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A. Jain, S. M. Rao, S. Sethi, A. Ramesh, S. Tiwari, S. K. Mandal, N. K. Singh, N. Modi, V. Bansal and C. Kalaichelvani, “Effect of Cooking On Amylose Content of Rice,” European Journal of Experimental Biology, Vol. 2, No. 2, 2012, pp. 385-388.

has been cited by the following article:

• TITLE: Feasibility Study of Ethanol Production from Food Wastes by Consolidated Continuous Solid-State Fermentation

  AUTHORS: Churairat Moukamnerd, Hidehisa Kawahara, Yoshio Katakura

  KEYWORDS: Bioethanol; Food Waste; CCSSF; Simultaneous Saccharification and Fermentation; Recycling System

  JOURNAL NAME: Journal of Sustainable Bioenergy Systems, Vol.3 No.2, June 26, 2013

  ABSTRACT: To save the cost and input energy for bioethanol production, a consolidated continuous solid-state fermentation (CCSSF) system composed of a rotating drum reactor, a humidifier and a condenser has been developed. In this research, the feasibility of using this system for production of ethanol from food wastes was carried out. The ethanol conversion of bread crust and rice grain (uncooked rice) as substrates reached up to 100.9% ± 5.1% and 108.0% ± 7.9% (against theoretical yield), respectively. Even for bread crust, a processed starchy material which contained lower carbohydrate content than rice grain, the amount of ethanol obtained in a unit of CCSSF per year was higher due to easy saccharification and fermentation. The salt contained in potato chips directly affected yeast activity resulting to low ethanol conversion (80.7% ± 4.7% against theoretical yield).