Efeito do sistema de secagem de crambe (Crambe abyssinica Hochst) na qualidade dos gr��os e do ��leo para produ����o de biodiesel

P��s-gradua����o em Agronomia (Energia na Agricultura) - FCA

Utiliza����o do ��leo extra��do dos res��duos da filetagem de til��pia (Oreochromis niloticus) para produ����o de biodiesel

The aims of this study were to evaluate the potential of the oil extracted from tilapia residues filleting for biodiesel production, select the one that presents the greatest potential for this purpose and characterize the obtained biodiesel to be neutralized or refined and analyzed according to their physicochemical and yield characteristics. For this, the crude heads, carcasses and offal which have undergone physical and chemical analysis and yield were extracted. For this, the crude oil was extracted from the heads, carcasses and guts, which have passed through physicochemical and yield analysis.For the statistical analysis, a completely randomized design was used with 3 treatments (head, carcass and viscera) and 5 replications.It was observed significant differences in the oils (P <0.05) being the viscera oil the one that showed higher yield although it presented the worst values for all evaluated indices. For this reason this oil was selected for further studies. In this new stage of the study the treatments were: neutralized crude oil and viscera refined oil with different volumes of NaOH 16%.It was adopted a completely randomized design, with a 2x3 factorial (types of oil x soda volumes) with 3 replications. The analyzed variables were acid value, saponification index, peroxide value and iodine value. It was also evaluated the performance of all the obtained biodiesel. It can be concluded that: among the filleting residues oil of tilapias, the one which is more suitable for biodiesel production, due to its high yield, was the viscera oil. The use of all stages of refining is indispensable, once the obtained index and the yield were greater in the biodiesel refined oil; the produced biodiesel from tilapia���s viscera oil meets the ANP standards and, therefore, it is adequate for use.

Otimiza����o da modifica����o de cadeia do PHB com anidrido maleico e estudo de comportamento t��rmico

Conselho Nacional de Desenvolvimento Cient��fico e Tecnol��gico (CNPq)

Craqueamento termocatal��tico do ��leo de buriti (Mauritia flexuosa L.), ��leo de palma (Elaeis guineensis) e sab��es do ��leo de buriti (Mauritia flexuosa L)

O presente trabalho visa investigar o Processo de Craqueamento Termocatal��tico do ��leo de Buriti (Mauritia flexuosa L.), ��leo de palma (Elaeis guineensis) e sab��o de ��leo de buriti, considerando a transforma����o dos ��leos vegetais e sab��es via craqueamento termocatal��tico em biocombust��veis, utilizando-se Na₂CO₃ (Carbonato de S��dio), CaCO₃ (Carbonato de C��lcio),CaO (��xido de c��lcio) e Ze��litas ��cidas (HZSM-5) como catalisadores,as temperaturas de 420, 450 e 480 ��C.O fruto de Buriti (Mauritia flexuosa L.) foi coletado e extra��do ��leo da polpa, em seguida este ��leo foi caracterizado em rela����o Índice de Acidez, Índice de saponifica����o, Viscosidade Cinem��tica, Densidade , Índice de Refra����o e an��lise de CHN.Para testes preliminares foi utilizado o ��leo de palma refinado e neutralizado portanto eles n��o foram caracterizados.O sab��o de buriti foi preparado em laborat��rio com hidr��xido de pot��ssio e hidr��xido de s��dio e armazenados para pir��lise t��rmica.Os catalisadores tamb��m foram caracterizados com rela����o ao infravermelho,Resson��ncia Magn��tica Nuclear de ²⁹Si e ²⁷Al, difra����o de raio X ,an��lise t��rmica, an��lise qu��mica e TPD de Am��nia .No processo de craqueamento termocatal��tico os produtos l��quidos produzidos foram analisados quanto aos par��metros: rendimento, ��ndice de acidez, espectro de infravermelho, espectro de RMN e an��lise de CHN em seguida foram caracterizados com rela����o �� densidade e viscosidade cinem��tica. No entanto, com rela����o ao ��ndice de acidez dos produtos l��quidos, somente os catalisadores b��sicos produziram craqueados com valores aceit��veis para utiliza����o como combust��vel. A partir dos resultados verificou-se a efici��ncia dos catalisadores no qual o catalisador carbonato de s��dio forneceu produtos de baixa acidez e com boas caracter��sticas para uso como combust��vel.

