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Registro Completo |
Biblioteca(s): |
Embrapa Amapá. |
Data corrente: |
14/09/2018 |
Data da última atualização: |
31/10/2018 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
RIBEIRO, E. A. dos S.; PASTANA, D. N. B.; BUFALINO, L.; LIRA-GUEDES, A. C.; GUEDES, M. C. |
Afiliação: |
EDIELZA ALINE DO SANTOS RIBEIRO, Ueap; DAYANE NATHÁLIA BARBOSA PASTANA, Ueap; LINA BUFALINO, Ufra; ANA CLAUDIA LIRA GUEDES, CPAF-AP; MARCELINO CARNEIRO GUEDES, CPAF-AP. |
Título: |
Immediate analysis and thermogravimetric of açaí seeds produced in the Amazon River Estuary. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
In: CONGRESSO FLORESTAL LATINO-AMERICANO, 7., 2018, Vitória. [Anais]. [S.l.]: Even3, 2018. |
Idioma: |
Inglês |
Conteúdo: |
Açaí is a source of wealth for riverine families and has been promoting the development of the Amazon River estuary. After depulping the fruits to produce the wine, the seeds of açaí are deposited near the houses without proper destination. This problem can become a solution, generating green energy in isolated communities. The aim of this study is estimate the energetic potential of açaí seeds. This work was done in Ilha das Cinzas, Gurupá-PA, Eastern Amazon. The samples were collected with 10 families (n = 40), packed and sent to a forced ventilation oven 105 ± 2ºC. It was done an immediate analysis, in duplicate, in accordance with ASTM D1762-84. The highest heating value (HHV) was determined with volatile material values, fixed carbon and ash content. In addition, the thermogravimetric analysis and differential scanning calorimetry were performed on the PerkinElmer TG-DSC equipment, model DSC-7. The mean values of volatile materials (74.57%), ash content (1.70%) and fixed carbon (23.74%) were similar to those found in the oil seed literature. HHV ranged from 19.91 MJ kg-1 to 20.10 MJ kg-1, indicating that the waste of açaí seeds is an excellent resource to be transformed into a biogas. The mean pulp content was 21% and the açaí seeds was 79%, with a moisture content of 30%. At 200oC, the mass loss increases rapidly, reaching maximum rate of 5% min-1 near 300oC. At a temperature of 500°C, all the organic mass was degraded, passing through the combustion and gasification process, leaving only a small amount of ash. At the beginning of the heating, until the temperature near 100ºC, energy consumption occurs. Thereafter, the release process begins, increasing with increasing temperature, with a small peak near 320oC and maximum enthalpy close to 500oC. The variation of the açaí seed enthalpy, enables it to the energetic use, whose optimization depends on equipment that can keep temperatures above 300ºC. Seasonality production influences the yield of açaí seed considerably. In the off-season production, the pulp proportion decreases and the seed proportion increases. These experimental results confirm the qualitative potential of açaí seeds as a source of bioenergy, and the possibility of its use to help solve the problem of isolated Amazonian communities that still live without regular energy supply. MenosAçaí is a source of wealth for riverine families and has been promoting the development of the Amazon River estuary. After depulping the fruits to produce the wine, the seeds of açaí are deposited near the houses without proper destination. This problem can become a solution, generating green energy in isolated communities. The aim of this study is estimate the energetic potential of açaí seeds. This work was done in Ilha das Cinzas, Gurupá-PA, Eastern Amazon. The samples were collected with 10 families (n = 40), packed and sent to a forced ventilation oven 105 ± 2ºC. It was done an immediate analysis, in duplicate, in accordance with ASTM D1762-84. The highest heating value (HHV) was determined with volatile material values, fixed carbon and ash content. In addition, the thermogravimetric analysis and differential scanning calorimetry were performed on the PerkinElmer TG-DSC equipment, model DSC-7. The mean values of volatile materials (74.57%), ash content (1.70%) and fixed carbon (23.74%) were similar to those found in the oil seed literature. HHV ranged from 19.91 MJ kg-1 to 20.10 MJ kg-1, indicating that the waste of açaí seeds is an excellent resource to be transformed into a biogas. The mean pulp content was 21% and the açaí seeds was 79%, with a moisture content of 30%. At 200oC, the mass loss increases rapidly, reaching maximum rate of 5% min-1 near 300oC. At a temperature of 500°C, all the organic mass was degraded, passing through the combustion and gasification p... Mostrar Tudo |
Thesagro: |
Açaí; Bioenergia; Euterpe Oleracea; Resíduo. |
Thesaurus Nal: |
Agricultural wastes; Bioenergy. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/183014/1/CPAF-AP-2018-Immediate-analysis-and-thrmogravimetric-of-acai.pdf
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Marc: |
