Production of Bio-Ethanol from Cafeteria Food
Waste
Author
Muhammad Atif Munir (19-ENV-12)
Amna Latif (19-ENV-14)
Tanzeel Ul Rehman (19-ENV-22)
Research Paper Supervisor:
Dr. Sadia Nasreen
(Associate professor UET
Taxila)
DEPARTMENT OF ENVIRONMENTAL ENGINEERING
FACULTY OF CIVIL & ENVIRONMENTAL ENGINEERING
UNIVERSITY OF ENGINEERING AND TECHNOLOGY TAXILA
September 2023
Project Title (mention project title here)
Sustainable Development Goals
(Please tick the relevant SDG(s) linked with FYDP)
SDG Description of SDG SDG Description of SDG
No No
SDG 1 No Poverty SDG 9 Industry, Innovation, and Infrastructure
SDG 2 Zero Hunger SDG 10 Reduced Inequalities
SDG 3 Good Health and Well Being SDG 11 Sustainable Cities and Communities
SDG 4 Quality Education SDG 12 Responsible Consumption and
Production
SDG 5 Gender Equality SDG 13 Climate Change
SDG 6 Clean Water and Sanitation SDG 14 Life Below Water
SDG 7 Affordable and Clean Energy SDG 15 Life on Land
SDG 8 Decent Work and Economic SDG 16 Peace, Justice and Strong Institutions
Growth
SDG 17 Partnerships for the Goals
Range of Complex Problem Solving
Attribute Complex Problem
Range of conflicting Involve wide-ranging or conflicting technical,
1
requirements engineering and other issues. Yes
Have no obvious solution and require abstract
2 Depth of analysis required thinking, originality in analysis to formulate suitable
models. Y
Requires research-based knowledge much of which is
at, or informed by, the forefront of the professional
3 Depth of knowledge required
discipline and which allows a fundamentals-based, Y
first principles analytical approach.
4 Familiarity of issues Involve infrequently encountered issues
Y
Are outside problems encompassed by standards and
5 Extent of applicable codes
codes of practice for professional engineering.
Extent of stakeholder
Involve diverse groups of stakeholders with widely
6 involvement and level of
conflicting requirements
varying needs. Y
7 Consequences Have significant consequences in a range of contexts.
Are high level problems including many component
8 Interdependence
parts or sub-problems
Range of Complex Problem Activities
Attribute Complex Activities
Involve the use of diverse resources (and for this
1 Range of resources purpose, resources include people, money, equipment,
materials, information and technologies). Y
Require resolution of significant problems arising
2 Level of interaction from interactions between wide ranging and
conflicting technical, engineering or other issues. Y
Involve creative use of engineering
3 Innovation principles and research-based knowledge in novel
ways. Y
Have significant consequences in a range of contexts,
Consequences to society
4 characterized by difficulty of prediction and
and the environment
mitigation. Y
Can extend beyond previous experiences by applying
5 Familiarity
principles-based approaches. Y
Table of Contents
Production of Bioethanol from Cafeteria Food Waste 1
1. Abstract 1
2. Introduction 1
3. Materials & Methods 2
3.1 Materials 2
3.2 Methodology 3
3.3Analytical Methods 3
3.4 Experimental Setup 3
3.5 Bioethanol Yeilding Process 4
3.6 Design Methodology 4
4. Results & Discussions 5
4.1 Characteristics of Food Waste 5
4.2 Effect of Pretreatment Method on Glucose Production 5
4.3 Behavior of Saccharomyces Cerevisiae in Kitchen Waste 6
4.4 Glucose-Ethanol Trends and Determination of Fermentation Time 6
5. Conclusion 8
Reference 9
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List of Figures
Figure 1: Bioethanol Reactor 4
Figure 2: Growth of Saccharomyces Cerevisiae in Waste Medium 6
Figure 3: Concentration of Glucose during Fermentation 7
Figure 4: Concentration of Ethanol during Fermentation 7
Figure 5: Waste medium fermentation with 10% solid load. 8
List of Tables
Table 1: Characteristics of food-waste 5
Table 2: Pretreatment conditions and glucose concentrations after each pretreatment 5
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Production of Bioethanol from Cafeteria Food Waste
1. Abstrac
t
The twin challenges of efficient waste management and the generation of clean and
cost-effective energy are paramount in our societies. Now a days, food waste has
emerged as a significant economic, social, and environmental concern. This research
tackles contemporary challenges in waste management and sustainable energy by
focusing on the intricate issue of food waste. It explores the conversion of food waste
into ethanol through the utilization of Saccharomyces cerevisiae. The study reveals that,
with a 10% solid load, Saccharomyces cerevisiae efficiently converts 80% of food waste
into ethanol in just 72 hours, yielding 20.99 g/l ethanol with a productivity of 0.29.