Craqueamento termocatal��tico do ��leo de fritura residual

Neste trabalho foi estudado o processo de craqueamento termocatal��tico do ��leo de fritura nas escalas de bancada e piloto, variando-se o percentual do catalisador carbonato de s��dio de 5 e 10% m/m em rela����o a mat��ria prima utilizada e temperatura de 440 ��C. O objetivo foi obter misturas de hidrocarbonetos ricas na fra����o diesel. O ��leo de fritura neutralizado e seco foi caracterizado em rela����o ao Índice de Acidez, Índice de saponifica����o, Viscosidade Cinem��tica, Densidade e Índice de Refra����o. Ap��s o craqueamento, o produto l��quido obtido foi purificado por decanta����o da fase aquosa e filtra����o simples em escala de bancada. Esse produto foi fracionado por destila����o fracionada e os condensados foram coletados em um funil de decanta����o de acordo a faixa de destila����o da gasolina (40��C-175��C), querosene (175��C-235��C), diesel leve (235��C-305��C) e diesel pesado (305��C-400 ��C). Foi realizada a caracteriza����o tanto f��sico qu��mica quanto da composi����o dos produtos l��quidos e suas respectivas fra����es. Tamb��m foi realizada a evolu����o do processo de craqueamento em escala piloto, acompanhando o comportamento das caracter��sticas f��sico qu��micas e de composi����o do produto formado no decorrer do processo de craqueamento. Os resultados mostraram que o catalisador carbonato de s��dio forneceu produtos de baixa acidez e com boas caracter��sticas para uso como combust��vel. A varia����o do percentual de catalisador influencia significamente as propriedades f��sico qu��micas e composi����o tanto do produto quanto de suas fra����es. Verificou-se, ainda, que o craqueamento termocatal��tico do ��leo de fritura propicia a forma����o de hidrocarbonetos ricos na fra����o do diesel (19,16% diesel leve e 41,18% diesel pesado para o teste com 10% de Na₂CO₃ e de 13,53% leve e 52,73% diesel pesado para o teste com 5% de Na₂CO₃ ). Os intervalos de tempos finais do craqueamento geram um combust��vel com baixo teor de acidez e com propriedades f��sico qu��micas em conformidade a norma especificada para o diesel mineral.

Estudo da obten����o de biocombust��veis a partir da rota tecnol��gica de craqueamento utilizando carbonato de s��dio e lama vermelha como catalisadores

Neste trabalho foi estudado o processo de destila����o do produto l��quido org��nico, obtido no craqueamento catal��tico do ��leo de palma (Elaeis guineensis, Jacq) bruto em escala piloto, empregando os catalisadores carbonato de s��dio (Na₂CO₃) e a lama vermelha, variando o percentual de catalisador em 10% m/m e 15% m/m em rela����o �� mat��ria prima utilizada, sendo fixada uma temperatura operacional de 450��C, visando obter fra����es de biocombust��veis (bio-gasolina, bio-querosene e bio-��leo) semelhantes aos combust��veis derivados do petr��leo. Os catalisadores foram submetidos a um pr��-tratamento de desidrata����o durante 2 horas em uma estufa �� 300��C, posteriormente foram realizadas as an��lises de DRX, IR e TG. Quanto �� mat��ria prima, foram realizadas an��lises f��sico-qu��micas, visando �� caracteriza����o do ��leo de palma. Os produtos l��quidos org��nicos (PLOs) obtidos foram submetidos a opera����es unit��rias de separa����o, decanta����o e filtra����o simples em escala de bancada, para posteriormente serem realizadas an��lises f��sico-qu��micas e composicionais. Os PLOs foram destilados em uma coluna Vigreux de seis (06) est��gios, e as fra����es condensadas foram coletadas de acordo com as faixas de destila����o da gasolina (60��C - 190��C), querosene (190��C - 235��C) e diesel (235��C - 370��C), para posteriormente serem caracterizadas. Verificou-se uma melhor efici��ncia para o catalisador carbonato de s��dio a 15% m/m quanto a redu����o do ��ndice de acidez, cerca de 1,7 mgKOH/g, assim como uma convers��o m��ssica de 97% do ��leo em PLO, notou-se tamb��m que, ao aumentar a quantidade de catalisador, isto favoreceu a obten����o de um produto final com uma melhor qualidade. A lama vermelha por outro lado, apresentou rendimentos de at�� 64% m/m e produtos com baixa acidez cerca de 62,90 mgKOH/g, comparando este resultado com dados encontrados na literatura. A partir dos resultados finais, verificou-se a efici��ncia dos catalisadores, no qual o catalisador carbonato de s��dio forneceu produtos com baixa acidez e com boas caracter��sticas para uso como combust��vel.

