Estudio de la obtención de alcohol etílico a partir de sorgo
Fecha
2005-06-25
Autores
Rodríguez Rodríguez, Leyanis
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Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
En el presente trabajo se realizó una investigación preliminar para la obtención de alcohol a partir de sorgo. Para ello primeramente se llevó a cabo una revisión bibliográfica sobre el proceso de obtención de alcohol por fermentación y las materias primas utilizadas, prestando particular atención a los cereales y a los métodos de sacarificación de los mismos. En la realización de los experimentos se utilizaron dos variedades de sorgo: UDG-110 y CIAP-74V-04; el primero fue malteado para usarse en las muestras donde se combinaban la sacarificación ácida y enzimática, con presión; mientras que el CIAP-74V-04 se utilizó en los experimentos con sacarificación ácida donde se tuvieron en cuenta diferentes variables como son: relación sólido / líquido, concentración del ácido y tiempo de cocción. Los experimentos con sacarificación ácida reportaron resultados menores a los sacarificados con la combinación de ácido y malta tratados a presión.
This presently work was carried out a preliminary investigation for the obtaining of alcohol starting from sorghum. For it firstly was carried out a bibliographical revision on the process of obtaining of alcohol for fermentation and the materials used for this operation, paying particular attention to the cereals and the methods of sacarification of the same ones. In the realization of the experiments two sorghum varieties were used: UDG-110 AND CIAP-74V-04; the first one was malted to be used in the samples where they combined the sour and enzymatic sacarification with pressure; while the CIAP-74V-04 was used in the experiments with sour sacarification where they were kept in mind different variables as they are: relationship solid / liquid, concentration of the acid and time of cooking. The experiments with acid sacarification reported smaller results to the sacarification with the acid combination and malt treaties with pressure.
This presently work was carried out a preliminary investigation for the obtaining of alcohol starting from sorghum. For it firstly was carried out a bibliographical revision on the process of obtaining of alcohol for fermentation and the materials used for this operation, paying particular attention to the cereals and the methods of sacarification of the same ones. In the realization of the experiments two sorghum varieties were used: UDG-110 AND CIAP-74V-04; the first one was malted to be used in the samples where they combined the sour and enzymatic sacarification with pressure; while the CIAP-74V-04 was used in the experiments with sour sacarification where they were kept in mind different variables as they are: relationship solid / liquid, concentration of the acid and time of cooking. The experiments with acid sacarification reported smaller results to the sacarification with the acid combination and malt treaties with pressure.
Descripción
Palabras clave
Obtención de Alcohol, Sorghum, Etanol, Ethanol, Fermentación, Fermentation