Diseño del proceso industrial para la obtención de alcohol a partir de Eugenia Stipitata.

Abstract

The objective of the present titration work is to solve the problem of the annual wastage of the araza (Eugenia Stipitata), where it is proposed to obtain alcohol from the native fruit of the Amazon Region contributing to the reduction of the loss of the fruit due to the fact that it is little known nationwide and may generate rejection by consumers, this fruit has not been commercialized in large magnitude because there is little motivation on the part of farmers. In this study the alcohol extraction goes through an experimental process due that in Ecuador no alcohol is obtained by means of distillation towers, by innovating processes we can use the fermentor and the distillation towers for this process to create new ways to give utility to the raw material that exists in our country. The result obtained is better than expected. This type of alcohol can be used either in food industries and in the Pharmaceutical industry, obtaining in each 30 liters of mixture about 3 liters of alcohol distilled at 85 ° GL, due to the quality of alcohol can be diluted or sold at the industrial level, contributing a positive way to small farmers creating additional sources of income and the industry benefits from a new product that can be used in the creation of new products and generate sources of employment but Mainly avoid that a fruit highly beneficial to health is wasted. It is recommended to use this fruit should not exceed 5 days after the harvest to be a perishable fruit tends to spoil and in the fermentation process should not exceed 30 days of fermentation.