Efeito do armazenamento na qualidade dos gr��os e do ��leo de crambe, para produ����o de biodiesel

P��s-gradua����o em Agronomia (Energia na Agricultura) - FCA

Sistemas anfif��licos derivados de megiumina: uma nova abaordagtem no desenvolvimento de biomateriais supramoleculares

P��s-gradua����o em Qu��mica - IQ

Utiliza����o de armadilha de emers��o para captura de flebotom��neos em ��rea com transmiss��o e sem transmiss��o de LVA e LTA, na regi��o centro-oeste do estado de S��o Paulo, Brasil

P��s-gradua����o em Medicina Veterin��ria - FMVZ

Qualidade do ��leo bruto de gr��os de crambe (Crambe abyssinica Hochst) sob diferentes m��todos de secagem

The Culture of crambe became promising since its grains presents high oil content. The methods of drying may influence the quality of crude oil extracted from the beans, depending on the way it is managed. This study goal was to evaluate the influence of different drying methods on the quality of the crude oil extracted from crambe grain. The experimental design was completely randomized with five treatments (drying with heated air, natural air, yard, shade, and at the field), and with four tests for each. In order to check the quality of the grains, we performed an analysis of fat acidity, and to evaluate the crude oil quality, we conducted analysis of iodine value, acid value, water content, density at 20��C, and a kinematic viscosity at 40��. After obtaining the data, the results were submitted to analysis of variance. When significant means were detected, they were compared by t-test (p ��� 0.05). The method of drying with heated air provided a lower rate of fatty acid in grains. The drying methods evaluated did not compromise the quality of the oil extracted from the crambe grain.

Estudos experimentais e te��rico-computacionais de novos complexos nanoze��litas-enzimas empregados na produ����o de biocombust��veis

Conselho Nacional de Desenvolvimento Cient��fico e Tecnol��gico (CNPq)

Aceites saborizados con ajo (aderezos)

El ajo es una especie cultivada por sus propiedades terap��uticas, su significancia religiosa, su sabor y aroma. Por su alto aporte de flavonoides, compuestos polifen��licos y organoazufrados (OSCs) se encuentra entre los alimentos considerados saludables. Entre los efectos biol��gicos que posee se incluyen propiedades antimicrobianas, antidiab��ticas, antimutag��nicas y anticancer��genas. En la actualidad, existen en el mercado subproductos denominados aceites saborizados con ajo que de acuerdo a la legislaci��n nacional vigente se comercializan bajo la denominaci��n de aderezos sin ninguna diferenciaci��n en cuanto al proceso de saborizaci��n empleado. Establecer el proceso de saborizaci��n utilizado resulta de importancia ya que de ello dependen tanto el perfil de compuestos bioactivos como las potenciales propiedades biol��gicas que estos ejerzan. Por otro lado, los aceites saborizados con ajo pueden ser empleados como medio para cocci��n mediante fritura. Numerosas variables se encuentran implicadas en este proceso culinario, existiendo condiciones de fritura ��ptimas para cada tipo de producto. De lo anteriormente expuesto surge el inter��s en caracterizar aceites saborizados con ajo en funci��n de indicadores de calidad bromatol��gica, color y perfil cuali-cuantitativo de OSCs y en determinar posibles modificaciones durante su empleo como medio para la cocci��n mediante fritura. Para ello se adquirieron en el comercio local aceites saborizados con ajo en aceites vegetales de girasol, canola y oliva. Paralelamente, se obtuvieron aceites saborizados con ajo a escala de laboratorio utilizando dos m��todos diferentes de saborizaci��n. Estos consistieron, por un lado en la adici��n de aceite destilado de ajo y por otro en la maceraci��n de dientes de ajo fresco picado en un aceite vegetal. Posteriormente tanto los aceites comercializados como los obtenidos a escala de laboratorio, se sometieron a diferentes temperaturas de fritura (180 ��C, 220 ��C y 300 ��C) durante 3 minutos. La calidad bromatol��gica se evalu�� a trav��s de las determinaciones de ��ndice de per��xidos (IP) e ��ndice de acidez (IA), el color a trav��s del Sistema CIELAB y el perfil de OSCs mediante cromatograf��a gaseosa y cromatograf��a l��quida. A partir de los indicadores de calidad bromatol��gica evaluados fue posible determinar el estado oxidativo de los aceites saborizados con ajo evaluados. El color estuvo determinado por las caracter��sticas y la presencia de pigmentos propios de cada aceite vegetal. Se evidenciaron diferencias tanto cuali- como cuantitativas en el perfil de OSCs, estableciendo que la metodolog��a de HPLC es la m��s id��nea para la detecci��n de dichos compuestos. Se diferenciaron a los aceites saborizados con ajo bajo estudio en ���aceites de ajo macerado��� cuando conten��an alicina, ajoeno y vinilditiinas y en ���aceites destilados de ajo��� por la presencia de sulfuros y polisulfuros. Al ser sometidos a condiciones de cocci��n mediante fritura, se observaron modificaciones en los indicadores de calidad bromatol��gica, color y perfil de OSCs. Estas modificaciones implicaron cambios en el IP, IA y color. En todos los casos las modificaciones observadas fueron dependientes del aceite vegetal evaluado. Respecto del perfil y concentraci��n de OSCs, tambi��n se denotaron modificaciones, evidenci��ndose cierta inestabilidad de algunos compuestos. Otro aspecto importante a destacar es que a��n a la temperatura m��s alta de fritura ensayada, los aceites saborizados con ajo a��n contuvieron compuestos organoazufrados que evidencian importantes propiedades ben��ficas para la salud.

