Reaproveitamento de mexerica ponkan (Citrus reticulata blanco) para a produção de álcool

Abstract

This work evaluates the feasibility of repurposing Ponkan tangerine (Citrus reticulata blanco) waste for alcohol production. The generation of food waste in households, street markets, and grocery stores represents an environmental challenge, aggravated by improper disposal and the lack of reuse alternatives. This study proposes the transformation of Ponkan tangerine juice into alcohol, which can be intended for various applications ranging from industrial to residential use. The methodology comprised collection and physicochemical characterization, including pH analysis and monitoring and soluble solids, must preparation, fermentation with selected yeast, and distillation. Distillation was performed in a copper still, resulting in a product with 38% v/v alcohol content and the preserved aroma of the fruit, characteristics that expand its potential use for both food and industrial purposes. The yield was 0.96 L of absolute ethanol from 86.64 kg of tangerine, corresponding to 0.011 L/kg. This value lies within the expected range for fermentative processes, considering that studies conducted with sugarcane presented an average yield of 0.087 L/kg. The results indicate the technical feasibility of the process, with a reduction in the discarded organic load and the obtainment of a useful product with commercial potential. The study reinforces the role of Environmental and Sanitary Engineering in converting environmental liabilities into sustainable solutions of social relevance.