Caracterização dos resíduos do processamento de mandioca para produção de bioetanol

Aiming to get the best economic advantage in ethanol production from cassava roots, this study presented a physiochemical characterization from two different types of solid waste in two types of processing of the raw materials in manufacturing ethanol. The processing of cassava roots begins with the disintegration and washing the roots with the addition of 20% more water to obtain a pulp which was treated and stirred in the reactor while adding enzyme α-amylase at a temperature of 90°C for 2 hours. Then we performed a pH adjustment while lowering the temperature to 60 ° C with the addition of the enzyme amiloglucosidase and then stirring for 14 hours. The hydrolyzate obtained was the source of two types of waste which are: i) Solid residue obtained after filtration of the hydrolyatze and ii) Solid waste obtained from filtering wine after alcoholic fermentation of the hydrolyzate with the addition of a dried yeast strain Y-940 manufactured by MAURI OF BRAZIL SA (2%) at a temperature of 25º C. The results of the laboratory analysis showed that the byproducts derived from the hydrolysis and fermentation showed very similar chemical compositions. With levels between 39 and 41% fiber, 0.5% lipids, 20 and 30% carbohydrates, protein 0.5 and 1.50, 6 and 8% acidity, and 20 and 30% soluble solids.

Neural models for predicting hole diameters in drilling processes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation of bamboo particleboards produced with urea-formaldheyde resin

The bamboo waste can be an alternative material to sustain the crescent demand for particleboards, also bringing ecological benefits as reduction of the pressure for raw materials and landfill space demands. In this context, this research aimed to manufacture and determine some physical and mechanical properties of particleboards with bamboo waste particles (Dendrocalamus giganteus), obtained from different sources, bonded with four different percentages of urea–formaldehyde (UF) based resin (6%, 8%, 10% and 12% related to dry material of particles). Response variables investigated were: density; moisture content; thickness swelling in 2 and 24 hours; water absorption in 2 and 24 hours; internal adhesion (STpe); strength in tension parallel to faces (STpa); modulus of elasticity (MOE) and modulus of rupture (MOR). Results permitted to conclude that particleboards as mentioned showed good performance only in the physical properties requirements imposed by Brazilian Standard NBR 14810, but this was not observed to mechanical properties considered. New researches are needed in order to optimize the producing process parameters.

Physical characterization of particleboard produced with waste from ethanol and sugar mill

The problem of proper disposal of solid waste generated in different industrial processes is one of worldwide environmental concerns nowadays. Thus, this study aimed to establish a new alternative for the disposal of two agro-industrial residues employing them to produce particleboard for different purposes in building construction. The focus was given to the reuse of the sugarcane bagasse (SB) originated during the processing of Saccharum officinarum for sugar and ethanol production, and bamboo stem leaves of Dendrocalamus giganteus(BB). For this, six particleboards were produced in the following compositions: with 100% SB, 75% SB + 25% BB, 50% SB+50% BB, 40% SB +60 BB, 25% SB+ 75% BB and 100% BB in the total mass of the composites. The particleboards physical characterization followed Brazilian Standard ABNT NBR 14810-3 to density, moisture content and water absorption. Results showed these raw materials are compatible to particleboard production.

Physical and mechanical characteristic of particleboards produced with residues of sugarcane and stem leaves of bamboo bonded with castor oil adhesive

In this research the aim was produce a particleboard with alternative materials and evaluated its physical and mechanical characteristics. The raw materials used are residues from sucarcane bagasse (SC) (Saccharum officinarum) and stem leaves of bamboo (B) (Dendrocalamus giganteus), bonded with a bi component adhesive based on castor oil. It was produced particleboards with five different traces: 100% SC, 75% SC+25% B, 50% SC+50% B, 25% SC +75%B and 100 % B. Their physical and mechanical characteristics were evaluated accordingly to Brazilian standard NBR 14810-3. Regarding the results obtained, it can be detached that for physical and mechanical evaluation it is evident a negative relation among the amount the sugarcane bagasse and their physical and mechanical characteristics, that is particleboards with low concentrations of sugarcane bagasse had better results. However all particleboards could be recommended for use as sealing particleboards in the segment of civil construction.

