Literature DB >> 34974103

Techno-economic feasibility assessment of bacterial cellulose biofilm production during the Kombucha fermentation process.

Bunushree Behera1, D Laavanya1, Paramasivan Balasubramanian2.   

Abstract

Bacterial cellulose produced during Kombucha fermentation has recently received lots of attention owing to its desirable mechanical and physicochemical properties and is exploited for different food, textiles and environmental applications. However, lack of information on process feasibility often hinders large-scale manufacturing of Kombucha-based cellulose. Therefore, the current study assesses techno-economic feasibility of a 60-ton annual capacity Kombucha-based cellulose production facility using SuperPro designer. Economic feasibility analysis showed an estimation of 13.72 million US$ as total investment and 3.8 million US$ as operating costs with 89% expenses associated with facility dependent and labour costs. The process feasibility is revealed with a payback time of 4.23 years, 23.64% return on investment and 16.48% internal rate of return. Sensitivity analysis presented that increased volume of fermentation units and automating the process can significantly reduce input costs. Such research is necessary to aid policymakers in facilitating the commercialization of Kombucha-based cellulose at field scale.
Copyright © 2021 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Biofilm; Kombucha; Process simulation; Sensitivity analysis; Techno-economics

Mesh:

Substances:

Year:  2021        PMID: 34974103     DOI: 10.1016/j.biortech.2021.126659

Source DB:  PubMed          Journal:  Bioresour Technol        ISSN: 0960-8524            Impact factor:   9.642


  3 in total

1.  Potential use of olive oil mill wastewater for bacterial cellulose production.

Authors:  Taner Sar; Meltem Yesilcimen Akbas
Journal:  Bioengineered       Date:  2022-03       Impact factor: 3.269

Review 2.  Cost-Effective Synthesis of Bacterial Cellulose and Its Applications in the Food and Environmental Sectors.

Authors:  Tahseen Kamal; Mazhar Ul-Islam; Atiya Fatima; Muhammad Wajid Ullah; Sehrish Manan
Journal:  Gels       Date:  2022-08-30

3.  Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.

Authors:  Nicola Ferremi Leali; Renato L Binati; Francesco Martelli; Veronica Gatto; Giovanni Luzzini; Andrea Salini; Davide Slaghenaufi; Salvatore Fusco; Maurizio Ugliano; Sandra Torriani; Elisa Salvetti
Journal:  Foods       Date:  2022-09-30
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.