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ABSTRACT

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In the present study, it is used for bioethanol production from locally available cashew apple fruit juice (variety Vengurla-4) grown in the Konkan region of Maharashtra, India. The objective of this study is to show the ways of ethanol production. Fermentation followed by distillation are the processes for ethanol production. For fermentation, Saccharomyces cerevisiae was the cheapest strain available for the conversion of substrate. Raw fermented cashew apple juice after fermentation is used for ethanol production. Distillation process using concentrating solar cooker having the per day rate of distillation of the system was 1170 ml with distillation efficiency 33.41 %. The concentration of ethanol increased from initial 12 to 18.6 % in first distillation, which was further increased to 35.5 % after second distillation. As the boiling point of ethanol is 78.5°C, the temperature obtained was higher, i.e., 109.2°C. Same amount of water also got evaporated, which diluted distillated product. Therefore, the higher concentration of ethanol was not obtained. The specific gravity and acid value of double distilled ethanol at 35.5 % concentration were 0.947 and 1.044 mg KOH/g, respectively.

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