Banca de QUALIFICAÇÃO: THAYANE DUARTE COSTA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THAYANE DUARTE COSTA
DATE: 29/06/2021
TIME: 09:00
LOCAL: Remota
TITLE:

Variations of the bioenergetic quality of the açaí waste stored under different conditions over time

KEY WORDS:

Açai. Waste. Bioenergy. Storing.

PAGES: 30
BIG AREA: Ciências Agrárias
AREA: Recursos Florestais e Engenharia Florestal
SUMMARY:

The production and marketing of the açaí fruit have significantly contributed to the agro-industrial development of the Amazon region. However, such progress has been followed by the exponential growth of post-processing wastes generation, improperly disposed of in the environment. Studies carried out with these raw materials for bioenergy production have shown promising results. However, inadequate storage is one of the main limitations for this purpose, demanding more detailed investigation on the depreciation of the energy properties. Therefore, this work aimed to analyze, in a controlled bioassay, the effect of the environment and storage time on the modification degree of the energy properties of the açaí waste. Approximately 20 kg of freshly processed açaí residue were collected in a mixer located in the Belém-PA. The seeds were stored under three different conditions: immersed in deionized water, under the soil, and in plastic bags, stored in a covered greenhouse for nine months. The fresh waste's physical and chemical analyses were carried out at time 0 (zero) and after 30, 60, 180, and 270 days of storage. The storage of açaí waste caused a significant decrease in moisture content for soil and plastic bag storage and an increase for storage in water, compared to the fresh residue. There was also a reduction in the density of waste stored in water and plastic bags after 30 days. This property decreased up to 180 days for the residue stored in the soil, increasing again after 270 days of storage. Fixed carbon and ash contents increased while volatile material contents proportionally decreased for the three conditions concerning the fresh residue. Storage in water depreciated the most the energy properties of the açaí residue. Soil and plastic bag storage were beneficial to increase the higher heating value and decrease moisture but adversely affected the ash content and density of the residues.

BANKING MEMBERS:
Externa à Instituição - VANIA APARECIDA DE SÁ - UFAL
Externo à Instituição - ALAAN UBAIARA BRITO
Interno - 741.673.590-49 - GUSTAVO SCHWARTZ - EMBRAPA
Presidente - 2410727 - LINA BUFALINO