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41864

STUDIES ON THE POSSIBILITIES TO USE AGRICULTURAL AND FOOD WASTES TO PRODUCE ETHANOL ALCOHOL. 1-FACTORS AFFECTING THE ETHANOL PRODUCTION FROM SUGAR BEET MOLASSES

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Last updated: 22 Jan 2023

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Abstract

The conditions production of bioethanol from beet molasses was investigated by Saccharomyces cerevisiae Meyen ex E.C. Hansen (1883) . Data showed  that 2% inoculums size was the best size of all tested for molasses media size. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium.
The same observation was found with  the economic and yield coefficient, it was 53.7% and 46.1%  respectively. Results  showed at 30˚C incubation temperature the yeast  of  Saccharomyces cerevisiae produced  high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and  46.1% of  yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economiccoefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was  recorded  decrease value.
Data showed that at 20 ˚C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30˚C temperature incubation the maximum ethanol production  was 6.3% with economic coefficient  49.0% where the initial sugar was 14.0% in media.
Conclusively, food and Agricultural  wastes can be used for ethanol production usingSaccharomyces  cerevisiae  under anaerobic condition. Maximum Yield of ethyl was 6.3% with economic  coefficient 49.9%  

DOI

10.21608/jpd.2018.41864

Keywords

Agricultural & Food Wastes, ethanol alcohol, ethanol production, sugar beet molasses

Authors

First Name

Awatif

Last Name

Mohamed

MiddleName

-

Affiliation

Food Technology, Faculty of Technology &Development, Zagazig University, Egypt.

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City

Zagazig

Orcid

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First Name

Attia

Last Name

EL-Makhzangy

MiddleName

-

Affiliation

Food Technology, Faculty of Technology &Development, Zagazig University, Egypt

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Orcid

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First Name

Mohamed

Last Name

Soliman

MiddleName

-

Affiliation

Food and Dairy Science Faculty Technology & Development , Zagazig University , Egypt.

Email

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City

zagazig

Orcid

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First Name

Abd el Gawad

Last Name

El shwaf

MiddleName

-

Affiliation

Food and Dairy Science Faculty Technology & Development , Zagazig University , Egypt.

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City

Zagazig

Orcid

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Volume

23

Article Issue

1

Related Issue

6526

Issue Date

2018-01-01

Receive Date

2019-07-22

Publish Date

2018-01-01

Page Start

147

Page End

156

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 23_Issue 1_Pages 147-156.pdf

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https://jpd.journals.ekb.eg/article_41864.html

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https://jpd.journals.ekb.eg/service?article_code=41864

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Original Article

Type Code

867

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Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

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Article

Created At

22 Jan 2023