Maximisation of fuel ethanol from pawpaw fermentation

V.C. Sharma, D.K.G. Ayanru, O.N. Ogbeide and D.A. Okiy

Energy, 1984, vol. 9, issue 1, 15-20

Abstract: Fermentation of slurry from pawpaw fruits (Carica papaya L.) was carried out under conditions of non-sterilization, sterilization, pasteurization, and varying concentrations of yeast cells (Saccharomyces carlsbergensis), incubation times and temperatures. For a slurry pH of 3.5, a maximum of 6.84% of ethanol was produced at yeast cell concentration of 4.3 × 108 cells/ml and for incubation time of ca. 24 hr at 25 °C. This value of ethanol compares well with 8–10% ethanol produced by the brewing and distilling industries by using conventional raw materials and fermentation techniques.

Date: 1984
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Persistent link: https://EconPapers.repec.org/RePEc:eee:energy:v:9:y:1984:i:1:p:15-20

DOI: 10.1016/0360-5442(84)90073-2

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