Fontes de Biomassa e Potenciais de Uso

It is estimated that 25 to 30% of the potato produced in the world is wasted in the form of scrap because of defects in appearance that compromises its commercialization. In this scenario, 24 thousand tons of potatoes were wasted in the municipality of Guarapuava in 2018, of a production around 97 thousand tons. Therefore, the production of ethanol is an alternative to the destination that results in a minimum of environmental impact. Therefore, the objective of this work was to produce ethanol, via fermentation process, of the potato Divina Agate, cultivar widely produced in southern Brazil. The potato was dried and processed in the form of flour and subsequently determined to moisture. With potato in natura were determined and quantified attributes as: soluble solids, pH, titratable acidity, reducing sugars and starch content. From the flour, the fermentation process was carried out with Saccharomyces pastorianus and Saccharomyces cerevisae, using three concentrations for each yeast, preceded by acid hydrolysis with HCl to convert the starch to simple sugars. The fermentation wort was centrifuged, distilled and the alcohol content analysis was performed by spectrophotometry, according to NBR 13920. The fermentation with S. pastorianus resulted in the wort with 5.77 mL (v / v), while the use of yeast S. cerevisiae yielded 5.48 mL (v / v) ethanol. Thus, the production of ethanol in microscale, from the fermentation of refuse potato preceded by acid hydrolysis of the starch, obtained higher yield by applying the fermentation with yeast S. pastorianus.