Life cycle assessment of fermentative production of lactic acid from bread waste based on process modelling using pinch technology.

Autor: Vanapalli KR; Department of Civil Engineering, National Institute of Technology, Mizoram, Aizawl, Mizoram 796012, India., Bhar R; Department of Civil Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302, India., Maity SK; Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, 502284, Telangana, India., Dubey BK; Department of Civil Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302, India. Electronic address: bkdubey@civil.iitkgp.ac.in., Kumar S; Department of Civil & Environmental Engineering, Old Dominion University, Norfolk, VA 23529, United States., Kumar V; School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK; Department of Bioscience and Bioengineering, Indian Institute of Technology Roorkee, Uttarakhand 247667, India; C-Source Renewables Limited, Summit House, 4 - 5 Mitchell Street, Edinburgh EH6 7BD, UK. Electronic address: Vinod.kumar@cranfield.ac.uk.
Jazyk: angličtina
Zdroj: The Science of the total environment [Sci Total Environ] 2023 Dec 20; Vol. 905, pp. 167051. Date of Electronic Publication: 2023 Sep 16.
DOI: 10.1016/j.scitotenv.2023.167051
Abstrakt: Bread waste (BW), a rich source of fermentable carbohydrates, has the potential to be a sustainable feedstock for the production of lactic acid (LA). In our previous work, the LA concentration of 155.4 g/L was achieved from BW via enzymatic hydrolysis, which was followed by a techno-economic analysis of the bioprocess. This work evaluates the relative environmental performance of two scenarios - neutral and low pH fermentation processes for polymer-grade LA production from BW using a cradle-to-gate life cycle assessment (LCA). The LCA was based on an industrial-scale biorefinery process handling 100 metric tons BW per day modelled using Aspen Plus. The LCA results depicted that wastewater from anaerobic digestion (AD) (42.3-51 %) and cooling water utility (34.6-39.5 %), majorly from esterification, were the critical environmental hotspots for LA production. Low pH fermentation yielded the best results compared to neutral pH fermentation, with 11.4-11.5 % reduction in the overall environmental footprint. Moreover, process integration by pinch technology, which enhanced thermal efficiency and heat recovery within the process, led to a further reduction in the impacts by 7.2-7.34 %. Scenario and sensitivity analyses depicted that substituting ultrapure water with completely softened water and sustainable management of AD wastewater could further improve the environmental performance of the processes.
Competing Interests: Declaration of competing interest The authors declare that they have no competing interests.
(Copyright © 2023. Published by Elsevier B.V.)
Databáze: MEDLINE
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