Biogas reduces the carbon footprint of cassava starch: a comparative assessment with fuel oil

Hansupalak, Nanthiya; Piromkraipak, Palotai; Tamthirat, Phakamas; Manitsorasak, Apisit; Sriroth, Klanarong; Tran, Thierry

doi:10.1016/j.jclepro.2015.06.138

Cited by 39 publications

(18 citation statements)

References 20 publications

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“…This is in line with the findings of other studies that only considered the GWP [11]. The total impacts of GWP found in this study are higher but in the same order of magnitude compared to another study that focused on the carbon footprint of starch production from cassava, while savings due to biogas production are similar [12].…”

Section: Cassava Processing and The Utilization Of Processing Residuesupporting

confidence: 92%

“…For Thailand, Usubharatana and Phungrassami [11] found that producing 1 t of cassava starch causes about 600 kg of CO 2 -equivalents (CO 2 -eq) where the agricultural production dominated the impact (40-59%). Hansupalak et al [12] reported higher emissions with 609-966 kg CO 2 -eq. For starch production in Thailand, Vietnam, Colombia, Tran et al [9] reported 93-539 kg CO 2 -eq without taking into consideration the production of cassava roots.…”

Section: Introductionmentioning

confidence: 99%

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Potential of Biogas Production from Processing Residues to Reduce Environmental Impacts from Cassava Starch and Crisp Production—A Case Study from Malaysia

et al. 2020

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The cultivation of cassava (Manihot esculenta) is widely spread in a variety of tropical countries with an estimated annual production of 291.9 million tons. The crop is the most important source of carbohydrates in producing countries. In Malaysia, cassava is mainly cultivated for starch production. Despite the economic and nutritional importance of cassava, there is only limited knowledge available regarding the overall environmental impacts of cassava starch production or the production of alternative food products like cassava crisps. This study presents an environmental assessment of different scenarios of cassava production and processing by a life cycle assessment (LCA) approach. The results indicate that the environmental impacts of cassava-based products can be reduced considerably with the utilization of processing residues for anaerobic digestion if the resulting biogas is used for the production of electricity and heat. In the industrial scenario, the results indicate that the highest relative reductions are achieved for cumulated energy demand (CED), global warming potential (GWP) and deforestation (DEF) with −39%, −26% and −18%, respectively, while in the advanced scenario, environmental impacts for CED, GWP, ozone formation potential (OFP) and water stress index (WSI) can be reduced by more than 10% with −281%, −37%, −16% and −14%, respectively. The impacts for global warming potential found in this study are slightly higher compared to other studies that focused on the carbon footprint of starch production from cassava, while the savings due to biogas production are similar.

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Section: Cassava Processing and The Utilization Of Processing Residuesupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Potential of Biogas Production from Processing Residues to Reduce Environmental Impacts from Cassava Starch and Crisp Production—A Case Study from Malaysia

et al. 2020

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“…Regarding the minimization of the GHG emissions, the CO 2 equivalent from the three scenarios was considered in this study to analyze the GHG emission. From the previous study found that the total GHG emission of cassava starch production was in the range 93.2-935.0 kg CO 2eq /FU [14,26].…”

Section: Environmental Impact Assessmentmentioning

confidence: 99%

Implementing circular economy concept by converting cassava pulp and wastewater to biogas for sustainable production in starch industry

Lerdlattaporn

Phalakornkule

Trakulvichean

et al. 2021

Preprint

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An adoption of the circular economy concept to utilize the wastes and by-products in the cassava starch industry to produce the biogas is a high potential option. Thai cassava starch industry generates wastes and by-products, as such the wastewater of 21.00 million m3 y-1 and the cassava pulp of 9.50 million t y-1. This research analyzed the key drivers and challenges to increase the demand of biogas system, increasing the energy security, resource efficiency, and decreasing the environmental problem. Three-scenarios of (1) a factory has no biogas system, (2) a factory produces biogas using wastewater as a raw material, and (3) a factory produces biogas using both wastewater and cassava pulp as raw materials, were analyzed. The economic assessment, resource efficiency, water recovery, land use, and global warming potential were the parameter of comparison. Scenario 3 generated a highest net present value, and a shortest payback period for the 10-year operational period with 6.14 million USD and 4.37 y, respectively. Moreover, scenario 3 had the highest resource efficiency and water recovery with the lowest land (18.90 ha with 500 t starch d-1) use and global warming (144.33 kg CO2eq t-1 starch).

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“…In Thailand and Vietnam, fermentation of wastewater from several agro-industries (cassava starch, pig, palm oil, etc.) enables a rising production of biogas, which reduces at the same time the environmental impacts of wastewater and the energy costs of the factories using the biogas ( Chavalparit and Ongwandee, 2009 ; Hansupalak et al, 2016 ).…”

Section: Fermentation As a Tool To Valorise By-products Of The Agricumentioning

confidence: 99%

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Waché

Do²,

et al. 2018

Front. Microbiol.

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Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.

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Biogas reduces the carbon footprint of cassava starch: a comparative assessment with fuel oil

Cited by 39 publications

References 20 publications

Potential of Biogas Production from Processing Residues to Reduce Environmental Impacts from Cassava Starch and Crisp Production—A Case Study from Malaysia

Potential of Biogas Production from Processing Residues to Reduce Environmental Impacts from Cassava Starch and Crisp Production—A Case Study from Malaysia

Implementing circular economy concept by converting cassava pulp and wastewater to biogas for sustainable production in starch industry

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

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