Optimization of Ethanol Production Process from Cassava Starch by Surface Response
DOI:
https://doi.org/10.29356/jmcs.v54i4.906Keywords:
Cassava starch; acid hydrolysis; yeast fermentation; response surface; ethanol.Abstract
This work shows the study of the optimization process for producing ethanol from cassava starch based on 22 experimental designs with three central points and using statistical software. This methodology was applied to the stage of saccharification of cassava starch by acid hydrolysis as well as to the stage of fermentation using Saccharomyces cerevisiae. From the experimental data of acid hydrolysis, we proposed a first-order kinetic model which presented an average error of 1.87 % compared to the quadratic regression obtained. The development of a semi-continuous process showed a 89.84 % conversion of starch initially considered, yielding an ethanol concentration of 49.76 % Alc/vol.
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27. AOCS, Official Methods and RecommendedPractices of the AOCS, David Firestone, 6th Edition, 2009.
Published
2019-06-05
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