Thermovalorization of acerola industrial waste by pyrolysis in a continuous rotary kiln reactor

Silva, Jefferson David Oliveira da; Wisniewski, Alberto; Carregosa, Ingred Suellen Carvalho; Silva, Wenes Ramos da; Abud, Ana Karla de Souza; Oliveira, Arthur Maynart Pereira

doi:10.1016/j.jaap.2021.105373

Cited by 11 publications

(4 citation statements)

References 50 publications

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“…In contrast, the detriment includes difficulty to use and high capital, operating and maintenance costs. Jefferson, Alberto [71] investigated the thermal conversion of acerola industrial waste in a continuous rotary kiln reactor. The experiment was conducted at 300-600 °C temperatures; the biochar yield decreased from 86.2 % at 300 °C to 28.6 % at 600 °C, and the highest liquid fraction yield of 7.6 % was at 500 °C.…”

Section: Rotary Kiln Reactormentioning

confidence: 99%

The Contribution of Pyrolysis of Water Hyacinth to South Africa’s Low-carbon and Climate Resilient Economy Transition: A Mini Review

Ilo

Nkomo

Mkhize

et al. 2023

Environmental and Climate Technologies

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South Africa is a carbon-intensive country, with coal dominating the indigenous energy resource base; however, targets have been set to reduce the national carbon emissions. The transition from coal to cleaner sources of energy generation can be encouraged by the administration of new technologies. Hence, the study aims to review research progress on the pyrolysis of water hyacinth as a tool for the smooth transition to low carbon and climate-resilient economy. Water hyacinth is suitable for energy recovery due to its high carbon content and heating value. The outcome shows that pyrolytic products such as liquid, char and non-condensable gas fractions are beneficial. This paper contributes to policy and research deliberations on promoting and adopting pyrolysis technology in addressing South Africa’s energy crisis and water hyacinth invasion.

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Section: Rotary Kiln Reactormentioning

confidence: 99%

The Contribution of Pyrolysis of Water Hyacinth to South Africa’s Low-carbon and Climate Resilient Economy Transition: A Mini Review

Ilo

Nkomo

Mkhize

et al. 2023

Environmental and Climate Technologies

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“…Diante disso, a farinha de arroz, por ser isenta de glúten, conter altos teores de carboidratos digeríveis e garantir boas características tecnológicas aos produtos, torna-se uma alternativa adequada para substituição da farinha de trigo. No entanto, apresenta baixas quantidades de gordura, sódio e fibra, que podem ser elevadas com a utilização de farinhas sucedâneas (SIVARAMAKRISHNAN et al, 2004;DEMIRKESEN et al, 2010).…”

Section: Introductionunclassified

“…Baseado nesse contexto, grande quantidade de resíduos é gerada após o beneficiamento da fruta e pode corresponder a até 40% do volume total extraído (BORTOLOTTI et al, 2013;SILVA et al, 2022). O quantitativo desses resíduos gerados em seu processamento é significativo e passível de obtenção da sua farinha, pois pode ser caracterizado como uma fonte alternativa de nutrientes como fibra alimentar, vitaminas C e E, carotenóides e compostos fenólicos (INFANTE et al, 2013).…”

Section: Introductionunclassified

Uso de redes neurais artificiais para modelagem das propriedades de bolo sem glúten elaborado com farinha de arroz e farinha do resíduo agroindustrial de acerola

Freitas¹,

Rodrigues²,

Bastos³

et al. 2023

Braz. J. Develop.

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O objetivo do trabalho foi modelar e predizer as propriedades tecnológicas de bolo sem glúten a partir da mistura da farinha de arroz (FA) e da farinha do resíduo agroindustrial de acerola (FRAA) por meio da aplicação de redes neurais artificiais (RNAs). Quatro modelos de redes perceptron de múltiplas camadas com arquitetura feedforward foram obtidas utilizando o método de validação k-fold. Os modelos 1, 2, 3 e 4 para predição do volume, perfil de textura, cor da crosta e cor do miolo apresentaram melhores topologias contendo 10, 9, 9 e 15 neurônios na camada oculta, respectivamente. A escolha da melhor topologia foi feita com base no coeficiente de determinação (R2) e nos menores valores de erro (RMSE). As RNAs obtidas demonstram ser capazes de predizer com boa precisão as propriedades de bolo sem glúten adicionados de FRAA.

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“…Acerola is one of the commercially exploited fruits, with a well-structured production chain primarily in Brazil's northeastern region [1]. This tropical fruit stands out as one of the richest natural sources of ascorbic acid (Vitamin C), as well as phytonutrients such as phenolic carotenoids, anthocyanins and flavonoids, associated with the prevention of degenerative diseases due to its wide antioxidant potential [2]. Due to the high perishability of acerola, this fruit is also part of another scenario: approximately 30% of the produced fruits are discarded in Brazil [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Filmogenic/Edible Covering Based on Pectin Extracted from Cajá (Spondias mombin) Applied to Coating Green Acerolas (Malpighia emarginata)

Asevedo

Júnior

Santos

2021

J. Chem. Eng. Res. Updates.

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Filmogenic coatings can be used as a post-harvest strategy to extend shelf life and ensure improvements in fruit quality and safety given their perishable nature. Due to their edibility, the composition of the coverings is a determining factor for their application, and for this reason, it is interesting and desirable that the constituents come from natural sources. The objective of the present study was to develop and characterize a pectin-based film extracted from cajá peel (Spondias mombin) and verify its efficiency as an edible coating in postharvest acerolas (Malpighia emarginata). The film was characterized in terms of mechanical properties by Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM); as well as in terms of chemical properties using the analysis of structural bonds by Fourier Transformed Infrared Spectroscopy (FTIR) and X-Ray Diffraction (XRD). In addition, the antimicrobial activity against two bacteria was evaluated. The analyzed film was presented as a dense membrane, with the presence of pores, fissures, and a very rough surface. The degree of esterification of pectin extract from cajá peel was 44%, and for this reason it was classified as low methocxyl (LM) pectin. The filmogenic solution presented antimicrobial activity against the bacteria Pseudomonas aeruginosa and Staphylococcus aureus. The applicability of the edible coating was tested on green acerolas, monitoring their maturation stage through analyzes such as weight loss, titratable acidity, and total soluble solids. At the end of the 7 days of storage, acerolas with the application of the coating showed 8.97% weight loss while acerolas without coating showed 9.89%; the percentage of total soluble solids was 7.68% higher for acerolas with the coating, as well as ascorbic acid content was higher for the protected fruits, indicating that the coverage favored the delay in the maturation of acerolas.

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Thermovalorization of acerola industrial waste by pyrolysis in a continuous rotary kiln reactor

Cited by 11 publications

References 50 publications

The Contribution of Pyrolysis of Water Hyacinth to South Africa’s Low-carbon and Climate Resilient Economy Transition: A Mini Review

The Contribution of Pyrolysis of Water Hyacinth to South Africa’s Low-carbon and Climate Resilient Economy Transition: A Mini Review

Uso de redes neurais artificiais para modelagem das propriedades de bolo sem glúten elaborado com farinha de arroz e farinha do resíduo agroindustrial de acerola

Characterization of Filmogenic/Edible Covering Based on Pectin Extracted from Cajá (Spondias mombin) Applied to Coating Green Acerolas (Malpighia emarginata)

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