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Presented by

Akash Sawarkar
Vishal Yadav
Haani Nathwala

Under the Guidance of

Prof. R.K.Marag
CONTENT
 Introduction
 Literature Survey
 Raw Materials and Process
 Present Work and Future Plans
 Reference
Introduction
 Ethanol known as ethyl alcohol or grain alcohol is a
flammable, colourless, mildly toxic chemical compound
with a distinctive perfume –like odour.
 In common usage, it is often referred to simply as alcohol.
 Natural energy resources such as petroleum and coal have
been consumed at high rates over the last decades.
 Therefore, alternative resources such as ethanol are
becoming more important.
 Bio-ethanol is one of the most important renewable fuels
contributing to the reduction of negative environmental
impacts generated by the worldwide utilization of the fossil
fuels.
Introduction
 Molasses, a by-product of sugar processing, is produced in large
amount in India.
 Sucrose is lost in sugarcane molasses which affect factory profit.
 Therefore transformation of molasses to ethanol is possible
alternative to maximize the use of molasses.
 The fermentative yeast Saccharomyces cerevisiae is largely
employed in ethanol production using renewable biomass such
as sugar cane, sugar beet and molasses as the main carbon
source.
 Sugar-cane blackstrap molasses is a very useful raw material for
that purpose, because it is cheap and plentiful in the sugar
industry.
 The ethanol fermentation can be carried out in batch, fed-batch
or continuous mode.
Literature Review
AUTHORS PAPER TITLE METHODOLOGY OUTCOME

1) Mohammed Production of Experimental High alcohol yield,


Abdalbasit, A. Ethanol from analysis especially when urea (as
Gasmalla, Ruijin Sudanese Sugar a nutrient source) and
Yang, Mehdi Nikoo Cane Molasses and sugars were used at
and Su Man Evaluation of Its 0.25% and 20% (w/v)
Quality concentrations,
respectively

2) Fadel M, Abdel Enhancing Ethanol Experimental The obtained ethanol


Nasser A., Zohri Adel Yield From Sugar analysis yield in enzyme treated
M., Kamal El-Dean Cane Molasses molasses increase by
Fermentation by 8.81 % v/v relative to
Addition of molasses without
Depolymerising enzymes treatment.
Enzymes
AUTHORS PAPER TITLE METHODOLOGY OUTCOME

3) Ranulfo Monte Ethanol Experimental A study of continuous


Alegre, Maurício Rigo Fermentation of Analysis alcoholic fermentation
and Inés Joekes a Diluted with chrysotile in the
Molasses reactor bed showed a
Medium by higher ethanol
Saccharomyces production rate at the
cerevisiae different dilution rates
Immobilized on investigated compared to
Chrysotile similar fermentations
without chrysotile.

4) O. A. Osunkoya, N. Utilization of Experimental It was observed that with


J. Okwudin sugar refinery Analysis an increase in yeast
waste (molasses) quantity the ethanol
for ethanol yield decreases in a
production- fluctuating manner until
using the quantity of yeast is
Saccharomyces about grams it begins to
Cervisiae increase again with the
action of the yeast greatly
depending on the
dilution ratio.
AUTHORS PAPER TITLE METHODOLOGY OUTCOME

5) GU Yansong , Hyperproduction Experimental Strain 1912 seems to be


QIAO Min , ZHOU of Alcohol Using Analysis a better alcohol
Quan , ZHOU Yeast Fermentation producer than the
Zhengmao , CHEN in Highly currently used alcohol
Guoqiang Concentrated production strain 2.1190
Molasses Medium

6) S. G. Patil and B. Chitin supplement Experimental Chitin, a waste product


G. Patil speeds up the Analysis and a cheap material,
ethanol production produces 6%-6.9%
in cane molasses (w/v) ethanol after
fermentation approxi- mately 30 hour
at 30°C from cane
molasses containing
18% reducing sugars as
compared to a period of
72 hour in its absence.
AUTHORS PAPER TITLE METHODOLOGY OUTCOME

7) M.L. Cazetta , Fermentation of Experimental The best conditions


M.A.P.C. Celligoi , molasses by analysis for ethanol
J.B. Buzato, I.S. Zymomonas mobilis: production were 200
Scarmino Effects of g /L of total reducing
temperature and sugars in the
sugar concentration molasses,
on ethanol temperature of 30 ˚C
production. and static culture
and time of
fermentation of 48 h,
achieving 55.8 g/L
RAW MATERIALS
 Molasses
 Yeast ( Saccharomyces cerevisae or Zymomonas
mobilis)
 Sulphuric Acid
 Sodium Hydroxide
 Peptone
 Glucose
 Distilled Water
PROCESS
 Take a known quantity of molasses.
 Measure its sugar concentration.
 Select a yeast ( Saccharomyces cerevisae or
Zymomonas mobilis)
 Yeast cultivation.
 Add the culture to the molasses.
 Fermentation occurs.
 Distillate the dilute alcohol.
PRESENT WORK
 Studying various papers on ethanol production from
molasses.

 Assessing various factors and parameters inculcated to


increase the yield.
Experimental Runs
Run 1
 Volume of molasses = 100ml
 Volume of water= 100ml
 Volume of sulfuric acid= 3ml
 YEAST CULTIVATION
 Wt of glucose= 5gm
 Yeast taken: Baker’s yeast (dough form)
 Wt of yeast = 5gm
 Wt of yeast after cultivation = 16gm
 Period of yeast cultivation= 1 day
 Period of fermentation = 3 days
Run 2
 Volume of molasses = 100ml
 Volume of water= 100ml
 Volume of sulfuric acid= 3ml
YEAST CULTIVATION
 Wt of glucose= 5gm
 Yeast taken: Saccharomyces Cervisae (powder form)
 Wt of yeast = 5gm
 Wt of yeast after cultivation = 22gm
 Period of yeast cultivation= 1 day
 Period of fermentation = 3 days
DISTILLATION
 Volume of feed for distillation= 228 ml
 Volume of distillate obtained= 35 ml
mat

Yeast Cultivation Initial stage of fermenting

CO2 release as a by-product Confirmatory test (K2Cr2O7 test)


FUTURE PLANS
 Determination of composition of product formed

 Carrying out the fermentation at different


temperature

 Varying dilution rate of sugarcane molasses

 Addition of various supplements like chitin


REFERENCES
1. GASMALA et al J FOOD PROCESS TECHNOL , 3:7
http://dx.doi.org/10.4172/2157-7110.1000163
2. ARTICAL IN INDIAN JOURNAL OF APPLIED RESEARCH · August 2016;
Volume : 6 | Issue : 8 | August 2016 | ISSN - 2249-555X | IF : 3.919 | IC Value :
74.50
3. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY - AN
INTERNATIONAL JOURNAL; Vol.46, n. 4 : pp. 751-757, December 2003 ISSN
1516-8913
4. AMERICAN JOURNAL OF SCIENTIFIC AND INDUSTRIAL RESEARCH ©
2011, Science HuB, http://www.scihub.org/AJSIR ISSN: 2153-649X
doi:10.5251/ajsir.2011.2.4.694.706
5. TSINGHUA SCIENCE AND TECHNOLOGY ISSN 1007-0214 07/20 pp225 - 230
Volume 6, Number 3, August 2001
6. Patil, S. G., Gokhale, D. V.. and Patil. B. G. ENZYME MICROB. Technol. 1986,
8, 481-484
THANK YOU
!!!

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