Ethanol Production from Orange Peels：Two Stage Hydrolysis and Fermentation Studies Using Optimized Parameters through Experimental Design英文电子书.pdfVIP

3422 J. Agric. Food Chem. 2010, 58, 3422–3429 DOI:10.1021/jf903163t Ethanol Production from Orange Peels: Two-Stage Hydrolysis and Fermentation Studies Using Optimized Parameters through Experimental Design HARINDER SINGH OBEROI,†,‡ PRAVEEN VENKATA VADLANI,*,† RONALD L. MADL,† LAVUDI SAIDA,†,§ and JITHMA P. ABEYKOON† †Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506. ‡ Present address: Central Institute of Post Harvest Engineering and Technology (CIPHET), Ludhiana, India. § Present address: Department of Biotechnology, Jawahar Lal Nehru Technological University, Hyderabad, India Orange peels were evaluated as a fermentation feedstock, and process conditions for enhanced ethanol production were determined. Primary hydrolysis of orange peel powder (OPP) was carried out at acid concentrations from 0 to 1.0% (w/v) at 121 C and 15 psi for 15 min. High-performance liquid chromatography analysis of sugars and inhibitory compounds showed a higher production of hydroxymethyfurfural and acetic acid and a decrease in sugar concentration when the acid level was beyond 0.5% (w/v). Secondary hydrolysis of pretreated biomass obtained from primary hydrolysis was carried out at 0.5% (w/v) acid. Response surface methodology using three factors and a two- level central composite design was employed to optimize the effect of pH, temperature, and fermentation time on ethanol production from OPP hydrolys