Optimization of Bio-Ethanol Production from Fig (Ficus Carica) Fruit

Kefale, Abebe

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dc.contributor.author	Kefale, Abebe
dc.date.accessioned	2022-11-15T06:16:02Z
dc.date.available	2022-11-15T06:16:02Z
dc.date.issued	2022-07
dc.identifier.uri	http://ir.bdu.edu.et/handle/123456789/14372
dc.description.abstract	Fig (Ficas Carica) fruit is one of the most important and unindustrialized source of bio-ethanol energy. This study was aimed at optimization of bio-ethanol production process through hydrolysis and fermentation of this fruit. With three different hydrolysis methods were used to obtain reduced sugar and fermentation by S. Cerevisiae to bio-ethanol yield was performed. The experimental design for investigation of hydrolyses and fermentation parameters effects on responses and their optimization based upon 3-level factorial (3 2 ) and central composite design (3 3 ) under response surface method was utilized respectively. The models, main and interaction effects on yields were established as statistically significant (p-value<0.05) based on analysis of variance (ANOVA), fit statistics and diagnostic test analyzed. The hydrolyses (alkali, acid, and hot water) process parameters required to attain reduced sugar (29.47, 31.64, and 39.80%w/w) in minimum desirable deviation of 1.00, 0.912, and 1.00 were found through optimization to be equal to (0.5%m/v NaOH and 45min), (0.05%v/v H 2SO 4 and 45min) and (101.99 o C and 44.98min) respectively. Moreover, fermentation process parameters required to achieve bio-ethanol 8.94GL in minimum desirable deviation of 0.885 through optimization to be equal to 4.75pH, 50hr, and 30.8 o C. Furthermore, demonstration of variation of processing variables while other parameters remained constant was performed. The results showed that, implementing optimized bio-ethanol production from Ficus Carica fruit which is not food-dependent, simple degradable, locally available, cheap, and environmentally friend. Key words: Bio-ethanol, Fermentation, Ficus Carica fruit, Hydrolysis, Interaction effect, Optimization, Reduced sugar content, S. Cervisiae	en_US
dc.language.iso	en_US	en_US
dc.subject	FACULTY OF CHEMICAL AND FOOD ENGINEERING	en_US
dc.title	Optimization of Bio-Ethanol Production from Fig (Ficus Carica) Fruit	en_US
dc.type	Thesis	en_US