Sustainable technology for the production of artisanal cassava starch
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
Texto Completo: | https://www.gvaa.com.br/revista/index.php/RVADS/article/view/9269 |
Resumo: | Yucca starch (Manihot esculenta Crantz) plays several important roles in agroecological agriculture in the tropics. It is an inexpensive source of carbohydrates of high nutritional quality and easily accessible, if preserved and stored. The process of starch artisanal extraction is carried out in Latin America in a rudimentary and impractical way, with water and raw material wasted, which generates losses and ecological problems. This study shows how a prototype of a technological process (Matilda v1.0) for the artisan extraction of yucca starch was designed, built, and optimized. The optimization was performed using the response surface methodology, and the experimental design is a Box-Wilson 23 full factorial central composite, uniformly rotated and orthogonally blocked per day. Around 60 kg of starch for 200 kg yucca on a working day was obtained. The estimated starch yield was 31.83%, within a confidence interval of (30.24-32.97%) and a prediction interval of (27.98-35.23%). This yield was higher than that reported for conventional artisanal extraction. Water use was about 0.3 L kg-1 yucca, significantly lower than in artisanal productions. The process developed would generate a lower impact on the environment and would allow small producers to empower themselves with sustainable technologies. |
id |
GVAA-1_0ff95a88de9b011073b621f33851759b |
---|---|
oai_identifier_str |
oai:ojs.gvaa.com.br:article/9269 |
network_acronym_str |
GVAA-1 |
network_name_str |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
repository_id_str |
|
spelling |
Sustainable technology for the production of artisanal cassava starchTecnología sustentable para la producción de almidón artesanal de yucaTecnologia sustentável para a produção de fécula de mandioca artesanalFlour substituteStarch flourComposite central designSustainable technologySustituto de harinaHarina de almidónDiseño central compuestoTecnología sustentableSubstituto de farinhaFarinha de amidoProjeto composto centralTecnologia sustentávelYucca starch (Manihot esculenta Crantz) plays several important roles in agroecological agriculture in the tropics. It is an inexpensive source of carbohydrates of high nutritional quality and easily accessible, if preserved and stored. The process of starch artisanal extraction is carried out in Latin America in a rudimentary and impractical way, with water and raw material wasted, which generates losses and ecological problems. This study shows how a prototype of a technological process (Matilda v1.0) for the artisan extraction of yucca starch was designed, built, and optimized. The optimization was performed using the response surface methodology, and the experimental design is a Box-Wilson 23 full factorial central composite, uniformly rotated and orthogonally blocked per day. Around 60 kg of starch for 200 kg yucca on a working day was obtained. The estimated starch yield was 31.83%, within a confidence interval of (30.24-32.97%) and a prediction interval of (27.98-35.23%). This yield was higher than that reported for conventional artisanal extraction. Water use was about 0.3 L kg-1 yucca, significantly lower than in artisanal productions. The process developed would generate a lower impact on the environment and would allow small producers to empower themselves with sustainable technologies.El almidón de yuca (Manihot esculenta Crantz) es muy importantes en la agricultura agroecológica tropical. Es una fuente económica de carbohidratos de alta calidad nutricional y de fácil acceso, si se conserva y almacena adecuadamente. El proceso de extracción artesanal del almidón se realiza en América Latina de forma rudimentaria y poco práctica, con desperdicio de agua y materia prima, lo que genera pérdidas y problemas ecológicos. Este estudio muestra cómo se diseñó, construyó y optimizó un prototipo de proceso tecnológico (Matilda v1.0) para la extracción artesanal de almidón de yuca. La optimización se realizó utilizando la metodología de superficie de respuesta, y el diseño experimental es un compuesto central factorial completo Box-Wilson 23, rotado uniformemente y bloqueado ortogonalmente por día. Se obtuvo alrededor de 60 kg de almidón para 200 kg de yuca en una jornada laboral. El rendimiento de almidón promedio fue de 31,83%, con un intervalo de confianza de (30,24-32,97%) y un intervalo de predicción de (27,98-35,23%). Este rendimiento fue superior al reportado para la extracción artesanal convencional. El uso de agua fue de alrededor de 0.3 L kg-1 yuca, significativamente menor que en las producciones artesanales. El proceso desarrollado generaría un menor impacto al medio ambiente y permitiría a los pequeños productores agropecuarios empoderarse con tecnologías sustentables.A fécula de mandioca (Manihot esculenta Crantz) é muito importante na agricultura agroecológica tropical. É uma fonte barata de carboidratos de alta qualidade nutricional e de fácil acesso, desde que devidamente preservada e armazenada. O processo de extração artesanal do amido é realizado na América Latina de forma rudimentar e impraticável, com desperdício de água e matéria-prima, o que gera perdas e problemas ecológicos. Este estudo mostra como um protótipo de processo tecnológico (Matilda v1.0) foi projetado, construído e otimizado para a extração artesanal de fécula de mandioca. A otimização foi realizada usando a metodologia de superfície de resposta, e o desenho experimental é um composto central fatorial completo Box-Wilson 23, girado uniformemente e travado ortogonalmente por dia. Cerca de 60 kg de amido