since less energy is required to concentrate the juice up to 25
The electric energy generated decreased because less sorghum (and thus less bagasse) was necessary for the same ethanol production (125 m3id). A similar behavior was observed with the variation of fermentation efficiency (Fig. 4c) However, for a given sweet sorghum sugar content in the juice, when the sugar content in the concentrated juice (syrup) increased, the consumed energy increased as well. This effect is contrary to the desired for VHG fermentation and is due to the low sugar consumption observed experimentally with high sugar concentration during fermentation (see Table 3) The surplus of electric energy increased because more raw matter was necessary for the same annual ethanol production, and consequently more bagasse was produced.