Manufacturing of Ethyl Alcohol from Fruit Waste
distillation came into the mind of the people workers over the put of alcohol for India.In India, the concept of fermentation was commercialized in 1900 to 1910after the discovery of Louis Pastern and the process came in to use before 1930 toabout 1948 saw the development of indirect Hydration process to manufactureEthanol synthetically.
Growth in potable alcohol industries in liked with the demand for theconsumption of the people and the chemical products in industries in which alcoholplays an impatant role.Fruits ripe within 4-5 days, the unripe fruits can be stored at 50% 52 F for five weeks while ripe fruits can be stored at 32
F.Yield up to 10 years – 750 fruits/ha.Field up to 5 years – 1000 – 1500 fruits/ha.After 15 years, yield was – 2000 – 2500 fruits or 18 – 20 tons /ha.Especially, in Maharashtra, Sapota was grown in area of 3900ha and theproduction was obtained 10,920.
HANDLING AND STORAGE :
Unripe Sapota is kept into the large capacity containers and the containersare packed with the straw. So, that the surface of the two fruits could not touch witheach other. It should be stored away from all ignition sources and also from highand low temp. The temp is kept moderate ( depending upon the atmosphereconditions of the place ).Under these conditions, the unripe Sapota gets ripen and ready to eat.All the sources for ethanol productionThe three types of sources of ethanol production –
( Sugar containing ) materials in which the carbohydrate ( theactual substance from which the alcohol is made ) is present in the form of simple,directly fermentable six and twelve carbon sugar cane, sugar beets, fruit ( Fresh or dried ), citrus molasses, cane sorghum why and skim milk.