Utilização do Soro de Queijo na Potencialização da Produção de Etanol a Partir de Três Cultivares de Arroz

Abstract

Rice cultivation has been the subject of research that involves its production chain, including the study of the use of its residues, from the cultivation to its processing. The use of whey has also been well studied, as this by-product causes great environmental impact if not treated with due caution. In this context, the objective of this study was to evaluate the use of whey in ethanol production potentiation from three rice varieties, with ethanol as final product. The residue of ethanol production was an alternative for industries and dairy products, since the means in which the whey was added had a value equal to and above 28.11% of protein. Analyzing the kinetics of the conversion of glucose into ethanol, the peak was reached at approximately 19 hours, ie the best treatment, where it was able to reach the highest concentration of ethanol. The treatment that obtained the best result was the serum of 50% in the Serra Dourada variety, where its production was 78.52 g / L of ethanol. The averages of both did not differ statistically, obtaining at the 5% level of significance by the Tukey test. The results showed that there is a technical feasibility in the incorporation of whey in the conventional process of ethanol production from the rice, optimizing the reuse of this co-product of the dairy industry.