foram obtidos para 200 kg de mandioca em um dia de trabalho. O rendimento médio de amido foi de 31,83%, com intervalo de confiança de 30,24 a 32,97% e intervalo de predição de 27,98 a 35,23%. Este rendimento foi superior ao relatado para a extração artesanal convencional. O uso de água ficou em torno de 0,3 L kg-1 de mandioca, significativamente menor do que nas produções artesanais. O processo desenvolvido geraria um menor impacto ao meio ambiente e permitiria que pequenos produtores agrícolas se capacitassem com tecnologias sustentáveis.Editora Verde2022-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/926910.18378/rvads.v17i3.9269Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 17 No. 3 (2022); 178 - 185Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 17 Núm. 3 (2022); 178 - 185Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 17 n. 3 (2022); 178 - 1851981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAenghttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/9269/11239Copyright (c) 2022 Arsenio José Rodríguez Salazarinfo:eu-repo/semantics/openAccessRodríguez Salazar, Arsenio José2022-12-31T13:51:00Zoai:ojs.gvaa.com.br:article/9269Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:48.220790Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false |
dc.title.none.fl_str_mv |
Sustainable technology for the production of artisanal cassava starch Tecnología sustentable para la producción de almidón artesanal de yuca Tecnologia sustentável para a produção de fécula de mandioca artesanal |
title |
Sustainable technology for the production of artisanal cassava starch |
spellingShingle |
Sustainable technology for the production of artisanal cassava starch Rodríguez Salazar, Arsenio José Flour substitute Starch flour Composite central design Sustainable technology Sustituto de harina Harina de almidón Diseño central compuesto Tecnología sustentable Substituto de farinha Farinha de amido Projeto composto central Tecnologia sustentável |
title_short |
Sustainable technology for the production of artisanal cassava starch |
title_full |
Sustainable technology for the production of artisanal cassava starch |
title_fullStr |
Sustainable technology for the production of artisanal cassava starch |
title_full_unstemmed |
Sustainable technology for the production of artisanal cassava starch |
title_sort |
Sustainable technology for the production of artisanal cassava starch |
author |
Rodríguez Salazar, Arsenio José |
author_facet |
Rodríguez Salazar, Arsenio José |
author_role |
author |
dc.contributor.author.fl_str_mv |
Rodríguez Salazar, Arsenio José |
dc.subject.por.fl_str_mv |
Flour substitute Starch flour Composite central design Sustainable technology Sustituto de harina Harina de almidón Diseño central compuesto Tecnología sustentable Substituto de farinha Farinha de amido Projeto composto central Tecnologia sustentável |
topic |
Flour substitute Starch flour Composite central design Sustainable technology Sustituto de harina Harina de almidón Diseño central compuesto Tecnología sustentable Substituto de farinha Farinha de amido Projeto composto central Tecnologia sustentável |
description |
Yucca starch (Manihot esculenta Crantz) plays several important roles in agroecological agriculture in the tropics. It is an inexpensive source of carbohydrates of high nutritional quality and easily accessible, if preserved and stored. The process of starch artisanal extraction is carried out in Latin America in a rudimentary and impractical way, with water and raw material wasted, which generates losses and ecological problems. This study shows how a prototype of a technological process (Matilda v1.0) for the artisan extraction of yucca starch was designed, built, and optimized. The optimization was performed using the response surface methodology, and the experimental design is a Box-Wilson 23 full factorial central composite, uniformly rotated and orthogonally blocked per day. Around 60 kg of starch for 200 kg yucca on a working day was obtained. The estimated starch yield was 31.83%, within a confidence interval of (30.24-32.97%) and a prediction interval of (27.98-35.23%). This yield was higher than that reported for conventional artisanal extraction. Water use was about 0.3 L kg-1 yucca, significantly lower than in artisanal productions. The process developed would generate a lower impact on the environment and would allow small producers to empower themselves with sustainable technologies. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/9269 10.18378/rvads.v17i3.9269 |
url |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/9269 |
identifier_str_mv |
10.18378/rvads.v17i3.9269 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/9269/11239 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Arsenio José Rodríguez Salazar info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Arsenio José Rodríguez Salazar |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Verde |
publisher.none.fl_str_mv |
Editora Verde |
dc.source.none.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 17 No. 3 (2022); 178 - 185 Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 17 Núm. 3 (2022); 178 - 185 Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 17 n. 3 (2022); 178 - 185 1981-8203 reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
instname_str |
Grupo Verde de Agroecologia e Abelhas (GVAA) |
instacron_str |
GVAA |
institution |
GVAA |
reponame_str |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
collection |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
repository.name.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA) |
repository.mail.fl_str_mv |
rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br |
_version_ |
1798948093052321792 |