FERMENTATION OF AGRO–BASED WASTE AND RESIDUES FROM DIFFERENT SECTORS: A REVIEW
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 2
Abstract
In India the economic importance of food and food processing sector is dominating. But the environmental issues like wastes or by-products of food industry sector is an alarming problem today. In food processing and packaging industry about one third of the food is spoilt before it reaches the consumers. This shows a huge economic loss in food sector. There are certain methods of dumping into the ground, incineration of agricultural waste and using the ash in agricultural lands. But this methods causes environmental degradation and polluting the environment. Dumping the agro-waste under normal ground causes decomposition and foul smell. Again the incineration if carried out without proper technique causes pollution. Hence, degrading the environment. So, one of the major scientific technique is carrying out different type of fermentation processes such as solid state fermentation and submerged state fermentation which could be helpful to convert this wastage into some useful high value products with the help of living cells or microorganisms in a controlled optimal atmosphere inside a specially designed suitable bioreactor or fermenter and following a suitable recovery process the final product is recovered and purified.
Authors and Affiliations
SONALI BISWAL, MANASI RAY
Keywords
Related Articles
- EP ID EP222777
- DOI -
- Views 131
- Downloads 0
Effect of Decomposition of Leaf Litter on Available Nitrogen and Sulphur in Simarouba Glauca and Calophyllum Inophyllum Agro Forestry Tree Species
Field experiment, “effect on decomposition of leaf litter, available nitrogen and sulphur of simarouba glauca and calophyllum inophyllum agro-forestry tree species” was conducted at GKVK, Bengaluru and ARS Hassan during...
A Review of Different Drying Technique of Freshly Harvested Maize Cobs
At the time of harvesting, maize contains moisture of about 20 – 25% and, in this moisture level, the growth of mould & fungi increases which can cause damage to the grains. The moisture content of 11.8-13%, which is sui...
Effect of 1- Methyl Cyclopropene Concentration, Storage Time and Temperature on Postharvest Quality and Shelflife of Tomato Fruit
The present research was undertaken to study the effect of 1-Methyl Cyclopropene (1-MCP) on quality and shelf life of tomato fruits (Cv. US-440). Freshly harvested matured tomato fruits were selected and treated with fun...
Evaluation of a Rapid Method used for Detection of Added Sulphate in Milk
In the present study, different qualitative tests used for detection of adulterants in milk were evaluated for (1) sensitivity (LoD), and (2) interference of common preservatives in the detection of adulterants in milk....
CITRUS REJUVENATION IN NE REGION OF INDIA
In the world, citrus is dominated by sweet orange with a 64% contribution followed by mandarins with 20%, limes and lemons 10% and rest of the 6% contributed by grapefruit and other citrus fruits. In India, the area unde...