As part of their capstone senior design project, a team of Drexel chemical engineering students are working on an innovative
process to convert bagasse, a waste product from sugarcane processing, into
a unique alcoholic seltzer drink. The project not only showcases the
students' engineering skills but also highlights their commitment to
sustainability and waste reduction.
Senior design is a culminating experience for all engineering students at
Drexel, where they apply the knowledge and skills acquired throughout their
academic journey to tackle real-world problems. Matthew Billemeyer, Anthony
Campagna, Kevin Snow, and Francis Dolan have chosen to focus on developing
a novel process that utilizes cellulose extracted from bagasse to create a
marketable beverage product.
"We wanted to work on a project that not only challenged us as engineers
but also had the potential to make a positive impact on the environment,"
said Billemeyer, one of the team members. "By using bagasse, a waste
product from the sugarcane industry, we're able to create value from
something that would otherwise be discarded."
The process begins with the steam explosion of bagasse, which physically
separates the fibrous material into its component polymers: lignin and
cellulose. The lignin is then dissolved using sodium hydroxide (NaOH) and
separated from the solid cellulose in a centrifuge. To make the cellulose
more fermentable, the team employs a unique decrystallization process using
phosphoric acid to convert the cellulose into an amorphous form. Ethyl
formate is then used to extract the phosphoric acid from the cellulose, and
the two components are separated in a series of flash drums.
"One of the key challenges we faced was optimizing the decrystallization
process," explained Campagna. "By converting the cellulose into an
amorphous form, we're able to increase the efficiency of the fermentation
process and ultimately produce more ethanol."
The fermentation process involves breeding yeast in a chemostat drum and
feeding it to the fermenter along with the amorphous cellulose. The
cellulose is first treated with enzymes to convert it into glucose, which
is then buffered to maintain a suitable environment for the yeast during
the fermentation process. Finally, the ethanol is separated from the side
products and excess water. The remaining solids can be sold as fertilizer
or animal feed stock, ensuring minimal waste generation.
"We've worked hard to design a process that maximizes the use of all
materials and minimizes waste," said Snow. "By finding ways to repurpose
the byproducts, we're able to create a more sustainable and economically
viable solution."
What sets this project apart is its focus on sustainability and the
utilization of a waste product from the sugarcane industry. By developing a
process to convert bagasse into a value-added product, the team is not only
demonstrating their engineering prowess but also their commitment to
environmental stewardship.
"This project has been an incredible learning experience for all of us,"
said Dolan. "It's shown us how we can apply our engineering knowledge to
develop solutions that benefit both industry and society as a whole."
As the senior design project progresses, the chemical engineering team will
continue to refine their process and optimize each step to ensure maximum
efficiency and product quality. Their work serves as an inspiring example
of how Drexel engineering students are applying their education to tackle
real-world challenges and create a more sustainable future.