Ethanol production from pineapple rejection of Choco crops
Rolando Barrera- Alba Nelly Ardila
Published 2020-06-30
Keywords
- Bioethanol,
- Pineapple Residues,
- Saccharomyces Cerevisiae,
- Waste Valorization
How to Cite
Abstract
In this work it was studied the production of ethanol from rejected-pineapple juice (that is, fruits that do
not meet the technical standards for marketing) from the department of Chocó. The raw material was
characterized and used in fermentations where the effect of the use of commercial yeast, the dilution of
the medium and the addition of supplements on the amount of alcohol produced at 72 h of reaction was
evaluated. The sugar profile and the characterization of this pineapple variety suggests that it corresponds
to a suitable substrate for obtaining alcohol without the need for additional nutrients or supplements.
Ethanol production using S. cerevisiae was close to 65 gL-1 in a medium of undiluted pineapple juice,
without the addition of nutrients and without temperature (between 23 and 38 °C) or pH (between 4.0 and
4.5) control. Under controlled temperature (30 °C) and pH (4.5) conditions, the time required to reach
the same yields decreased considerably (less than 15 hours). These results are expected to be useful in
the propose and develop of alternatives for the recovery of pineapple crop residues in the region and to
reduce the negative environmental impact that they represent.
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References
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