Quality of charcoal marketed in southeast Pará for cooking foods
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Ciências Agrárias (Belém. Online) |
Texto Completo: | https://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017 |
Resumo: | In 2017, the residential and commercial sectors consumed around 677,000 tons of charcoal in Brazil. Due to the expressiveness of this consumption, some studies to attest the quality of this fuel were conducted in several states of Brazil; however, in Pará, studies on this subject are still incipient. Therefore, this study aimed to characterize the charcoal for cooking food marketed in southeastern Pará and to evaluate whether the quality observed meets the parameters indicated by the Selo Carvão Premium. The study was conducted in the city of Parauapebas, where three brands of charcoal (A, B, and C) were selected in three different points of sale, with packages of 5 kg being acquired in a three-month period, totaling 15 kg. The variables analyzed were apparent relative density, humidity, higher heating value, net heating value, energy density, volatile materials, ash, fixed carbon and elemental chemical composition (C, H, N, S, and O). The data were analyzed in a completely randomized design, being three treatments and eighteen replications, totaling fifty-four sample units. All brands had moisture content above 5%, apparent relative density greater than 420 kg m-3, and high percentages of ash (> 1.5%). The B and C brands had volatile material contents between 17 – 19% and fixed carbon between 78 – 80%, respectively. The average net heating value for the charcoals of the region was 6672 kcal kg-1. The charcoal for cooking foods analyzed have low quality; however, brands B and C were the closest to the minimum standard required by the Selo Carvão Premium of the state of São Paulo. |
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Quality of charcoal marketed in southeast Pará for cooking foodsQualidade do carvão vegetal comercializado no Sudeste Paraense para cocção de alimentosWaste wood charcoalBarbecueCooking foodsAmazon areaBiofuelbiomass and bioenergyCarvão de resíduo de madeiraChurrascoCocção de alimentosRegião amazônicaBiocombustivelbiomassa e bioenergiaIn 2017, the residential and commercial sectors consumed around 677,000 tons of charcoal in Brazil. Due to the expressiveness of this consumption, some studies to attest the quality of this fuel were conducted in several states of Brazil; however, in Pará, studies on this subject are still incipient. Therefore, this study aimed to characterize the charcoal for cooking food marketed in southeastern Pará and to evaluate whether the quality observed meets the parameters indicated by the Selo Carvão Premium. The study was conducted in the city of Parauapebas, where three brands of charcoal (A, B, and C) were selected in three different points of sale, with packages of 5 kg being acquired in a three-month period, totaling 15 kg. The variables analyzed were apparent relative density, humidity, higher heating value, net heating value, energy density, volatile materials, ash, fixed carbon and elemental chemical composition (C, H, N, S, and O). The data were analyzed in a completely randomized design, being three treatments and eighteen replications, totaling fifty-four sample units. All brands had moisture content above 5%, apparent relative density greater than 420 kg m-3, and high percentages of ash (> 1.5%). The B and C brands had volatile material contents between 17 – 19% and fixed carbon between 78 – 80%, respectively. The average net heating value for the charcoals of the region was 6672 kcal kg-1. The charcoal for cooking foods analyzed have low quality; however, brands B and C were the closest to the minimum standard required by the Selo Carvão Premium of the state of São Paulo.Em 2017, no Brasil, os setores residencial e comercial consumiram cerca de 677.000 toneladas de carvão vegetal. Devido à expressividade deste consumo, conduziram-se alguns trabalhos para atestar a qualidade desse combustível em vários estados, entretanto, no Pará, continuam incipientes pesquisas dessa temática. Portanto, aqui, objetivou-se caracterizar o carvão vegetal para cocção de alimentos comercializados no sudeste paraense e avaliar se a qualidade atende aos parâmetros indicados ao Selo Carvão Premium. Conduziu-se a pesquisa no município de Parauapebas, onde foram selecionadas três marcas de carvão (A, B e C) em três locais de venda diferentes, adquirindo-se pacotes com 5 kg em três meses, totalizando 15 kg. As variáveis analisadas foram: densidade relativa aparente, umidade base seca, poder calorífico superior, poder calorífico útil, densidade energética, materiais voláteis, cinzas, carbono fixo e composição química elementar (C, H, N, S e O). Os dados foram analisados em delineamento inteiramente casualizado, sendo três tratamentos e 18 repetições, totalizando 54 unidades amostrais. Todas as marcas apresentaram umidade acima de 5%, densidade relativa aparente superior a 420 kg m-3 e elevados percentuais de cinzas (> 1,5%). As marcas B e C apresentaram teores de materiais voláteis entre 17%-19% e de carbono fixo entre 78%-80%, respectivamente. O poder calorífico útil médio para os carvões da região foi de 6672 kcal kg-1. Os carvões vegetais para a cocção de alimento analisados apresentam baixa qualidade, entretanto, as marcas B e C foram as que mais se aproximaram dos padrões mínimos exigidos pelo Selo Carvão Premium do estado de São Paulo.Universidade Federal Rural da Amazônia/UFRA2019-05-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontextoinfo:eu-repo/semantics/otherapplication/pdfhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 