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<p>The present research focused on exploring a novel technique for intensified recovery of fermentable sugar (FS) from waste potato (<i>Solanum tuberosum L.</i>) mash (WPM). The stage-wise ultrasonic wave-assisted acid pre-treated hydrolysis cum enzymatic saccharification technique was adopted. The sugar solution thus obtained was fermented using lab-grade <i>Saccharomyces cerevisiae</i> (NCIM 3281). The experimental runs were planned after central composite design (CCD)<b>.</b> The optimization tools used for this study were response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA). The accuracy of the models was judged against the ANOVA analysis, with a higher <i>F</i> value and a very low <i>p</i> value, indicating satisfactory acceptability of the models. The ANN-GA’s prediction performance (against the fresh experiments) was judged to be better than that of RSM with the higher final FS concentration. The conventional acid/enzymatic hydrolysis process route produced TRS of 116&#xa0;g/L. The concentration was increased by 10.6% for ultrasonic-assisted acid/enzymatic hydrolysis, while the new process route ultrasonic-assisted staged acid/enzymatic hydrolysis cum saccharification increased the TRS yield by 29.17%. The resulting sugar solution increased the final ethanol concentration to 61.8&#xa0;g/L (against 47.15&#xa0;g/L for conventional). Finally, the ethanol was concentrated to 789.2&#xa0;g/L (blending quality) following the techniques elaborated in our earlier research endeavor.</p>

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Optimization of process parameters for production of bio-ethanol from waste potato following staged ultrasonic-assisted acid hydrolysis and saccharification

  • 期刊论文

  • 发表日期：

    2025年2月7日

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  • Ravindra Kumar,
  • Payel Mondal,
  • Anup Kumar Sadhukhan,
  • Amit Ganguly

摘要

The present research focused on exploring a novel technique for intensified recovery of fermentable sugar (FS) from waste potato (Solanum tuberosum L.) mash (WPM). The stage-wise ultrasonic wave-assisted acid pre-treated hydrolysis cum enzymatic saccharification technique was adopted. The sugar solution thus obtained was fermented using lab-grade Saccharomyces cerevisiae (NCIM 3281). The experimental runs were planned after central composite design (CCD). The optimization tools used for this study were response surface methodology (RSM) and artificial neural network-genetic algorithm (ANN-GA). The accuracy of the models was judged against the ANOVA analysis, with a higher F value and a very low p value, indicating satisfactory acceptability of the models. The ANN-GA’s prediction performance (against the fresh experiments) was judged to be better than that of RSM with the higher final FS concentration. The conventional acid/enzymatic hydrolysis process route produced TRS of 116 g/L. The concentration was increased by 10.6% for ultrasonic-assisted acid/enzymatic hydrolysis, while the new process route ultrasonic-assisted staged acid/enzymatic hydrolysis cum saccharification increased the TRS yield by 29.17%. The resulting sugar solution increased the final ethanol concentration to 61.8 g/L (against 47.15 g/L for conventional). Finally, the ethanol was concentrated to 789.2 g/L (blending quality) following the techniques elaborated in our earlier research endeavor.