Diseño de un proceso industrial para la obtención de bioetanol a partir de lactosuero destinado a la elaboración de perfumes.

Abstract

The designa n industrial preocess for the production of bioethanol was designed from the whey destined to the elaboration of perfumes, this process of elaboration was elaborated for the dairy company San Jose of the Chambo sector, in conjuntion with the School of Chemical Engineering Faculty of Sciences of the Polytechnic School of Chimborazo. To use the fermenter we filter the 30 liter of whey and proceed to prepare the mosto (90%) of whey, 5% of sugar, 5%of yeast), inset in the fermenter for 15 days at a temperature between 18 °C – 23 °C, ending the process we obtain the alcoholic grade of mosto 2 °GL. After hhis process is inserted into the tank of the distiller, proceed to turn on the cauldron and the distiller. We have to control the cauldron at a pressure of 45 to 55 psi to have a good steam, once controlled we procced to distill, we must control the temperature between 78 °C – 90 °C in the distiller. At the end of the distillation we have the bioethanol at 78 °GL which is in the range of industrial alcohol, fron this whole process we obtained 3 liters that can be used to make the perfume (to prepare 180 ml of perfume we use, 30 ml of the essence and 150 ml of bioethanol). The product is base on the validation process by the physicochemical conditions of perfumes, according to estándar NTE INEN 2867 (2015-03) cosmetics. Encouraging to the of sub products from the whey of milk in order to elaborate other products, colonies, lipsticks, deodorants, gels, enamels. I recommend to the dairy company San José the application of bioethanol for the elaboration of the cosmetic products at industrial level.