Solubilização das hemiceluloses em bagaço de malte por tratamento químico
Malt residue is a by-product of the beer industry produced on a large scale during the beer-brewing process. Its composition is rich in fibers and proteins which allows it to be used as an alternative ingredient in the food industry. The objective of this study was to solubilize the hemicelluloses (...
| Autor principal: | Kintopp, Paola Fernanda Mezzon |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12649 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Malt residue is a by-product of the beer industry produced on a large scale during the beer-brewing process. Its composition is rich in fibers and proteins which allows it to be used as an alternative ingredient in the food industry. The objective of this study was to solubilize the hemicelluloses (arabinoxylans) present in the malt residue by a chemical treatment. Previously, the brewing residue was dried at 60°C for 14 hours. For the chemical treatment, an autoclave was used as a reactor, in which the samples were submitted to different concentrations of sulfuric acid and different residence times in the reactor by a DCCR 2², with three repetitions at the central point and four axial points. Mathematical models were used to describe the behavior of drying kinetics including the model of Page, Midilli and Wang and Singh. To evaluate the influence of the acid hydrolysis on the bagasse, analyzes of Reducing Sugars (RS) and the Water Absorption Index (WAI) were performed for each DCCR assay. In relation to drying, the experimental data obtained the best fit to the mathematical model of Page, relating the relative humidity (RU) with the drying time of the brewing residue, with a coefficient of determination superior to 0,999. The best results for RS were obtained under the milder treatment conditions, resulting in 47 mg of RS / 100 g of brewing residue for a time of 5 minutes and concentration of H2SO4 at 0.5 M, the brewer’s residue treated only with distilled water (control), resulted in 5.51 mg of RS / g of brewing residue. The results were similar for WAI, the best value obtained in the same treatment condition (5 minutes time and concentration of H2SO4 at 0.5 M), with 2.85 g / g sample against 6.95 g / g sample for the control. Based on the two analyzes it was possible to conclude that in the experimental conditions studied, the optimal range for the solubilization of the hemicelluloses in the brewing residue is a residence time in the reactor up to 13 minutes and employing H2SO4 between 0.2 and 0.5 M |
|---|