ARAUJO, M. S.; http://lattes.cnpq.br/8474175924854293; ARAÚJO, Magno de Souza.
Resumen:
Due to economic and environmental issues, the prospects for increased consumption
of ethanol leads to search for new raw materials , especially the whey , which is a
residue of high organic load and hard biodegradability , from craft factories cheese.
As cane sugar is a seasonal crop, a recommendable alternative is to confer on plants
producing ethanol polyvalent character capable of operating with varieties of raw
materials potentially available in the region, since one of the concerns of the world
today is the supply energy in the coming decades. Given the above, this study aimed
to the production of neutral ethanol using the whey from cheesemaking founded the
city of Pombal / PB "curd". The first step of this work was the characterization of the
raw material and the study of alcoholic fermentation using Saccharomyces cerevisiae
through a 22 factorial experimental design with three replications at the center point to
verify the influences of input variables (initial sucrose concentration and
concentration initial inoculum) on the response productivity. In the second stage
fermentation and distillation of ethanol neutral characterization was performed.
According to the results, the experiment 4 showed the highest ethanol production,
with an alcohol content of 9.8 °GL. The effects of concentration of yeast, sucrose and
the interaction between these is statistically significant at the 95% level of
confidence, whereas the concentration of yeast was the most influential variable. The
neutral ethanol obtained was analyzed for pH, total acidity, density, electrical
conductivity and alcohol content , and attended most of the technical specifications of
the current legislation, except for pH. The results showed that the use of whey is
strikingly promising to produce neutral ethanol.
