Study of the Fermentation Process of Different Fruit Biomasses

Abstract

Organic waste accounts for half of the urban waste generated inBrazil, 30% of which originates from fruit. In the search for new alternatives to reuse this biomass, the present study evaluated ethanol production from banana, apple, orange and papaya biomasses generated in commercial establishments in the city ofVassouras/RJ. The distilled products from the fruit biomass fermentation process were characterized regarding volatile compounds, acetaldehyde, acetone, ethyl acetate, ethanol, methanol, higher alcohols, isopropanol and isoamylic. The results indicate promising alcohol content according to the literature.

Keywords

• waste, reuse, bioethanol, fruit, green chemical