Página 1 dos resultados de 2 itens digitais encontrados em 0.021 segundos

Avalia??o da torta de maca?ba como insumo para produ??o de bioetanol; Evaluation of the macauba?s (macaw palm) coconut cake as an input for production of bioethanol

Santos, Hilton T?lio Lima dos
Fonte: UFVJM Publicador: UFVJM
Tipo: Dissertação de Mestrado
POR
Relevância na Pesquisa
46.36%
ABSTRACT For the maintenance of economic and socio-cultural practices built on the exploitation and processing of oil it is necessary to create alternatives that do not break so tight with current industrial practices. In this context, the use of biomass to produce liquid fuels that are fed into to combustion engines allows to sustain old practices with new benefits. Thus, this dissertation aimed to evaluate the potential of macaw palm coconut cake, a co-product of vegetable oil industry, as an input for bioethanol production. This goal was worked out through studies of the process of saccharification of macaw palm coconut cake with subsequent fermentation. The biomass in question was characterized chemically, what indicated the presence of approximately 50% of carbohydrates, among which, 23,16 ? 0,95% of starch, 11,49 ? 1,08% of cellulose, 9,6 ? 0,79% of hemicellulose and 11,48 ? 0,62% of soluble sugars. For the first intervention of deconstruction of the polysaccharides present in the macauba cake it was held a 25-1 factorial experimental design with five factors and four central points with the following variables: concentration of sulfuric acid, time of acid pretreatment, solid / liquid ratio, amyloglucosidase and cellulose concentrations. Following...

Quantifica??o de cianeto total nas etapas de processamento das farinhas de mandioca dos grupos seca e d'?gua

CHIST?, Renan Campos; COHEN, Kelly de Oliveira; MATHIAS, Erla de Assun??o; OLIVEIRA, Suzy Sarzi
Fonte: Universidade Federal do Pará Publicador: Universidade Federal do Pará
Tipo: Artigo de Revista Científica
POR
Relevância na Pesquisa
66.76%
O objetivo deste trabalho foi quantificar a concentra??o de cianeto total durante as etapas de produ??o da farinha de mandioca dos grupos seca e d'?gua. Em rela??o ? farinha seca, a concentra??o de cianeto total na raiz de mandioca diminuiu de 160?11,8 mg HCN/kg para 149?12,3 mg HCN/kg ap?s a tritura??o, 68?2,5 mg HCN/kg ap?s a prensagem e chegando a 5?0,2 mg HCN/kg no produto final, ap?s o processo de torra??o. Na produ??o da farinha d'?gua, a raiz de mandioca apresentava teor de cianeto total de 321?21,6 mg HCN/kg e durante o processo de fermenta??o da raiz, o teor de cianeto total nas primeiras 24 horas de fermenta??o era de 297?2,7 mg HCN/kg chegando a 64?2,3 mg HCN/kg ap?s 96 horas em repouso no tanque. Ap?s tritura??o e prensagem da massa fermentada, os valores diminu?ram para 50?0,6 e 36?0,4 mg HCN/kg, respectivamente, obtendo-se no produto final a concentra??o de 9?0,1 mg HCN/kg, sendo evidenciado a efici?ncia do processo de destoxifica??o em ambos os processamentos.; ABSTRACT: The aim of this work was to quantify the total cyanide concentration during the production stages of cassava flour from dry and water groups. In relation to dry flour, the total cyanide concentration in the cassava root reduced from 160?11.8 mg HCN/kg to 149?12.3 mg HCN/kg after grinding...