1 SAMPLE COLLECTION Four different types of fruits selected in this study are Citrus sinensis, Psidium guajava L, Malus domestica and Ananas comosus. All fruits will be purchased at supermarket and bring to MSU laboratory for perform the solid-state fermentation method. 3.2 PROCEDURE FOR SAMPLE PREPARATION AND WASHING Four types of fruit will be transported to laboratory in plastic bags. According to the previous study, the fruit sample will be cut into smaller size and washed using distilled water
and bioenergy production technology have been developed. Bioethanol as one of the biofuel can be blended in different proportions in automobiles with gasoline. Biobutanol is also a new biofuel (Liu, Wang, & Zhang, 2009). Production through ABE fermentation of acetone, butanol and ethanol was discovered over 100 years ago. In 1861, Pasteur discovered that anaerobic bacteria could produce butanol. In 1905, Schardinger discovered that anaerobic bacteria could
Mohammed, M.A. El Siddig and M.A.M. Siddig. 2009. Citric Acid Production from Kenana Cane Molasses by Aspergillus niger in Submerged Fermentation. J. Gen. Eng. Biotechnol., 7(2): 51-57. Farooq. U., F.M. Anjum, T. Zahoor, S.Rahman, Z. Hayat, K.Akram and E. Ashraf. 2013. Citric acid production from sugarcane molasses by Aspergillus niger under different fermentation conditions and substrate levels. Int. J. Agric. Appl. Sci., 5(1): 8-16. Gardner, B.F., L.V. James, and S.D. Rubbo. 1956. Production
one type of biogas is produced by potential advantages include: The replacement of an anaerobic digestion or fermentation of biodegradable inefficient (but traditional) fuel with a more efficient and materials such as biomass, manure or sewage, municipal flexible one, the recoupment of the fertilizer value of the waste, green waste and energy crops [3]. Biogas
around the globe which makes many countries heavily dependent on imports[2]. Biomass combines solar energy and carbon dioxide into chemical energy in the form of carbohydrates via photosynthesis. The use of biomass as a fuel is a carbon neutral process since the carbon dioxide captured during photosynthesis is released during its combustion. Biomass includes agricultural and forestry residues, wood, byproducts from processing of biological materials, and organic parts of municipal and sludge wastes
Introduction 1.1. Background to Research 1.1.1. Breadmaking process: An engineering perspective “Bread… is a discovery of man - one of his first great chemical triumphs” - H.E. Jacob, 1944 Conventionally, “Bread” is defined as a product baked in an oven, from the dough that has been raised by yeast or other leavening agent (Jacob, 2007). Alternatively, from a food engineer’s perspective, bread can be described as solid foam since it constitutes a final gas volume of over
bioethanol production. In this regard, the agro crop residues being the most abundant source of carbon in nature have significantly helped to alleviate global warming and balance the growing global energy demands. International Energy Outlook (2010) states that the renewable energy is projected to be the fastest rising energy source in the world because the use of renewable energy like biomass creates an energy production cycle without CO2.1, , , ,
Canada alone, about 31 billion dollars worth of food is wasted, which amounts to about 40% of Canada’s food production. This price exceeds $100 billion once costs such as energy, water and transport are considered. As of 2007 an estimated 183 kg of solid food was wasted per person (Toronto). Globally, this amounts to about one third of all food being wasted (UN, Xu ), which about 76.3% ends up in a landfill (Xu). In the European union alone, it is estimated that by 2020, 139 million tons of waste is
follows: • Dry wines • Medium Wines • Sweet wines Red wines are colour wines. Red wines are made from the red grape varieties. These wines get their color by allowing the skin of the grapes to get contact with the grape juice during the wine making process. Red wines are available in different varieties and taste. The most popular red wines are: • Cabernet Sauvignon • Merlot • Pinot Noir • Zinfandel White
culture, gram-stained and run through a series of biochemical tests that will distinguish the physiological properties of the bacteria. The physiological tests performed will test the bacteria’s ability to grow under certain conditions, undergo fermentation, generate specific end products and express particular enzymes. Using a set of initial tests and comparing the