Producción de etanol a partir de harina de yuca utilizando diferentes estrategias en modo continuo

introduction. ethanol production from starchy raw materials includes the cooking, liquefaction, saccharification, fermentation and distillation stages. the technological bases of the process have been studied, but must be improved by means of the introduction of innovations that allow an energy use reduction and higher volumetric ethanol productivity. objective. the project evaluates the ethanol production from the conversion of yucca four by means of the independent study in a continuous way of the liquefaction, saccharification and fermentation processes (lsfc), the serial connection of the three stages and the integration of the saccharification and fermentation stages in a simultaneous way (sfsc). materials and methods. the termamyl 120 l y glucoamylase amg 300l enzymes were used in the liquefaction and saccharification processes. the saccha-romyces cerevisiae yeast was used in the fermentation process. the experimental strategy evaluated the effect of the dilution rate (d h-1) (0,07, 0,1, 0,15, 0,20, 0,25 and 0,30) on the conversion and the productivity of the independent processes. with the identification of the d that allowed the integration of the processes, an evaluation was performed to the coupling of the lsfc process and in the ssfc mode. results. according to the d chosen (0,1 h-l) during the execution of the experiment, the values productivity, concentration and ethanol yield obtained were: fermentation (4,5 g/lh, 5,8 % v/v, 0,4 g/g), lsfc (5 g/lh, 5,4% v/v and 0,46 g/g) and sfsc (4,75 g/lh, 4,7 %v/v and 0,4 g/g), respectively. conclusions. developing the lsfc and sfsc strategies was possible at a d= 0,1 h-l. there were no significant differences in the productivity, concentration and yield in the strategies serially evaluated. the integration of the processes in a continuous way was technically validated.