PRODUÇÃO DE ETANOL DE SEGUNDA GERAÇÃO PROVENIENTE DO BAGAÇO DE PENDÚCULOS DO CAJU

EZENILDO EMANUEL DE LIMA; FLÁVIO LUIZ HONORATO DA SILVA; LÍBIA DE SOUSA CONRADO OLIVEIRA; ADRIANO SANT\u2019ANA SILVA; JOSÉ MARIANO DA SILVA NETO

PRODUÇÃO DE ETANOL DE SEGUNDA GERAÇÃO PROVENIENTE DO BAGAÇO DE PENDÚCULOS DO CAJU

2015

EZENILDO EMANUEL DE LIMA | FLÁVIO LUIZ HONORATO DA SILVA | LÍBIA DE SOUSA CONRADO OLIVEIRA | ADRIANO SANT\u2019ANA SILVA | JOSÉ MARIANO DA SILVA NETO

The use of cashew apple bagasse for bioethanol production aimed at taking advantage of a re-gional culture that has about 85% of waste. Due to the complex structure of the material, it is necessary to sub-mit it to physical pretreatments and/or chemicals such as acid prehydrolysis, alkali, steam explosion, CO2 ex-plosion, hot water treatment, pretreatment with microwave, among others, before hydrolysis process for ethanol production. The aim of this paper was to study the prehydrolysis and acid hydrolysis in the cashew bagasse peduncle (Anarcadium occidentale L.), and the removal of toxic compounds from the hydrolyzate liquor using the residual lignin as adsorbent and alcoholic fermentation of liquors for the production of the second genera-tion bioethanol. The cashew bagasse, based on its chemical characterization and physical chemistry, presented itself as a promising source in order to produce bioethanol. The prehydrolysis, is effective in the removal of hemicelluloses mainly in the extraction of arabinose, the temperature being the major variable influencing the process. For the acid hydrolysis done with the following hydrolysis conditions: temperature at 200 °C, acid concentration equal to 6% and ratio of 1:6 has presented the combination of the highest concentration of sugars with a minimum concentration of toxic compounds. During the study of the alcoholic fermentation of liquors with hydrolyzed yeast Saccharomyces cerevisiae, presented yield and efficiency of production of ethanol from cellulosic pulp of processing stalk cashew maximum dry were respectively 0.445 g ethanol/g of pulp and 87.1% hydrolyzed liquor with the addition of cashew apple juice.

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