Furthermore, it identifies the optimum 72-hour timeframe for maximizing ethanol
production from glucose. This innovative approach offers a sustainable solution for
waste management and the generation of clean energy, addressing both food waste
and environmental concerns.
2. Introduction
The challenges of waste management and the pursuit of clean and affordable energy
sources are critical issues faced by societies worldwide (Savita, 2018). In Jakarta,
Indonesia, a substantial portion of municipal solid waste (MSW), approximately 6,000
tons per day out of a total of 8,000 tons, finds its way to landfills (Putra et al., 2020). The
United States harnesses 11% of the biological fraction of MSW for electricity generation
through waste-to-energy (WTE) facilities, underlining the potential of converting waste
to power (Pakistan Environmental Protection Agency, n.d.). Meanwhile, China grapples
with the monumental challenge of managing around
130 million tons of MSW, with a diverse composition, necessitating comprehensive
waste management strategies (Pheakdey et al., 2022).
The Organization for Economic Co-operation and Development (OECD) estimates that
MSW typically comprises 5% metal, 7% glass, 10% plastic, 28% paper, and a significant 35
-40% organic waste (OCDE, 2013). The substantial portion of organic waste, including
food scraps, underscores the need for sustainable management practices. Food waste,
recognized as a significant economic, social, and environmental concern, has prompted
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global initiatives such as the Food and Agriculture Organization's goal to reduce food
waste by 50% by 2030 (“FAO Publ. Cat. 2022,” 2022). Furthermore, addressing the energy
crisis and environmental impact, particularly from solid biomass and coal, is crucial,
given that over 2.5 billion people lack access to clean cooking
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facilities globally (IEA – International Energy Agency, n.d.). Household air pollution, a
consequence of inadequate cooking facilities, results in approximately 3.2 million
annual deaths, with notable health implications (World Health Organization (WHO), n.d.).
However, the solution lies in transitioning to clean cooking fuels and technologies. In
this context, food waste, often collected in substantial quantities from various sources,
emerges as a valuable resource for bioprocess engineering. The University of
Engineering and Technology Taxila, for example, generates around 60% of its waste as
food waste, highlighting the potential for sustainable waste management. Food waste
composition varies across regions due to cultural and habitual traditions. Globally, about
one-third of food production, roughly 1.3 billion tons, is lost or wasted annually,
necessitating innovative and sustainable approaches to address this challenge (“FAO
Publ. Cat. 2022,” 2022).
In Pakistan, the pressing issue of waste management is evident, with a daily generation
of approximately 110 tons of solid waste, equating to a per capita rate of 0.337 kg/day.
Among this substantial waste stream, an alarming 30% comprises food waste,
amounting to a staggering 33 tons of discarded food annually (Blakeney, 2019). This
situation calls for innovative and sustainable solutions. One promising avenue involves
harnessing this food waste as a valuable raw material for ethanol fermentation, which
not only addresses waste management concerns but also holds the potential to
significantly reduce costs.
Taking a closer look at the University of Engineering and Technology Taxila, where
waste management is a critical consideration, the institution grapples with a daily waste
generation of around 250 kg/day. Astonishingly, 60% of this waste is constituted by
food waste, signifying the substantial scope for enhancing waste utilization and
management practices within the university.
3. Materials & Methods
3.1 Materials
In this research, food waste from the University of Engineering and Technology, Taxila's
cafeterias was the primary material studied. The food waste was carefully processed,
including sun-drying for two weeks, grinding to 1-3 mm particles, and storage at 4°C.
Saccharomyces cerevisiae, a commercial yeast strain, was employed for biological
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experiments. Enzymes, such as cellulose and amylase, were naturally extracted from
vegetable and fruit peels using a phosphate buffer. Chemical reagents like 98%
sulphuric acid and sodium hydroxide solution were sourced from the
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department's chemistry lab. These materials and reagents played crucial roles in the
research's methodology.
