| Titre : | Sustainable bioconversion of organic waste to ethanol |
| Auteurs : | Mokhtar Benreguieg, Directeur de thèse ; ADDA Amani, Auteur |
| Type de document : | texte imprimé |
| Editeur : | Dr. Moulay Tahar Université Saida, Faculté des Sciences Naturelles et de la Vie, 2024 |
| Format : | 76 p. / 29 CM |
| Accompagnement : | cd |
| Langues: | Anglais |
| Langues originales: | Anglais |
| Catégories : | |
| Mots-clés: | bioethanol ; organic wastes ; fruit and vegetable wastes ; Saccharomyces cerevisiae ; Fermentation ; distillation ; business plan. |
| Résumé : |
The aims of this study were to provide a business plan for implementing a bioethanol production
company, and to determine the utilization of organic wastes: fruit and vegetable wastes (FVW) combination towards bioethanol production with the used of indigenous yeasts as starter. Berries, banana, watermelon, apple, potato, carrot, beetroots and sugar beet wastes were taken as materials from Central market around Saida City. Saccharomyces cerevisiae was the indigenous yeast used in the production process, which was isolated from fermented raisins. The FVW were subjected to a pretreatment process that comprises grinding feedstock while simultaneously adding 500ml of water to create a homogenous mixture. Fermentation was conducted at a temperature of 35°C for a duration of 15 days, in an environment with a pH of 6.8. From the results obtained during the study, conclusions drawn were, maximum quantity of fermented broth (undistilled ethanol) produced was 3 litres after fermentation duration of 15 days. The maximum quantity of distilled ethanol after final distillation was found to be 450ml. These findings show/prove that ethanol can be made from the named organic waste and the process is recommended as a means of generating wealth from waste. |
| Note de contenu : |
General introduction ...................................................................................................................... 1 Theoretical background: Bioethanol Production and Properties .............................................. 3 1.0 Introduction to bioethanol .......................................................................................................... 3 2.0 Chemistry of Ethanol ................................................................................................................. 4 3.0 Fruit and Vegetable Wastes (FVW) as a raw feedstock for bioethanol production ................... 6 3.1 Bioethanol from Banana Wastes ............................................................................................ 6 3.2 Bioethanol from Citrus Fruit Wastes ..................................................................................... 7 3.3 Bioethanol from Date Fruit Waste ......................................................................................... 7 3.4 Bioethanol from Potato Processing Waste ............................................................................. 8 3.5 Bioethanol from Cheese Whey............................................................................................... 8 4.0 Bioethanol production .............................................................................................................. 10 4.1 Pretreatment and detoxification of fruits and vegetables wastes (FVW) ............................. 10 4.2 Fermentation aspects ............................................................................................................ 13 4.2.1 Yeast involved in the fermentation process .................................................................. 13 4.2.2 Bioreactors for fermentation process ............................................................................ 15 4.2.3 Fermentation process..................................................................................................... 17 4.3 Ethanol recovery by distillation ........................................................................................... 19 5.0 Advantages of bioethanol ......................................................................................................... 20 Business plan ................................................................................................................................. 21 1.0 Project overview ....................................................................................................................... 21 1.1 Project idea (proposed solution) ........................................................................................... 21 1.2 Value proposition ................................................................................................................. 22 1.3 Work team ............................................................................................................................ 23 1.4 Objectives ............................................................................................................................. 251.5 Project realization timeline................................................................................................... 25 2.0 Innovative aspects .................................................................................................................... 27 2.1 Nature of innovations ........................................................................................................... 27 2.2 Fields of innovations ............................................................................................................ 29 3.0 Market analysis ........................................................................................................................ 30 3.1 Market segment display ....................................................................................................... 30 3.2 Competitor analysis .............................................................................................................. 31 3.3 Marketing strategy................................................................................................................ 33 4.0 Production plan and organization ............................................................................................. 35 4.1 The production process ........................................................................................................ 35 4.2 Supply................................................................................................................................... 36 4.3 Labor .................................................................................................................................... 37 4.4 Major partnerships................................................................................................................ 38 5.0 Financial plan ....................................................................................................................... 39 5.1 Cost and burdens .................................................................................................................. 39 5.2 Business number .................................................................................................................. 39 5.3 Expected results calculation table ........................................................................................ 41 5.4 Treasury plan ........................................................................................................................ 41 6.0 Experimental prototype ............................................................................................................ 42 6.1 Introduction .......................................................................................................................... 42 6.2 Materials and methods ......................................................................................................... 42 6.2.1 Materials ........................................................................................................................ 42 6.2.2 Method .......................................................................................................................... 43 6.3 Results .................................................................................................................................. 45 6.4 Discussion ............................................................................................................................ 486.5 Conclusion ............................................................................................................................ 50 General conclusion ....................................................................................................................... 51 References ..................................................................................................................................... 52 Appendix – Supplementary tables .............................................................................................. 61 Word count: 18436 |
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