Study of technical and economic feasibility of using cashew apple juice in obtaining ethanol vehicle
Monday, April 28, 2014
Exhibit/Poster Hall, lower level (Hilton Clearwater Beach)
Alvaro Daniel Teles Pinheiro1, Maria Valderez Ponte Rocha2, Thales Cainã dos Santos Barbalho3 and Luciana R. B. Goncalves2, (1)Chemical Engineering, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil, (2)Chemical Engineering, Universidade Federal do Ceará, Fortaleza, Brazil, (3)Departamento de Agrotecnologia e Ciências Sociais, Universidade Federal Rural do Semi-Árido, Mossoro, Brazil
Nearly all fuel ethanol is produced by fermentation of glucose or sucrose in Brazil and corn in the United States, however, these materials will not be sufficient to meet the international demand. In this context, we highlight the cashew apple juice which have value, and its stalk, part processed to obtain juice and part transformed into agroindustrial residue. However, its use as a raw material will not only add value to waste, but also provide a new source of sugars for the production of ethanol by fermentation route. Studies show that the cashew apple juice is a good source for ethanol production, with low cost and abundance in the Brazilian Northeast. Various raw materials and methods are studied of production of ethanol, but one question remains paramount: These processes are economically viable? Based on this, it is necessary to study the economic feasibility of these new raw materials and methods.