Publicação: Temperature and ph effects on the treatment of saccharine sorghum broth
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The effects of different temperatures and pH on the treatment of saccharine sorghum broth are analyzed. Experimental design comprised sub-subplots and the main treatments consisted of different sorghum genotypes (BRS509, CV568 and BRS511); different secondary treatments at different pH (6.0; 6.5; 7.0); tertiary treatments at different temperatures: 65°C, 80°C and 100°C. The chemical and technological characteristics of extracted and clarified broth were assessed. Genotypes BRS 509 and BRS511 had higher amounts of sugar than CV568. Broth at pH 6.0 triggered a lower removal rate of sugars and non-sugars in the broth. The heating of the broth at temperatures lower than 100°C caused flotation of slug and the removal of starch to the detriment of heating at 100°C, when slug sedimentation and non-removal of starch occurred. This may be metabolized by yeast when previously hydrolyzed by amylolytic enzymes. Treatment of broth at pH 6.0 and at 100°C is the most adequate treatment for saccharine sorghum.
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Bioenergy, Simple liming, Sorghum bicolor, Sugar-energy sector
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Português
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Revista em Agronegocio e Meio Ambiente, v. 11, n. 1, p. 53-70, 2018.
