Biotechnological potential of agro-industrial residues. II: cassava bagasse

Pandey, Ashok; Soccol, Carlos Ricardo; Nigam, Poonam Singh Nee; Soccol, V. T.; Vandenberghe, Luciana Porto de Souza; Mohan, R. Ram

doi:10.1016/s0960-8524(99)00143-1

Cited by 393 publications

(260 citation statements)

References 16 publications

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“…A quantidade de bagaço produzido em fecularias é bastante elevada, em média cerca de 900 kg para cada tonelada de raiz processada (Leonel et al, 1999). A composição desse resíduo pode variar dependendo da origem da mandioca e da técnica de processamento mas predominam carboidratos e fibras, com pequena quantidade de proteínas e lipídios (Pandey et al, 2000).…”

Section: Introductionunclassified

Modelagem matemática do processo de secagem da massa fibrosa de mandioca

Castiglioni

Silva

Caliari

et al. 2013

Rev. bras. eng. agríc. ambient.

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RESUMOO presente trabalho teve por objetivo elaborar um modelo matemático para o processo de secagem da massa fibrosa de mandioca e compará-lo com modelos da literatura. O método dos mínimos quadrados foi usado para ajustar os valores experimentais a um modelo semi-empírico. Os resultados experimentais e preditos foram avaliados estatisticamente por análise de variância, para verificar diferenças significativas. As variáveis estudadas foram temperatura e fluxo de ar em secador de bandeja. O modelo construído e o de Page apresentaram valores de erro relativo médio inferiores a 6%, podendo ser utilizados para a predição da cinética de secagem nas condições. Palavras-chave:Manihot esculenta Crantz, resíduo, subproduto, cinética de secagem, modelo matemático Mathematical modeling of drying process of fibrous mass of cassava ABSTRACT The purpose of this study was to develop a mathematical model to describe the drying process of cassava fibrous mass and compare it with other models from the literature. The Least-Squares Method is used to adjust the experimental values to a semi-empirical model. The experimental and predicted results were statisticaly compared using variance analysis to identify significant differences. The studied variables were temperature and air flow in tray dryer. The constructed model and Page model had values of mean relative error less than 6%, and may be used to predict the drying kinetics.

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Section: Introductionunclassified

Modelagem matemática do processo de secagem da massa fibrosa de mandioca

Castiglioni

Silva

Caliari

et al. 2013

Rev. bras. eng. agríc. ambient.

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“…The market for dietary fiber is highly competitive, and new alimentary fibers must have the nutritional and physiological properties required to satisfy the market demands of consumers. At present, there has been a great variety of agricultural by-products from which to obtain dietary fiber (PANDEY et al, 2000;LARREA et al, 2005a;AGUILAR-PALAZUELOS et al, 2007). Starch is a natural polymer that enhances the functional characteristics of diverse alimentary formulations and has a high potential for use in the development of new products (MORARU; KOKINI, 2003) since it has a variety of applications attributable to its facility of modification.…”

Section: Introductionmentioning

confidence: 99%

Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch

Martı́nez-Bustos¹,

Viveros-Contreras²,

Galicia-García³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Due to low cyanide content with low protein it makes unattractive as ruminant. Furthermore, low ash content denotes broadly usage as biorefinery using microbial cultures [16]. Mostly, this solid is released as wasted resources.…”

Section: Introductionmentioning

confidence: 99%