Controle estatístico de contaminantes na fermentação alcoólica em uma usina de etanol de milho

• Autor(a) principal: Sampaio, Arthur Borges
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/1965
• topic: CNPQ::ENGENHARIAS; Ácido lático; Ácido acético; Fermentação; Contaminação; Antibióticos; Lactic acid; Acetic acid; Fermentation; Contamination; Antibiotics

Ethanol is a renewable energy source with considerable potential for replacing fossil fuels. The use of corn as a substrate for ethanol production in Brazil is becoming more and more real, especially in Mato Grosso as it is the largest corn producer in Brazil and because of its structural deficit in its supply chain. The production of ethanol from corn uses alcoholic fermentation via Saccharomyces Cerevisiae, which in turn is sensitive to contaminants causing stress and generating losses in fermentation yield. The aim of the present work is the descriptive statistical analysis and performing the Student's t test as an inferential analysis for means of the experimental results of dosage of two associated antibiotics, Virginiamycin and Penicillin, comparing this dosage with only Virginiamycin. The results of the experimental analyzes were obtained via HPLC. The values observed for the analyzes were: lactic acid, acetic acid and ethanol concentration °GL these in 18 hours of fermentation and 55 hours of fermentation. Descriptive statistical analyzes of the data showed that there were reductions in means, medians, and standard deviations with the combined dosage of antibiotics. The Student's t test for the average found that there was a statistically proven change in the averages of the results, which could lead to a decrease in the concentrations of lactic and acetic acid for the studied fermentation times. Averages of lactic and acetic acid for 18 hours of fermentation were reduced by 83.91% and 89.67% respectively, for lactic and acetic acid at 55 hours of fermentation the reduction was 87.71% and 92.29% respectively and the increase in the average concentrations of ethanol °GL at 18 and 55 hours of fermentation were respectively 29.06% and 28.75%.