PRIMENA MELASE ŠEĆERNE REPE NAKON OSMOTSKE DEHIDRATACIJE JABUKE ZA PROIZVODNJU BIOETANOLA APPLIANCE OF SUGAR BEET MOLASSES AFTER OSMOTIC DEHYDRATION OF APPLE FOR BIOETHANOL PRODUCTION

U radu je ispitana mogucnost upotrebe melase secerne repe, nakon procesa osmotske dehidratacije jabuke, kao sirovine u proizvodnji bioetanola. Postupkom osmotske dehidratacije sadržaj vlage u jabuci je smanjen približno dva puta. U okviru eksperimenta izvrsene su paralelne fermentacije, standardne melase (80,12% s.m) i melase dobijene nakon osmotske dehidratacije jabuke (68,01% s.m). Rezultati ukazuju na cinjenicu da osmotskom dehidratacijom melasa secerne repe ne gubi na kvalitetu za proizvodnju bioetanola. Primenom melase nakon osmotske dehidratacije jabuke postiže se visi stepen iskoriscenja suve materije melase na etanol (6,64% m/m), skracuje se trajanje fermentacije i može se postici usteda procesne vode za pripremu podloge za fermentaciju. Kljucne reci: osmoska dehidratacija, melasa secerne repe, jabuka, fermentacija, bioetanol. SUMMARY This paper examines the possibility of sugar beet molasses application, after osmotic dehydration process, as a source for bioethanol production. By using the process of osmotic dehydration, the water content in apple was decreased approximately two times. The experiment was conducted in two parallel fermentation processes: with standard molasses (80.12% d.m.) and molasses after osmotic dehydration of apple (68.01% d.m.). The results of this paper indicate that, by osmotic dehydration, sugar beet molasses do not decrease in quality for bioethanol production. Using molasses after osmotic dehydration of apple, the efficiency of dry matter of molasses is increased (6.64 % w/w), the fermentation time is decreased and it is possible to save processing water used for preparation of fermentation substrate.