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

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dc.contributor.authorVanapalli, Kumar Raja
dc.contributor.authorBhar, Rajarshi
dc.contributor.authorMaity, Sunil K.
dc.contributor.authorDubey, Brajesh K.
dc.contributor.authorKumar, Sandeep
dc.contributor.authorKumar, Vinod
dc.date.accessioned2023-10-03T13:26:17Z
dc.date.available2023-10-03T13:26:17Z
dc.date.freetoread2024-09-23
dc.date.issued2023-09-22
dc.description.abstractBread 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.en_UK
dc.identifier.citationVanapalli KR, Bhar R, Maity SK, et al., (2023) Life cycle assessment of fermentative production of lactic acid from bread waste based on process modelling using pinch technology. Science of the Total Environment, Volume 905, December 2023, Article number 167051en_UK
dc.identifier.issn0048-9697
dc.identifier.urihttps://doi.org/10.1016/j.scitotenv.2023.167051
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/20321
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectLactic aciden_UK
dc.subjectBread wasteen_UK
dc.subjectLife cycle assessmenten_UK
dc.subjectSensitivityen_UK
dc.subjectUncertaintyen_UK
dc.subjectPinch technologyen_UK
dc.titleLife cycle assessment of fermentative production of lactic acid from bread waste based on process modelling using pinch technologyen_UK
dc.typeArticleen_UK

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