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International Journal of Environment Science and Technology
Center for Environment and Energy Research and Studies (CEERS)
ISSN: 1735-1472
EISSN: 1735-2630
Vol. 7, No. 1, 2010, pp. 157-164
Bioline Code: st10017
Full paper language: English
Document type: Research Article
Document available free of charge

International Journal of Environment Science and Technology, Vol. 7, No. 1, 2010, pp. 157-164

 en Optimization of operational parameters for ethanol production from Korean food waste leachate
Le Man, H.; Behera, S. K. & Park, H. S.

Abstract

Recently, research on the production of ethanol from waste has been accelerating for both ecological and economical reasons, primarily for its use as an alternative to petroleum based fuels. In this study, response surface methodology based 23 -full factorial central composite design was employed to optimize the parameters of ethanol production from Korean food waste leachate. The reducing sugar concentration of the food waste leachate determined by the dinitrosalicylic acid method was 75 g/L. A second order polynomial model was developed to evaluate the quantitative effects of temperature, pH and reducing sugar concentration in order to find an optimum condition for the ethanol production from food waste leachate. From the experimental result, maximum ethanol concentration of 24.17 g/L was obtained at the optimum condition of temperature (38 ºC), pH (5.45) and reducing sugar concentration (75 g/L). The experimental value (24.17 g/L) agreed very well with the predicted one (23.66 g/L), indicating the suitability of the model employed and the success of response surface methodology in optimizing the conditions of ethanol production from food waste leachate. Canonical analysis indicated that the stationary point was a saddle point for the ethanol yield. Despite being a waste, an ethanol yield of 0.32 g ethanol/g reducing sugar demonstrated the potential of food waste leachate as a promising biomass resource for the production of ethanol.

Keywords
Fermentation; pH; Reducing sugar concentration; Response surface methodology; Saccharomyces cerevisiae; Temperature

 
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