Produção e caracterização de álcoois a partir do resíduo da batata proveniente da indústria alimentícia

Abstract

With the increasing of the global population, there is an increase in food consumption and, consequently, a greater generation of food waste. Potato is the third most important food crop in the world and generates as main residue its bark, which contains part of the potato itself adhered to it. Alcohols are produced from the fermentative process of yeasts, those who use the reducing sugars as raw material for the process. The present work aims to add value to the potato residue of the food industry, through the hydrolysis to produce reducing sugars and subsequent fermentation with yeasts, producing alcohols. The hydrolysis was carried out using solutions with different concentrations of hydrochloric acid focused on obtaining the highest level of hydrolyzed reducing sugars of the potato starch and the lignocellulosic material of the potato peel. The yeast used was Saccharomyces cerevisiae, present in the two models used, commercial Fleischmann instant dry yeast and beer yeast model ale Safale S-04. The results of volume produced of the alcohols were analyzed by gas chromatograph. The alcohol production process was considered viable, since the residue had no use for the food industry and the volume of ethanol obtained in the best results were on average 3g/100ml, showing a possibility of use for this residue. However, a concise conclusion on the economic viability of the process has not been obtained.