Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process

Detalhes bibliográficos
Autor(a) principal: Carlos, Breno Eduardo
Data de Publicação: 2020
Outros Autores: Egídio , Karina Estrela, Oliveira, Marcelo Nascimento de Morais, Melo, Ricardo Paulo Fonseca, Sousa, Cláwsio Rogério Cruz de, Carmo, Shirlene Kelly Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7697
Resumo: In view of the current oil crises, resulting from the increase in the prices of barrels, in addition to the possibility of depletion in the near future of this raw material, comes up need for a sustainable policy in relation to the sources of energy generation. In this sense, bioethanol generated from agro-industrial residues and fruits, appears as an alternative. Mango (Manguifera indica), in the Tommy Atkins variety, is the most produced and consumed in the country. This consumption and processing generates a large amount of organic waste. The mango peel is classified as a lignocellulosic raw material, with interesting amounts of cellulose and hemicellulose, essential factors for the production of bioethanol, a sustainable fuel. One of the ways to obtain this biofuel is through the acid hydrolysis of this raw material that provides fermentable sugars. However, there are factors that influence the acid hydrolysis process, providing or not a better performance in the formation of these sugars. Thus, this work aimed to analyze the potential of mango peel flour as a raw material for the production of bioethanol, carrying out the process of acid hydrolysis. As a way to achieve this goal, the influence of the particle size and the agitation applied to the particles of this material was evaluated. It was observed from the analysis, that the influence of the magnetic stirring favored a higher yield in relation to the formation of sugars, which are the basis for the production of bioethanol.
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spelling Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis processInfluencia de la agitación magnética y el tamaño de las partículas de harina de cáscara de mango en un proceso de hidrólisis ácidaInfluência da agitação magnética e granulometria das partículas da farinha da casca da manga em um processo de hidrolise ácida BioethanolLignocellulosic wasteReuseSpectrophotometryCellulosic etanol.BioetanolResíduos lignocelulósicos Reutilizar EspectrofotometríaEtanol celulósico.BioetanolResíduos lignocelulósicos Reutilização EspectrofotometriaEtanol celulósico.In view of the current oil crises, resulting from the increase in the prices of barrels, in addition to the possibility of depletion in the near future of this raw material, comes up need for a sustainable policy in relation to the sources of energy generation. In this sense, bioethanol generated from agro-industrial residues and fruits, appears as an alternative. Mango (Manguifera indica), in the Tommy Atkins variety, is the most produced and consumed in the country. This consumption and processing generates a large amount of organic waste. The mango peel is classified as a lignocellulosic raw material, with interesting amounts of cellulose and hemicellulose, essential factors for the production of bioethanol, a sustainable fuel. One of the ways to obtain this biofuel is through the acid hydrolysis of this raw material that provides fermentable sugars. However, there are factors that influence the acid hydrolysis process, providing or not a better performance in the formation of these sugars. Thus, this work aimed to analyze the potential of mango peel flour as a raw material for the production of bioethanol, carrying out the process of acid hydrolysis. As a way to achieve this goal, the influence of the particle size and the agitation applied to the particles of this material was evaluated. It was observed from the analysis, that the influence of the magnetic stirring favored a higher yield in relation to the formation of sugars, which are the basis for the production of bioethanol.Ante las actuales crisis petroleras, derivadas del aumento de los precios de los barriles, además de la posibilidad de agotamiento en un futuro próximo de esta materia prima, existe una urgente necesidad de una política sostenible en relación a las fuentes de generación de energía. En este sentido, el bioetanol generado a partir de residuos agroindustriales y frutas, aparece como una alternativa. El mango (Manguifera indica), de la variedad Tommy Atkins, es el más producido y consumido en el país. Este consumo y procesamiento genera una gran cantidad de residuos orgánicos. La piel de mango está clasificada como materia prima lignocelulósica, con interesantes cantidades de lignina, celulosa y hemicelulosa, factores esenciales para la producción de bioetanol, un combustible sostenible. Una de las formas de obtener este biocombustible es mediante la hidrólisis ácida de esta materia prima que aporta azúcares fermentables. Sin embargo, existen factores que influyen en el proceso de hidrólisis ácida, proporcionando o no un mejor desempeño en la formación de estos azúcares. Así, esta investigación estuvo motivada por la importancia de presentar la harina de mango como un potencial para la producción de bioetanol, evaluando para ello el tamaño de partícula y la agitación aplicada a la etapa de hidrólisis ácida. A partir del análisis se observó que la agitación magnética favoreció un mayor rendimiento en relación a la formación de azúcares, que son la base para la producción de bioetanol.Diante das atuais crises do petróleo, decorrentes da elevação nos preços dos barris, além da possibilidade de esgotamento em um futuro próximo desta matéria prima, há a urgência de uma política sustentável em relação às fontes de geração de energia. Nesse sentido, o bioetanol gerado a partir de resíduos agroindustriais e de frutas, surge como uma alternativa. A manga (Manguifera indica), na variedade Tommy Atkins, é a mais produzida e consumida no país. Esse consumo e processamento gera uma grande quantidade de resíduos orgânicos. A casca da manga é classificada como matéria-prima lignocelulósica, com quantidades interessantes de