The Enhancing of Ethanol Production from Molasses and Cost Benefit Analysis
This paper discusses further possibilities of how production of ethanol can be enhanced from molasses. For an alcoholic fermentation to proceed, it is necessary to have a good growth of yeast, then to maintain the activity of this biomass till the end of the fermentation. Growth of yeast depends on some parameters, one of them, probably the most important, is the acidification of the mash to protect the fermentation against bacterial contamination. By bringing the acidity of mash from 2.73 g/L to 2.18 g/L of sulphuric acid, the acidity in the seeding and fermentation tanks were decreased as compared to before the change of concentration of sulphuric acid in the mash. Moreover, the yield of alcohol from one tonne of molasses was increased by about 5%. The efficiency of fermentation has increased from 82.7 to 85.8%. As a result, there would be a saving of Rs 528,766.65 on molasses and Rs100, 872.33 on acid for an annual production of 3 million litres of alcohol at the distillery.
Keywords: Ethanol, molasses, fermentation, yeast, acidity.
Nomenclature: PA: Pure Alcohol