LEADER 03079nam a2200229 a 4500 001 2095734 005 2018-10-31 008 2018 bl uuuu u00u1 u #d 100 1 $aRIBEIRO, E. A. dos S. 245 $aImmediate analysis and thermogravimetric of açaí seeds produced in the Amazon River Estuary.$h[electronic resource] 260 $aIn: CONGRESSO FLORESTAL LATINO-AMERICANO, 7., 2018, Vitória. [Anais]. [S.l.]: Even3$c2018 520 $aAçaí is a source of wealth for riverine families and has been promoting the development of the Amazon River estuary. After depulping the fruits to produce the wine, the seeds of açaí are deposited near the houses without proper destination. This problem can become a solution, generating green energy in isolated communities. The aim of this study is estimate the energetic potential of açaí seeds. This work was done in Ilha das Cinzas, Gurupá-PA, Eastern Amazon. The samples were collected with 10 families (n = 40), packed and sent to a forced ventilation oven 105 ± 2ºC. It was done an immediate analysis, in duplicate, in accordance with ASTM D1762-84. The highest heating value (HHV) was determined with volatile material values, fixed carbon and ash content. In addition, the thermogravimetric analysis and differential scanning calorimetry were performed on the PerkinElmer TG-DSC equipment, model DSC-7. The mean values of volatile materials (74.57%), ash content (1.70%) and fixed carbon (23.74%) were similar to those found in the oil seed literature. HHV ranged from 19.91 MJ kg-1 to 20.10 MJ kg-1, indicating that the waste of açaí seeds is an excellent resource to be transformed into a biogas. The mean pulp content was 21% and the açaí seeds was 79%, with a moisture content of 30%. At 200oC, the mass loss increases rapidly, reaching maximum rate of 5% min-1 near 300oC. At a temperature of 500°C, all the organic mass was degraded, passing through the combustion and gasification process, leaving only a small amount of ash. At the beginning of the heating, until the temperature near 100ºC, energy consumption occurs. Thereafter, the release process begins, increasing with increasing temperature, with a small peak near 320oC and maximum enthalpy close to 500oC. The variation of the açaí seed enthalpy, enables it to the energetic use, whose optimization depends on equipment that can keep temperatures above 300ºC. Seasonality production influences the yield of açaí seed considerably. In the off-season production, the pulp proportion decreases and the seed proportion increases. These experimental results confirm the qualitative potential of açaí seeds as a source of bioenergy, and the possibility of its use to help solve the problem of isolated Amazonian communities that still live without regular energy supply. 650 $aAgricultural wastes 650 $aBioenergy 650 $aAçaí 650 $aBioenergia 650 $aEuterpe Oleracea 650 $aResíduo 700 1 $aPASTANA, D. N. B. 700 1 $aBUFALINO, L. 700 1 $aLIRA-GUEDES, A. C. 700 1 $aGUEDES, M. C.
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Embrapa Amapá (CPAF-AP) |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
30/09/2019 |
Data da última atualização: |
03/10/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
MIGLIORINI, M. J.; BOIAGO, M. M.; STEFANI, L. M.; ZAMPAR, A.; ROZA, L. F.; BARRETA, M.; ARNO, A.; ROBAZZA, W. da S.; GIURIATTI, J.; GALVÃO, A. C.; BOSCATTO, C.; PAIANO, D.; SILVA, A. S. da; TAVERNARI, F. de C. |
Afiliação: |
MARCOS JOSÉ MIGLIORINI, UDESC/Chapecó; MARCEL MANENTE BOIAGO, UDESC/Chapecó; LENITA MOURA STEFANI, UDESC/Chapecó; ALINE ZAMPAR, UDESC/Chapecó; LENILSON DA FONSECA ROZA, UDESC/Chapecó; MAURICIO BARETTA, UDESC/Chapecó; ALESSANDRA ARNO, UDESC/Chapecó; WEBER DA SILVA ROBAZZA, UDESC/Pinhalzinho; JESSICA GIURIATTI, UDESC/Chapecó; ALESSANDRO CAZONATTO GALVÃO, UDESC/Pinhalzinho; CARLA BOSCATTO, UDESC/Chapecó; DIOVANI PAIANO, UDESC/Chapecó; ALEKSANDRO SCHAEFER DA SILVA; FERNANDO DE CASTRO TAVERNARI, CNPSA. |
Título: |
Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Journal of Thermal Biology, v. 85, 2019. |
DOI: |
10.1016/j.jtherbio.2019.102409 |
Idioma: |
Inglês |
Palavras-Chave: |
Herbal extract; Qualidade do ovo; Validade; Vida útil. |
Thesagro: |
Controle Térmico; Dieta; Gema de Ovo; Nutrição Animal; Óleo Essencial; Orégano; Poedeira Comercial; Stress. |
Thesaurus NAL: |
Animal nutrition; Egg quality; Egg yolk; Laying hens; Origanum vulgare; Shelf life; Thermal stress. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/202447/1/final9249.pdf
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Marc: |
LEADER 01396naa a2200505 a 4500 001 2112622 005 2019-10-03 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1016/j.jtherbio.2019.102409$2DOI 100 1 $aMIGLIORINI, M. J. 245 $aOregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs.$h[electronic resource] 260 $c2019 650 $aAnimal nutrition 650 $aEgg quality 650 $aEgg yolk 650 $aLaying hens 650 $aOriganum vulgare 650 $aShelf life 650 $aThermal stress 650 $aControle Térmico 650 $aDieta 650 $aGema de Ovo 650 $aNutrição Animal 650 $aÓleo Essencial 650 $aOrégano 650 $aPoedeira Comercial 650 $aStress 653 $aHerbal extract 653 $aQualidade do ovo 653 $aValidade 653 $aVida útil 700 1 $aBOIAGO, M. M. 700 1 $aSTEFANI, L. M. 700 1 $aZAMPAR, A. 700 1 $aROZA, L. F. 700 1 $aBARRETA, M. 700 1 $aARNO, A. 700 1 $aROBAZZA, W. da S. 700 1 $aGIURIATTI, J. 700 1 $aGALVÃO, A. C. 700 1 $aBOSCATTO, C. 700 1 $aPAIANO, D. 700 1 $aSILVA, A. S. da 700 1 $aTAVERNARI, F. de C. 773 $tJournal of Thermal Biology$gv. 85, 2019.
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