Optimization of Ethanol Fermentation from Fruit and Vegetable Waste by Plackett-Burman and Orthogonal Experimental Design

To realize resource technology from fruit and vegetable waste, a Plackett-Burman (P-B) experiment combined with an orthogonal experimental design were adopted for the optimization of ethanol fermentation from this waste. By using the 12-factor P-B design, it was determined that the significant factors were KH2PO4, cellulase, and yeast extract. The orthogonal experimental design with the ethanol fermentation and reducing sugar as indices showed that the optimum conditions were KH2PO4, cellulase, and yeast extract concentrations of 0.3 g/L, 90 U/mL, and 10 g/L, respectively. Ethanol fermentation from fruit and vegetable waste has provided a feasible application for this waste.