Bioethanol Synthesis from Extracted Cashew Apple Juice and Its Application in Bioethanol-Gel Production

Kazeem Kolapo SALAM

doi:10.55674/ias.v15i2.265644

Authors

Kazeem Kolapo SALAM Department of Chemical Engineering, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso.

DOI:

https://doi.org/10.55674/ias.v15i2.265644

Keywords:

Bioethanol gel, Cashew apple, Caloric value, Moveable heat test

Abstract

In an attempt to create accessible energy and safe cooking conditions, this investigation reports the preliminary findings on the feasibility of producing bioethanol from cashew apples and its application in producing BioEthanol Gel (BEG) for cooking activities. Bioethanol was produced from the fermentation of Extracted Cashew apple Juice (ECJ), both with the addition of baker's yeast and through spontaneous fermentation (without yeast). The fermented ECJs were distilled, and the recovered bioethanol was used for the blending of BEG with Carboxylmethyl Cellulose (CMC). The physicochemical properties of the distilled bioethanol fall within established ethanol standards. The percentage of ethanol distilled by both fermented juices is similar (10.50 and 10%), while the concentration of the ethanol distilled was 60%. The optimal gel-to-bioethanol ratio of 2.80 yielded the longest combustion time of 112 s and the lowest ash residue of 0.033 g. This approach demonstrates that cashew apple juice can be effectively processed into ethanol, and that bioethanol gel offers a practical safety advantage over liquid ethanol for cooking applications.

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