In the recent years there is a growing worldwide interest in the use of biofuels as they can reduce the CO 2 emissions of fuels used in transportation, diversify energy procurement, contribute to a longterm replacement for oil and offer new earning opportunuties for the rural sector. This book by dr. Sirinuch Chindaruksa and dr. Michela Pin represents a humble, but effective and timely, contribution to assessing the role that biofuels can play. It is devoted to a careful discussion of sweet sorghum as a suitable (profitable, promising) raw material for bioethanol production, including the analysis of a small scale plant. Sirinuch Chindaruksa e Michela Pin in modo semplice, danno un contributo allattualissimo e diffuso argomento delluso di biocarburanti nei mezzi di trasporto al fine di ridurre lemissione di CO2. Nel libro è esposta unargomentazione accurata sul sorgo zuccherino come materia prima idonea ed economicamente vantaggiosa nella produzione di bioetanolo.
|AUTOR||Sirinuch Chindaruksa, Michela Pin|
|DATEINAME||Bio-Ethanol from sweet sorghum. A review of the opportunity.pdf|
Sweet sorghum is akin to sugarcane and the sugar rice juice is present in its stalk. The juice contains mixture of sugars, namely, sucrose, glucose, and fructose and its proportion varies with the type of variety (Murray et al., 2009). As such, sweet sorghum plants are tall in nature and tend to produce grains. from sweet sorghum grain but it needs more process for converting it's starch to glucose that later will be converted to ethanol. In addition, the produced baggas after juice extraction can be used for ethanol production or animal feed. However, presently it is not economically feasible to produce ethanol from sweet sorghum baggas. Table 2 illustrates total sugar and sugar fractionation for the five varieties of sweet sorghum. Data showed significant differences exist among the five sweet sorghum varieties in total sugar and their fraction of sugar content. Sweet sorghum variety SS-301 contained the highest values of total sugars (19.12%), and sucrose (17.63%) compared to the other four varieties.