This book explores the potential of citrus fruit waste as a renewable resource for sustainable biofuel production. In the context of rising environmental concerns and the global push toward alternative energy solutions, it presents a timely and innovative approach to converting citrus peels, pulp, and other residues into biofuels, turning agro-waste into a valuable asset.
The chapters span a comprehensive range of topics, beginning with the biochemical profile of citrus waste and its suitability for energy conversion. It includes detailed discussions on pre-treatment strategies, enzymatic hydrolysis, microbial fermentation, and thermochemical conversion methods such as gasification. The book also examines emerging technologies, generation of value-added byproducts, economic feasibility, and market trends. Additionally, it addresses regulatory frameworks and future directions in citrus-based bioenergy systems.
This volume of the Clean Energy Production Technologies book series is a valuable resource for researchers, graduate students, industry professionals, policymakers, and innovators in the fields of renewable energy, waste management, environmental science, and biochemical engineering.
Dr. Avneet Kaur is currently working as Assistant Professor, Department of Chemistry, University Institute of Sciences (UIS)-University Centre for Research and Development (UCRD) Chandigarh University, Mohali, Punjab, India. During her Ph.D. tenure she has published 5 research papers in journals of high repute. Having authored more than 35 research papers/book chapters with publishers of International repute, Dr. Kaur has demonstrated her expertise by publishing two edited book. Over the past three years, Dr. Kaur has been actively engaged in the field of food chemistry. In 2023, she was honored with the Best Poster Award at a national conference in recognition of her research excellence. She is a life member of the Indian Science Congress Association (ISCA) and is currently serving as a Guest Editor for a special issue on Pigmented Cereals.
Dr. Sukhvinder Singh Purewal is currently serving as an Associate Professor at the University Centre for Research and Development (UCRD), Chandigarh University, Mohali, Punjab, India. He was awarded a Major Research Project (2018–2022) by the SEED Division, Department of Science and Technology (DST), New Delhi. He has authored over 55 research papers in peer-reviewed international journals and has received multiple best poster awards at both national and international conferences. He is an active member of several professional organizations such as the Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (India) (AFSTI), and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious "Young Scientist Award" by the renowned Association of Microbiologists of India (AMI). Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing 01 authored book and 10 Edited Books.
Muhammad Irfan, Ph.D., is working as Chairman in the Department of Biotechnology, University of Sargodha Pakistan. He received his doctorate degree from Shenyang Agricultural University P.R. China. Previously, He served as researcher at Food & Biotechnology Research Center, PCSIR laboratories complex, ferozpure road Lahore Pakistan. He is an editorial/advisory board member of various international reputed journals. He has published more than 230 publications in national and international reputable journals with citations of more than 3700, H-index of 30 and i-10 index of 92.
Marcelo Franco Ph.D. in Chemistry from the Federal Universityof Rio de Janeiro.Currently, he serves as a full professor at the State University of Santa Cruz (UESC),focusing on the research of agro-industrial by-product reuse and the production of high-value-added compounds. Dr. Marcelo Franco actively participates in postgraduate programsin Chemistry (UESC), Food Engineering and Science (UESB), and the NortheastBiotechnology Network (UFBA). He is the Vice-Coordinator of the Innovation andTechnological Nucleus at UESC (2024-2026) and a member of the Evaluation andAssessment Chamber of FAPESB (2024-2026). Dr. Marcelo Franco collaborates withinternational researchers from various countries and leads the Research Group onBiotransformation and Organic Biocatalysis at UESC. His academic output includes patents,over 100 scientific articles, and book chapters, reflecting an H-index of 28 (Scopus), 26(Web of Science), and 31 (Google Scholar - i10 = 75).
Dr. Shweta Suri is currently serving as a Post-Doctoral Researcher at Washington State University, USA, and as an Assistant Professor at the Amity Institute of Food Technology, Amity University UttarPradesh, India. Dr. Suri is actively working in the areas of Food processing, Grain fractionation, Agro-by-products valorization, Nutraceuticals, Human Health, and Nutrition. Her Ph.D. work was awardedthe prestigious first prize of the Governor’s Research Award 2021 by the Government of Uttarakhand, India.
