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Kinetics Of Ethanol Production From Nypa Palm (Mangroves Palm) Through Fermentation Process

Oghome, P. and Kamalu, Ikenna C. (2012) Kinetics Of Ethanol Production From Nypa Palm (Mangroves Palm) Through Fermentation Process. International Journal of Engineering Research and Applications, 2 (6). pp. 539-549. ISSN 2248-9622

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The kinetics for production of ethanol from Nypa palm by fermentation was studied. The pH and initial glucose concentration of sap were found to be 4.96 and 108.387 g/L respectively with 5.0 g/L saccharomyces cerevisiae. Biomass, ethanol and glucose concentrations were measured at different time interval during fermentation. The experimental data obtained were fitted using different models for yeast growth. The logistic model gave the best fitting and was the basis for the development of the overall kinetic model. For ethanol formation, different model based on the logistic model for yeast growth were used to fit the experimental data and the leudeking – piret model was adopted because of its good fit. The leudeking – piret model was also adopted for substrate consumption The estimated values of the kinetic parameters in the developed model were

Item Type: Article
Uncontrolled Keywords: concentration. ethanol, fermentation, kinetics, model, Nypa palm,
Subjects: T Technology > T Technology (General)
T Technology > TP Chemical technology
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 27 Feb 2017 14:26
Last Modified: 27 Feb 2017 14:26

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