Characterization of medium density particleborads using agricultural residues

In recent years the production of products derived from wood and bamboo are increasing, due to the search for a more rational exploitation of these raw materials. Amongst these products, the particleboards production combine sustainability and rationality in the use of these materials. In this context, this work has the objective to study the application of alternative raw materials in the manufacture of Medium Density Particleboards (MDP), using residues from industrial processimg of coffee and bamboo. MDP had been produced with particles of giganteus bamboo of the Dendrocalamus species and particle of coffee rind in the intermediate layer of the particleboard, bonded with polyurethane resin based on castor oil. The physical and mechanical characterization was carried out accordingly to NBR 14810-3 (2006). The physical properties evaluated were: of water absorption for 2h and 24h; thickness swallowing for 2h and 24h; density, humidity content. The mechanical properties evaluated were: Tensile strength, static bending (MOR and MOE). The results were compared with NBR 14810-2 (2006) and also with the ANSI A208-1 (1993). The physical performance of these particleboards was below the values recommend by the Brazilian norm. Also the mechanical characteristics are not improve, demonstrating that the inclusion of coffee rind did not benefit the physical characteristics and nor the mechanical ones. However it can be used as construction materials for partitions and ceiling panels.

Characterization of medium density particleboards using agricultural residues

In recent years the production of products derived from wood and bamboo are increasing, due to the search for a more rational exploitation of these raw materials. Amongst these products, the particleboards production combine sustainability and rationality in the use of these materials. In this context, this work has the objective to study the application of alternative raw materials in the manufacture of Medium Density Particleboards (MDP), using residues from industrial processimg of coffee and bamboo. MDP had been produced with particles of giganteus bamboo of the Dendrocalamus species and particle of coffee rind in the intermediate layer of the particleboard, bonded with polyurethane resin based on castor oil. The physical and mechanical characterization was carried out accordingly to NBR 14810-3 (2006). The physical properties evaluated were: of water absorption for 2h and 24h; thickness swallowing for 2h and 24h; density, humidity content. The mechanical properties evaluated were: Tensile strength, static bending (MOR and MOE). The results were compared with NBR 14810-2 (2006) and also with the ANSI A208-1 (1993). The physical performance of these particleboards was below the values recommend by the Brazilian norm. Also the mechanical characteristics are not improve, demonstrating that the inclusion of coffee rind did not benefit the physical characteristics and nor the mechanical ones. However it can be used as construction materials for partitions and ceiling panels.

Elaboração de pão com casca de abacate hass: valor nutricional e aceitabilidade

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Utilização do gesso para fabricação de artefatos alternativos, no contexto de produção mais limpa

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Comparação do custo de produção do crambe (Cambe abyssinica Hochst) com outras culturas oleaginosas em sistema de plantio direto

Biodiesel is a reality in Brazil, due to the National Program of Biodiesel Production and Use (PNPB), which became mandatory in 2008 in adding 2% biodiesel in all diesel sold in a blend known as B2. The agribusiness sector responded to the federal program, facing many difficulties in biodiesel production, which highlights the supply of raw material. Problems related to biodiesel production were mainly the shortage of vegetable oil, because of demand from domestic and foreign markets, and rising prices of raw materials available for production, making this biofuel production economically feasible, even in Brazil, where agricultural production costs are among the most competitive in the world. The crambe is a specie that has aroused the interest of Brazilian producers due to oil content, hardiness, and mechanized cultivation, mainly for being a winter crop, it becomes one more option for farmers in this period. In addition, you can compose systems of crop rotation as well as being used as ground cover in winter. The aim of this study was to evaluate the potential for productive and cost of production of crambe, conducted in no-tillage system, to compare these parameters with other oil crops such as sunflower, canola and soybean. The trial was conducted in the agricultural year 2008 at the Experimental Farm Lageado belonging to the Faculty of Agronomic Sciences - UNESP, located in Botucatu - SP. The estimated yield was 1.507,05 kg ha-1, resulting in a production of 561,94 liters of oil per hectare. The cost of installation and conduct of crambe per hectare was R$ 875,87, resulting in a cost of R$ 1,56 per liter of oil, the lowest cost among the oilseed crops analyzed.

Yield of different white button strains in sugar cane by product-based composts

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Obtenção de vinagre a partir de mandioca e gengibre

Vinegar is a food product that has a great market potential and beneficial health properties. Each type of vinegar has its taste, since the transformation of alcoholic into acetic acid preserves the raw materials fragrancesand other organic acids can be formed. This study produced and characterized vinegars from ginger and cassava starch. The raw materials were first hydrolyzed by an enzymatic process, thenthey suffered an alcoholic fermentation,and finally an acetic fermentation by the Orleans process. The ash quantity, total acidity in acetic acid, dry extract, and alcohol content of the final product were analyzed based on the current vinegars legislation.The results showed that it is possible to obtain vinegars with good quality from ginger and cassava starch.

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Análise energética de bebida mista de extrato hidrossolúvel de soja e suco de amora

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Utilização de material alternativo para a obtenção e caracterização de biomodelos, por meio da técnica de impressão 3DPRINTER

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)