Abstract: This study aims to evaluate the quality of second-generation bioethanol obtained from agro-food waste consisting of tropical fruit peels (banana, papaya, and pineapple). Fresh fruit peels were collected, sorted, and stored at 4°C. Fermentation was carried out in four fermenters, followed by simple distillation (78–80°C), rectification, and dehydration using magnesium sulfate to obtain high-purity bioalcohol. The results obtained are comparable to those reported in scientific literature, confirming the feasibility of producing bioethanol from biodegradable waste such as fruit peels: the boiling points of the four distillates—derived from banana, papaya, and pineapple peels, as well as a mixture of the three—were around 78°C. The pH values of the four distillates were all around 7. The densities of the.....
Keywords: waste, fermentation, bioethanol, banana, pineapple, papaya
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