SILVA, M. E.; http://lattes.cnpq.br/5734152754269594; SILVA, Moacir Epifânio da.
Resumen:
Currently, the cashew (Anacardium occidentale L.) is a fruit grown in Brazil, mainly in the
States of Ceará, Piauí, Rio Grande do Norte, Maranhão, Bahia and Paraíba, but Ceará is the
one responsible for greater domestic production. The cashew crop is expanding throughout
Brazilian territory and the Northeast region is responsible for an area that plants around 1
million hectares. This way, from the stalk of cashews we get the pulp, juice clarified,
cajuina, soda, vinegar, fermented wine, brandy and hydrated alcohol. The fermented
cashew can be converted into hydrated alcohol of good quality, and may be an important
product of this culture. The simple batch fermentation was conducted during 24 hours in a
temperature between 28 and 32 °C with yeast S.cerevisiae. Fermentation processes were
followed at intervals of 2 hours, monitoring the total acidity, pH, concentration of biomass
and sugar and alcohol content. The fermentation parameters evaluated were fermentative
efficiency (Ef), productivity (Qp), product yield in relation to substrate consumed (Yp/s)
and biomass (Yx/s) and specific growth rate (|Ax). The volatile components of fermented
and the alcohol of cashews (actual alcoholic strength, higher alcohols, esters, aldehydes
and methanol) were characterized by gaseous chromatography. The analysis evaluated of
the chemical composition of cashew bagasse were cellulose content (22%), polioses
(20%), lignin (38%), extractives (12%), ashes (1.0%) and moisture (8.0%). In prehydrolysis
acid process, the results of yield, lignin and holocellulose ranged from 87 to
52%, from 36 to 29% and from 28 to 34%, respectively. The results of cellulosic pulp yield
of the pulping process (delignification) sodas ranged from 42 to 16%. In soda pulping
kinetics, the residual lignin content ranged from 35 to 8% and the dissolved lignin reached
an extension of delignification of 80% (considering pre-hidrolysed bagasse). For the acid
hydrolysis process has run 23 factorial planning, the variables of dilute sulphuric acid
concentration were of 1.0, 1.5 and 2.0%; of time ranging from 10, 15 and 20 min and
temperature ranging from 150, 170 and 190°C, respectively. The response variables: levels
of glucose, xylose, arabinose, furfural, HMF and acetic acid were quantified by high
performance liquid chromatography (HPLC). After choosing the best point of hydrolysis of
factorial planning, the fermentation process of hydrolyzed occurred satisfactorily.
