scholarly journals Study of the Fermentation Process of Different Fruit Biomasses

2018 ◽  
Vol 11 (2) ◽  
pp. 58-64
Author(s):  
Jailson Marques Da Silva ◽  
Nayana De Figueiredo Pereira ◽  
David David Vilas Boas de Campos ◽  
Antônio Orlando Izolani ◽  
Vinícius Marins Carraro ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Ethanol Production ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Organic Waste ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
Urban Waste ◽  
The City

Organic waste accounts for half of the urban waste generated inBrazil, 30% of which originates from fruit. In the search for new alternatives to reuse this biomass, the present study evaluated ethanol production from banana, apple, orange and papaya biomasses generated in commercial establishments in the city ofVassouras/RJ. The distilled products from the fruit biomass fermentation process were characterized regarding volatile compounds, acetaldehyde, acetone, ethyl acetate, ethanol, methanol, higher alcohols, isopropanol and isoamylic. The results indicate promising alcohol content according to the literature.

scholarly journals Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1264
Author(s):  
Mateusz Różański ◽  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek
Keyword(s):  
Volatile Compounds ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Deionized Water ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
C Storage ◽  
Physicochemical Stability ◽  
Different Temperatures ◽  
And Storage

The purpose of this study was to investigate the effects of alcohol by volume (ABV) and storage temperature on changes in the clarity of rye and plum distillates, and their content of volatile compounds. Distillates with initial ABVs of 93.26% v/v (rye distillate) and 82.03% v/v (plum distillate) were diluted with deionized water to 40, 50, and 70% v/v. The samples were stored in darkness at different temperatures (−18 °C, 0 °C, 8 °C, 20 °C) for 8 weeks. The results showed that reducing the alcohol content and storage temperature caused turbidity to increase. The samples prepared from rye distillate were characterized by significantly lower turbidity than those produced from plum distillate. The highest increase in turbidity in comparison to the controls was observed in the samples with 40% v/v alcohol content stored at a temperature of −18 °C. Storage of the rye and plum distillates samples at different temperatures resulted in changes to the concentrations of volatile compounds, i.e., lower levels of acetaldehyde and higher alcohols, and increased content of esters. However, the alcohol content and storage temperature had no statistically significant effect on methanol concentration.

scholarly journals Obtención De Alcohol A Partir De Remolacha

2016 ◽  
Vol 12 (24) ◽  
pp. 242
Author(s):  
Brito Hanníbal ◽  
Tapia Valeria ◽  
Usiña José ◽  
Guamán Horacio ◽  
Puente César ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Time Span ◽  
Boiling Temperature ◽  
Industrial Processes ◽  
Optimum Process ◽  
Process Variables ◽  
Alcohol Content ◽  
Time Variables ◽  
The One ◽  
The City

The preparation of beet alcohol by fermentation and distillation processes, has as a main objective is to obtain alcohol with purity in excess of 90 %, In order to accomplish this goal, initially we proceeded with a market sampling including Mayorista, La Condamine, La Merced, San Alfonso and La Esperanza markets in the city of Riobamba. Beet samples were taken in each of them and they were analyzed in the laboratory of industrial processes at the Polytechnic School of Chimborazo (ESPOCH). It was identified that the optimal beet for the fermentation process is the one collected at Mayorista market. It meets the highest percentage of solids with a 13,66 % among the analyzed. Using the beet from Mayorista market, the amount of juice and water suitable for the preparation of 100 L of must was determined. Yeast dissolved in water and ammonium sulfate were to the mixture, after which, the reactor was sealed to start the fermentation process: Temperature and time variables were adjusted, later samples were taken every hour until achieving constant alcoholic strength, which was 12 % in a time span of 12 hours. The ensuing product was fed to the distillation tower until reaching the 94 % alcohol at a boiling temperature of 76 °C. Optimum process variables required in the fermentation process are: T =30 ° C, pH = 4,3 and in the process of distillation; a boiling temperature of 76 ° C to reach an alcohol content of 94 %.

scholarly journals Obtaining biogas product from biological residues vaccines in Chone city

2020 ◽  
Vol 4 (1) ◽  
pp. 21-28
Author(s):  
Janner Leonel Santos Mantuano ◽  
Manuel Enrique Vergara Macías ◽  
Erik Sebastian Sanchez Toapanta ◽  
Klever Steven Tubay Palma ◽  
María Fernanda Vivas Giraldo
Keyword(s):  
Fossil Fuels ◽  
Fermentation Process ◽  
Organic Waste ◽  
Environmental Problem ◽  
Anaerobic Fermentation ◽  
Biogas Production ◽  
Calorific Value ◽  
Mixed Gas ◽  
Alternative Sources ◽  
The City

In this research, we studied the use of cattle biological waste to obtain biogas through a biodigester in the city of Chone, considered the livestock capital of Ecuador. Biogas is a mixed gas produced by the fermentation (anaerobic digestion) of organic materials in the absence of oxygen. It is mostly composed of methane and carbon dioxide. The biogas production process takes place in a container called a digester, in which the anaerobic fermentation process occurs. Obtaining biogas is one of the most used alternative sources for the production of renewable energy, so it can be evidenced by its importance as a tool against the fight of the environmental problem that exists today. The use of biogas of bovine origin has a high calorific value so it can be used for the production of heat, electricity or biofuel. This initiative seeks to manage and sustainably reduce organic waste, reduce the amount of greenhouse gas emitted into the atmosphere and reduce dependence on fossil fuels.

