<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2020000100047</article-id>
<article-id pub-id-type="doi">10.18273/revion.v33n1-2020005</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Producción de etanol a partir de piñas de rechazo de cultivos del Chocó]]></article-title>
<article-title xml:lang="en"><![CDATA[Ethanol production from pineapple rejection of Choco crops]]></article-title>
<article-title xml:lang="pt"><![CDATA[Produção de etanol a partir da rejeição de abacaxi de Choco]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Murcia P]]></surname>
<given-names><![CDATA[Juan Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ardila A]]></surname>
<given-names><![CDATA[Alba N]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera-Zapata]]></surname>
<given-names><![CDATA[Rolando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antioquia UdeA  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Politécnico Colombiano Jaime Isaza Cadavid  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>33</volume>
<numero>1</numero>
<fpage>47</fpage>
<lpage>56</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2020000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2020000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2020000100047&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En este trabajo se estudió la producción de etanol a partir de jugo de piñas de rechazo (frutos que no cumplen las normas técnicas para su comercialización) del departamento del Chocó. La materia prima se caracterizó y se usó en fermentaciones donde se evaluó el efecto del uso de levadura comercial, la dilución del medio y la adición de suplementos sobre la cantidad de alcohol producido a las 72 h de reacción. El perfil de azúcares y la caracterización bromatológica de esta variedad de piña sugiere que corresponde a un sustrato adecuado para la obtención de alcohol sin necesidad de nutrientes o suplementos adicionales. La producción de etanol utilizando S. cerevisiae fue cercana a los 65 gL-1 en un medio de jugo de piña sin diluir, sin adición de nutrientes y sin control de temperatura (entre 23 y 38 °C) ni pH (entre 4,0 y 4,5) durante la reacción. Bajo condiciones de temperatura (30 °C) y pH (4,5) controlados, el tiempo requerido para alcanzar los mismos rendimientos disminuyó considerablemente (menos de 15 horas). Se espera que estos resultados permitan proponer y desarrollar alternativas para la valorización de los residuos del cultivo de piña de la región y para la disminución del impacto ambiental negativo que representan.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this work it was studied the production of ethanol from rejected-pineapple juice (that is, fruits that do not meet the technical standards for marketing) from the department of Chocó. The raw material was characterized and used in fermentations where the effect of the use of commercial yeast, the dilution of the medium and the addition of supplements on the amount of alcohol produced at 72 h of reaction was evaluated. The sugar profile and the characterization of this pineapple variety suggests that it corresponds to a suitable substrate for obtaining alcohol without the need for additional nutrients or supplements. Ethanol production using S. cerevisiae was close to 65 gL-1 in a medium of undiluted pineapple juice, without the addition of nutrients and without temperature (between 23 and 38 °C) or pH (between 4.0 and 4.5) control. Under controlled temperature (30 °C) and pH (4.5) conditions, the time required to reach the same yields decreased considerably (less than 15 hours). These results are expected to be useful in the propose and develop of alternatives for the recovery of pineapple crop residues in the region and to reduce the negative environmental impact that they represent.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Neste trabalho estudamos a produção de etanol a partir de suco de abacaxi do departamento de Chocó (ou seja, frutas que não atendem aos padrões técnicos de marketing). A matéria-prima foi caracterizada e utilizada em fermentações onde foram avaliados o efeito do uso de levedura comercial, a diluição do meio e a adição de suplementos na quantidade de álcool produzido às 72 h de reação. O perfil de açúcar e a caracterização bromatológica dessa variedade de abacaxi sugerem que ela corresponde a um substrato adequado para a obtenção de álcool sem a necessidade de nutrientes ou suplementos adicionais. A produção de etanol com S. cerevisiae foi próxima a 65 gL-1 em meio de suco de abacaxi não diluído, sem adição de nutrientes e sem controle de temperatura (23-38 °C) ou pH (4,0 - 4,5). Sob condições de temperatura controlada (30 °C) e pH (4,5), o tempo necessário para atingir os mesmos rendimentos diminuiu consideravelmente (menos de 15 horas). Esses resultados devem propor e desenvolver alternativas para a recuperação de resíduos de abacaxi na região e reduzir o impacto ambiental negativo que eles representam.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bioetanol]]></kwd>
<kwd lng="es"><![CDATA[Residuos de Piña]]></kwd>
<kwd lng="es"><![CDATA[Saccharomyces Cerevisiae]]></kwd>
<kwd lng="es"><![CDATA[Valoración de Desecho.]]></kwd>
<kwd lng="en"><![CDATA[Bioethanol]]></kwd>
<kwd lng="en"><![CDATA[Pineapple Residues]]></kwd>
<kwd lng="en"><![CDATA[Saccharomyces Cerevisiae]]></kwd>
<kwd lng="en"><![CDATA[Waste Valorization.]]></kwd>
<kwd lng="pt"><![CDATA[Bioetanol]]></kwd>
<kwd lng="pt"><![CDATA[Resíduos de Abacaxi]]></kwd>
<kwd lng="pt"><![CDATA[Saccharomyces Cerevisiae]]></kwd>
<kwd lng="pt"><![CDATA[Avaliação de Resíduos.]]></kwd>
</kwd-group>
</article-meta>
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