저온증자법에 의한 고구마의 에탄을 발효를 고온증자법과 비교하여 그 가능성을 검토하였다. 고구마를 분쇄하여 20메쉬체를 80% 통과시킨 분쇄물도 저온증자에 의한 에탄올의 생성량은 66.0g/$ell$-68.1g/$ell$고온증자(124$^{circ}C$, 60분간)의 64.3g/$ell$보다 높았으며 발효수율도 저온증자가 82.25%-84.8%로 고온증자의 82.2%보다 좋은 결과를 얻었다.
Possibility of large scale ethanol fermentation from sweet potato were compared with low temperature and high temperature rooking. Productivity of sweet potato mash cooked at 9$0^{circ}C$ for 120 minutes was higher than that mash cooked at 124$^{circ}C$ for 60 minutes and also fermentation yield ai low temperature cooking was better than high temperature cooking. Low temperature cooking was successfully carried out on a large scale. In conclusion, low temperature cooking on large scale should be reduce energy consumption by approximate 30% compared with high temperature cooking.
