Abstract
Brazilian sugar cane spirit (cachaça) production is traditional among rural producers in Santo Antônio da Patrulha-RS-Brazil. In this work, in similar conditions used by the producers, the effect of different °Brix and nutrients concentration on sugar cane juice fermentation time and ethanol yield was tested. Sixteen experiments were executed, predicted in a statistical planning, in order to identify the effect of eight factors. The results indicate that the increase on manganese sulfate concentration and cornmeal amount, and also the zinc sulfate concentration increase in interaction effect with higher °Brix, cause increase in fermentation time. It was also observed that the ethanol yield was higher at lower °Brix and at higher triple superphosphate amount in interaction effect with higher °Brix. Ammonium sulfate and copper sulfate concentrations, and also rice bran amount had no significant influence on the process. The best parameters determined, at local conditions, to obtain the lowest fermentation time and higher ethanol yield are the following: 14°Brix, triple superphosphate 0.5 g/L, zinc sulfate 0.5 g/L, manganese sulfate 0.2 g/L, cornmeal 5 g/L. It is also indicated the maintenance of ammonium sulfate 0.5 g/L and rice bran 5 g/L.
Highlights
Depois de realizada a escolha dos fatores e seus níveis, foram realizados os experimentos para verificar a influência destes no tempo de fermentação e rendimento de etanol (%)
Brazilian sugar cane spirit production is traditional among rural producers in Santo Antônio da Patrulha-RS-Brazil
In similar conditions used by the producers, the effect of different °Brix and nutrients concentration on sugar cane juice fermentation time and ethanol yield was tested
Summary
Foram usados os reagentes sulfato de zinco heptahidratado P.A. (Alphatec), sulfato de cobre pentahidratado P.A. (Alphatec), sulfato de manganês monohidratado (Synth). Foram usados os reagentes sulfato de zinco heptahidratado P.A. Também foram usados superfosfato triplo granulado (Yara Brasil Fertilizantes S.A.) e sulfato de amônio (Fertilizantes Heringer S.A.) e o fermento biológico prensado resfriado (Fleischmann). Fubá de milho e farelo de arroz foram adquiridos no comércio local. O caldo de cana-de-açúcar foi fornecido por produtores rurais do município de Santo Antônio da Patrulha - RS
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