Effect of addition of anaerobic fermented OFMSW (organic fraction of municipal solid waste) on biological nutrient removal (BNR) process: preliminary results

1998 ◽  
Vol 38 (1) ◽  
pp. 327-334 ◽  
Author(s):  
P. Pavan ◽  
P. Battistoni ◽  
P. Traverso ◽  
A. Musacco ◽  
F. Cecchi
Keyword(s):  
Nutrient Removal ◽  
Fermentation Process ◽  
Organic Waste ◽  
Anaerobic Fermentation ◽  
Pilot Scale ◽  
Biological Nutrient Removal ◽  
Organic Fraction ◽  
P Release ◽  
Pure Methanol ◽  
P Removal

The paper presents results coming from experiments on pilot scale plants about the possibility to integrate the organic waste and wastewater treatment cycles, using the light organic fraction produced via anaerobic fermentation of OFMSW as RBCOD source for BNR processes. The effluent from the anaerobic fermentation process, with an average content of 20 g/l of VFA+ lactic acid was added to wastewater to be treated in order to increase RBCOD content of about 60-70 mg/l. The results obtained in the BNR process through the addition of the effluent from the fermentation unit are presented. Significant increase of denitrification rate was obtained: 0.06 KgN-NO3/KgVSS d were denitrified in the best operative conditions studied. -Vmax shows values close to those typical of the pure methanol addition (about 0.3 KgN-NO3/KgVSS d). A considerable P release (35%) was observed in the anaerobic step of the BNR process, even if not yet a completely developed P removal process.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 724
Author(s):  
Miguel L. Sousa-Dias ◽  
Vanessa Branco Paula ◽  
Luís G. Dias ◽  
Letícia M. Estevinho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Alginate ◽  
Fermentation Process ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Production Medium ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
The Matrix ◽  
Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

scholarly journals Urban Organic Waste for Urban Farming: Growing Lettuce Using Vermicompost and Thermophilic Compost

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1175
Author(s):  
Corinna Schröder ◽  
Franziska Häfner ◽  
Oliver Christopher Larsen ◽  
Ariane Krause
Keyword(s):  
Organic Waste ◽  
Nutrient Management ◽  
Nutrient Recycling ◽  
Mineral Fertilization ◽  
Urban Waste ◽  
Sustainable Food ◽  
Fertilizer Value ◽  
Sand Control ◽  
Lettuce Growth ◽  
Lettuce Yield

A transformation towards sustainable food production requires improved circular nutrient management. Urban organic waste contains relevant nutrients and organic matter, yet only 4% of global urban nitrogen (N) and phosphorus (P) sources are presently recycled. One recycling approach is the composting of urban wastes for urban horticulture. We characterized compost from various urban waste fractions and assessed their fertilizer value in a pot trial with lettuce plants. Seven treatments were investigated: food waste vermicompost with coir and paperboard bedding material, thermophilic compost from green waste and human feces, two references with mineral fertilization and a sand control. The lettuce yield and total uptake of P, potassium (K), calcium (Ca), and magnesium (Mg) were highest in plants grown in coir-based vermicompost. The fecal compost led to the highest shoot P and K content, but the shoot uptake of Ca and Mg were lower than in the other treatments. All composts required additional N for lettuce growth. In conclusion, urban waste-derived vermicompost and fecal compost demonstrate a high delivery rate of plant-available Ca, Mg, P, and K. Research is needed on macronutrient availability and alternative N sources for the substitution of synthetic fertilization. These findings support the production of urban waste composts, furthering efforts in nutrient recycling.

scholarly journals Uncontrolled Draining of Rainwater and Health Consequences in Yaoundé – Cameroon

2009 ◽  
Vol 19 (2) ◽  
pp. 20-30
Author(s):  
Nguendo Yongsi H.B. ◽  
Ntetu Lutumba A. ◽  
Bryant R. Christopher ◽  
Ojuku Tiafack ◽  
Hermann Thora M.
Keyword(s):  
Cross Sectional Study ◽  
Town Planning ◽  
Health Consequences ◽  
Cross Sectional ◽  
Urban Waste ◽  
Sub Saharan ◽  
Space Dynamics ◽  
Set Up ◽  
Standing Waters ◽  
The City

Context: Like many sub Saharan African cities, Yaoundé is experiencing a faster growth of its population and urban perimeter. The urban population has grown from 812 000 inhabitants in 1987 to 2 100 000 inhabitants in 2006. However, this population growth has not been monitored by the city planners and decision makers. Accordingly, the city is lacking basic urban facilities. such as a good sewage system to evacuate urban waste water. Objective: This paper aims at addressing health consequences resulting from inadequate management of rainwater in Yaoundé. Material and methods: From the data gathered by us in the framework of the PERSAN programme focused on urban health, a cross sectional study has been carried out in 2002 and 2006 across the city. Based on socio-environmental and medical surveys, the study covered neighborhoods and 3 034 households in Yaoundé. Results: It comes out that that the present urban draining network is outdated and ineffective. This has led to increasing fl oods in several sectors of the city, with health hazards. It has been noted that many diarrheal diseases in Yaoundé are related to the poor sanitation resulting from urban waste coupled with standing waters. Conclusion: We are of the opinion that to solve this problem, there is urgent need to set up a new town-planning mechanism which takes into account the city’s demographic and space dynamics.

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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