Ethanolic fermentation and reverse osmosis of coconut water for the recovery of sorbitol and mannitol

Jean R. Tiong

Date

10-1987

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J Del Rosario

Abstract

Continuous-flow ethanolic fermentation of coconut water, which had been concentrated by reverse osmosis, was studied using immobilized yeast. The concentrations of sugar, sugar alcohol, and ethanol were monitored during fermentation and several fermentation parameters were calculated.

High ethanol volumetric productivity , specific ethanol production rate, Qp, and ethanol concentration in the 'beer" were obtained when a high sugar concentration was used ae substrate. Sugar utilization was higher in Run 1 containing 31% volume -fraction of total gel volume to bed volume than in Run 2 (50% gel-immobilized yeast). Sugar alcohol utilization values of 9-36% and 5-20% were observed in Run I and Run 2, respectively. However, the yield coefficient and fermentation efficiency were higher in Run 2.

Sugar alcohol was recovered from the 'beer' by reverse osmosis and rotary evaporation. Characterization by HPLC revealed that the carbohydrates present in the recovered product are mainly sorbitol and mannitol, while glucose, fructose, sucrose, galactose, mannose, and xyloee are present in low concentrattions. Oligosaccharides with degree of polymerization of at least three were also present.

The recovery of sugar alcohol after ethanolic fermentation, reverse osmosis, and rotary evaporation were 55%, 59%, and 75%, respectively. The overall sugar alcohol recovery was 37%.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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