread lighter and softer) 4 cups white whole wheat flour 2-3 cups all-purpose flour (use bread flour if not using the wheat gluten) 1 Tbsp butter Steps: . In the bowl of an electric stand mixer fitted with a dough hook (or in a large bowl with a wooden spoon if making by hand), combine the water, yeast, molasses, cocoa, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined. With the mixer running, slowly add 1 more cup of whole wheat flour. Start adding the remaining whole wheat flour then the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 7-10 minutes (about 15 if kneading by hand). The dough should be soft and slightly tacky but shouldn’t leave much residue on your fingers if you grab a piece. Turn dough into a large, lightly oiled bowl, cover with greased plastic wrap or light towel. Let rise until doubled. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on lightly greased baking sheets (use two baking sheets to avoid crowding bread). Lightly cover with greased plastic wrap or a light towel. -
Significance of Vinasses Waste Management in Agriculture and Environmental Quality- Review
Vol. 9(38), pp. 2862-2872, 18 September, 2014 DOI: 10.5897/AJAR2014.8819 Article Number: 94224DC47396 African Journal of Agricultural ISSN 1991-637X Copyright © 2014 Research Author(s) retain the copyright of this article http://www.academicjournals.org/AJAR Full Length Research Paper Significance of vinasses waste management in agriculture and environmental quality- Review Rajagopal Vadivel*, Paramjit Singh Minhas, Suresh Kumar P., Yogeswar Singh, Nageshwar Rao D.V.K. and Avinash Nirmale National Institute of Abiotic Stress Management, Malegaon Khurd, Baramati taluk, Pune- 413115 Maharashtra, India. Received 4 May, 2014; Accepted 16 June, 2014 Vinasse is a waste material from distillery industries which has lot of organic and inorganic loads. It is utilized in agriculture for cheap nutrients source, ameliorating agents and animal feed beyond the limitation of high biochemical oxygen demand (BOD; 46100 to 96000 mgL-1), chemical oxygen demand (COD; 104000 to 134400 mgL-1) and total dissolved salts (30.5 to 45.2 dSm-1) content even after the pollutant removal treatments. Vinasse treatments with combined approach of aerobic and anaerobic methods are more effective by both cost and pollutant on removal efficiency. Optimized dose of vinasse application has significance over soil properties, crop qualities and yield improvement. Globally, it has high potential to substitute potassium and nitrogen nutrients to the present level of annual consumption. It also contributes a substantial amount of phosphorous, calcium, sulphur and micronutrients to crops. In developed countries, starchy vinasse used as animal feed on a lean season to animals that improved the feed digestibility and animal quality where feed shortages are experienced. -
Better Sugar; Better Business Mill Issues and Co-Products
BETTER SUGAR; BETTER BUSINESS MILL ISSUES AND CO-PRODUCTS M. Regis Lima Verde Leal WWF WORKSHOP - LONDON, JUNE 23-24, 2005 WORLD CROP LAND CROP AREA (MMHA) Sugar cane 20.1 Wheat 207.5 Rice 153.0 Maize 144.8 Soybeans 91.6 Notes: Rice - 42,5MMha in India and 29,4mmha in China Wheat - 27,3mmha in India and 21,7mmha in China Corn - 29,7MMha in USA and 25,6mmha in China Source: FAO, 2004 MAIN SUGAR CANE PRODUCERS COUNTRY AREA SUGAR CANE (1000HA) (1000 TONNES) Brazil 5,455 411,009 India 4,100 244,800 China 1,316 93,200 Thailand 1,050 63,707 Pakistan 1,049 52,040 Cuba 700 24,000 Mexico 639 45,126 Australia 415 36,892 Other 5,377 347,097 TOTAL 20,100 1,317,871 Source: FAO, 2004 BRAZILIAN CROP LAND AND PRODUCTION CROP AREA PRODUCTION (MMHA) (MM TONNES) Soy Beans 21.5 49.5 Corn 12.3 41.8 Sugar Cane 5.6 416.3 Beans 4.0 3.0 Rice 3.7 13.3 Wheat 2.8 5.7 Coffee 2.4 2.5 Other 5.7 - TOTAL 58.0 - Source: IBGE, 2004 BRAZIL LAND USE TYPE AREA (MMHA) Total Country 851 Brazilian Native Amazon 370 Secondary Amazon and other Native Forests 180 Planted Forests (cellulose and energy) 6 Pasture 197 Arable Land 59 Permanent Crop 7.6 Agricultural Area 263 Land for Crops/Low Impacts (*) 90 Source: FAO, 2002 and EMBRAPA (*) BRAZILIAN MODEL FOR SUGAR CANE INDUSTRY •JOINT PRODUCTION OF SUGAR AND ETHANOL 1990 2002 Sugar only mills 27 15 Ethanol distilleries 180 104 Sugar/Ethanol mills 168 199 Total 375 318 •LAND OWNERSHIP Mills = 65% Independent Cane Growers (70,000) = 35% •HARVESTING SEASON Center-South : May - November North-Northeast: September - March •MILL SIZE: -
Tropical Maize and Lipid Cane As Sustainable Bioenergy Crops
Tropical Maize and Lipid Cane As Sustainable Bioenergy Crops Vijay Singh University of Illinois RCN Conference on Pan American Biofuels & Bioenergy Sustainability July 22-25, 2014 Golden Tulip Recife Palace Recife, Brazil What is Tropical Maize? Tropical Maize is Corn Reproductive Asynchrony Tropical Maize = Tropical x Temperate Maize Hybrid High Biomass High Stalk Sugars Less Nitrogen requirement History of tropical maize From Stoskopf, 1981 Nutrient Use Efficiency TM produces more biomass and more sugar than commercial corn hybrids with < 50% N fertilizer requirement US Sweetener Industry Tropical Maize Preparing the syrup by using a press HPLC profile of the tropical maize syrup. Three main sugars content—Sucrose, Glucose and Fructose Chen, M., Kaur, P., Dien, B.S., Below, F.E., Vincent, M.L. and Singh, V. 2013. Accumulation of fermentation sugars during tropical maize development. World Journal of Microbiology and Biotechnology 29:1509-1515. Tropical Maize 10 8 6 4 YEPS Ethanol concentration (% v/v) 2 corn syrup (autoclaved) corn syrup (autoclaved; pH4.5) corn syrup (initial) 0 0 20406080 Fermentation time (hour) Chen, M., Kaur, P., Dien, B.S., Below, F.E., Vincent, M.L. and Singh, V. 2013. 7 Accumulation of fermentation sugars during tropical maize development. World Journal of Fig.1. The ethanol production from maize syrup and YEPS medium Microbiology and Biotechnology 29:1509-1515. Tropical Maize 18 15.6 16 14.5 14 12.7 12 10.0 10 8.1 8 6 1.00x corn syrup 4 1.25x corn syrup Ethanol concentration (% v/v) (% concentration Ethanol 1.50x corn syrup 2 1.75x corn syrup 2.25x corn syrup 0 0 20406080100 Fermentation time (hour) Fig. -
Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. -
Maximizing Fuel Ethanol Opportunities Through Advanced Technologies PETROFED-May 2016 Mahesh Kulkarni, Sr
Maximizing Fuel Ethanol Opportunities through Advanced Technologies PETROFED-May 2016 Mahesh Kulkarni, Sr. GM-Technology & Engineering Praj Industries Ltd., Pune © Praj Industries Ltd www.praj.net Who We Are Technology Backed References Across Solutions Five Continents A Knowledge Based A Global Indian Company Company End-to-end A Customer Solution Provider Centric Company Expertise and Experience in Process and Integration Customized Solutions Engineering A Socially Responsible Corporate Citizen Strong Focus on Sustainable Development © Praj Industries Ltd www.praj.net 2 Why PRAJ 1 Praj Matrix Engineering 2 Over 1000 employees of which 80,000 sq ft of Labs, Pilot Plants, and Offices 85% are engineers. Capability to design to 115 technologists - 30 PhDs, 80 Masters. international standards Follow global engineering 9 Technology Centers of Excellence - Biology, standards Chemistry, Engineering Skid engineering 1 TPD Cellulosic Ethanol Adequate knowledge of latest pilot plant design & simulation software such as P4D, PDMS, Chemcad ,Aspen & HTRI Technical Audit 3 manufacturing units Trouble shooting connected highways & ports having total manufacturing Spares Supply capacity of 13500 T/yr Supply of Equipment ASME “U” & “H” certified Plant/ Equipment Life Can supply equipment with Extension Services “CE” certification Preventive Maintenance ISO 9001:2008 Quality Recommissioning management system 4 Customer Care Manufacturing 3 © Praj Industries Ltd www.praj.net 3 Preface A by-product of sugar factory, is chiefly used as -
Chaucer's Presspak.Pub
Our History established 1964 1970’s label 1979: LAWRENCE BARGETTO in the vineyard The CHAUCER’S dessert wine story begins on the banks of Soquel “Her mouth was sweet as Mead or Creek, California. In 1964, winery president, Lawrence Bargetto, saw honey say a hand of apples lying an opportunity to create a new style of dessert wine made from fresh, in the hay” locally-grown fruit in Santa Cruz County. —THE MILLERS TALE With an abundant supply of local plums, Lawrence decided to make “They fetched him first the sweetest wine from the Santa Rosa Plums growing on the winery property. wine. Then Mead in mazers they combine” Using the winemaking skills he learned from his father, he picked the —TALE OF SIR TOPAZ fresh plums into 40 lb. lug boxes and dumped them into the empty W open-top redwood fermentation tanks. Since it was summer, the fer- The above passages were taken from mentation tanks were empty and could be used for this new dessert Geoffrey Chaucer’s Canterbury Tales, wine experiment. a great literary achievement filled with rich images of Medieval life in Merry ole’ England. Immediately after the fermentation began, the cellars were filled with the delicate and sensuous aromas of the Santa Rosa Plum. Lawrence Throughout the rhyming tales one had not smelled this aroma in the cellars before and he was exhilarated finds Mead to be enjoyed by com- moner and royalty alike. with the possibilities. After finishing the fermentation, clarification, stabilization and sweet- ening, he bottled the wine in clear glass to highlight the alluring color of crimson. -
The Map of Maple
the map of maple intensity maple maple toasted baked apple toasted nuts University of VermontUniversity of © brioche roasted marshmallow golden sugar burnt sugar crème brûlée caramel coffee milky fresh butter melted butter condensed milk butterscotch confectionary light brown sugar dark brown sugar molasses toffee spice vanilla cinnamon nutmeg mixed spices fruity raisins prunes aroma and flavor and aroma orange grapefruit peach apricot mango raw nuts floral honey floral blend earthy grassy hay oats mushroom others praline dark chocolate bourbon soy sauce spiced meat leather mineral notes maple sweetness balance intensity taste smooth mineral thin syrupy thick mouthfeel tasting maple syrup The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. Here are some hints for tasting on your own. Smell the syrup before tasting. Try to identify any distinct aromas. Take a look at the list of aroma and flavor descriptors as a guide. Take a small sip of the syrup. Move the syrup in your mouth briefly, and feel the texture. See the mouthfeel section for suggestions. Then, evaluate the taste characteristics. See the taste section for suggestions. For all the sensory properties evaluated, always try to asses the quality, quantity and balance of the descriptors identified. Consider the flavor with another sip. See if the sensory “families” help you place the aroma and flavor of the syrup, allowing & you to identify and describe each particular maple syrup. If possible, taste and share your reactions with a friend. Sometimes tasting and talking with others can help your descriptions. why taste and tell? Maple syrup is an old-fashioned yet long-lived taste of Vermont. -
Beet Molasses Effective: 11/20/15 Revised: 11/20/15
SAFETY DATA SHEET Beet Molasses Effective: 11/20/15 Revised: 11/20/15 The information below is believed to be accurate and represents the best information currently available to us. However, we make no warranty of merchantability or any other warranty with respect to such information, and assume no liability resulting from its use. SECTION 1-PRODUCT IDENTIFICATION 1.1 Product Identifiers Product Name: Beet Molasses CAS No. NA 1.2 Relevant Uses Identified Uses: feed enhancer 1.3 Details of the supplier of the Safety Data Sheet Manufacture Identification: Southern Minnesota Beet Sugar Cooperative 83550 County Road 21 Renville, MN 56284 Telephone: 320-329-8305 Fax: 320-329-3311 1.4 Emergency Telephone Number: Emergency phone #: 320-329-8305 SECTION 2- HAZARDS IDENTIFICATION 2.1 Hazard Classifications Not a hazardous substance or mixture 2.2 Precautionary Statements Not a hazardous substance or mixture 2.3 Description of any hazards not Classified- none SECTION 3- COMPOSITION/INFORMATION ON INGREDIENTS 3.1 Substances Synonyms: Beet Molasses, Molasses Component: Sucrose, Betaine, Glucose, fructose, raffinose and water. Formula: NA Molecular Weight: NA CAS-NA Hazardous components Component Classification Concentration NA - Exposure Limits: PEL = NA LD50 = NA Website: http://www.smbsc.com Page 1 of 6 Component Component CAS Number Typical Composition Sucrose 0057-50-1 60-66 Betaine 107-43-7 2.5-3 Glucose 50-99-7 0.4-0.5 Fructose 57-48-7 0.4-0.5 Raffinose 17629-30-0 2.3-2.5 Water 7732-18-5 19-22 Melting Point: NA, liquid Bulk Density: 11.83-11.85 lb/gal. -
Castillo, EF Et Al. Proc. Int. Soc. Sugar Cane Technol., Vol. 27, 2010
Castillo, E.F. et al. Proc. Int. Soc. Sugar Cane Technol., Vol. 27, 2010 ______________________________________________________________________________________ THE COLOMBIAN EXPERIENCE IN THE PRODUCTION OF BIOETHANOL FOR TRANSPORT USE By E.F. CASTILLO, J.E. LARRAHONDO, A.L. GÓMEZ and J.I. SOCARRÁS Colombian Sugarcane Research Center, CENICAÑA [email protected] KEYWORDS: Sucro-Chemistry, Sugar Derivatives, Alcohol Industry, Vinasse, Bioethanol. Abstract THE NATIONAL Colombian Program for promoting the use of oxygenated gasoline for transport purposes started in 2001 with the implementation of the governmental tax incentives and the definition of the required technical framework for blending and fuel quality. The maximum level of blend for ethanol and gasoline was determined to be 10% v/v and the minimum concentration of dehydrated ethanol 99.5% v/v. Since 