Ethanol From Cashew Apple Bagasse By Enzymatic Hydrolysis

The advantages of using ethanol as fuel in its hydrated form as a substitute for gasoline or mixed with gasoline as anhydrous ethanol are numerous, with reduction of harmful emissions and reduced emissions of greenhouse gases. This work aims to transform the energy potential available in the cashew apple bagasse by enzymatic processes for obtaining hydrated ethyl alcohol and to study the enzymatic hydrolysis of lignocellulosic cashew bagasse raw-material (Anacardium Occidentale L.) and bioethanol production from the hydrolyzed liquor. The raw materials used in this study were cashew bagasse and sugarcane bagasse (residue used only for comparison with cashew bagasse). Evaluating the process of enzymatic conversion of cellulose into fermentable sugars, the enzymatic hydrolysis performance with 7 FPU and enzyme load of 3.5 FPU/g showed better efficiency for cashew bagasse in a time of 12 h; however, sugarcane bagasse was more efficient in time of 48 hours. Regarding the process of alcoholic fermentation of the cashew bagasse hydrolyzed liquor, it is evident that all the sugar was consumed and almost all ethanol was produced in an 8 h process, so the best test for the efficiency of the fermentation process (90 % conversion) is to operate with concentrations of 10 g/L, 0.6 g/L and 0.12 g/L of yeast, source of N and P, respectively.