Optimization of Ethanol Production from Mango Peels Using Response Surface Methodology

Muhammad Ridzuan Abdul Ghani; Oh Pei Ching

doi:10.4028/www.scientific.net/AMM.625.766

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 625Optimization of Ethanol Production from Mango...

Optimization of Ethanol Production from Mango Peels Using Response Surface Methodology

Abstract:

This study aims to optimize bioethanol production from mango peels using Response Surface Methodology (RSM). The effect of temperature (25–40^oC), yeast concentration (6–14 g/ml) and fermentation time (48–96 hours) on bioethanol yield was investigated. Prior to the fermentation process, mango peels were treated with 0.25–1% (w/v) sulphuric acid. Optimum glucose yield was obtained at 0.25% (w/v) sulphuric acid. RSM using 3-factor 2-level central composite design (CCD) was employed to evaluate and optimize the synthesis parameters. Based on numerical optimization, the optimum fermentation conditions were at 38^oC using 6 g/ml yeast for 48 hours, giving a yield of 7.34 g/ml bioethanol.

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Periodical:

Applied Mechanics and Materials (Volume 625)

Pages:

766-769

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.625.766

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Online since:

September 2014

Authors:

Muhammad Ridzuan Abdul Ghani, Oh Pei Ching*

Keywords:

Ethanol, Fermentation, Mango Peels, Optimization, Response Surface Methodology (RSM)

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