Optimización del proceso industrial de obtención de ETANOL a partir del banano (Musa paradisiaca).

The present research aims to evaluate the ethanol yield of different varieties of banana (Musa paradisiaca) for their respective industrial uses, that is to say, they investigate new alternatives to obtain ethyl alcohol, which lead to the use of available resources. 12 kg of banana (1 kg for each treatment and repetition) were used in the ethanol production process, three varieties and two stages of maturity were evaluated, and the yield was quantified through a balance of materials. The physicochemical analyzes are: (yield, pH, acidity, sugar concentration and alcoholic degrees) which were made in the Laboratory of Bromatology of the Technical University of Quevedo. The analysis on the methanol percentage was carried out in Avilés & Vélez "AVVE" Food analysis laboratories S.A. Of the city of Guayaquil which were negative, which can be used at the level of the liqueur industry suitable for human consumption. The results of the different proposed variables were tabulated using the STATGRAPHICS CENTURIÓN 16 statistical package and the TUKEY test (p <0.05) was used to determine differences between the means of treatment levels. In this research it was concluded that any of the varieties and fruit maturity stages can be used, since it does not show a significant difference between them, which concludes that positive results were obtained, by chromatography test, the absence of methanol was established .

• Autor principal: Aroca Villamar, Katherine Maribel (author)
• Altres autors: Holguín Gorotiza, Juan Carlos (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2017
• Matèries: Análisis físicos-químicos; variedades de banano; fermentación; destilación; diseño Experimental AxB; grados alcohólicos
• Accés en línia: http://repositorio.uteq.edu.ec/handle/43000/2178