Sugar compounds present in chopped solid-sweet sorghum particles were fermented to ethanol in a rotarydrum fermentor (RDF) using an ethanol tolerant yeast strain. The influence of rotational speed of the RDF on the rate of ethanol fermentation was investigated and compared with static flask experiments. The rate of ethanol formation decreased with increasing rotational speed. The maximum rate and extent of ethanol formation were ca. 3.1 g EtOH/L h (based on expressed juice volume) and ca. 9.6 g EtOH/100 g mash, respectively, at 1 rpm rotational speed.
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Kargı et al. (1985) studied this question.
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