Desenvolvimento de novos biolubrificantes hidr��ulicos derivados dos ��leos de maracuj�� e de moringa in natura e epoxidados

With the increasing environmental awareness, maximizing biodegradability and minimizing ecotoxicity is the main driving force for new technological developments. Thus, can be developed new biodegradable lubricants for use in environmentally sensitive areas. The aim of this study was to obtain new bio-lubricants from passion fruit (Passiflora edulis Sims f. flavicarpa Degener) and moringa (Moringa oleifera Lamarck) epoxidized oils and develop a new additive package using experimental design for their use as a hydraulic fluid. In the first stage of this work was performed the optimization of the epoxidation process of the oils using fractional experimental design 24-1 , varying the temperature, reaction time, ratio of formic acid and hydrogen peroxide. In the second step was investigated the selectivity, thermodynamics and kinetics of the reaction for obtaining the two epoxides at 30, 50 and 70 ��C. The result of the experimental design confirmed that the epoxidation of passion fruit oil requires 2 hours of reaction, 50 ��C and a ratio H2O2/C=C/HCOOH (1:1:1). For moringa oil were required 2 hours reaction, 50 ��C and a ratio of H2O2/C=C/HCOOH (1:1:1.5). The results of the final conversions were equal to 83.09% (�� 0.3) for passion fruit oil epoxide and 91.02 (��0,4) for moringa oil epoxide. Following was made the 23 factorial design to evaluate which are the best concentrations of corrosion inhibitor and anti-wear (IC), antioxidant (BHA) and extreme pressure (EP) additives. The bio-lubricants obtained in this step were characterized according to DIN 51524 (Part 2 HLP) and DIN 51517 (Part 3 CLP) standards. The epoxidation process of the oils was able to improve the oxidative stability and reduce the total acid number, when compared to the in natura oils. Moreover, the epoxidized oils best solubilized additives, resulting in increased performance as a lubricant. In terms of physicochemical performance, the best lubricant fluid was the epoxidized moringa oil with additives (EMO-ADI), followed by the epoxidized passion fruit oil with additives (EPF-ADI) and, finally, the passion fruit in natura oil without additives (PFO). Lastly, was made the investigation of the tribological behavior under conditions of boundary lubrication for these lubricants. The tribological performance of the developed lubricants was analyzed on a HFRR equipment (High Frequency Reciprocating Rig) and the coefficient of friction, which occurs during the contact and the formation of the lubricating film, was measured. The wear was evaluated through optical microscopy and scanning electron microscopy (SEM). The results showed that the addition of extreme pressure (EP) and anti-wear and corrosion inhibitor (CI) additives significantly improve the tribological properties of the fluids. In all assays, was formed a lubricating film that is responsible for reducing the coefficient of metal-to-metal wear. It was observed that the addition of EP and IC additives in the in natura vegetable oils of passion fruit and moringa did not favor a significant reduction in wear. The bio-lubricants developed from passion fruit and moringa oils modified via epoxidation presented satisfactory tribological properties and shown to be potential lubricants for replacement of commercial mineral-based fluids.

