This study aimed to determine the best dilute acid hydrolysis condition for the hemicellulosic fraction of sweet sorghum bagasse for ethanol production by Scheffersomyces stipitis. The experiment followed a 2 3 factorial design with four central points, and had as variables: sulfuric acid concentration, temperature and hydrolysis time. Sorghum bagasse presented the following chemical composition: 24.77% of lignin, 31.28% of hemicellulose and 34.80% of cellulose. The hydrolysis that resulted in the highest sugars concentration (14.22 g/L of xylose and 2.42 g/L glucose) was 1.75% H 2 SO 4 , 121 ºC and 40 minutes. This same condition provided low concentrations of toxic compounds (1.34 g/L of acetic acid, 0.90 g/L of phenol; 124.54 mg/L of hydroxymethylfurfural (HMF) and 978 mg/L of furfural). The fermentation of the hemicellulose-derived sugars by S. stiptis resulted in 22 g/L of ethanol, Y P/S 0.40 g/g and Qp 0.34 g/L.h.
RESUMO:A amoreira-preta é uma espécie arbustiva de porte ereto ou rasteiro, cujos frutos são agregados em forma de drupas de coloração negra e sabor ácido a doce-ácido. A fruta in natura é altamente nutritiva, possuindo 85% de água, além de proteínas, fibras, carboidratos, cálcio, fósforo, potássio, magnésio, ferro e várias outras vitaminas. Por possuir grande quantidade de água, as perdas durante o processo de armazenamento e de comercialização são significativas. Visando diminuir essas perdas, o uso de técnicas como o resfriamento e o uso de embalagens tornaram-se uma alternativa viável. Deste modo, o presente trabalho teve por objetivo avaliar a qualidade pós-colheita das amoras armazenadas a 0oC, utilizando embalagem plástica e biofilme de fécula de mandioca na concentração de 5%. Como parâmetros de qualidade foram quantificados a perda de massa, pH, acidez titulável, sólidos solúveis totais e cor. As amoras foram selecionadas e armazenadas por 4 dias, durante os quais as mesmas foram analisadas. O uso da embalagem associada com a fécula de mandioca foi eficiente para reduzir a perda de massa ao final de 4 dias de armazenamento e aumentar os teores médios de sólidos solúveis totais, já os teores médios de acidez titulável e pH se conservaram. O croma foi maior com o uso de embalagens, as quais se mostraram eficientes para manter a qualidade dos frutos armazenados, a aparência do produto e as suas propriedades nutricionais antioxidantes. Conforme o tempo passou, a tonalidade das amoras-pretas diminuiu, indicando uma redução no teor de água nos frutos. PALAVRAS-CHAVE: refrigeração, armazenamento, Rubus sp. CONSERVATION POST-HARVEST OF BLACKBERRY CHILLED USING BIOFILM AND PLASTIC PACKAGING ABSTRACT:The blackberry is a shrubby species of erect or creeping, whose fruits are aggregates shaped drupe black coloring and the sweet-sour taste acid. The fresh fruit is highly nutritious, having 85% water, besides proteins, fibers, carbohydrates, calcium, phosphorus, potassium, magnesium, iron and several vitamins. By having lots of water losses during storage and marketing are significant. To decrease these losses, the use of such cooling techniques and the of packaging have become a viable alternative. Thus, the present study aimed to evaluate the postharvest quality of blackberries stored at 0°C using plastic bag and biofilm cassava starch at a concentration of 5%. As quality parameters were measured mass loss, pH, titratable acidity, soluble solids and color. The berries were selected and stored for 4 days, during which they were analyzed. The use of the packaging associated with cassava starch was effective in reducing the weight loss occurred after 4 days of storage and increase the average levels of soluble solids, since the average levels of acidity and pH were maintained. The chroma was greater with the use of packaging, which proved effective in maintaining the quality of stored fruits, the appearance of the product and its nutritional antioxidants. As time passed, the hue of blackberries decreased, indicating a...
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