کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
35325 | 45086 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste Statistical optimization of enzymatic saccharification and ethanol fermentation using food waste](/preview/png/35325.png)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Process Biochemistry - Volume 43, Issue 11, November 2008, Pages 1308–1312
Journal: Process Biochemistry - Volume 43, Issue 11, November 2008, Pages 1308–1312
نویسندگان
Jung Kon Kim, Baek Rock Oh, Hyun-Jae Shin, Chi-Yong Eom, Si Wouk Kim,