Concentra����o do ��leo de girassol em compostos insaturados utilizando destila����o molecular

Vegetable oils are characterized as important raw materials in the supplying of natural substances of interest pharmaceutical, food and cosmetic industry. Sunflower oil stands out for its important composition present in unsaturated fatty acids such as oleic acid (C18:1) and linoleic (C18:2), responsible for many health benefits. The main objective of this study is obtain enriched fractions in unsaturated compounds from refined sunflower oil. The oil used in this study was characterized by the determination of some properties, like iodine number, acid number and viscosity. A transesterification was done to transform the triglycerides into their corresponding methyl esters of fatty acids. These was submitted the molecular distillation process, for present as an efficient alternative to separation and purification of these substances, using high vacuum and low temperatures. Of the esters fractions that was obtained, were analyzed by gas chromatography. The experimental design technique was used to evaluate the influence of the temperature variation of evaporation and condensation system on the percentage obtained residue. The evaporator temperature proved to be the most influential variable on the studied response. The optimized conditions for the answer was studied at 100 ��C for evaporator temperature and 10 ��C for the condenser temperature. The graph of "split ratio" showed that for the lowest flow feed (1 mL/min) and higher evaporator temperature (110 ��C) was obtained in the largest fraction of distillate. It also used the study of the influence of evaporator temperature on the concentration of unsaturated compounds. The best operating conditions for temperature was 90 ��C reached 82.21 % of unsaturated compounds. Elimination curves of the unsaturated compounds present in the distillate stream were obtained. The simulation results of the molecular distillation process of sunflower oil showed the concentration profiles for three different feed flow rates. The speed, temperature and thickness profiles of the liquid film were obtained. The speed of the film increases as the fluid flows through the walls of the evaporator, reaching a maximum on length of 0.075 m. The film thickness decreases on the route, since many compounds are volatilized. The result of the temperature profile had to be consistent with the literature reproduced, being constant after reaching the maximum operating temperature in the length of 0.15 m. This study allowed characterizing and focusing, through experimental analysis, unsaturated compounds and observing the sunflower oil��s behavior through process simulation.

Concentra����o do ��leo de girassol em compostos insaturados utilizando destila����o molecular

Vegetable oils are characterized as important raw materials in the supplying of natural substances of interest pharmaceutical, food and cosmetic industry. Sunflower oil stands out for its important composition present in unsaturated fatty acids such as oleic acid (C18:1) and linoleic (C18:2), responsible for many health benefits. The main objective of this study is obtain enriched fractions in unsaturated compounds from refined sunflower oil. The oil used in this study was characterized by the determination of some properties, like iodine number, acid number and viscosity. A transesterification was done to transform the triglycerides into their corresponding methyl esters of fatty acids. These was submitted the molecular distillation process, for present as an efficient alternative to separation and purification of these substances, using high vacuum and low temperatures. Of the esters fractions that was obtained, were analyzed by gas chromatography. The experimental design technique was used to evaluate the influence of the temperature variation of evaporation and condensation system on the percentage obtained residue. The evaporator temperature proved to be the most influential variable on the studied response. The optimized conditions for the answer was studied at 100 ��C for evaporator temperature and 10 ��C for the condenser temperature. The graph of "split ratio" showed that for the lowest flow feed (1 mL/min) and higher evaporator temperature (110 ��C) was obtained in the largest fraction of distillate. It also used the study of the influence of evaporator temperature on the concentration of unsaturated compounds. The best operating conditions for temperature was 90 ��C reached 82.21 % of unsaturated compounds. Elimination curves of the unsaturated compounds present in the distillate stream were obtained. The simulation results of the molecular distillation process of sunflower oil showed the concentration profiles for three different feed flow rates. The speed, temperature and thickness profiles of the liquid film were obtained. The speed of the film increases as the fluid flows through the walls of the evaporator, reaching a maximum on length of 0.075 m. The film thickness decreases on the route, since many compounds are volatilized. The result of the temperature profile had to be consistent with the literature reproduced, being constant after reaching the maximum operating temperature in the length of 0.15 m. This study allowed characterizing and focusing, through experimental analysis, unsaturated compounds and observing the sunflower oil��s behavior through process simulation.