PRESERVATION OF PALM WINE USING ULTRAVIOLET

RADIATION
ABSTRACT
 
 

This study was aimed at the preservation of palm wine using

ultraviolet radiation. The experiments were done using an
ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours.
The freshly tapped palm wine was first analyzed and result shows
that the pH, sugar content, specific gravity titrable acidity, alcohol
and total solids recorded values of 6.60, 5.40, 0.984g/m 3, 0.66,
4.2(%by/v) and 10.5g/100ml respectively. On the other hand,
the result of the sterilized palm wine shows that as time
increases, the pH increases from 6.60-6.69. Also sugar content
increases from 5.40 -6.82 as time increases from 0-29hours.
However, the alcoholic content decreases from 4.20-1.50(%by/v)
as time increased. Conclusively, the ultraviolet radiation was
effective in stopping the fermentation of the palm wine.         

 
TABLE OF CONTENT
 
Title Page                                                              i
Letter of Transmittal                                               ii
Approval page                                                               iii
Dedication                                                             vi
Acknowledgement                                                  v
Abstract                                                                vii
Table of content                                                     viii
 
CHAPTER ONE
1.0  Introduction                                                    1
1.1      Background of the Study                                         1
1.2      Statement of the problem                                 4

1.3 Aim/Objective of the Study                                6

1.4  Scope and Limitation of the Study                     6

1.5  Method of Research                                         7
1.6  Significance of the Study                                         7
 
CHAPTER TWO
2.0  Literature Review                       
2.1  History of Palm Wine                                        9
2.2  Physical Properties of Palm Wine                        10
2.3  Chemical Properties of Palm Wine                       11
2.4  Types of Palm Wine                                                12
2.5  Composition of Palm Wine                                14
2.6  Physical Composition of Palm Wine                            15
2.7  Chemical Composition of plant wine                          18
2.8  Biological Composition of Palm Wine                   20
2.9  Production of palm wine                                   24
2.10Uses of Palm Wine                                           27
2.11Historical Development of Preservation                  29
2.12 Method of Preservation of Palm Wine                 32
2.12.1 By Canning Method                                       34
2.12.2 Pressure Canning                                                 34
2.12.3 Pasteurization                                              35
2.12.4 Refrigeration                                                36
2.13Yeast present in palm wine                               37
2.14 The acidity of palm wine stability, temperature
        And wine stability                                           39
2.15 Kinetics of destruction of micro-organism
       Detoriation in palm wine                                   42
2.16 Alcoholic content determination                         43
2.17 Distillation process                                          45
CHAPTER THREE
    Methodology                                                     
3.1  Materials                                                       49
3.1.1 Samples Collection of Palm Wine                      49
3.1.2 Equipment Used                                             49
3.2     Method                                                       51
3.2.1       Analysis of the Raw Palm Wine                    51
3.2.1.1    pH Value                                                  51
3.2.1.2    Sugar Content (Sucrose oBrix)                           51
3.2.1.3    Specific Gravity                                        51
3.2.2       Palm Wine Sterilization Using
               Ultraviolet Radiation                                 52
 
CHAPTER FOUR
Result and Discussion
4.1 Characterization of Raw Palm Wine                      54
4.2 Discussion                                                        56
4.2.1 Effect of UV Sterilization on the pH of
          Palm Wine                                                   57
4.2.2   Effect of UV Sterilization on the Sugar
            Content of Palm Wine                                         57
4.2.3    Effect of UV Content of Palm Wine Sample         57
CHAPTER FIVE
Conclusion and Recommendation               
5.1         Conclusion                                               59
5.2         Recommendation                                      60
               Reference                                                   61
Appendix I                                               69
              Appendix II                                              73
              Appendix III                                             74
              Appendix
IV                                             75                             
                     

                           CHAPTER ONE

INTRODUCTION

1.1     BACKGROUND OF THE STUDY

Palm wine is an important alcoholic beverages resulting from

the spontaneous fermentation of the sap of which has been
attributed to years and bacteria (Okafor, 1978).

Palm wine is consumed in parts of Africa, Asia and South

America. In Nigeria, the two principal sources of sap for palm
wine. Fermentation is the oil palm (Ecaeis guineesis) and the
Raphia palms (Raphia SPP). It is highly perishable liquid
consisting mainly of water, sugar, vitamin and mainly of aroma
and flavor components in every small amount. Palm wine have
several nutritional, medical, religious and social uses which have
been reported elsewhere (Faparvunis, 1966). Odemiymi1977;
(Ikenebomeh and Omayunil 1988; Uzogara et al., 1990, Iheonu,
2000).to have increasingly enhanced the demand for this natural
product.

