Process Monitoring and Control during the Fermentation of Bioethanol from Banana (Musa acuminata) Peels
Abstract
Bioethanol production has become important worldwide because of the quest for affordable and environmentally friendly fuel and the principal fuel used as a petrol substitute for road transport vehicles is bioethanol. This study was undertaken to produce bioethanol from Musa acuminata peels by the fermentative action of Saccharomyces cerevisiae and Aspergillus niger. Musa acuminata peels were chosen for this study because it is a waste product that is readily available in large amount in this part of the world. The fermentation process comprised of two (2) set ups: one was fermented by Saccharomyces cerevisiae while the other was fermented by Aspergillus niger. The fermentation process lasted for 14 days and was recovered by distillation. The process was monitored and controlled by carrying out physicochemical (pH, temperature, specific gravity, alcohol content) and fungal analyses using standard methods. In the course of the fermentation, the temperature increased from 25.00 to 30.35 °C and from 26.00 to 30.30 °C from days 1 till after distillation for the setups fermented by Saccharomyces cerevisiae and Aspergillus niger respectively while the pH decreased from 5.50 to 4.50 from days 1 till after distillation for both setups. The specific gravity decreased from 1.02 to 0.00 g/mL which led to an increase in the alcohol content from 0 to 45% for the setup that was fermented by Saccharomyces cerevisiae and 2.39 to 0.00 g/mL which also led to an increase in the alcohol content from 0 to 50% for the setup that was fermented by Aspergillus niger from days 1 till after distillation. There was an increase in the total fungal count from 4.6 ×102 to 4.7×102 CFU/mL from day 1 to 5 and a decrease from 4.7 ×102 to 0 CFU/mL from day 5 to after distillation for the setup that was fermented by Saccharomyces cerevisiae. There was also an increase in the total fungal count from 3.8 ×102 to 4.6 ×102 CFU/mL from day 1 to 3 and a decrease from 4.
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