A STUDY ON PRODUCTION OF BIO-ETHANOL FROM JAGGERY

VARIETY OF SUGARCANE WASTE

ABSTRACT

Energy being as Indispensable & Essential Requisite for Economic Development of any
Country in addition to rapid industrialization and substantial increase in vehicular populations
and the use of tractors and small Petrol Engines. In agricultural sector has enhanced more use
of energy. Renewable fuels such as alcohols have attracted the considerable attention due to
their clean burning properties, indigenous potential & versatility. Here in, ethanol production
from jaggery variety of sugar cane wastes, obtained from sugarcane crops is done by
fermentation process with the influence of yeast as a catalyst. The most common micro-
organisms used from the history of yeast, especially is saccharomyces cerevisiae, through the
bacterial species zymomonas mobilis is also potentially used nowadays for the purpose. A
number of factor related to fermentation greatly influences the process and their optimisation
is key point for efficient ethanol production. The study indicates that Impact of different
factors on fermentation of ethanol production are: temperature, pH, fermentation time,
agitation rate, sugar concentration and incolum size.