International Journal of Environment Science and Technology
Center for Environment and Energy Research and Studies (CEERS)
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
© Copyright 2010 - Center for Environment and Energy Research and Studies (CEERS)
Optimization of operational parameters for ethanol production from Korean food waste leachate|
Le Man, H.; Behera, S. K. & Park, H. S.
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.
Fermentation; pH; Reducing sugar concentration; Response surface methodology; Saccharomyces cerevisiae; Temperature
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