Technology Description

Process optimization of bioethanol and citric acid production from apple pomace left after juice extraction

Citric acid is widely used in various industries with its major application in food, confectionary and beverage industry. A solid state fermentation process is described for the production of citric acid from apple pomace left after juice extraction from fruit processing plant of HPMC, Parwanoo, H.P., using Aspergillus niger van. Tieghem MTCC 281 as inoculum (36.8x104 spores/ml). The yield of citric acid was optimized by varying the amount of methanol (1-5% v/w), temperature (250C-350C) and time of incubation (1-7 days) for fermentation. Optimum yield of citric acid (30.9 mg/g of pomace) was recorded with 4% methanol (v/w) after 5 days of incubation at 300C. Citric acid yield markedly decreased below and above these optimum production conditions.

Contact details:

Dr Dinesh Kumar Chatanta
Email: chatantadk@yahoo.com