Obtenção e caracterização de etanol produzido a partir de genótipos de batata-doce e avaliação do meio fermentativo

• Ano de defesa: 2013
• Autor(a) principal: Lopes, Amanda Cantos
• Orientador(a): Resende, Juliano Tadeu Vilela de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNICENTRO - Universidade Estadual do Centro Oeste
• Programa de Pós-Graduação: Programa de Pós-Graduação em Bioenergia (Mestrado)
• Departamento: Unicentro::Departamento de Ciências Agrárias e Ambientais
• País: BR
• Palavras-chave em Português: biocombustível; hidrólise; Saccharomyces cerevisiae; nutrientes; fermentação
• Palavras-chave em Inglês: biofuel; hydrolysis; Saccharomyces cerevisiae; nutrients; fermentation
• Área do conhecimento CNPq: OUTROS
• Link de acesso: http://localhost:8080/tede/handle/tede/19

The search for cleaner and renewables fuels encouraged research, such as ethanol produced from biomass. One of the most promising fuels in Brazil is ethanol, but its production is centered in the culture of sugar cane, so the study of other sources of biomass that can produce alcohol and replace the monoculture of sugarcane has been the target of research. This project aims to study the main variables of the fermentation process aiming the production of ethanol, such as fermentation time, adding nutrients and type of yeast used in the production of ethanol from two genotypes of sweet potato, UGA 05 UGA and 77. The techniques used in this study were: determination of reducing sugars and starch contained in different genotypes of sweet potato, hydrolysis of starch material, fermentation, distillation, UV-Vis spectroscopy and discussion of statistical performed according to two factorial , 2² and 2³ of experimental design. The results were treated using the softwar Design Expert ® version 8 being the answer in alcohol content, °GL. The results of the experimental 2² indicate that the fermentation time ethanol production process showed significant effect, suggesting that ethanol is more efficient in time of 72 hours of fermentation. However the 2³ factorial design time had no significant effect, but the interactions formed between him and the type of genotype and yeast used in the fermentation process, were significant and altered the production of alcohol. The results indicate that no significant difference in process due to genetic material used in the process as well as the use of yeast when used in the tablet UGA 77fermentation the genotype. It was possible to obtain better results in ethanol production.