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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Solos. |
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Data corrente: |
17/10/2016 |
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Data da última atualização: |
25/04/2024 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MAIA, C. M. B. de F.; BARATTO, R. L.; GUIOTOKU, M.; NOVOTNY, E. H.; AKOLGO, G. A. |
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Afiliação: |
CLAUDIA MARIA BRANCO DE F MAIA, CNPF; RICARDO LUÍS BARATTO, UFPR; MARCELA GUIOTOKU, CNPF; ETELVINO HENRIQUE NOVOTNY, CNPS; GILBERT AYINE AKOLGO, UNIVERSITY OF ENERGY AND NATURAL RESOURCES SUNYANI. |
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Título: |
Energy and biochar in Ghana: characterization of two potential feedstock to enhance cooking methods and soil quality. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE OF INTERNATIONAL HUMIC SUBSTANCES SOCIETY, 18., 2016, Kanazawa. Keystone for future earth: natural organic matter (NOM) in diverse environments: proceedings. Kobe: IHSS: Kobe University, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
The main energy supply in Ghana is based on biomass: firewood and charcoal (64%), which are burnt openly for cook and heat energy. This practice has led to deforestation and biomass shortage. Besides the energy challenge, Ghana faces declining of soil fertility due to continuous cultivation and rapid mineralization of its soil organic matter, both problems being considered as major causes of food insecurity and poverty in the country. We studied the carbonization of rice husks and corn stalks - the two main available sources of waste biomass in the studied regions - and qualifying these products as fuel and biochar. We pyrolysed both feedstocks at three different temperatures - 350, 450 and 550 °C - and measured their solid yields; ash and volatile contents; C, H, N percentages; pH and electro-conductivities and; nutrients contents in all samples. We also compared the thermogravimetric behavior and NMR profiles of these samples. Corn stalks showed better potential to be used as a fuel. Both feedstocks have potential to be used as biochar but with varied composition. |
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Palavras-Chave: |
Carbono pirogênico; Pirólise lenta; Talos de milho. |
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Thesagro: |
Casca de Arroz. |
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Thesaurus Nal: |
biochar. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 01928nam a2200217 a 4500
001 2054731
005 2024-04-25
008 2016 bl uuuu u00u1 u #d
100 1 $aMAIA, C. M. B. de F.
245 $aEnergy and biochar in Ghana$bcharacterization of two potential feedstock to enhance cooking methods and soil quality.$h[electronic resource]
260 $aIn: INTERNATIONAL CONFERENCE OF INTERNATIONAL HUMIC SUBSTANCES SOCIETY, 18., 2016, Kanazawa. Keystone for future earth: natural organic matter (NOM) in diverse environments: proceedings. Kobe: IHSS: Kobe University$c2016
520 $aThe main energy supply in Ghana is based on biomass: firewood and charcoal (64%), which are burnt openly for cook and heat energy. This practice has led to deforestation and biomass shortage. Besides the energy challenge, Ghana faces declining of soil fertility due to continuous cultivation and rapid mineralization of its soil organic matter, both problems being considered as major causes of food insecurity and poverty in the country. We studied the carbonization of rice husks and corn stalks - the two main available sources of waste biomass in the studied regions - and qualifying these products as fuel and biochar. We pyrolysed both feedstocks at three different temperatures - 350, 450 and 550 °C - and measured their solid yields; ash and volatile contents; C, H, N percentages; pH and electro-conductivities and; nutrients contents in all samples. We also compared the thermogravimetric behavior and NMR profiles of these samples. Corn stalks showed better potential to be used as a fuel. Both feedstocks have potential to be used as biochar but with varied composition.
650 $abiochar
650 $aCasca de Arroz
653 $aCarbono pirogênico
653 $aPirólise lenta
653 $aTalos de milho
700 1 $aBARATTO, R. L.
700 1 $aGUIOTOKU, M.
700 1 $aNOVOTNY, E. H.
700 1 $aAKOLGO, G. A.
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Registro original: |
Embrapa Solos (CNPS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Trigo. |
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Data corrente: |
16/12/2021 |
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Data da última atualização: |
17/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, M. E. A. S.; ALVES, T. O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; THAIS DE OLIVEIRA ALVES, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; LUIZ CARLOS GUTKOSKI, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; MARTHA ZAVARIZ DE MIRANDA, CNPT; MARIANA SIMÕES LARRAZ FERREIRA, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; CRISTINA YOSHIE TAKEITI, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil. |
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Título: |
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, e16228, p. 1-17, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.16228 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development. MenosBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the ... Mostrar Tudo |
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Palavras-Chave: |
Grain; Maize; Wheat flour quality. |
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Thesagro: |
Amido; Farinha de Trigo; Grão; Produto de Origem Vegetal; Tecnologia de Alimento; Trigo. |
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Thesaurus NAL: |
Flour; Food processing quality; Grain foods; Starch; Vegetable products; Wheat. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229332/1/Food-Processing-Preservation-2021-Oliveira-Brazilian-Cerrado-wheat-Technological-quality-of-genotypes-grown-in.pdf
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Marc: |
LEADER 03223naa a2200373 a 4500
001 2138008
005 2021-12-17
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.16228$2DOI
100 1 $aOLIVEIRA, M. E. A. S.
245 $aBrazilian Cerrado wheat$bTechnological quality of genotypes grown in tropical locations.$h[electronic resource]
260 $c2021
520 $aBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development.
650 $aFlour
650 $aFood processing quality
650 $aGrain foods
650 $aStarch
650 $aVegetable products
650 $aWheat
650 $aAmido
650 $aFarinha de Trigo
650 $aGrão
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
650 $aTrigo
653 $aGrain
653 $aMaize
653 $aWheat flour quality
700 1 $aALVES, T. O.
700 1 $aGUTKOSKI, L. C.
700 1 $aMIRANDA, M. Z. de
700 1 $aFERREIRA, M. S. L.
700 1 $aTAKEITI, C. Y.
773 $tJournal of Food Processing and Preservation, e16228, p. 1-17, 2021.
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