Agro-industrial waste and Moringa oleifera leaves as antioxidants for biodiesel.

Synergistic study of the antioxidant potential of barley waste for biodiesel.

Ethanol is one of the most promising fuels in Brazil, but its production is centralized in sugarcane cultivation, and is currently in search for other sources alcohol producing biomass to replace sugarcane monoculture. The aim of this study was to study fermentation process variables such as fermentation time (72 and 96 hours), addition of nutrients (with and without addition) and yeasts (dry and fresh organic yeast), employed in ethanol production from two sweet potato ( Ipomoea batatas (L.) Lam.) genotypes: UGA 05 and UGA 77. Alcohol evaluation content in °GL was performed in a completely randomized design according to two factorial schemes (2 2 and 2 3 ), and results obtained were analyzed using Design Expert® software version 8. Results of the factorial design 2 2 indicate that fermentation time in alcohol production had a significant effect on the process, suggesting that alcohol production is more efficient in 72 hours of fermentation and without the inclusion of nutrients. In factorial design 2 3 , the interactions between time of fermentation with genotypes and between time and inclusion of yeast showed significant effects and altered alcohol production. Fermentation process shows a significant difference as a function of genetic material and yeasts used pointing out fermentation of the flour must of genotype UGA 77 under fresh yeast action and 72 hours of fermentation.

http://www.scielo.org.co/pdf/acag/v67n2/0120-2812-acag-67-02-00231.pdf

Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium

The objective of this work is to analyse the production potential and optimize the aqueous pulp extract of Palmer mangoes for the production of ethanol. The concentration of total sugars obtained was measured by phenol sulphuric acid method in the pulp and by chromatography; the results showed 83.33 g L -1 and 80.51 g L -1 respectively. By means of preliminary tests at 30°C, it was established that the period of 10 hours presented the biggest yield of ethanol. This was followed by fermentation , with 13 tests and two repetitions in the central point, after which the samples were centrifuged to determine the alcohol content. The optimisation indicated a formula containing 3.0 g L -1 of yeast extract, 8.0 g L -1 of yeast, and 0.35 g L -1 of NH 4 H 2 PO 4 , for an alcohol content of 34.5 g L -1 with a yield of 88.27%.Sugar cane jui ce, diluted under the same conditions, was also fermented and passed through the same procedures; however the resulting alcohol content of 35.68 g L -1 with a yield of 70.74% proved to be inferior value to that presented when the aqueous extract of Palmer mango was used.

Otimização das condições de fermentação na produção de etanol a partir da manga Palmer

The demand for energy and natural resources conservation results in disputes, concerns and studies. In an attempt to respond to both areas a study was developed aiming at characterizing the energy capacity of native palm tree jerivá [Syagrus romanzoffiana (Cham). Glass]. Four plants of this species were evaluated. The aspects investigated were fruit yield and potential for lipid and ethanol production. The fruit average yield potential was 41,829 kg ha-1, 24,930 kg ha-1 pulp (59.6% of the fruit) and 2,593 kg ha-1 almond (6.2% of the fruit). These contents can provide 1,641 kg ha-1 of lipid (62.2% of the almond) and 1,819 kg ha-1 of ethanol (7.3% of the pulp). The species Syagrus romanzoffiana even without any selection or genetic improvement processes, correction of soil acidity or fertility, showed high potential to be used in lipid production (almond) and ethanol (pulp).

Syagrus romanzoffiana (Cham.) Glass. PALM FRUIT ENERGY CAPACITY

The objective of this research is to determinate the optimum conditions for the alcoholic fermentation process of aqueous jeriva pulp extract using the response surface methodology and simplex optimisation technique. The incomplete factorial design 3³ was applied with the yeast extract, NH4H2PO4 and yeast as the independent variables and the alcohol production yield as the response. The regression analysis indicated that the model is predictive, and the simplex optimisation generated a formulation containing 0.35 g L -1 yeast extract, 6.33 g L -1 yeast and 0.30 g L -1 NH4H2PO4 for an optimum yield of 85.40% ethanol. To validate the predictive equation, the experiment was carried out in triplicate under optimum conditions, and an average yield of 87.15% was obtained. According to a t-test, no significant difference was observed (on the order of 5%) between the average value obtained and the value indicated by the simplex optimisation technique.

/pdf/optimisation-of-the-alcoholic-fermentation-of-aqueous-jeriva-4wdzk93ri2.pdf

Optimisation of the alcoholic fermentation of aqueous jerivá pulp extract

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Optimisation of the alcoholic fermentation of aqueous jerivá pulp extract