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Production of ethanol from cassava whey

✍ Scribed by I. Akpan; N. Uraih; C. O. Obuekwe; M. J. Ikenebomeh


Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
349 KB
Volume
8
Category
Article
ISSN
0138-4988

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πŸ“œ SIMILAR VOLUMES


Techno-economic feasibility of ethanol p
✍ Srikanta, S. ;Jaleel, S. A. ;Ghildyal, N. P. ;Lonsane, B. K. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 356 KB

The use of unpeeled and peeled fresh cassava tubers for the production of ethanol indicated that the extent of liquefaction and saccharification is comparable to that of dry chips. However, the fermentation efficiencies were lower by about 13 and 2% with the use of fresh unpeeled and peeled tubers r

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Because of its high content of lactose (4.5%), unprocessed whey was a very polluting waste and because of its very low percentage of dry matter whey was expensive and difficult to move. In spite of the existence of many valorization processes (concentration,' drying,2 and constituent extraction3',,