Production and optimization of ethanol through RSM using food processing industry waste: whey

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dc.contributor.authorMushtaq, Mubashar
dc.date.accessioned2018-01-19T05:08:54Z
dc.date.available2018-01-19T05:08:54Z
dc.date.issued2017
dc.descriptionSupervised by:Dr. Tanveer Akbaren_US
dc.description.abstractThe current research on production of ethanol from dairy waste was achieved for cost-effective and eco-friendly reasons, generally for its usage as an alternate to petrol centered fuel. In this research, ethanol production on whey utilizing S. cerevisiae was studied. First, prior to fermentation, lactose, chief sugary constituent of the whey, must be enzymatically hydrolyzed with lactase (β-galactosidase) to gain the fermentable sugars galactose and glucose. Second, the experimental work was based on the Central Composite Design (CCD) to evaluate the effects of various process parameters such as glucose (1-5g), yeast extract (0.5-2.5g), pH (4.5-6.5), incubation period (3-7days) and inoculum size (1-5ml) on ethanol production. Lastly, the data gained from CCD design was imperiled to analysis of variance (ANOVA). Results indicate that, all the studied factors had important effect on the ethanol yield with probability (P) value less than 0.05. Moreover, optimized results show that optimal values of glucose, yeast extract, pH, and incubation period and inoculum size were investigated 3g, 1.5g, 5.5, 5days and 3ml respectively. Under these optimal conditions, fermentation process produced significant ethanol concentration of 9.753 g/100ml after 5 days of incubation.en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/2531
dc.language.isoenen_US
dc.publisherUniversity of Management and Technologyen_US
dc.subjectEthanol productionen_US
dc.subjectGalactoseen_US
dc.subjectMS thesisen_US
dc.titleProduction and optimization of ethanol through RSM using food processing industry waste: wheyen_US
dc.typeThesisen_US
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