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Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste

Paper ID Volume ID Publish Year Pages File Format Full-Text
35325 45086 2008 5 PDF Available
Title
Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste
Abstract

Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was applied to optimize the conditions of enzymatic saccharification and ethanol fermentation using food waste. Optimum conditions were found to be saccharification pH of 5.20, enzyme reaction temperature of 46.3 °C, enzyme concentration of 0.16% (v/v), fermentation pH of 6.85, fermentation temperature of 35.3 °C, and fermentation time of 14 h. The model predicted that maximum concentration of reducing sugar and ethanol under the above optimum conditions were 117.0 g reducing sugar/L and 57.6 g EtOH/L, respectively. Experimental results were in close agreement with model prediction with 120.1 g reducing sugar/L and 57.5 g EtOH/L, respectively.

Keywords
Response surface methodology; Saccharification; Ethanol fermentation; Food waste; Bioenergy; Biomass
First Page Preview
Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 43, Issue 11, November 2008, Pages 1308–1312
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering