Optimization of Ethanol Production from Mango Peels using Response Surface Methodology
This study aims to optimize bioethanol production from mango peels using Response Surface Methodology (RSM). The effect of temperature (25–40 deg C), yeast concentration (6–14 g/ml) and fermentation time (48–96 hours) on bioethanol yield was investigated. Prior to the fermentation process, mango p...
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2014
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my.utp.eprints.122752017-11-28T04:45:08Z Optimization of Ethanol Production from Mango Peels using Response Surface Methodology Oh , P.C. Muhammad Ridzuan, A.G. This study aims to optimize bioethanol production from mango peels using Response Surface Methodology (RSM). The effect of temperature (25–40 deg C), yeast concentration (6–14 g/ml) and fermentation time (48–96 hours) on bioethanol yield was investigated. Prior to the fermentation process, mango peels were treated with 0.25–1% (w/v) sulphuric acid. Optimum glucose yield was obtained at 0.25% (w/v) sulphuric acid. RSM using 3-factor 2-level central composite design (CCD) was employed to evaluate and optimize the synthesis parameters. Based on numerical optimization, the optimum fermentation conditions were at 38 deg C using 6 g/ml yeast for 48 hours, giving a yield of 7.34 g/ml bioethanol. 2014 Citation Index Journal PeerReviewed application/pdf http://eprints.utp.edu.my/12275/1/AMM.625.766.pdf Oh , P.C. and Muhammad Ridzuan, A.G. (2014) Optimization of Ethanol Production from Mango Peels using Response Surface Methodology. [Citation Index Journal] http://eprints.utp.edu.my/12275/ |
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This study aims to optimize bioethanol production from mango peels using Response Surface Methodology (RSM). The effect of temperature (25–40 deg C), yeast concentration (6–14 g/ml) and fermentation time (48–96 hours) on bioethanol yield was investigated. Prior to the fermentation process, mango peels were treated with 0.25–1% (w/v) sulphuric acid. Optimum glucose yield was obtained at 0.25% (w/v) sulphuric acid. RSM using 3-factor 2-level central composite design (CCD) was employed to evaluate and optimize the synthesis parameters. Based on numerical optimization, the optimum fermentation conditions were at 38 deg C using 6 g/ml yeast for 48 hours, giving a yield of 7.34 g/ml bioethanol. |
| format |
Citation Index Journal |
| author |
Oh , P.C. Muhammad Ridzuan, A.G. |
| spellingShingle |
Oh , P.C. Muhammad Ridzuan, A.G. Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| author_facet |
Oh , P.C. Muhammad Ridzuan, A.G. |
| author_sort |
Oh , P.C. |
| title |
Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| title_short |
Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| title_full |
Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| title_fullStr |
Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| title_full_unstemmed |
Optimization of Ethanol Production from Mango Peels using Response Surface Methodology |
| title_sort |
optimization of ethanol production from mango peels using response surface methodology |
| publishDate |
2014 |
| url |
http://eprints.utp.edu.my/12275/1/AMM.625.766.pdf http://eprints.utp.edu.my/12275/ |
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