sitelogo
 Home»Food Science Technology» Formulation and production of ethanol from cassava waste peels

Formulation and production of ethanol from cassava waste peels

 Department:Food Science Technology  
 By:usericon vick123  

fblog
   Rating:  (3.2) votes36
   Rate this project   
   Price:₦1000
Abstract
The research was carried out to produce ethanol from cassava peels. Cassava peels were collected and prepared by washing, mashing and fermenting. Distillation of the fermented liquid was carried out immediately after fermentation. 115% by volume was produced after distillation from 385g of ethanol sample at the temperature range of 60OC - 80OC. The sample was analyzed in order to compare the Physico-Chemical properties which were recorded as PH value 9.9, Specific Gravity 1.00, Density 1.042, Smoke Point 39.4OC, Flash Point 34.7OC, Percentage Yield 8.21%, Efficiency 50.1%, Refractive Index 1.340, Sugar Content 4.2 and viscosity 108cp. The result has shown that ethanol produced from cassava peel which is an agro- waste, was the best additive in term of yield and the sample is a composition of ethanol and water, reducing the sugar content....
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Formulation and production of ethanol from cassava waste peels
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»Production of fruit squash from different local fruits

UPLOAD A PROJECT

Do you have project materials to share? Upload and earn with it.

Departments