Perdas na cadeia produtiva do setor da destilaria

Abstract

The production of ethanol through the fermentation process is affected by several stress conditions experienced by microorganisms and can lead to reduced ethanol production and loss of industrial efficiency. In the production process of the sugar and alcohol industry, sugar losses are obtained by the difference between total reducing sugar (ART) contained in the raw material and the ART recovered in the final products, and the losses are grouped into: physical losses, biochemical losses, microbiological losses and economic losses. Considering that Brazil is the world's largest producer of fuel ethanol and its raw material being sugarcane, the objective of this work is to evaluate the main stages of the industrial process and the biochemistry of fermentation, in addition to evaluating and quantifying the determined losses of the ethanol fermentation process. Data on the technological parameters of fermentation were collected to perform the work. This work was carried out at Usina Monte Alegre S/A located in the city of Mamanguape – Paraíba and belonging to the Soares de Oliveira group. The results obtained from the physicochemical and microbiological analyses during ethanol production serve to ascertain the quality of the raw material used, the efficiency of the fermentation process and the achievement of the a better and more profitable product on the market. Thus, knowledge of the scientific bases that govern the fermentation process in the different phases of the industrial process can contribute to the reduction of problems and increased production.