Ethanol fermentation from food processing waste

dc.citation.doi10.1002/ep.11700en_US
dc.citation.epage1283en_US
dc.citation.issue4en_US
dc.citation.jtitleEnvironmental Progress & Sustainable Energyen_US
dc.citation.spage1280en_US
dc.citation.volume32en_US
dc.contributor.authorWalker, Kara
dc.contributor.authorVadlani, Praveen V.
dc.contributor.authorMadl, Ronald L.
dc.contributor.authorUgorowski, Philip B.
dc.contributor.authorHohn, Keith L.
dc.contributor.authoreidvadlanien_US
dc.contributor.authoreidrmadlen_US
dc.contributor.authoreidpugoen_US
dc.contributor.authoreidhohnen_US
dc.date.accessioned2014-03-13T20:41:34Z
dc.date.available2014-03-13T20:41:34Z
dc.date.issued2012-09-21
dc.date.published2013en_US
dc.description.abstractThis study focuses on the use of restaurant waste for production of ethanol. Food wastes (corn, potatoes, and pasta) were converted to ethanol in a two-step process: a two-part enzymatic digestion of starch using alpha-amylase and glucoamylase and then fermentation of the resulting sugars to ethanol using yeast. Because of the low initial composition of starch in the food waste, low ethanol concentrations were achieved: at best 8 mg/ml ethanol (0.8 % by mass). Ethanol concentration increased with increasing enzyme dosage levels. Calculations were conducted to evaluate whether waste heat from restaurant waste could be used to drive flash vaporization to purify ethanol. If the solution produced by fermenting food waste is flashed at a temperature of 99.7°C, 77% of the ethanol is recovered in a vapor stream with 1.14 mole% ethanol (2.87 mass %). Waste heat could provide over a third of the energy for this vaporization process. If 4 mole% ethanol could be produced in the fermentation step by increasing the initial starch content in the waste solution and improving the fermentation process, then a single flash at 98.9°C will recover nearly 99% of the ethanol, giving a mass concentration of ethanol of 10.3%, which is similar to that achieved in industrial grain fermentation.en_US
dc.identifier.urihttp://hdl.handle.net/2097/17221
dc.language.isoen_USen_US
dc.relation.urihttp://doi.org/10.1002/ep.11700en_US
dc.rightsThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).en_US
dc.rights.urihttps://rightsstatements.org/page/InC/1.0/?language=en
dc.subjectEthanolen_US
dc.subjectFermentationen_US
dc.subjectFood wasteen_US
dc.subjectDistillationen_US
dc.subjectRenewable energyen_US
dc.titleEthanol fermentation from food processing wasteen_US
dc.typeArticle (author version)en_US

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