Optimization of Bio-Ethanol Production From Pea Hulls and Banana Peels Using Enzymatic Saccharification and Fermentation
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- Englisch ausgewählt
Fr. 74.90
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Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
07.04.2015
Verlag
LAP LAMBERT Academic PublishingSeitenzahl
92
Maße (L/B/H)
22/15/0.6 cm
Gewicht
155 g
Sprache
Englisch
ISBN
978-3-659-61812-3
Enzymatic saccharification and fermentation study was conducted in two steps to produce bio-ethanol from pea hulls and banana peels. In second effect of fermentation on pH, reducing sugar and bio-ethanol estimation was studied. The parameters considered in first step were incubation temperature (40°C) cellulose enzyme concentration (0.06ml/g slurry), time of treatment (48 h) and temperature (40°C). Inoculation level (4, 6, 8, 10 and 12 %), pH (4) and Time (36, and 48h) were used during fermentation. All the independent variables i.e. fermentation time, inoculation level and slurry ratio had significant effect on bio-ethanol yield. The optimum values of independent variables i.e inoculation time, inoculation level and slurry ratio to obtain minimum pH values are 43.6598 hr, 5.2675% and 47.2184% respectively To obtain maximum bio-ethanol yield the optimum values of inoculation time, inoculation level and slurry ratio are -80.892 hr, 10.94% and 633.7211% respectively. The optimum values of independent variables i. e inoculation time, inoculation level and slurry ratio to obtain minimum reducing sugar are 57.6462 hr, 9.9173% and -79.7462% respectively.
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