Fermentation begins immediately after collection as a result

of natural yeasts in the air and wine within two hours, the
alcoholic content reaches approximately 4%.

At this stage, the product is sweet while mildly intoxicating

aromatic beverages continued fermentation for up to 24hours and
sour white drink. This palm wine can also be distilled into whisky
–like drinks with higher alcoholic content (up to 40%) beyond a
certain threshold; the wine no longer gains alcohol (Adam, 1995).

Many factor including the species of the tree, the season of

the year, time of day at harvest and type of soil impact the
alcoholic content of the wine. In-fact, these factors play a key
role in the characteristics of the final product as rudimentary
storage and production facilities do little to preserve to avoid
fermentation of micro-organism which can affect the p H values,
sugar content, alcoholic content, refractive index and specific
gravity. These can be affected due to micro-organism and
bacterial that has contaminated with the product. If it carefully
preserved, it will retains all nutritional values and last for a short
periods of time, days and weeks.

Preservation can be achieved in the difference ways either

by physical or chemical method, preservation method of palm
wine has perfected locally, it involves pasteurizing and bottling of
the palm wine which increase its shell life to over six months.

This method of palm wine preservation makes it more

hygienic and consequently more attractive to the city dwellers
(Rangana, 1986).
 Physical preservation entails process such as refrigeration,
drying, pasteurization,sterilization etc.

Preservation additives reduce the risk of product borne

infection, decrease microbial spoilage and preserve fresh
attributes and nutritional quality.

Some physical techniques include dehydration, U.V.C

radiation, freezing, drying, refrigeration, pasteurization,
sterilization etc. (Ran Gana,1986).

1.2     STATEMENT OF THE PROBLEM

Palm wine is an alcoholic beverages created from the

fermented sap of various palm trees. It is collected (or tapped)
from tall palm tree or raffia tree which is shorter and thus more
accessible. There are reports that some people also collected sap
from oil palm tree (Elaisguineenis). However, sap from a palm
tree (Raffia tree) is milkier and sweeter. When palm wine is
tapped fresh and not fermented, it is considered a fruit juice or
drink as it contains no level of alcohol% which makes it highly
nutritious and beneficial to the body.

Fermentation of palm wine begins immediately after collection as

a result of natural yeasts in the air  and wine.

Within two hours, the alcohol content reaches approximately 4%.

At this stage, the product is a sweet while mildly intoxicating
aromatic beverage continued fermentation for up to 24hours
results in a more alcoholic acidic, sour and bacteria.

Formation of bacteria can be achieved by by preservation of palm

wine using different method like physical which includes
ultraviolet radiation, freezing and pasteurization, and chemical
methods which involves introducing a chemical in the palm wine.
 This research work seeks to x-ray the preservation of palm wine
using UV radiation.

1.3 AIM/OBJECTIVE OF THE STUDY

       The aim of the study is to preserve palm wine

using      ultraviolet rays.

This aim will be achieved through the following    objectives.

1.  To study the characteristics properties of the raw fresh palm

wine.

2.  to study the effects of process parameters like time, pH, specific
gravity, alcoholic content,  refractive index on the preservation.

3.  To study the characteristics properties of the palm wine after the
preservation.

1.4     SCOPE AND LIMITATION OF THE STUDY

The following areas will be covered in the research.

1.  Collection of palm wine

2.  Characteristics of the palm wine

3.  Preservation of the palm wine using ultraviolet rays.

4.  Characterization of the palm wine after preservation.

5.  The use of ultraviolet radiation for palm wine preservation leads

to poor penetrability.

6.  There is the possibility of a decrease in the taste and flavor of the

palm wine after preservation.
  

1.5 METHOD OF RESEARCH

The information on this research project was gotten from

chemical Engineering journals, chemical Engineering textbooks,
internet exploration, and resource consultants in the field of
knowledge as well as practical/experimental work.

1.6     SIGNIFICANCE OF THE STUDY

The following are the contributions of this research:

1.  To increase the sugar level and Reduction of the alcoholic

content.

2.  Destruction of micro-organisms contained in the palm wine.

3.  Elongation of the shelf life of the palm wine

4.  Increase in the economic value of the palm wine.

5.  Availability of palm wine in and out of the season.

6.  Increase in the income earning of the palm wine dealers.