EL BANANO VERDE DE RECHAZO EN LA PRODUCCIÓN DE ALCOHOL CARBURANTE
EL BANANO VERDE DE RECHAZO EN LA PRODUCCIÓN DE ALCOHOL CARBURANTE
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Se describe el estado del conocimiento sobre la producción de alcohol anhidro a partir de banano derechazo mediante un análisis comparativo de los estudios sobre el aprovechamiento de esta fruta en el Urabáantioqueño desde la década de 1980 hasta la actualidad. Contempla su disponibilidad como materia prima, sucomposición química, los procesos fisicoquímicos de transformación del banano en alcohol anhidro y losimpactos ambientales potenciales de esta industria. Si bien es enorme el volumen de banano de rechazo, existe incertidumbre sobre su disponibilidad para la industria del alcohol, ya que se emplea en la producción deabonos y la alimentación animal. No obstante los avances y posibilidades de perfeccionar el proceso tradicional de producción de alcohol anhidro (hidrólisis ácida o enzimática y fermentación alcohólica), la fermentación ABE se perfila como un proceso industrial en el futuro cercano, apoyado en tecnologías de deshidratación como la pervaporación y bioadsorción. A la fecha no se conocen estudios de impacto ambiental de laproducción de etanol a base de banano verde.
Abstract: The state of the art of the anhydrous alcohol production from banana rejects is described by acomparative analysis of the previous studies about the alternative uses of this fruit at Urabá Antioqueño from1980 until now. It takes in consideration the availability of the fruit, its chemical composition, the physico chemical processes involved in the production of anhydrous bioethanol, and the potential environmental impacts ofthis industry. Whereas banana rejects are vast, uncertainty about its availability for the alcohol industry subsists because the fruit is utilized in composting and animal feeding. Although the advancements and possibilities toupgrade the traditional processes (meaning acid or enzymatic hydrolysis and alcohol fermentation), ABE fermentation emerges as an industrial process in the near future, accompanied by dehydration technologies such as pervaporation and bioadsorption. Environmental assessments about the ethanol production from green banana have not been reported thus far.
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