2005, five ethanol plants, using sugarcane feedstocks, are operating in the country with an overall production of 1 050 000 litres/day. The technological configuration of all plants is alike, mainly conformed by a continuous fermentation section and a continuous ethanol dehydration section. This paper describes some specific features derived from the commencement of the plants and some problems found in the normal operation of the fermentation. These troubles are mainly related to persistent microbial contamination in the fermentors, which reduces ethanol production efficiency and causes an overproduction of toxic and inhibitor organic compounds like acetic acid and lactic acid, among others. From a monitoring campaign, it was established that each plant had to develop its own adaptation process, such as the usage of different feedstock blending relationships, and to follow different learning curves despite the common technology used. -
A Review Regarding the Use of Molasses in Animal Nutrition
animals Review A Review Regarding the Use of Molasses in Animal Nutrition Attilio Luigi Mordenti 1,* , Elisa Giaretta 2 , Luca Campidonico 1, Paola Parazza 1 and Andrea Formigoni 1 1 Dipartimento di Scienze Mediche Veterinarie (DIMEVET), Alma Mater Studiorum—Università di Bologna, Via Tolara di sopra 50, 40064 Ozzano Emilia, Italy; [email protected] (L.C.); [email protected] (P.P.); [email protected] (A.F.) 2 Dipartimento di Biomedicina Comparata ed Alimentazione (BCA), Università di Padova, Via dell’Università 6, 35020 Legnaro, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-05-1209-7381; Fax: +39-05-1209-7373 Simple Summary: The aim of the authors is to make a summary of the possible applications of molasses in animal nutrition, how to improve hays and silage qualities for beef and dairy cattle; to enhance industrial byproducts values by liquid feed in swine production; and to improve with feed blocks the extensive livestock production efficiency (cows, buffaloes, sheep, goats and pigs). Focus is both on characteristics feed based on molasses and on ruminal fermentation: the techniques of production, conservation and administration to animals have been widely described as being capable of positively influencing animal performance, milk and meat quality, as well as animal welfare. Abstract: In the past fifty years, agriculture, and particularly livestock production, has become more resource-intensive, with negative implications regarding world environmental status. Currently, the circular economy 3R principles (to reduce, reuse and recycle materials) can offer many opportunities for the agri-food industry to become more resource-efficient. The closed-loop agri-food supply chain has the great potential of reducing environmental and economic costs, which result from food waste disposal. -
Brown Sugars Brochure
Add flavour, colour and texture with our range of brown sugars Brown Sugars Our comprehensive range of golden, brown and Muscovado sugars are produced from homegrown beet and the finest quality cane Brown Sugars Applications • Use as a bakery ingredient to add flavour and colour to cakes, biscuits and pastries • Demerara sugar adds texture to toppings and bases • Ideal for use in the manufacture of confectionery products such as toffee, fudge and caramel • Used in dressings, sauces and marinades: adds a mild to full-bodied extra flavour The Brown Sugar range Production Benefits Product Properties Benefits (Product Code) Ideal for use in both large Soft Light Brown Based on caster sugar – a • A consistently bright, golden colour Sugar consistent particle size, scale, automated production 55658 – 25kg moist, free-flowing, light • Gives a fine crumb texture in processes and craft bakeries golden brown crystal, pre-production and excellent cake delicately flavoured with volume in the finished product • Easy to handle and dose molasses • Fine particle sizes ensure rapid dissolving for syrups, sauces, • Reproducible results caramels and toffees every time: Soft Dark Brown Based on caster sugar – a • Provides molasses and black - consistent particle size Sugar moist, free-flowing, treacle flavour without bitterness 55674 – 25kg consistent particle size, dark golden brown crystal • A dark rich uniform colour - uniform colour Demerara Sugar Dry, golden brown bold • A consistent bright golden colour - controlled moisture content 55688 – 25kg crystals * Enquire for availability Demerara Sugar: adds texture to toppings and bases Brown Cane Sugars Billington’s brown sugars are the finest collection of cane sugars in the world.