DESIGN OF EXPERIMENT FOR ETHANOL USING STATISTICAL ANALYSIS FOR MANUFACTURING OF METHYLATED SPIRIT

Abstract

Methylated spirit is a useful domestic and industrial product which serves as very important item at home, Industries, Schools and Hospitals. This study is focused on the production of high quality methylated spirit using palm wine as the primary raw material. The effects of fermentation period on alcohol content and characteristics of the palm wine was also examined to ascertain the quality and effectiveness of the methylated spirit produced. Split-split plot design statistical model was employed at different stages of production such as conversion, fermentation, distillation, filtration and dehydration. Effective steps were taken to monitor temperature, yeast, density, percentage of alcohol and time which are factors that affect fermentation of palm wine. It was observed that during fermentation, there was increase in the temperature indicating possible evolution of heat, thereby, making the fermentation process exothermic. Percentage of ethanol obtained from the first, second and third distillation processes were 25%, 65% and 90%. It was observed that the longer the fermentation time, the lesser the percentage content of alcohol in the solution, which must undergo re-distillation in order to obtain higher percentage of alcohol (ethanol).

Keywords

• Methylated Spirit,Fermentation,Distillates,Alcohol,Statistical model

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