Avaliação do soro de leite como coagulante do látex de borracha natural
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Data
2016-03-03
Autores
Batello, Luciano [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A proporção aquosa liberada do leite durante a fabricação convencional de queijos é denominado soro de leite, este é considerado poluente devido a sua elevada carga orgânica, Demanda Bioquímica de Oxigênio (DBO) e Demanda Química de Oxigênio (DQO), como também pelo volume gerado. Para produzir 1 kg de queijo são gerados aproximadamente 9 kg de soro. Do total do soro produzido mundialmente estima-se que 50% sejam descartados em estações de tratamento de água ou reutilizados, como por exemplo, para alimentação de animais em fazendas. Também o fato do soro conter lactose, vitaminas e minerais, ele pode ser aproveitado principalmente para fabricação de alimentos. Procurando uma alternativa para este descarte produzido por pequenas e médias indústrias de laticínios e também com a necessidade de produzir materiais verdes e ecologicamente corretos, este trabalho avaliou a potencialidade do emprego do soro de leite como coagulante para látex de borracha natural (BN) e sua influência nas propriedades térmicas, mecânicas e tecnológicas da borracha crua da seringueira Hevea brasiliensis clone RRIM 600, cultivada na Fazenda Experimental da Faculdade de Engenharia de Ilha Solteira – SP. Foram avaliados os soros resultantes da produção de queijos muçarela, minas e cottage e como referência foi utilizado o coagulante ácido acético 3 mol L-1, o qual é utilizado pelas indústrias do setor. Para este estudo foi analisada a influência da temperatura e do tempo na acidez dos soros. Foram analisadas as propriedades: plasticidade Wallace (P0), índice de retenção de plasticidade [PRI (%)], Viscosidade Mooney (VR) e analise termogravimétrica (TG) das borrachas coaguladas utilizando os diferentes tipos e proporções do soro. Os resultados mostraram que a acidez do soro pode ser acelerada com o tratamento térmico, sendo a maior variação para temperatura de 45º C no intervalo de 24 horas, mantendo-se constante após esse tempo. As propriedades tecnológicas (P0, VR e PRI) apresentaram pequenas variações entre os diferentes soros sendo os resultados estatisticamente iguais (teste t) exceto para as borrachas coaguladas com soro muçarela nas proporções de 50 e 100%, mas todos os resultados estão dentro dos padrões estabelecidos pela norma da ABNT. Os termogramas e os ensaios de tração-deformação para as borrachas coaguladas com os soros apresentaram o mesmo comportamento e valores ao dos ensaios obtidos com a do ácido acético. Os resultados obtidos neste trabalho indicam que o soro de queijos pode ser utilizado como coagulante para o látex de BN em substituição ao ácido acético. Destaca-se que o soro cottage pode ser utilizado in natura, isto é, sem nenhum tratamento térmico prévio. Observa-se também que as borrachas coaguladas com soro apresenta um cheiro menos intenso, o que não acontece quando ela é coagulada naturalmente ou com ácido.
The aqueous released milk ratio during manufacturing of cheese is called whey, this is considered a pollutant because of its high organic load, Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), as well as by the volume generated. To produce 1 kg of cheese are generated approximately 9 kg of serum. Of the total serum produced worldwide it is estimated that 50% are dropped in water treatment plants or reused, e.g. for feeding of animals on farms. The serum also contain lactose, vitamins and minerals, it can be used mainly for food manufacturing. Looking for an alternative to this disposal produced by small and medium-sized dairy industries and also with the need to produce green materials and eco-friendly, this study assessed the employment potentiality of the whey as coagulant for natural rubber latex (BN) and its influence on thermal, mechanical and technological properties of raw rubber of rubber trees Hevea brasiliensis clone RRIM 600, grown in the Experimental Farm of the Faculty of engineering of Ilha Solteira-SP. Were evaluated the resulting from the production of mozzarella cheese, mines and cottage and as reference was used coagulant acetic acid 3 mol L-1, which is used by the industries in the sector. This study examined the influence of temperature and time on acidity of serum. Were analyzed the properties: plasticity Wallace (P0), plasticity retention index [PRI (%)], Mooney Viscosity (VR) and thermogravimetric analysis (TG) of rubber coagulated using different types and proportions of the serum. The results showed that the acidity of the whey can be accelerated with heat treatment, being the largest variation for temperature of 45° C in the range of 24 hours, keeping constant after this time. The technological properties (P0, VR and PRI) showed small variations between the various serum being the results statistically equal (t test) except for the rubber coagulated with serum mozzarella in the proportions of 50 and 100%, but all results are within the standards established by ABNT. The thermograms and tensile-strain tests for rubber coagulated with serum exhibited the same behavior and the values of the tests obtained with acetic acid. The results obtained in this study indicate that the serum of cheeses can be used as coagulant for the BN latex instead of acetic acid. Highlights that the serum cottage can be used in natura, this is, without a prior heat treatment. It is observed that the rubber coagulated with serum offers a less intense smell, which doesn't happen when it is coagulated naturally or with acid.
The aqueous released milk ratio during manufacturing of cheese is called whey, this is considered a pollutant because of its high organic load, Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), as well as by the volume generated. To produce 1 kg of cheese are generated approximately 9 kg of serum. Of the total serum produced worldwide it is estimated that 50% are dropped in water treatment plants or reused, e.g. for feeding of animals on farms. The serum also contain lactose, vitamins and minerals, it can be used mainly for food manufacturing. Looking for an alternative to this disposal produced by small and medium-sized dairy industries and also with the need to produce green materials and eco-friendly, this study assessed the employment potentiality of the whey as coagulant for natural rubber latex (BN) and its influence on thermal, mechanical and technological properties of raw rubber of rubber trees Hevea brasiliensis clone RRIM 600, grown in the Experimental Farm of the Faculty of engineering of Ilha Solteira-SP. Were evaluated the resulting from the production of mozzarella cheese, mines and cottage and as reference was used coagulant acetic acid 3 mol L-1, which is used by the industries in the sector. This study examined the influence of temperature and time on acidity of serum. Were analyzed the properties: plasticity Wallace (P0), plasticity retention index [PRI (%)], Mooney Viscosity (VR) and thermogravimetric analysis (TG) of rubber coagulated using different types and proportions of the serum. The results showed that the acidity of the whey can be accelerated with heat treatment, being the largest variation for temperature of 45° C in the range of 24 hours, keeping constant after this time. The technological properties (P0, VR and PRI) showed small variations between the various serum being the results statistically equal (t test) except for the rubber coagulated with serum mozzarella in the proportions of 50 and 100%, but all results are within the standards established by ABNT. The thermograms and tensile-strain tests for rubber coagulated with serum exhibited the same behavior and the values of the tests obtained with acetic acid. The results obtained in this study indicate that the serum of cheeses can be used as coagulant for the BN latex instead of acetic acid. Highlights that the serum cottage can be used in natura, this is, without a prior heat treatment. It is observed that the rubber coagulated with serum offers a less intense smell, which doesn't happen when it is coagulated naturally or with acid.
Descrição
Palavras-chave
Soro de Leite, Látex, Coagulação, Borracha Natural, Whey, Latex, Coagulation, Natural rubbe