2023-02-102023-02-102018-04-09VEIGA, Juliane Almeida. Estudo cinético do processo fermentativo da seiva do tronco do óleo de palma (elaeis guineensis jacq.) para fins alimentícios. Orientador: Nadia Cristina Fernandes Corrêa. 2018 64 f, Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2018. Disponível em:http://repositorio.ufpa.br:8080/jspui/handle/2011/15288 . Acesso em:.https://repositorio.ufpa.br/handle/2011/15288The palm oil agro-industry generates millions of tons of solid biomass, among which trunks stand out. The sap contained in the central region has the highest concentration of fermentable sugars, making it an alternative raw material for the production of co products such as syrup, bioethanol and fermented alcoholic beverages. Therefore, the objective of the research was the kinetic study of the palm oil trunk sap for possible elaboration of a fermented beverage within the alcoholic standards required by Brazilian legislation. Introducing the raw sap: moisture content of 96.07%, ash content of 0.78%, pH 5.65, titratable acidity of 2.64%, specific mass of 1.02 g/cm3,°Brix of 8,03, concentration of total and reducing sugars of 55.89 g/L and 32.71g/L, respectively. To carry out the kinetics, the conditions of the crude sap were adjusted, through the process of evaporation by concentration, after treatment: 14 °Brix, pH 4.0, total and reducing sugars of 72.51 g/L and 55.89 g/L, varying only the concentration of initial cells (2.0, 3.5 and 5.0 g/L). A statistical analysis that there was no explained difference between the alcohol levels obtained. Presenting the inoculum with 5.0 g/L the best kinetic parameters for conversion of substrate into cells (YX/S 0.10), substrate into product (YP/S 0.41), efficiency (77.87%), productivity (1.72 g.L-1/h-1), μmax (0.07 h-1) and percentage of EtOH (3.50 °GL (% v/v))Acesso AbertoAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/ResíduosConcentração de célulasBebidas alcóolicas fermentadasResiduesCell concentrationFermented alcoholic beveragesDissertaçãoCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOS