Characterisation of Cassava Bagasse and Composites Prepared by Blending with Low-Density Polyethylene

Farias, Fabiane Oliveira; Jasko, Ariana Crasnhak; Colman, Tiago André Denck; Pinheiro, Luís Antônio; Schnitzler, Egon; Barana, Ana Cláudia; Demiate, Ivo Mottin

doi:10.1590/s1516-8913201402506

Cited by 23 publications

(11 citation statements)

References 37 publications

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“…For longer fibers, retention portions were observed as starch agglomerations along the fibers, which are shown in Figure 4. This phenomenon is also reported in literature for other raw materials, at up to 1% for potatoes (Garcia et al, 2015) and from 42 to 47% for cassava (Farias et al, 2014). No references were found regarding fiber mass accumulation where arrowroot rhizomes were grated.…”

Section: Variablessupporting

confidence: 72%

GRANULOMETRY AND ENERGY CONSUMPTION AS INDICATORS OF DISINTEGRATION EFFICIENCY IN A HAMMER MILL ADAPTED TO EXTRACTING ARROWROOT STARCH (Maranta arundinacea) IN COMPARISON TO STARCH EXTRACTION FROM CASSAVA

2019

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The commercial sector of starch extraction has fully automated plants with a minimum scale of 200 ton.day-1 , which extracts starch from maize and cassava in Brazil. Although these starches are commodities, the market demands starches with special properties obtained without chemical modifications. A higher-priced starch can compensate for small-scale extraction, as in the case of arrowroot starch, which would correspond to an alternative income for the producer. As a small-scale equipment was not available in Brazil, it was necessary to adapt a hammer mill for arrowroot starch extraction, which should have a performance similar to that obtained from cassava roots using industrial grinders. The degree of disintegration and energy consumption were adopted as the efficiency indexes. The hammer mill was equipped with two perforated plates. The results showed that use of an adapted hammer mill provides an average diameter of 74.64 ± 0.09 μm for perforated plate 1 (TP1) and 76.62 ± 0.06 μm for TP2; these results were equivalent to those obtained with cassava in the respective perforations which, in turn, was comparable to the degree of grinding obtained with large industrial equipment. The specific energy consumption needs for arrowroot disintegration varied from 31.47 to 48.91 kJ.kg-1 , which was considered close to that calculated for large-scale industrial cassava roots grinders, reported at 37.03 kJ.kg-1 .

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Section: Variablessupporting

confidence: 72%

GRANULOMETRY AND ENERGY CONSUMPTION AS INDICATORS OF DISINTEGRATION EFFICIENCY IN A HAMMER MILL ADAPTED TO EXTRACTING ARROWROOT STARCH (Maranta arundinacea) IN COMPARISON TO STARCH EXTRACTION FROM CASSAVA

2019

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“…The FT‐IR/ATR spectrum presented peaks in the region of 1016, 1330–1360, 1570–1630, 1730, 2920, and 3315 cm −1 . The peak observed at 1016 cm −1 is related to the CC and CO bonds presented in the cassava bagasse starch . The peak in the 1330–1360 cm −1 region can be attributed to the skeletal vibrations of the aromatic rings of lignin .…”

Section: Resultsmentioning

confidence: 92%

“…A lower pH (4.64 ± 0.04) was observed in CB when compared to cassava starch (4.99 ± 0.01) . The more acidic characteristic of the CB can be related to the poor conservation of this residue after the industrial starch extraction, as well as, to the inadequate maintenance of the residue until the drying process . Probably, the micro‐organisms present in the raw material performed a fermentation process, using some of the sugars available and producing organic acids, responsible for the more acidic characteristic of the CB.…”

Section: Resultsmentioning

confidence: 99%

“…The CB has a high concentration of fibers and starch (approximately 70% of the total composition, with starch content between 40% and 60%) and small amounts of other components, such as ash, proteins, and lipids . Due to this high concentration of starch, several researchers have studied the bioconversion of CB into biofuels, polysaccharides, organic acids, pigments, among others .…”