celulose e hemicelulose, fatores essenciais para a produção de bioetanol, combustível sustentável. Uma das maneiras de obter esse biocombustível é através da hidrólise ácida dessa matéria-prima que fornece açúcares fermentáveis. No entanto, existem fatores que influenciam o processo de hidrólise ácida, proporcionando ou não um melhor desempenho na formação desses açúcares. Assim, este trabalho objetivou analisar o potencial da farinha da casca da manga como matéria prima para a produção de bioetanol, realizando para tal, o processo de hidrólise ácida. Como forma de obter tal objetivo, foi avaliada a influência do tamanho das partículas e da agitação aplicada às partículas deste material. Observou-se a partir da análise, que a influência da agitação magnética favoreceu a um maior rendimento em relação à formação de açúcares, que são a base para a produção de bioetanol.Research, Society and Development2020-09-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/769710.33448/rsd-v9i9.7697Research, Society and Development; Vol. 9 No. 9; e685997697Research, Society and Development; Vol. 9 Núm. 9; e685997697Research, Society and Development; v. 9 n. 9; e6859976972525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7697/6890Copyright (c) 2020 Breno Eduardo Carlos; Karina Estrela Egídio ; Marcelo Nascimento de Morais Oliveira; Ricardo Paulo Fonseca Melo; Cláwsio Rogério Cruz de Sousa; Shirlene Kelly Santos Carmohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCarlos, Breno EduardoEgídio , Karina Estrela Oliveira, Marcelo Nascimento de Morais Melo, Ricardo Paulo FonsecaSousa, Cláwsio Rogério Cruz de Carmo, Shirlene Kelly Santos 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7697Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:20.742146Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
Influencia de la agitación magnética y el tamaño de las partículas de harina de cáscara de mango en un proceso de hidrólisis ácida
Influência da agitação magnética e granulometria das partículas da farinha da casca da manga em um processo de hidrolise ácida
title Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
spellingShingle Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
Carlos, Breno Eduardo
Bioethanol
Lignocellulosic waste
Reuse
Spectrophotometry
Cellulosic etanol.
Bioetanol
Resíduos lignocelulósicos
Reutilizar
Espectrofotometría
Etanol celulósico.
Bioetanol
Resíduos lignocelulósicos
Reutilização
Espectrofotometria
Etanol celulósico.
title_short Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
title_full Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
title_fullStr Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
title_full_unstemmed Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
title_sort Influence of magnetic stirring and particles size of mango peel flour in an acid hydrolysis process
author Carlos, Breno Eduardo
author_facet Carlos, Breno Eduardo
Egídio , Karina Estrela
Oliveira, Marcelo Nascimento de Morais
Melo, Ricardo Paulo Fonseca
Sousa, Cláwsio Rogério Cruz de
Carmo, Shirlene Kelly Santos
author_role author
author2 Egídio , Karina Estrela
Oliveira, Marcelo Nascimento de Morais
Melo, Ricardo Paulo Fonseca
Sousa, Cláwsio Rogério Cruz de
Carmo, Shirlene Kelly Santos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Carlos, Breno Eduardo
Egídio , Karina Estrela
Oliveira, Marcelo Nascimento de Morais
Melo, Ricardo Paulo Fonseca
Sousa, Cláwsio Rogério Cruz de
Carmo, Shirlene Kelly Santos
dc.subject.por.fl_str_mv Bioethanol
Lignocellulosic waste
Reuse
Spectrophotometry
Cellulosic etanol.
Bioetanol
Resíduos lignocelulósicos
Reutilizar
Espectrofotometría
Etanol celulósico.
Bioetanol
Resíduos lignocelulósicos
Reutilização
Espectrofotometria
Etanol celulósico.
topic Bioethanol
Lignocellulosic waste
Reuse
Spectrophotometry
Cellulosic etanol.
Bioetanol
Resíduos lignocelulósicos
Reutilizar
Espectrofotometría
Etanol celulósico.
Bioetanol
Resíduos lignocelulósicos
Reutilização
Espectrofotometria
Etanol celulósico.
description In view of the current oil crises, resulting from the increase in the prices of barrels, in addition to the possibility of depletion in the near future of this raw material, comes up need for a sustainable policy in relation to the sources of energy generation. In this sense, bioethanol generated from agro-industrial residues and fruits, appears as an alternative. Mango (Manguifera indica), in the Tommy Atkins variety, is the most produced and consumed in the country. This consumption and processing generates a large amount of organic waste. The mango peel is classified as a lignocellulosic raw material, with interesting amounts of cellulose and hemicellulose, essential factors for the production of bioethanol, a sustainable fuel. One of the ways to obtain this biofuel is through the acid hydrolysis of this raw material that provides fermentable sugars. However, there are factors that influence the acid hydrolysis process, providing or not a better performance in the formation of these sugars. Thus, this work aimed to analyze the potential of mango peel flour as a raw material for the production of bioethanol, carrying out the process of acid hydrolysis. As a way to achieve this goal, the influence of the particle size and the agitation applied to the particles of this material was evaluated. It was observed from the analysis, that the influence of the magnetic stirring favored a higher yield in relation to the formation of sugars, which are the basis for the production of bioethanol.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-03
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://rsdjournal.org/index.php/rsd/article/view/7697
10.33448/rsd-v9i9.7697
url https://rsdjournal.org/index.php/rsd/article/view/7697
identifier_str_mv 10.33448/rsd-v9i9.7697
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7697/6890
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e685997697
Research, Society and Development; Vol. 9 Núm. 9; e685997697
Research, Society and Development; v. 9 n. 9; e685997697
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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