Optimizing process conditions for palm (Borassus flabelliffer) wine fermentation using Response Surface Methodology

Chakraborty R., . and Ghosh S., . and Raychaudhuri U., . Optimizing process conditions for palm (Borassus flabelliffer) wine fermentation using Response Surface Methodology. pp. 1633-1639. ISSN 2231-7546

Palm juice from palm tree (Borassus flabelliffer) is a seasonal and low priced drinking juice in many of the countries like India. In our present study it has been used for palm wine production. Using a batch fermentation process Saccharomyces cerevisiae (NCIM 3045) was cultivated in palm juice and different physical parameters such as temperature pH and time have been varied to maximize the yield of wine. The fermentation process was standardized by statistical methods. Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was applied to determine the optimum conditions for the maximum yield of ethanol with the variation of temperature and pH. The highest yield of ethanol concentration of was obtained at 320C and pH 5.5 after 48 h of fermentation. The model showed that the value of R2 (0.9973) was high and p- value of interaction of variance was 0.005. Hence the model can be said to be of high significance. Highest concentration of ethanol obtained by fermentation was found to be 82.3 g/l.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/47%20I...

Abstract

Palm juice from palm tree (Borassus flabelliffer) is a seasonal and low priced drinking juice in many of the countries like India. In our present study it has been used for palm wine production. Using a batch fermentation process Saccharomyces cerevisiae (NCIM 3045) was cultivated in palm juice and different physical parameters such as temperature pH and time have been varied to maximize the yield of wine. The fermentation process was standardized by statistical methods. Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was applied to determine the optimum conditions for the maximum yield of ethanol with the variation of temperature and pH. The highest yield of ethanol concentration of was obtained at 320C and pH 5.5 after 48 h of fermentation. The model showed that the value of R2 (0.9973) was high and p- value of interaction of variance was 0.005. Hence the model can be said to be of high significance. Highest concentration of ethanol obtained by fermentation was found to be 82.3 g/l.

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Item Type:	Article
AGROVOC Term:	Palm trees
AGROVOC Term:	Borassus flabellifer
AGROVOC Term:	Wines
AGROVOC Term:	Yeasts
AGROVOC Term:	Ascorbic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22260

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