Obtención de etanol a partir de la mandarina (Citrus reticulata) y de la remolacha (Beta vulgaris) mediante la repotenciación manual de la torre de destilación de alcohol para la elaboración de gel antibacterial

Abstract

The objective of this project was to produce antibacterial gel from ethanol extracted from mandarin and beet by repowering the Alcohol Distillation Tower of the ESPOCH Industrial Processes laboratory. The thickness for the lining of the equipment was calculated using the equations of heat transfer, conduction, and convention. Improved equipment was determined by distillation tests before and after the change of glass wool. To produce ethanol, the fermentation process was carried out using the yeast Saccharomyces cerevisiae, where the wort was adjusted to 22 ºBrix, pH of 4 and 35 ºC. The distillation process was carried out at 78.5 ºC for 8 h and subsequently, the ethanol obtained was rectified at 40 ºC in a rotary evaporator. Antibacterial gel elaboration was carried out in a high cut mixer at 9000 RPM for 15 min. To guarantee the quality of the product, physicochemical and microbiological tests and an IR spectrometric analysis were carried out. The equipment covered with the new thermal insulation showed an increase of 5.74% in efficiency and 13.6% in performance, as well as a 45 min reduction in distillation time and a saving of 0.3 kg of LPG gas. From 7.1 L and 7.4 L of tangerine and beet ethanol respectively, 10.5 L and 10.9 L of gel were obtained for each sample. It is concluded that the change of thermal insulation in the equipment increases the resistance to heat loss. The antibacterial gel obtained meets all quality parameters established, also the production of ethanol is more profitable from beets. It is recommended to distil ethanol at the indicated temperature to avoid reducing its purity.