Estudo da cinética de fermentação na produção de aguardente da polpa de banana (Musa cavendish)

Abstract

Banana is one of the most consumed fruits in the world and its production takes place in most tropical countries. The Brazil stands out in this market as the world's third largest fruit producer, with 9.3% of total production. Biotechnological processes such as fermentation, allow the banana brandy production, process in which enjoy the fruit in its last stage of maturation and imperfections, which can contribute to a better use of produced fruits. The objectives of this study were to evaluate the best fermentation condition for the production of banana pulp brandy, and evaluate the quality of the final product. Four fermentation tests were performed using as inoculum 3 g/L of the micro-organism Saccharomyces cerevisiae trademark FLEISCHMANN, for 48 hours using different pH values of different substrate concentrations. For the analyzes of fermentation kinetics were taken aliquots each 2 hours, assessing pH, substrate, product formation and biomass. Were evaluated the efficiency of the tests represented by Yx/s and Yp/s, and the efficiency of the raw material. The test conducted at pH 4,15 g/L and 15 ° Brix, with the highest concentration of ethanol (16.8% volume), giving the alcohol content brandy 51.8 % v/v. In this test obtained yield of 84.36%, higher productivity (8.52 g/L.h-1) and most Yx/s (0.092) and Yp/s (0.41). It can be concluded that the banana is a good raw material for the production of brandy. It was observed that the pH did not significantly alter the fermentation compared to the same assay substrate concentration. Acidity of 4.24g / 100mL, esters of 0.19 g / 100mL of anhydrous alcohol and dry extract of 0.06g / L. The four brandy are presented according to stipulated by law but is relevant to point out that the realization of chromatographic analysis for the detection of secondary compounds and ensure the quality of brandy is necessary.