Preservation of chopped sweet sorghum using sulfur dioxide

Conference · Thu Dec 01 00:00:00 EST 1983 · ASAE Tech. Pap.; (United States)

OSTI ID:6408484

Eckhoff, S R; Bender, D A; Okos, M R; Peart, R M

Sweet sorghum (Sorghum bicolor (L.) Moench) is an attractive feedstock for fermentation but its sugars degrade quickly after harvest. The effects of SO/sub 2/ dosage and temperature on the storability of chopped Rio sweet sorghum was studied. Four SO/sub 2/ dosage levels (0, 0.5, 1.5 and 3.0% w.b.) and five storage temperatures (-16, 2, 12, 22 and 32/sup 0/C) were investigated. The samples were stored in constant temperature incubators for three months. Fermentable sugars, sample pH and initial and final SO/sub 2/ levels were determined. All three non-zero levels of SO/sub 2/ adequately preserved the chopped sweet sorghum with no significant decrease in the total fermentable sugars.

• Research Organization: Agr. Eng. Dept., Purdue Univ., West Lafayette, IN
• OSTI ID: 6408484
• Report Number(s): CONF-831275-
• Journal Information: ASAE Tech. Pap.; (United States), Vol. 83-3558; Conference: Winter meeting of the American Society of Agricultural Engineers, Chicago, IL, USA, 13 Dec 1983
• Country of Publication: United States
• Language: English

Related Subjects

09 BIOMASS FUELS
SORGHUM
PRESERVATION
CARBOHYDRATES
FERMENTATION
LOW TEMPERATURE
MEDIUM TEMPERATURE
PRESERVATIVES
STORAGE
SULFUR DIOXIDE
TEMPERATURE EFFECTS
THERMAL DEGRADATION
BIOCONVERSION
CEREALS
CHALCOGENIDES
GRASS
ORGANIC COMPOUNDS
OXIDES
OXYGEN COMPOUNDS
PLANTS
SULFUR COMPOUNDS
SULFUR OXIDES
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