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dc.contributor.authorFernandes, Erika Squisato [UNESP]
dc.contributor.authorCristina Alves, Rosângela [UNESP]
dc.contributor.authorPagnocca, Fernando Carlos
dc.contributor.authorContiero, Jonas [UNESP]
dc.contributor.authorBrienzo, Michel [UNESP]
dc.date.accessioned2018-12-11T17:12:25Z
dc.date.available2018-12-11T17:12:25Z
dc.date.issued2017-01-01
dc.identifier.citationSugarcane: Production Systems, Uses and Economic Importance, p. 193-216.
dc.identifier.urihttp://hdl.handle.net/11449/174687
dc.description.abstractSugarcane has been grown for centuries in Brazil aiming to sugar production and, in the last decades, to ethanol production. The sugar production steps can be divided into two groups: preparation and juice boiling, and crystallization. The step of juice preparation includes receiving the raw materials, grinding for juice extraction, treating the juice, and evaporating it. During the crystallization, there is supersaturation, centrifugation, drying, and subsequent storage. The sugar manufacturing process results in the various types of sugars, such as raw crystal, brown, refined, liquid, among others. The crystal sugar is produced in crystalline form without refining. It is widely used in the food industry, for example, producing beverages and biscuits. The sugarcane juice is extracted by milling it or through a diffuser that is physical-chemically treated before the fermentation step. The fermentation or alcoholic fermentation converts juice sugars into cellular energy for the yeast, resulting in the production of ethanol and carbon dioxide. The fermented broth is distilled for the production of anhydrous or hydrous ethanol. Considering the importance of sugarcane for ethanol and sugars in the industries, this chapter presents an overview of ethanol and sugar production as well as the main sugar types and their application.en
dc.format.extent193-216
dc.language.isoeng
dc.relation.ispartofSugarcane: Production Systems, Uses and Economic Importance
dc.sourceScopus
dc.titleSugar and ethanol production process from sugarcaneen
dc.typeCapítulo de livro
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionPrefeito Alberto Feres
dc.contributor.institutionRubens de Faria e Souza
dc.contributor.institutionCenter for the Study of Social Insects (CEIS)
dc.description.affiliationBioenergy Research Institute (IPBEN) Universidade Estadual Paulista (UNESP)
dc.description.affiliationState Technical School (ETEC) Prefeito Alberto Feres
dc.description.affiliationState Technical School (ETEC) Rubens de Faria e Souza
dc.description.affiliationCenter for the Study of Social Insects (CEIS)
dc.description.affiliationBiochemistry and Microbiology Department Universidade Estadual Paulista (UNESP)
dc.description.affiliationUnespBioenergy Research Institute (IPBEN) Universidade Estadual Paulista (UNESP)
dc.description.affiliationUnespBiochemistry and Microbiology Department Universidade Estadual Paulista (UNESP)
dc.rights.accessRightsAcesso restrito
dc.identifier.scopus2-s2.0-85020061362
dc.identifier.lattes8251885707409794
unesp.advisor.lattes8251885707409794
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