Processos e análises no monitoramento de uma usina de álcool

Abstract

In this work, we carried out a bibliographic research, with technical visits to some local factories, to objectively evaluate the operation of the ethanol distilleries. Alcoholic fermentation is the transformation of sugar into alcohol by the action of the yeast called Saccharomyces cerevisiae, and this chemical reaction occurs in the absence of oxygen. Several parameters are considered in the fermentation process, such as: acidity, pH, temperature and others. If they are not efficiently monitored, they directly affect the medium. Among the main products analyzed in this sector are: fermentation must, clarified juice, honey, treated milk, hydrated alcohol, anhydrous alcohol and vingasse. The method analysis are from the book “Manual of selected analysis for the sugar and ethanol industry”, by the author Celso Caldas. In the following work, the steps in the process of obtaining ethanol and the importance of physical-chemical and microbiological analysis in the manufacture of alcohol were verified, using a bibliographical research and data collected in the visited factories. The results suggest that the monitoring of the analysis and stages are in perfect synchrony, once their control encompass a specific objective, which is the production of ethanol.