Obtenção de álcool a partir do caldo extraído de vagens de algaroba (Prosopis juliflora Sw DC).

Abstract

The pod mesquite stands out for the large amount of carbohydrates present in its constitution. Because of this feature the objective of this work is to study the use of mesquite pods (Prosopis juliflora DC SW), for the production of bioethanol. The project was developed at the Center for Technology and Natural Resources - CTRN, Federal University of Campina Grande-PB, the Food Engineering Laboratory (LEA). The pods used were acquired from Sumé city producers in Paraiba cariri, mature pods were used to extract the juice of mesquite was held in hand press, the obtained broth was adjusted to pH 4.3 and the Brix adjusted (20, 18 and 16) and subjected to fermentation by fresh yeast and yeast granules. The alcoholic fermentation was carried out in batch system, and evaluated the cell concentration (biomass), concentration of soluble solids (° Brix), ethanol concentration (° GL) the temperature and pH of the analyzes were performed at intervals of 2 hours. Using factorial design 2 x 3 with three repetitions for response surface analysis evaluated the influence of soluble solids concentration and type of yeast in the fermentation process on the answers (% conversion, productivity, Yp / s, yx / s and production of alcohol per pod). The alcoholic fermentation was distilled in micro distillers of alcohol. The final product was characterized according to the regulations of the ANP. Data were evaluated by analysis of variance, and when significant, were compared by Tukey test at 5% probability. There was the substrate consumption and alcohol training with a significant difference between the parameters analyzed, based on the results we can say that: E1 (fresh yeast and 20 ° Brix) was the experiment with the worst results and E3 (food fresh and 16 ° Brix) was the experiment with better results.