The effect of fermentation time on fruits as a producer electrical energy

Abstract

Abstract The need for electrical energy is growing, and so is the demand for alternative energy. Fruits with high acidity can generate electrical power. The fermentation process can enhance the acidity of the fruit. The lower the pH, the higher the voltage and current generated. This study aims to obtain electrical energy by testing the potential of fruits for induced current, voltage, power, resistance and electrical energy. The experimental parameters are current, voltage, power, resistance and electrical energy. Three fruits (soursop, mango, and tamarind) with three different fermentation times (9, 11, and 13 days) were used in a two-factor, fully randomised design procedure. The results show a tamarind fruit with a fermentation time of 13 days, the highest voltage, current, power and electrical energy values of 5.62 Volts, 1.52 mA, 8.54 mW, 672.30 mWh and a resistance value of 1.800 ohms. Soursop fruits with a fermentation time of 9 days provided minimum voltage, current, power, and electrical energy values of 4.52 volts, 0.93 mA, 4.20 mW, and 265.26 mWh, and a resistance value of 2.118 ohms. The type of fruit and the varying fermentation time had a very significant effect at the 1% level on current, voltage, resistance, power and energy of electricity.