Formulation and production of ethanol from cassava waste peels Department:Food Science Technology By: vick123 Project ID: 387 Rating: (3.7) votes: 66 Price:₦1000 Get the Complete MaterialAbstractThe 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 Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»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»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour