Valorization of rice husk for citric acid production using aspergillus niger by solid state fermentation.
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Citric Acid Production2.2 Aspergillus Niger as a Citric Acid Producer
2.3 Rice Husk as a Substrate for Citric Acid Production
2.4 Solid State Fermentation Process
2.5 Factors Affecting Citric Acid Production
2.6 Biotechnological Techniques in Citric Acid Production
2.7 Applications of Citric Acid
2.8 Environmental Impact of Citric Acid Production
2.9 Economic Aspects of Citric Acid Production
2.10 Current Trends in Citric Acid Production
Chapter THREE
3.1 Research Design and Methodology3.2 Selection of Aspergillus Niger Strain
3.3 Rice Husk Pretreatment Methods
3.4 Solid State Fermentation Setup
3.5 Optimization of Process Parameters
3.6 Sampling and Analysis Techniques
3.7 Statistical Analysis Methods
3.8 Data Collection and Interpretation
Chapter FOUR
4.1 Citric Acid Yield from Rice Husk4.2 Effect of Fermentation Time on Citric Acid Production
4.3 Influence of Temperature on Citric Acid Yield
4.4 Nutrient Requirements for Citric Acid Production
4.5 Comparative Analysis with Other Substrates
4.6 Purification and Recovery of Citric Acid
4.7 Scale-Up Strategies for Commercial Production
4.8 Techno-Economic Analysis
Chapter FIVE
5.1 Summary of Findings5.2 Conclusion
5.3 Recommendations for Future Research
5.4 Practical Applications of the Study
5.5 Contribution to Knowledge in the Field
Thesis Abstract
AbstractRice husk, an abundant agricultural by-product, holds potential for the production of value-added products like citric acid. This study explores the valorization of rice husk for citric acid production through solid-state fermentation using Aspergillus niger. Aspergillus niger, a well-known citric acid producer, was employed due to its ability to utilize various carbon sources efficiently. The process involved the pretreatment of rice husk to make it suitable for fungal growth and citric acid production. Factors such as moisture content, pH, and incubation time were optimized to enhance citric acid yield. The fermentation process was carried out under controlled conditions to facilitate fungal growth and citric acid production. Analytical techniques such as HPLC were used to quantify citric acid production accurately. The study aimed to maximize the utilization of rice husk as a renewable resource for citric acid production. The findings suggest that solid-state fermentation using Aspergillus niger on pretreated rice husk can be an effective method for citric acid production. This sustainable approach not only offers a solution for utilizing agricultural waste but also provides a platform for producing a valuable biochemical like citric acid. Further optimization of process parameters and scale-up studies could enhance the efficiency and feasibility of this approach for industrial applications.
Thesis Overview
2.0 LITERATURE REVIEW
2.1 Chemistry and Occurrence of Citric Acid
Citric acid or 2-hydroxypropane 1, 2, 3-tricarboxylic acid is an alpha-hydroxyl acid with a three carbon skeleton, which has three carboxylic acid groups (COOH), and one hydroxyl group (Max, et al., 2010), with molecular formula of C6H8O7 and molar mass of 192.12 g/mol., it’s also known as p-hydroxyl tricarboxylic acid is a weak organic acid occurring in high concentrations in citrus fruits (Anastassiadis and Rehm, 2006). It is ubiquitous in nature as it serves as an intermediate in citric acid cycle, where by carbohydrates are oxidized to CO2. The widespread presence of citric acid in animal and plant kingdom is an assurance of its non- toxic nature and it has been used as an acidulant in manufacture of soft drinks, jams and confectioneries (Anastassiadis and Rehm, 2006). Citric acid is found as colorless translucent crystals, odorless, with strongly acid taste. The solid has density of 1.66 g/mL, melting point of 153°C and boiling point of 175°C. It is highly soluble in water to give an acidic, sour tasting solution (Pratiti, 2013). Citric acid is found in large quantities in citrus fruits with lime having the highest concentration of the acid (Pratiti, 2013). In addition to fruits, citric acid is found in all animal species. The citric acid cycle is vital in the oxidation of sugars and acetate to CO2 and water, releasing energy for physiological functions (Pratiti, 2013). The chemical structure of citric acid is presented in Figure 2.1
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