Enzymatic saccharification and fermentation of rice processing residue for ethanol production at constant temperature

Michel, Raul J. Santos; Canabarro, Nicholas I.; Alesio, Cláudia; Maleski, T. P. S.; Laber, Tiago; Sfalcin, P.; Foletto, Edson Luiz; Mayer, Flávio Dias; Kuhn, Raquel C.; Mazutti, Márcio A.

doi:10.1016/j.biosystemseng.2015.12.013

Cited by 11 publications

(5 citation statements)

References 22 publications

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“…When designing a fuzzy immune PID controller, according to the advantage of the fuzzy controller and the mechanism of the immune mechanism, 15 the parameter

K_{P}

is adjusted by the immune regulation method. The fuzzy regulator is used to adjust the other parameters

K_{1}

and

K_{D}

, and the nonlinear function selected according to immune mechanism

f (u_{false(k false)}, Δ u_{(k)})

.…”

Section: Study On the Model Of Beer Fermentation And Brewing Temperat...mentioning

confidence: 99%

Temperature monitoring system of beer fermentation and brewing based on immune fuzzy PID controller

Song¹,

Meng²,

Chen

2023

Adv Control Appl

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Beer is one of the popular drinks, the temperature control in the process of beer fermentation plays a crucial role. The current temperature control method mainly uses the traditional PID control, but its control adjustment time is long, the overshoot is large, the control effect still needs to be improved. A beer fermentation and brewing temperature monitoring system based on immune fuzzy PID controller was designed in this experiment. Immune fuzzy PID controller is a nonlinear controller, which combines the advantages of traditional PID controller and fuzzy controller and refers to the regulatory mechanism of biological immune system, and obtains good suitable characteristics by controlling the parameter values of the system. PID converts the rule information into fuzzy information by fuzzy basic theory and stores it in computer database. By referring to the actual situation of PID, the computer uses fuzzy reasoning to adjust the PID parameters. The beer fermentation temperature monitoring system based on the traditional PID controller is compared with the proposed system. Under the control of the designed temperature monitoring system, the temperature has a certain effect on the fermentation speed of beer. The fermentation time of high temperature fermentation (16°C) is 3 days shorter than that of normal temperature fermentation (10°C). The robustness and applicability of the system are verified.

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“…When designing a fuzzy immune PID controller, according to the advantage of the fuzzy controller and the mechanism of the immune mechanism, 15 the parameter

K_{P}

is adjusted by the immune regulation method. The fuzzy regulator is used to adjust the other parameters

K_{1}

and

K_{D}

, and the nonlinear function selected according to immune mechanism

f (u_{false(k false)}, Δ u_{(k)})

.…”

Section: Study On the Model Of Beer Fermentation And Brewing Temperat...mentioning

confidence: 99%

Temperature monitoring system of beer fermentation and brewing based on immune fuzzy PID controller

Song¹,

Meng²,

Chen

2023

Adv Control Appl

View full text Add to dashboard Cite

show abstract

“…in 2017 [8]. Due to environmental and economic concerns, new studies have focused on the sustainable utilization of the rice production process by-products within a biorefinery concept [9][10][11]. Specifically, owing to its rich composition in proteins, fibres, vitamins, antioxidants and oil [4], rice bran can find applications as animal feed and in the food and pharmaceutical industries [12][13][14].…”

Section: Rice Production and Defatted Rice Bran (Drb) A New Framewormentioning

confidence: 99%

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

et al. 2020

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The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

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“…The cellulose content is important for ethanol production [65], where generally banana peel and skin (13.2% and 9.2%, respectively) as well as rice bran are used. The BGR's (19.5%, Table 2) had notably higher cellulose content, which indicates that ethanol can be potentially produced from the BGR's.…”

Section: Spent Substrate Characterizationmentioning

confidence: 99%

Biodegradation of Residues from the Palo Santo (Bursera graveolens) Essential Oil Extraction and Their Potential for Enzyme Production Using Native Xylaria Fungi from Southern Ecuador

et al. 2019

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The degradation dynamics of lignin and cellulose were analyzed by means of a solid state biodegradation experiment, using residues from the essential oil extraction of the Palo Santo tree (Bursera graveolens). As such, two native Xylaria spp. and an exotic mushroom Trametes versicolor were incubated on the spent substrate (Residues of B. Graveolens, BGR’s). The relatively high lignin and cellulose contents of the BGRs (9.1% and 19%, respectively) indicated the potential of this resource for the production of methane (biogas) and ethanol. However, the degradation of the lignin and cellulose content could be traced back to the relatively high activity of the enzymes laccase, cellulase, and xylanase, produced by the fungi. The results showed that laccase (30.0 U/L and 26.6 U/L), cellulase (27.3 U/L and 35.8 U/L) and xylanase (189.7U/L and 128.3 U/L) activities of Xylaria feejeensis and Xylaria cf. microceras were generally higher than T. versicolor (9.0 U/L, 29.5 U/L, 99.5 U/L respectively). Furthermore, the total carbon (TC: 47.3%), total nitrogen (TN: 1.5%), total phosphorus (TP: 0.2%) and total potassium (TK: 1.2%) dynamics were analyzed during the experiment and their importance for the degradation process highlighted. The results of this work might serve as guidance for future studies in dry forest areas, while furthering the understanding of the potential use of native fungi as ecologic lignocellulosic decomposers and for industrial proposes.

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Enzymatic saccharification and fermentation of rice processing residue for ethanol production at constant temperature

Cited by 11 publications

References 22 publications

Temperature monitoring system of beer fermentation and brewing based on immune fuzzy PID controller

Temperature monitoring system of beer fermentation and brewing based on immune fuzzy PID controller

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

Biodegradation of Residues from the Palo Santo (Bursera graveolens) Essential Oil Extraction and Their Potential for Enzyme Production Using Native Xylaria Fungi from Southern Ecuador

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