This paper presents the development of a mathematical model of the influence of
ultrasound duration and temperature on the initial sugar concentration in previously
prepared substrates for subsequent fermentation, ie. bioethanol production. The
effect of ultrasound duration was examined in the range of 2.17 – 7.82 min, and the
effect of ultrasound temperature was examined in the range of 46 – 74°C. The
selection of the experimental conditions and the corresponding development of the
mathematical model were carried out by the Response Surface Methodology
(RSM), specifically by the Central Composition Design (CCD) method. Statistical
evaluation of the developed model and individual parameters of the model showed
that the variation in durtiona and temperature of ultrasound in the selected range
has no statistically significant effect on the final sugar concentration in all three
tested substrates. Nevertheless, the presence of ultrasound itself affects the increase
in sugar concentration in the starting substrates for bioethanol production.
Ultrasound is used as one of the possible pretreatments for fermentation of various
substrates for bioethanol production. Whole potatoes, peeled potatoes and the
waste part of potatoes, i.e., their peel, were used as raw materials for obtaining the
substrate.