3.2 Methodology
Dilute acid pretreatment involved treating food waste samples with 1% and 3% dilute 𝐻 2
𝑆 𝑂 4 acid for 1 and 2 days, with a sample-to-acid ratio of 1:3. The samples were analyzed
for reducing sugars using the DNS method. After analysis, the solid residue was dried at
50°C for 2 days. Simultaneous Saccharification & Fermentation (SSF) with natural
enzymes was employed to convert complex carbohydrates to ethanol. Yeast was
introduced to ferment these sugars into ethanol directly. This
method improved efficiency and reduced processing time. Reducing sugar
concentrations were determined using the DNS method. Absorbance was measured at
550 nm. Biomass concentration was determined through optical density measurements
at 550 nm wavelength. Calibration curves were generated using yeast solutions. HPLC
was used to determine ethanol and glucose concentrations. Samples were taken at
intervals, diluted, and filtered.
3.3Analytical Methods
This section details the analytical methods used to characterize the food waste sample.
The sample was assessed for pH, moisture content, total solids, volatile solids, and ash
content. For pH measurement, a sample was mixed with distilled water and measured
with a pH meter. Moisture content was determined by weighing before and after drying
the sample in a hot air oven. Total solids were calculated after drying the sample. Volatile
solids were measured by heating the sample in a muffle furnace. Ash content was
determined by burning the dried sample. Additionally, hemicellulose, lignin, and cellulose
content were determined using specific chemical treatments and weight differences.
3.4 Experimental Setup
An experimental setup was devised for the small-scale production of bioethanol from
cafeteria food waste, utilizing cost-effective materials and repurposed metals (Figure 1).
The system consisted of a ferment tank with a total volume of 13L, accommodating a
working volume of 10L, serving as the primary vessel for sustaining the volumes of both
the cultivation and feedstock tanks. Notably, the system relied on a pumpless slurry
flow mechanism, driven by gravitational force. To maintain a constant temperature of
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30°C, essential for yeast fermentation, an aquarium heater (12 V) was employed during
winter experiments, while it was unnecessary in the summer.
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Additionally, within the ferment tank, a low-energy electric motor-operated stirrer
facilitated uniform slurry mixing throughout the experimental process.
Figure 1: Bioethanol
3.5 Bioethanol Yeilding Process
To produce bioethanol from food waste, the process began with sun-drying and grinding
the waste into smaller pieces. The dried sample then underwent an acidic pretreatment
before being boiled in a mixture of 4L of water and 550g of waste, with an additional
100g of powdered sugarcane added. After boiling, the slurry was cooled to around 30°C,
filtered, and the resulting feedstock could be repurposed as poultry industry feed,
reducing agricultural waste. Within the reactor system, feedstock was stored in the
feedstock tank, while a yeast solution containing 200g of yeast in 2L of boiled water was
placed in the cultivation tank. Valves 1 and 2 were opened to allow the flow of feedstock
and yeast solution into the fermentation tank, maintaining a controlled temperature of
approximately 30°C with a heater and rotor. Throughout this process, slurry samples
were collected from Day 1 to Day 3 through Valve 3 for monitoring.
3.6 Design Methodology
1. Steps in Preparation of Sample
Collection of FW Drying of FW Grinding of FW
2. Steps in Extraction of Natural Enzymes for Hydrolysis
Igitate using
Crushing & Add Filter the
blender to
grinding of phosphate mixture to
homogenize
food & buffer to separate the
the enzymes
vegetable peels to enzyme
from the peels
peels create extract
3. Steps in Fermentation
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For
simultaneous
saccarification
After 3 days,
Prepration & SSF will be
slurry will be
of Fermentation, carried out for 3
collected
Fermentatio Fermentation days at 30oC
from valve 5.
n medium medium &
Natural
enzymes were
4. Results & Discussions
4.1 Characteristics of Food Waste
The composition of kitchen waste used in the study is summarized in Table 1. The total
dry matter, an indirect indicator of available nutrients for yeast growth and maintenance,
ranged from 30% to 40% (w/w) due to varying moisture content, which fell between 60%
and 70% (w/w). Approximately 60% of the total dry matter consisted of carbohydrates,
which are the primary focus for obtaining fermentable sugars, making kitchen waste a
valuable raw material for ethanol production.
Table 1: Characteristics of food-waste
Constituent Content (% w/w)
Moisture 63.4 ± 3.8
Total Solids 35.8 ± 3.7
Protein 4.4 ± 0.24
Ash 0.5 ± 0.84
Total CHO’s 23.5 ± 6.63
4.2 Effect of Pretreatment Method on Glucose Production
According to the data given in Table 4.2, it was found that no pretreated samples had
higher initial glucose concentrations than the acid pretreated samples.
