International Journal of Innovative Engineering, Technology & Science

PRODUCTION, CHARACTERIZATION AND KINETIC MODELING OF BIOETHANOL PRODUCTION FROM CASSAVA TUBERS
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PRODUCTION, CHARACTERIZATION AND KINETIC MODELING OF BIOETHANOL PRODUCTION FROM CASSAVA TUBERS

Publication Date : 30/06/2022


Author(s) :

Umeuzuegbu, J. C..


Volume/Issue :
Volume 5
,
Issue 1
(06 - 2022)



Abstract :

ABSTRACT The rapid depletion of the world major energy source, the fossil fuel coupled with the numerous problems associated with its use has resulted in the search for renewable, sustainable and environmentally friendly fuel. Among the various options investigated, bio-ethanol ranks among the foremost alternatives to fossil fuel. This research work focused on production, characterization and kinetic modeling of bio-ethanol production from cassava tubers. Bio-ethanol was produced by enzyme hydrolysis of cassava pulp followed by simultaneous sacharification and fermentation of the glucose produced thereof using yeast. The fermentation process was optimized using one factor at a time method in other to determine the influence of fermentation parameters on the yield of bio-ethanol. The physiochemical properties of the bio-ethanol produced were determined based on American Standards for Testing and Materials (ASTM) method. The kinetics of bio-ethanol production was modeled based on Michaelis-Menten equation. The optimum values of fermentation parameters that gave the highest yield of bio-ethanol are, fermentation temperature 35OC, fermentation time 6 days, yeast dosage 10g/L, glucose concentration 100g/L, pH 4.5 and agitation rate 160 rpm. The physiochemical properties of the bio-ethanol produce were determined as, kinematic viscosity 1.54cst at 40OC, density 779 Kg/m3, flash point 13.5OC, refractive index 1.364, octane number 102, sulphur content 0.06%, water content 0.05 ppm boiling point 78OC, lower heating value 20.8 KJ/dm3, pH 6.6. The data of variation of bio-ethanol concentration with fermentation time was adequately modeled by Michalis-Menteen equation, hence the plot of 1/rA versus 1/CA, gave a straight line graph of slope km/Vm = 0.795 and the intercept 1/Vm = 0.048. Insertion of the values into Michaelis-Menten equation gave the rate of fermentation reaction, rA.


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