Production of ethanol from mango mangifera

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Production of ethanol from mango mangifera

Abstract The drying kinetics of mango were examined as a first step of pretreatment for biofuels production. Dehydration was carried out by natural convection using a solar dryer. The solar dryer employed was made of transparent acrylic, and it had an internal volume of 0.

The dehydration was performed through natural convection. The dehydration achieved At the peak of radiation the drying rate was 0. It has been reported Reddy and Reddy that mango has been cultivated in India for more than four centuries and is currently grown in 85 countries.

The total world production in was 26, MT. The main mango producing countries are India, China, Mexico, and Pakistan. The surface area planted with mango Production of ethanol from mango mangifera Mexico in washectares, with a production of 1.

Sucrose, glucose, and fructose are the main sugars in ripe mangos, with small amounts of cellulose, hemicellulose, and pectin. Drying can be defined as the process of removing moisture from a product with respect to time, and it can be performed in two stages. In the first stage, moisture inside the product is brought to the surface, and the water vapor is removed by a constant flow of dry air.

The second stage involves a slow drying rate, and the drying process is related to the properties of the material to be dried El-Sebaii and Shalaby Drying, a basic process in the preservation of crops and some foods, can be performed using solar radiation as the main source of energy.

There are two methods to remove moisture: Evaporation will be defined here as when the vapor pressure of moisture in the solid surface is equal to the atmospheric pressure. This is done by increasing the temperature of the moisture to the boiling point in an unsaturated gas phase, according to a report published by Bowen and Saylorwho carried out experiments on evaporation from heated water placed in a container.

They heated water to a particular temperature and then it was allowed to cool; cooling causes an unstable temperature gradient and thus convection. The IR component of the radiation is absorbed within a thin layer at the top. In these situations there may not be any convection in the water. In this case, the saturation vapor pressure of moisture on the solid is less than atmospheric pressure.

Factors that affect the drying rate include air temperature, air velocity, type of product, product thickness, moisture content of the product, drying method, temperature, moisture diffusivity, and structure of the drying system. The drying air temperature and flow rate is important in drying applications Karim and Hawlader ; Seyfi After harvesting agricultural products, such as mangos, the product generally has to be pretreated for market.

During pretreatment, one can use various chemical treatments to retain the ripeness and avoid spoilage during the exportation process.

Given the considerable amount of harvest, is not possible to maintain optimal product conditions for export such as spending quality standards. The increased temperature and humidity, as well as the water in these products, facilitates decomposition.

Dehydrated products can be stored for a while and taken advantage of for processing after harvest. Thus, solar drying has been considered as the most effective preservation process for most tropical crops Ekechukwu and Norton Removing the moisture necessary to maintain fruit is a process that can be used to provide carbohydrates to be used for other purposes.

One example is the conversion of sugars, by the biochemical pathway of alcoholic fermentation, to ethanol Yussof Biomass is a well-known renewable energy source that is of interest for biofuel production. The mango is a potential raw material for bioethanol production because of its high yield production.

The objective of this research was to pretreat a raw material in order to conserve the sugars present in it, and later to store the raw material for further processing without loss of carbohydrates, because they are the main source of carbon of microorganisms for their metabolism to the production of bioethanol in the alcoholic fermentation step.

These materials were dried by solar energy with a dehydrator and then milled with an industrial blender.

Production of ethanol from mango mangifera

Each solar dryer had an area of 0. The material of these devices was clear acrylic having a thickness of 0. The Institute gets weather information and continuous and reliable solarimetric data for the geographic location: The particular characteristics of these devices include the clear acrylic building material with an inner volume of 0.

These dryers remained facing south, according to the latitude of the place, for better radiation.AbstractImmunoglobulin E (IgE) is involved in the onset of allergic reaction, and the suppression of IgE production leads to alleviation of allergic symptoms.

We found that mango peel ethanol extract (MPE) significantly suppresses IgE production by human myeloma cell line U cells, suggesting that MPE has an anti-allergic effect by inhibiting the production of IgE.

Production of Alcohol From Mango (Mangifera Indica L.) Using Saccharomyces and Schizosaccharomyces Genus Isolated From Wasted Mangos in Burkina Faso; Volume 7, number 2. Views: (Visited times, 1 visits today) PDF Downloads: Ethanol production during the mango (Amelia) juice fermentation.

This chapter discusses the importance of vegetable proteins as functional ingredients in food formulations. It provides an overview of the main chemical components, world production, history and food applications of the main vegetable protein sources (legumes, cereals, oilseeds, roots and green leaves), with special emphasis on .

The first generation of ethanol production utilized corn as a substrate, later corn was considered as a feedstock “Production of ethanol from mango (Mangifera indica L) fruit juice fermentation”, Research Journal of Microbiology, vol.2, (10), pp, Polyphenols comprise a large family of naturally occurring secondary metabolites of plant-derived foods and are among the principal micronutrients associated with the health beneficial effects of our diet.

Mango fruit processing industries generate two types of waste, including solid waste (peel and stones) and liquid waste (juice and wash water). Utilization of this waste is both a necessity and challenge. This work was aimed to investigate the suitability of dried mango peel for ethanol production.

The mango peel contained good amount of reducing sugars up to 40% (w/v).

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