VALORIZATION OF CASHEW APPLES FOR BIOETHANOL PRODUCTION BY ALCOHOLIC FERMENTATION.

In this research we followed the process of fermentation by measuring the physicochemical parameters. The alcoholic fermentation of the cashew apple must in the palm wine is described in three phases. In the first five days we notice a significant consumption of glucose in which there is a drops of the total soluble solid content and pH. During the second phase, (from the sixth to tenth day), there is allowed consumption of glucose and ethanol production. From the eleventh to the fifteenth day the fermentation remain stable. Optimizing the efficiency of ethanol production was made by using the response surface methodology. The rate of ferment, the fermentation time, and the distillation time are the selected factors at three levels for the realization of the Box Benhken plan. The collected data are subject to an analysis of variance (ANOVA) and are modeled by a polynomial equation of the second order with interaction (linear, quadratic) of order two. The maximum return is 11.35% (m / m) and the optimum conditions for this performance are: rate 0.79%, fermentation time 4.7 days, and distillation time 113.15 min.