Optimization of Ethanol Fermentation from Fruit and Vegetable Waste by Plackett-Burman and Orthogonal Experimental Design

被引：0

作者：

Ma, Hongzhi ^{[1
,2
]}

Li, Huiyu ^{[1
,2
]}

Gang, Jiao ^{[1
,2
]}

Wang, Qunhui ^{[1
,2
]}

机构：

[1] Univ Sci & Technol Beijing, Dept Environm Engn, Beijing 100083, Peoples R China

[2] Beijing Key Lab Resource Oriented Treatment Ind P, Beijing 100083, Peoples R China

来源：

BIORESOURCES | 2019年 / 14卷 / 01期

关键词：

Fruit and vegetable waste; Bioethanol; Plackett-Burman; MUNICIPAL SOLID-WASTE; ACIDOGENIC FERMENTATION; ANAEROBIC-DIGESTION; CO-DIGESTION; FOOD WASTE; PH;

D O I：

10.15376/biores.14.1.1210-1218

中图分类号：

TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];

学科分类号：

0805 ; 080502 ; 0822 ;

摘要：

To realize resource technology from fruit and vegetable waste, a Plackett-Burman (P-B) experiment combined with an orthogonal experimental design were adopted for the optimization of ethanol fermentation from this waste. By using the 12-factor P-B design, it was determined that the significant factors were KH2PO4, cellulase, and yeast extract. The orthogonal experimental design with the ethanol fermentation and reducing sugar as indices showed that the optimum conditions were KH2PO4, cellulase, and yeast extract concentrations of 0.3 g/L, 90 U/mL, and 10 g/L, respectively. Ethanol fermentation from fruit and vegetable waste has provided a feasible application for this waste.

引用

页码：1210 / 1218

页数：9

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