Obtención de alcohol etílico a partir de frutipan

Abstract

The objective of this work dealt with obtaining ethyl alcohol from frutipan seeds of the Artocarpus communis species, through different phases of the process, such as starch extraction, hydrolysis, fermentation and physical-chemical analysis. In the wet extraction of starch, a yield of 16.34% and a moisture content of 10.16% was obtained. For the conversion of starch into glucose, acid hydrolysis was used and 4 treatments were carried out with three replicates, in a 2k experimental design, the variables were starch concentration and HCl concentration, of which the best treatment was treatment two, which was obtained from 50% w/v of starch and 37% w/v of acid. According to the statistical analysis, the process variables, starch concentration and acid concentration, had an influence on the Brix degrees, which is why the chosen treatment is viable for the anaerobic fermentation process due to its higher content of reducing sugars. Finally, based on the best treatment, two alcoholic fermentations were carried out, the first for 12 days and the second for 20 days; after a simple distillation, 36º alcoholic degrees and a yield of 20.52% were obtained, which is considered effective. The physical and chemical analyses reported a neutral alcohol with the values established by NTE INEN 375, with an acidity of 2.4 mg/cm3, esters 3.0 mg/cm3, aldehydes 1.3 mg/cm3, furfural 0.01 mg/cm3, methanol 8.6 mg/cm3 and higher alcohols 2.2 mg/cm3. It is recommended to perform an enzymatic hydrolysis for the comparison of the process of obtaining alcohol, as well as to enrich the must to obtain higher alcoholic degrees