ISSN: 0304-128X ISSN: 2233-9558
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In relation to this article, we declare that there is no conflict of interest.
Publication history
Received August 24, 2022
Revised November 14, 2022
Accepted December 1, 2022
articles This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Production and Investigation of Parametric Effect on Bio-ethanol by Sapota Using Separation Technique

Department of Chemical Engineering, NFC-Institute of Engineering & Fertilizer Research, Faisalaba
Korean Chemical Engineering Research, May 2023, 61(2), 234-239(6), 10.9713/kcer.2023.61.2.234 Epub 31 May 2023
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Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. There is a great deal of renewable energy potential in the biomass of vegetables and fruits, which can be used to generate power and steam, as well as fuel for human consumption and laboratory solvents. To maintain the nutritional, antioxidative, and functional qualities of sapota fruit, wine was made by fermenting it with wine yeast (Saccharomyces cerevisiae). The wine’s approximate composition was as follows: total soluble solids, 2.38°Brix; total sugar, 3.8 g/100 ml tartaric acidity (TA), 1.29 g tartaric acidity total phenolics, 0.21 g/100 mL; pH, 3.02; acid/100 mL; pH, 3.02; total phenolics, 0.21 g/ 100 mL; 22 g/100 ml -carotene; 1.78 g/100 ml ascorbic acid mg/100 ml; 0.64 mg/100 ml lactic acid; and The ethanol percentage is 8.23% (v/v). The sapota wine was delicious. A DPPH-scavenging 2, 2-diphenyl-1picryl hydroxyl (DPPH) at a dosage of 250 g/ml, the activity was 46%. Infrared alcohols, phenethylamines, and other compounds were discovered via spectroscopy.


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