Optimization of operational parameters for production of Bio-ethanol using mahua flower and food processing waste water

Energy is a basic requirement for developing economy of any country. Bio-alcohol is a new source of renewable energy. Fermentation is an important phenomenon for production of Bioalcohol and water is an important resource required for effective production of alcohol. With the rise in demand of bio-alcohol due to depletion of petroleum, the requirement of water is increasing for production of alcohol. The tap water required to produce Bio-alcohol is an important resource for human survival, thus it is necessary to find the alternative method of Bio-alcohol production or a water resource that can reduce our dependency on tap water. The waste water of food processing industry contains only organic substance and starch loading. This study is a comparative study on production of Bio-alcohol from waste water of potato chips industry and tap water using Mahua flower (Madhuca longifolia) & baker's yeast. Study indicates that Potato industry waste water could be used for production of bio-alcohol. Application of potato industry waste water not only save the treatment cost of waste water, it will also save our precious drinking/tap water resource. 1:5 ratios to Mahua flower and potato industry waste water could yield about, 400 ml Bio-alcohol/kg of Mahua Flower in a fermentation period of 14 days.