i-manager Publications

Studies on Alcohol Fermentation of Cashew Apple Juice Using Saccharomyces Cerevisiae

S.K. Masud Hossain*, N. Anatharaman**

* Principal, Muslim Association College of Engineering, Venjaramoodu, Trivandrum, India.

**Professor, Department of Chemical Engineering, National Institute of Technology, Tiruchirapally, India.

Periodicity:February - April'2014
DOI : https://doi.org/10.26634/jfet.9.3.2686

Abstract

The use of cashew apple juice to produce biofuel-alcohol by biotechnological process represents an important alternative to avoid wastage of large quantity of the fruit. Faced with the challenges of transforming raw materials and given the large amounts of cashew fruits destroyed at the expense of cashew nuts, a study of the fermentation of cashew apple juice is required for economic utilization of the agro-residue. This paper focuses on the alcohol fermentation of cashew apple juice by inoculation with yeast Saccharomyces cerevisiae in CSBR. The optimum parameters for the bioethanol fermentation are time, 96 h; pH, temperature, 55ºC; stirring speed, 35 rpm; cashew apple juice concentration 400 g/L. Maximum yield of ethanol was found to be 0.493 g/g of cashew apple juice at the optimum −1 −1 parameters. The sp. yeast growth rate (m) was 7.05 s and maximum sp. yeast growth rate ( m) was 14.10 s using MAX Monod Model respectively. The enzyme kinetic parameter (Km) was 160.5 g/L for ethanol fermentation at optimum bioprocess conditions. Kinetics of ethanol fermentation from cashew apple juice shows a good agreement with the first order rate kinetics.

Keywords

Cashew Apple, Ethanol, Fermentation, Optimum, Yeast.

How to Cite this Article?

Hossain , S..K. M., and Anatharaman, N.(2014). Studies On Alcohol Fermentation Of Cashew Apple Juice Using Saccharomyces Cerevisiae. i-manager’s Journal on Future Engineering and Technology, 9(3), 7-15. https://doi.org/10.26634/jfet.9.3.2686

References

[1]. Gunjate R T & Patwardhan M V (1995), Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D K Salunkhe & S S Kadam ( CRC Press, USA) , 509.

[2]. Kubo I, Ochi M, Vieira P C & S. Komatsu(1993), J Agric Food Chem, 41,1012.

[3]. Lowor T & Agyente-Badu C K (2009), American J Food Technol, 154.

[4]. Nagaraja KV & Nampoothiri VMK (1986), Qualitas Plantarum Plant Foods For Human Nutrition 36(3) 201.

[5]. Akinwale T O (2000), Eur Food Res Technol, 211, 205.

[6]. Jain N L, Bhatia B S, Anand J C, & Lal G ( 1951). J Scientific Indian Research 10/A ,209.

[7]. Neelakandan T & Usharani G (2009), American- Eurasian Journal of Scientific Research, 4 (2), 85.

[ [8]. Hossain S M & Das M (2001), Indian Chem Engr, 43(3) 180.

[9]. Hossain S M, Das M & Ibrahim S H (2002), Indian J Chem Technol, 9(3) 227.

[10]. Hossain S M, Das M, Ibrahim S H & Anantharaman N (2002), J Current Sci, 2(1) 279.

[11]. Hossain S M, Anantharaman N & Das M, Indian J Chem Technol, 19(1) (2012) 63.

[12]. AOAC (2000), Official Methods of Analysis, 17 th edn, (Association of Official Analytical Chemistry, Arlington, Virginia, Gaithersburg, MD, USA).

[13]. Chinnici F, Spinabelli U, Riponi C, & Amati A (2005), J Food Composition and Analysis, 18 121.

[14]. Lowor S T & Agyente-Badu C K (2009), American J Food Technol, 4 154.

[15]. Ghose T K (1987), Pure and Applied Chem, 59, 257.

[16]. Maitra P K & Lobo Z (1971), J Biol Chem, 246, 475.

[17]. Pclczar M J, Chan E C S & Kring N R (2004), Microbiology, 5th edition, (Tata McGraw-Hill Publishing Co Ltd, New Delhi, India) .

[18]. Levenspiel O (1999), Chemical Reaction Engineering, 3rd edn, (John Willey & Sons, Inc, New York, USA), 42.

Studies on Alcohol Fermentation of Cashew Apple Juice Using Saccharomyces Cerevisiae

Abstract

Keywords

How to Cite this Article?

References

If you have access to this article please login to view the article or kindly login to purchase the article

Purchase Instant Access

Options for accessing this content:

	North Americas,UK, Middle East,Europe		India	Rest of world
	USD	EUR	INR	USD-ROW
Pdf	35	35	200	20
Online	35	35	200	15
Pdf & Online	35	35	400	25