62 (2019): RCARevista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 62 (2019): RCA2177-87601517-591Xreponame:Revista de Ciências Agrárias (Belém. Online)instname:Universidade Federal Rural da Amazônia (UFRA)instacron:UFRAporhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017/1556Copyright (c) 2019 Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciencesinfo:eu-repo/semantics/openAccessOliveira, Rudson SilvaSilva, Luan Felipe Feitosa daAndrade, Fernando Wallase CarvalhoTrugilho, Paulo FernandoProtásio, Thiago de PaulaGoulart, Selma Lopes2020-01-20T14:14:53Zoai:ojs.www.periodicos.ufra.edu.br:article/3017Revistahttps://ajaes.ufra.edu.br/index.php/ajaes/PUBhttps://ajaes.ufra.edu.br/index.php/ajaes/oaiallan.lobato@ufra.edu.br || ajaes.suporte@gmail.com2177-87601517-591Xopendoar:2020-01-20T14:14:53Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA)false |
dc.title.none.fl_str_mv |
Quality of charcoal marketed in southeast Pará for cooking foods Qualidade do carvão vegetal comercializado no Sudeste Paraense para cocção de alimentos |
title |
Quality of charcoal marketed in southeast Pará for cooking foods |
spellingShingle |
Quality of charcoal marketed in southeast Pará for cooking foods Oliveira, Rudson Silva Waste wood charcoal Barbecue Cooking foods Amazon area Biofuel biomass and bioenergy Carvão de resíduo de madeira Churrasco Cocção de alimentos Região amazônica Biocombustivel biomassa e bioenergia |
title_short |
Quality of charcoal marketed in southeast Pará for cooking foods |
title_full |
Quality of charcoal marketed in southeast Pará for cooking foods |
title_fullStr |
Quality of charcoal marketed in southeast Pará for cooking foods |
title_full_unstemmed |
Quality of charcoal marketed in southeast Pará for cooking foods |
title_sort |
Quality of charcoal marketed in southeast Pará for cooking foods |
author |
Oliveira, Rudson Silva |
author_facet |
Oliveira, Rudson Silva Silva, Luan Felipe Feitosa da Andrade, Fernando Wallase Carvalho Trugilho, Paulo Fernando Protásio, Thiago de Paula Goulart, Selma Lopes |
author_role |
author |
author2 |
Silva, Luan Felipe Feitosa da Andrade, Fernando Wallase Carvalho Trugilho, Paulo Fernando Protásio, Thiago de Paula Goulart, Selma Lopes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Rudson Silva Silva, Luan Felipe Feitosa da Andrade, Fernando Wallase Carvalho Trugilho, Paulo Fernando Protásio, Thiago de Paula Goulart, Selma Lopes |
dc.subject.por.fl_str_mv |
Waste wood charcoal Barbecue Cooking foods Amazon area Biofuel biomass and bioenergy Carvão de resíduo de madeira Churrasco Cocção de alimentos Região amazônica Biocombustivel biomassa e bioenergia |
topic |
Waste wood charcoal Barbecue Cooking foods Amazon area Biofuel biomass and bioenergy Carvão de resíduo de madeira Churrasco Cocção de alimentos Região amazônica Biocombustivel biomassa e bioenergia |
description |
In 2017, the residential and commercial sectors consumed around 677,000 tons of charcoal in Brazil. Due to the expressiveness of this consumption, some studies to attest the quality of this fuel were conducted in several states of Brazil; however, in Pará, studies on this subject are still incipient. Therefore, this study aimed to characterize the charcoal for cooking food marketed in southeastern Pará and to evaluate whether the quality observed meets the parameters indicated by the Selo Carvão Premium. The study was conducted in the city of Parauapebas, where three brands of charcoal (A, B, and C) were selected in three different points of sale, with packages of 5 kg being acquired in a three-month period, totaling 15 kg. The variables analyzed were apparent relative density, humidity, higher heating value, net heating value, energy density, volatile materials, ash, fixed carbon and elemental chemical composition (C, H, N, S, and O). The data were analyzed in a completely randomized design, being three treatments and eighteen replications, totaling fifty-four sample units. All brands had moisture content above 5%, apparent relative density greater than 420 kg m-3, and high percentages of ash (> 1.5%). The B and C brands had volatile material contents between 17 – 19% and fixed carbon between 78 – 80%, respectively. The average net heating value for the charcoals of the region was 6672 kcal kg-1. The charcoal for cooking foods analyzed have low quality; however, brands B and C were the closest to the minimum standard required by the Selo Carvão Premium of the state of São Paulo. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion texto info:eu-repo/semantics/other |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017 |
url |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/3017/1556 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural da Amazônia/UFRA |
publisher.none.fl_str_mv |
Universidade Federal Rural da Amazônia/UFRA |
dc.source.none.fl_str_mv |
Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 62 (2019): RCA Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 62 (2019): RCA 2177-8760 1517-591X reponame:Revista de Ciências Agrárias (Belém. Online) instname:Universidade Federal Rural da Amazônia (UFRA) instacron:UFRA |
instname_str |
Universidade Federal Rural da Amazônia (UFRA) |
instacron_str |
UFRA |
institution |
UFRA |
reponame_str |
Revista de Ciências Agrárias (Belém. Online) |
collection |
Revista de Ciências Agrárias (Belém. Online) |
repository.name.fl_str_mv |
Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA) |
repository.mail.fl_str_mv |
allan.lobato@ufra.edu.br || ajaes.suporte@gmail.com |
_version_ |
1797231629963362304 |