We are not accepting donations from people or companies in Florida due to unfair reporting requirements and fees not imposed by any other state.

Call to Action for a Truly Sustainable Renewable Future
August 8, 2013 – 5:07 pm | No Comment

-Include high octane/high ethanol Regular Grade fuel in EPA Tier 3 regulations.
-Use a dedicated, self-reducing non-renewable carbon user fee to fund renewable energy R&D.
-Start an Apollo-type program to bring New Ideas to sustainable biofuel and …

Read the full story »
Business News/Analysis

Federal Legislation

Political news and views from Capitol Hill.

More Coming Events

Conferences and Events List in Addition to Coming Events Carousel (above)

Original Writing, Opinions Advanced Biofuels USA

Sustainability

Home » Biorefinery Infrastructure, Farming/Growing, Feedstock, Feedstocks, Field Crops, Infrastructure, Logistics, North Dakota, R & D Focus, University/College Programs

Energy Beet Juice Can Be Stored for Ethanol Production

Submitted by on May 7, 2013 – 5:42 pmNo Comment

(North Dakota State University Extension/Farm & Ranch Guide)  …At North Dakota State University, the feasibility of using new sugarbeet varieties, known as energy beets, for ethanol production is under study. Energy beets have characteristics very similar to sugarbeets used for table sugar production.

Sugarbeets for table sugar production are stored conventionally in open piles for up to six months under extremely low temperatures. However, storing sugarbeets in open piles increases the risk of hot spots forming, which could lead to microbial degradation of sugars.

Freezing also leads to the rupture of beet cell walls, making cell contents, including sugars, susceptible to leaching during thawing and washing. The thawing of sugarbeets before processing requires large quantities of energy, which contributes to a less favorable greenhouse gas life cycle assessment.

Because of these storage problems, new long-term storage techniques are needed to preserve fermentable sugars from energy beets to allow for ethanol production throughout the year.

…Results indicate that concentrating beet juice through evaporation to produce a raw, thick beet juice and subsequently adjusting the pH of the juice are effective. The technique helped retain more than 99 percent of the fermentable sugars in the juice stored for at least six months at 23 degrees Celsius (approximately 73 degrees Fahrenheit).  READ MORE

Related Post

Tags: ,

Comments are closed.