Section: Introductionmentioning

confidence: 99%

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Cassava Bagasse as a Substrate to Produce Cyclodextrins

et al. 2018

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Cassava bagasse (CB) is an agro-industry residue usually discarded by starch industries. In this study, CB is used as a substrate to produce cyclodextrins (CDs), due to the high carbohydrate content (62%). The influence of CB concentration (2-4%) and temperature (60-70 C) on the production of α, β, and γ-CD was verified by means of the CGTase Toruzyme enzyme. Higher CD production (8.61 mM) is observed for 4% CB at 70 C. The CB performed similar or better in the CD production and conversion rates when compared to cassava dextrin (CM), the main substrate used for CD production. The addition of 10% ethanol to the reaction medium containing CB doubled the conversion rate to 48.5%. Therefore, CD production with CB can solve the problem of discarding this residue, allowing the production of CDs with lower costs, and can generate additional income for the cassava starch industry. Figure 4. Graph 2D surface response showing the influence of CB concentration and temperature to produce α, β, and γ cyclodextrins and on the conversion rate, respectively. www.advancedsciencenews.com www.starch-

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“…Therefore, the finding of more valuable uses for cassava residues is an important issue. Recent studies have demonstrated that cassava residues can be used to produce polyethylene (Farias et al 2014), fully biodegradable starch-based composites, (Versino and García 2014), all-plant fiber composites (Zhang et al 2014), methane (Zhang et al 2011), and bio-ethanol (Rattanachomsri et al 2009). Compared with other methods for producing bio-ethanol, transforming cassava residues into bio-ethanol yields high-value chemicals and solves serious environmental pollution problems associated with the disposal of cassava residues.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of the Formation of Saccharides and Fermentation Inhibitors during the Hot-compressed Water Pretreatment of Cassava Residue

et al. 2016

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A mathematical description was developed for production of saccharides and fermentation inhibitors during the hot-compressed water pretreatment of cassava residue. Pretreatment was conducted at 150 °C, 160 °C, 170 °C, and 180 °C, and reaction times ranged from 0 to 70 min. The formation of saccharides and four main inhibitors (furfural (F), hydroxymethylfurfural (HMF), acetic acid, and formic acid) were studied. A model for predicting the concentrations of F and HMF (CF and CHMF, respectively) as functions of H + concentration was established. Furthermore, kinetic models were built after introducing the hydrogen ion concentration index mi. Hydrogen ion concentration had a dramatic effect on the dissolution of pentosan but did not greatly affect the dissolution of hexosan or the degradation of hexose or pentose. Additionally, the activation energies for the formation of pentose or hexose were lower than the degradation energies. The coefficients of determination (R 2 ) of the kinetic models for predicting the yield of the four compounds (pentose, hexose, furfural, and HMF) were higher than 0.923. These kinetic models provided a theoretical foundation and technical support for controlling the production of the main carbohydrates and fermentation inhibitors.

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Characterisation of Cassava Bagasse and Composites Prepared by Blending with Low-Density Polyethylene

Abstract: ABSTRACT

Cited by 23 publications

References 37 publications

GRANULOMETRY AND ENERGY CONSUMPTION AS INDICATORS OF DISINTEGRATION EFFICIENCY IN A HAMMER MILL ADAPTED TO EXTRACTING ARROWROOT STARCH (Maranta arundinacea) IN COMPARISON TO STARCH EXTRACTION FROM CASSAVA

GRANULOMETRY AND ENERGY CONSUMPTION AS INDICATORS OF DISINTEGRATION EFFICIENCY IN A HAMMER MILL ADAPTED TO EXTRACTING ARROWROOT STARCH (Maranta arundinacea) IN COMPARISON TO STARCH EXTRACTION FROM CASSAVA

Cassava Bagasse as a Substrate to Produce Cyclodextrins

Kinetics of the Formation of Saccharides and Fermentation Inhibitors during the Hot-compressed Water Pretreatment of Cassava Residue

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