Aptidões de genótipos de batata-doce para consumo humano, produção de etanol e alimentação animal

Neto, Álvaro Carlos Gonçalves; Maluf, Wilson Roberto; Gomes, Luíz Antônio Augusto; Gonçalves, Ranoel José de Sousa; Silva, Vanisse de Fátima; Lasmar, André

doi:10.1590/s0100-204x2011001100013

Cited by 27 publications

(9 citation statements)

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“…In the country, the average root yield is 12 Mg ha -1 (Produção agrícola municipal, 2010); 30 years ago, yields from 11 to 13 Mg ha -1 were already considered low and one of the main factors limiting the recommendation of sweet potato as an alternative source of ethanol (Oliveira et al, 2017). However, there are reports of root yields of up to 98 Mg ha -1 (Gonçalves Neto et al, 2011), indicating that there is technology available to reach very high yields.…”

Section: Introductionmentioning

confidence: 99%

Energy and budget balances for sweet potato-based ethanol production

Silva

Gonçalves

Maluf

et al. 2019

Pesq. agropec. bras.

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How to cite SILVA, L.F.L. e; GOnçALVES, W.M.; MALUF, W.R.; RESEnDE, L.V.; LASMAR, A.; CARVALHO, R. de C.; LICURSI, V.; MOREttO, P. Energy and budget balances for sweet potato-based ethanol production.Abstract -The objective of this work was to assess the viability of sweet potato (Ipomoea batatas) for ethanol production, as well as to estimate the energy and budget balances for the crop. Data from the agricultural and industrial production phases were evaluated. Those from the agricultural phase were estimated from a field experiment and used for comparison of sweet potato genotypes. Those from the industrial phase were estimated based on the literature on the fossil fuel energy and electricity consumed in the ethanol production process. With average yields of 35 Mg ha -1 roots and 12 Mg ha -1 dry stems, the output/input ratios were 6.64 and 1.93 for the energy and budget balances, respectively. For yields of 50 and 80 Mg ha -1 roots (17 and 27 Mg ha -1 dry stems, respectively), the indexes for energy balance were 7.16 and 7.68, respectively, and those for energy budget were 2.76 and 4.42. The obtained results confirm the great aptitude of the sweet potato crop for biofuel production.

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Section: Introductionmentioning

confidence: 99%

Energy and budget balances for sweet potato-based ethanol production

Silva

Gonçalves

Maluf

et al. 2019

Pesq. agropec. bras.

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“…Além disso, armazena reservas nutritivas em suas raízes, constituindo uma fonte de carboidratos, vitaminas e minerais, os quais proporcionam imenso potencial alimentício e industrial (SILVA et al, 2008), sendo também uma cultura promissora para a cadeia de agroenergia (produção de etanol) (CASTRO; EMYGDIO, 2009;GONÇALVES NETO et al, 2011).…”

Section: Introductionunclassified

Eficiência No Uso Da Água E Acúmulo De Matéria Na Batata-Doce Em Função De Lâminas De Irrigação

Delazari

Ferreira

Silva

et al. 2018

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“…Furthermore, all parts of the crop can be harvested, i.e. roots for alcohol extraction, aerial parts, and residues from distillation for animal production (Gonçalves-Neto, Maluf, Gomes, Gonçalves, Silva & Lasmar, 2011). Additionally, it is important to note that in this case, these characteristics influence agrochemical use reduction, allowing an improvement in production costs and environmental impacts, in addition to using all parts of the plant.…”

Section: Introductionmentioning

confidence: 99%

Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium

et al. 2018

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Ethanol is one of the most promising fuels in Brazil, but its production is centralized in sugarcane cultivation, and is currently in search for other sources alcohol producing biomass to replace sugarcane monoculture. The aim of this study was to study fermentation process variables such as fermentation time (72 and 96 hours), addition of nutrients (with and without addition) and yeasts (dry and fresh organic yeast), employed in ethanol production from two sweet potato (Ipomoea batatas (L.) Lam.) genotypes: UGA 05 and UGA 77. Alcohol evaluation content in °GL was performed in a completely randomized design according to two factorial schemes (2 2 and 2 3 ), and results obtained were analyzed using Design Expert® software version 8. Results of the factorial design 2 2 indicate that fermentation time in alcohol production had a significant effect on the process, suggesting that alcohol production is more efficient in 72 hours of fermentation and without the inclusion of nutrients. In factorial design 2 3 , the interactions between time of fermentation with genotypes and between time and inclusion of yeast showed significant effects and altered alcohol production. Fermentation process shows a significant difference as a function of genetic material and yeasts used pointing out fermentation of the flour must of genotype UGA 77 under fresh yeast action and 72 hours of fermentation.Keywords: Biofuel; ethanol production; fermentation; saccharification; starch; water content. ResumenEl etanol es uno de los combustibles más prometedores en Brasil, pero su producción está centralizada en el cultivo de la caña de azúcar, y actualmente se están buscando otras fuentes de biomasa productora de alcohol para reemplazar el monocultivo de la caña de azúcar. El objetivo de este estudio fue evaluar las variables del proceso de fermentación como el tiempo de fermentación (72 y 96 horas), adición de nutrientes (con y sin adición) y levaduras (levadura orgánica seca y fresca) empleadas en la producción de etanol a partir de dos genotipos de batata (Ipomoea batatas L.): UGA 05 y UGA 77. El contenido del alcohol evaluado en °GL se realizó en un diseño completamente al azar según dos esquemas factoriales (2 2 y 2 3 ), y los resultados obtenidos se analizaron con el software Design Expert® versión 8. Los resultados del diseño factorial 2 2 indican que el tiempo de fermentación en la producción de alcohol tuvo un efecto significativo en el proceso, lo que sugiere que la producción de alcohol es más eficiente en 72 horas de fermentación y sin la inclusión de nutrientes. En el diseño factorial 2 3 , las interacciones entre el tiempo de fermentación con genotipos, y entre el tiempo y la inclusión de la levadura mostraron efectos significativos y alteraron la producción de alcohol. El proceso de fermentación muestra una diferencia significativa en función del material genético y las levaduras utilizadas, señalando la fermentación del mosto de harina del genotipo UGA 77 bajo acción de levadura fresca y 72 horas de fermentación.Palabras ...

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Aptidões de genótipos de batata-doce para consumo humano, produção de etanol e alimentação animal

Cited by 27 publications

References 4 publications

Energy and budget balances for sweet potato-based ethanol production

Energy and budget balances for sweet potato-based ethanol production

Eficiência No Uso Da Água E Acúmulo De Matéria Na Batata-Doce Em Função De Lâminas De Irrigação

Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium

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