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First-generation sugarcane processing takes place in autonomous distilleries or sugar mills with annexed distilleries; in the latter, hereafter referred simply as annexed distilleries, a fraction of the sugarcane juice is diverted for sugar pro- duction and the remaining fraction, along with the molasses (impure solution of sugars that remains after sucrose crystallization), is used for ethanol production.
When sugar is produced, the syrup from the evaporator goes to the "boiling house," where the sucrose present in the syrup is separated from the liquor as sugar crystals.
In the most usual arrangement, the process is performed in equipment that operates in a similar way as the evaporator, called vacuum pans and crystallizers, usually operated in fed-batch mode and under vacuum, in order to use steam from the evaporators and prevent sucrose degradation.
rst- and second-generation ethanol production can take advantage of mixed sucrose and glucose (from cellu- lose hydrolysis) fermentation, which could decrease impacts of fermentation inhi- bitors generated during lignocellulose pretreatment.
Sweet sorghum, similar to sugarcane, contains readily fermentable sugars-such as sucrose and reducing sugars-and also generates bagasse that can be used as fuel in the cogeneration system to supply steam and electricity to the process.
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