Table 2: Pretreatment conditions and glucose concentrations after each
pretreatment
Pretreatment conditions Glucose
Temperature ˚C Time (hour) Chemical concentratio
NPT NPT NPT 22.7
60 3 1% 13.1
60 3 3% 12.9
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4.3 Behavior of Saccharomyces Cerevisiae in Kitchen Waste
From the results obtained by kitchen waste fermentations performed at 30˚C, pH 4.5,
150 rpm and initial cell concentration of 1g/L (corresponding 10% (v/v) inoculum of
Saccharomyces cerevisiae), it can be seen that the cell biomass concentration reached
high values in waste medium fermentation.
5
Biomass Concentration (g
2
dy
0
0 1 2 3 40 5 6 7 8
Time
Concentration
Figure 2: Growth of Saccharomyces Cerevisiae in Waste Medium
4.4 Glucose-Ethanol Trends and Determination of Fermentation Time
This study investigated kitchen waste fermentation at 30˚C and pH 4.5 with 150 rpm
agitation. It achieved an average 80% glucose conversion, with 79% conversion at a 10%
solid load. The highest ethanol yield was 1.66 g ethanol/g glucose after 72 hours, with a
productivity of 0.29 g ethanol/L.h. Glucose concentrations consistently declined,
highlighting active fermentation via hydrolysis by S. cerevisiae. These findings offer
insights for optimizing kitchen waste fermentation for ethanol production.
During fermentation, glucose concentration consistently decreased, starting from an
initial 51.3 g/L and dropping notably after 12 hours. This decline was attributed to S.
cerevisiae's efficient glucose utilization for ethanol production via hydrolysis under
anaerobic conditions, confirming active fermentation.
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10% Solid
6
0
10% solid load
5
0
4
0
3
0
0 2 4 60 8 10 12
Time 10% Solid
Figure 3: Concentration of Glucose during Fermentation
The fermentation process exhibited a distinct ethanol accumulation pattern. Ethanol
concentration rapidly increased from zero at the start, reaching 20.99 g/L by 72 hours,
representing peak efficiency. Beyond 72 hours, ethanol production declined, possibly
due to limiting glucose availability or the accumulation of inhibitory compounds, with
stabilization observed from 84 to 96 hours, indicating a metabolic equilibrium.
10% Solid
2
Ethanol Concentratio
5
2
0
1
5
1
0
0 2 4 60 8 100 12
Time Ethanol
Figure 4: Concentration of Ethanol during Fermentation
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6
0
Concenteration (g/
5
0
4
0
3
0
2
0 2 4 60 8 10 12
Time
Ethanol Concentration Glucose
Figure 5: Waste medium fermentation with 10% solid load.
Figure 5 illustrates the dynamic relationship between ethanol and glucose
concentrations, showing efficient fermentation with rising ethanol levels and decreasing
glucose levels.
5. Conclusion
The experimental results highlight the promising feasibility and efficiency of producing
ethanol from mixed kitchen waste, presenting cost-saving and sustainability
opportunities. Using mixed kitchen waste as a raw material streamlines the process,
eliminating the need for carbohydrate fraction segregation and simplifying waste
management. Notably, the absence of pretreatment before enzymatic hydrolysis results
in high glucose levels, potentially reducing energy consumption and enhancing
bioethanol yields. Additionally, the natural nutrient composition of Food waste
eliminates the need for a separate fermentation medium, offering a more economically
viable and sustainable approach to ethanol production.
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Reference
Blakeney, M. (2019). Food loss and food waste: Causes and solutions. In Food Loss and
Food Waste: Causes and Solutions. https://doi.org/10.4337/9781788975391
FAO publications catalogue 2022. (2022). FAO Publications Catalogue 2022.
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IEA – International Energy Agency. (n.d.). Retrieved September 18, 2023, from
https://www.iea.org/
OCDE. (2013). Education at a Glance 2013. In Education at a Giance. http://www.oecd-
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me=gue st&checksum=F9C6674E09CE56B8C66B5B09314145B0
Pakistan Environmental Protection Agency. (n.d.). Retrieved September 18, 2023, from
https://environment.gov.pk/index
Pheakdey, D. V., Quan, N. Van, Khanh, T. D., & Xuan, T. D. (2022). Challenges and
Priorities of Municipal Solid Waste Management in Cambodia. International Journal
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8458. https://doi.org/10.3390/IJERPH19148458
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