Extração de amido em cavacos de bambu tratados com solução diluída de hidróxido de sódio

Azzini, Anisio; Gondim-Tomaz, Rose Marry Araújo

doi:10.1590/s0006-87051996000200002

Cited by 4 publications

(1 citation statement)

References 3 publications

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“…Bamboo presents advantages such as rapid growth, short-term renewal and easily of spread that indicate it as a potential raw material for cellulosic pulp production. Although Bambusa vulgaris is commonly used for cellulosic pulp production in Brazil, the species Bambusa tuldoides has higher content of fibrous material (AZZINI et al, 1990;AZZINI;GONDIM-TOMAZ, 1996) compared to Bambusa vulgaris and Dendrocalamus giganteus that contribute to the higher cellulose yield.…”

Section: Introductionmentioning

confidence: 99%

Polpa Celulósica De Bambu Produzida Pelo Processo Etanol/Água Para Aplicações De Reforço

et al. 2015

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Organosolv pulping is the clean chemical process of using organic solvents to aid in the removal of lignin and hemicellulose from lignocellulosic raw materials. This method provides facility for solvent recovery at the end of the process. In this work, it was to produce bamboo cellulosic pulp by the organosolv process evaluating different temperatures and reaction times, and the pulps were analyzed aiming their future application in the reinforcement of composites. The production of bamboo pulp by the organosolv process was studied varying the cooking conditions at 1, 2 and 3 h and 150, 170 and 190 o C of temperature, in order to achieve the ideal conditions of yield, chemical and morphological characteristics of the pulp for its potential application in the reinforcement of composites. The best results for delignification (kappa number of 38), with relatively lower fiber degradation (viscosity of 625 cm 3 g-1), aspect ratio of 40.4 and the index zero-span of 204 Nm g-1 , were achieved for the pulping process at 190 o C for 2 h. These pulping conditions can be considered as the more appropriate in the range of time intervals evaluated in this work. The higher mechanical strength and the lower incidence of morphological defects in the fiber (6.0% of curls and 10.6% of kinks) can demonstrate the potential of organosolv bamboo pulp as a reinforcing element.

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Section: Introductionmentioning

confidence: 99%

Polpa Celulósica De Bambu Produzida Pelo Processo Etanol/Água Para Aplicações De Reforço

et al. 2015

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Young bamboo culm: Potential food as source of fiber and starch

Felisberto

Miyake

Beraldo

et al. 2017

Food Research International

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With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.

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Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications

Felisberto

Beraldo

Clerici

2017

LWT - Food Science and Technology

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Extração de amido em cavacos de bambu tratados com solução diluída de hidróxido de sódio

Cited by 4 publications

References 3 publications

Polpa Celulósica De Bambu Produzida Pelo Processo Etanol/Água Para Aplicações De Reforço

Polpa Celulósica De Bambu Produzida Pelo Processo Etanol/Água Para Aplicações De Reforço

Young bamboo culm: Potential food as source of fiber and starch

Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications

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