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Optimization of Ethanol Production

Process from Cassava Starch

by Surface Response

203

Table 6. Experimentation sequence

Experiment

CTFS(g/L)

1 2 3 4 5 6

80 80 100 80 100 60

7

60

for fermentation process.

Ay(g) 2.5 2.5 2.0 2.5 3.0 2.0 3.0

temperature of 30 ºC ± 0.1 ºC, incorporating the remaining volume of the fermentation media. The concentration of sugars was determined using the Fehling method. Finally, the grape obtained was distilled using a Vigreux column. The ethanol content was determined using the densitometer DMA 35N manufactured by Anton Par.

The experiments were randomly conducted, the order is shown on Table 6.

Acknowledgements

We thank and acknowledge the support provided by Dirección General de Educación Superior Tecnológica, México (Grants 849.08-P and 032 008115 IA)

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