The present work investigated an effective low-cost production of
bioethanol by the use of rejected cashew apples (CAs) in
Ivorian plantations. Fresh CAs were
cut into 8-10 mm slices and submitted to a drying cycle of two periods (for the sake
of easing their rehydration) in an oven with forced air convection. Temperature
was first set at 30˚C for 3 hours, and then
raised at 50˚C until constant weight. Drying brought about 82% weight loss, and
the dried slices were rehydrated in a ratio
of 1:4 (w/v) in warm distilled water to reconstitute a 10 Brix degree
(˚B) juice with 1.042 g/cm3 density. The sugar content of the juice was increased to 20˚B (syrup) by
thermal evaporation. The process was optimized using a response surface
methodology (RSM) by applying a central composite plan in order to minimize
heat-sensitive compound degradation. The optimal operating conditions for
temperature and time of heating were precisely 68,239˚C and 83,314 min,
respectively. The commercial baker’s yeast Saccharomyces cerevisiaewas used to seed the 20˚B cashew
apple syrup following a batch fermentation at 30˚C. The total alcohol content
recorded after 24 hours was 8.24
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