Cinética da fermentação e da destilação na produção de aguardente de abacaxi.

Abstract

Paraíba is the largest producer of pineapple in Brazil , this being one of the most prized tropical fruits , due to its characteristic flavor and aroma. The requirements set by the market in nature are among the causes of wasted fruit , discarding those that are out of profile required by the consumer . Thus the objective of this research was to use the pineapple as a feedstock for production of spirits from fruit. The alcoholic fermentation was conducted in a batch system, and evaluated the cell concentration (X), soluble solids concentration (S) and ethanol concentration (P) during fermentation for the kinetic study through experiments in the factorial design. Using 22 factorial design and response surface analysis evaluated the influence of concentrations of soluble solids and yeast in the fermentation process, on the responses ( % conversion, productivity, Yx\s and Yx\p) . The alcoholic fermentation was distilled in copper stills and stored in barrel freijó where he remained for 90 days of rest . Based on the results , it can be seen that ethanol production in the operating conditions of the center point of the planning matrix , was optimal , achieving an alcohol content of 70.66 g / L ( 8.98 ° GL ) . The response surface and the Pareto diagram there was a significant influence of the two input variables on productivity, whereas the concentration of yeast had greater influence. Finally, brandy pineapple presented physicochemical characteristics within the parameters required by law, with the exception of copper. Therefore, it was possible to prove the technical feasibility of using pineapple as a feedstock in the production of spirits as an excellent alternative use of surplus crop, contributing to the growth of agribusiness and helping to better conditions of employment and income in rural properties, mainly in the state of Paraíba