Techno-economic analysis of a two-step fermentation process for bio-butanol production from cooked rice-Reference-Cited by-同舟云学术

Techno-economic analysis of a two-step fermentation process for bio-butanol production from cooked rice

Published:2021 Issue:14 Volume:5 Page:3705-3718
ISSN:2398-4902
Container-title:Sustainable Energy & Fuels
language:en
Short-container-title:Sustainable Energy Fuels

Author:

Ozturk Abdullah Bilal¹²³⁴⁵^ORCID,Arasoglu Tulin⁶⁷⁸⁹¹⁰,Gulen Jale¹¹¹²⁸⁹¹⁰^ORCID,Cheng Shou¹²³⁴⁵,Al-Shorgani Najeeb Kaid Nasser¹³¹⁴¹⁵¹⁶¹⁷,Habaki Hiroaki¹²³⁴⁵,Egashira Ryuichi¹²³⁴⁵,Kalil Mohd Sahaid¹⁸¹⁹¹⁵¹⁶¹⁷,Yusoff Wan Mohtar Wan¹³¹⁴¹⁵¹⁶¹⁷,Cross Jeffrey Scott¹²³⁴⁵^ORCID

Affiliation:

1. Department of Transdisciplinary Science and Engineering

2. School of Environment and Society

3. Tokyo Institute of Technology

4. Tokyo

5. Japan

6. Department of Molecular Biology and Genetics

7. Faculty of Arts and Sciences

8. Yildiz Technical University

9. Istanbul

10. Turkey

11. Department of Chemical Engineering

12. Faculty of Chemical and Metallurgical Engineering

13. School of Biosciences and Biotechnology

14. Faculty of Sciences and Technology

15. Universiti Kebangsaan Malaysia

16. Bangi

17. Malaysia

18. Department of Chemical and Process Engineering

19. Faculty of Engineering and Built Environment

Abstract

Biobutanol was produced from cooked rice by utilizing two steps: microbial saccharification followed by aerobic acetone–butanol–ethanol (ABE) fermentation. The scaled-up process was simulated via SuperPro Designer®.

Funder

Yildiz Teknik Üniversitesi

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Royal Society of Chemistry (RSC)

Subject

Energy Engineering and Power Technology,Fuel Technology,Renewable Energy, Sustainability and the Environment

Link

http://pubs.rsc.org/en/content/articlepdf/2021/SE/D1SE00496D

Reference73 articles.

1. Food waste within food supply chains: quantification and potential for change to 2050

3. Food wastage footprint: impacts on natural resources: summary report , FAO , Rome , 2013