Parâmetros termodinâmicos da casca de laranja desidratada

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dc.contributor.authorSantos, Carolina M. [UNESP]
dc.contributor.authorMorais, Leandro Cardoso de [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-10-21T13:09:40Z
dc.date.available2015-10-21T13:09:40Z
dc.date.issued2015-05-01
dc.description.abstractThe global energy scenario is currently a widely discussed topic, with growing concern about the future supplies. Thus, much attention has been dedicated to the utilization of biomass as an energy resource. In this respect, orange peel has become a material of great interest, especially to Brazil, which generates around 9.5 million tons of this waste per year. To this end, the authors studied the kinetics of the thermal processing of dried orange peel in inert and oxidizing atmosphere. The thermodynamic parameters were determined by the Ozawa-Flynn-Wall method for the global process observed during heating from the 25 degrees C up to 800 degrees C. The thermal analysis in air and nitrogen showed 3-2 stages of mass loss, respectively, with approximately 20% residual mass under a nitrogen atmosphere. The increase in the values of activation energy for the conversion points between 20% and 60% for thermal effects in air and nitrogen atmosphere was observed. The activation energy obtained in an oxidizing atmosphere was higher than that obtained under a nitrogen atmosphere. The fourier-transform infrared spectroscopy and X-ray diffraction analysis showed that the material has a high level of complexity with the presence of alkali and alkaline earth groups as well as phosphate, plus substances such as pectin, cellulose and lignin.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn Ambiental, BR-18087180 Sorocaba, SP, Brazil
dc.description.affiliationUnespDepartamento de Engenharia Ambiental, Universidade Estadual Paulista "Júlio de Mesquita Filho", Avenida Três de Março, 511, Alto da Boa Vista, 18087-180 Sorocaba – SP, Brasil
dc.format.extent488-492
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000400488&lng=en&nrm=iso&tlng=en
dc.identifier.citationQuimica Nova. Sao Paulo: Soc Brasileira Quimica, v. 38, n. 4, p. 488-492, 2015.
dc.identifier.doi10.5935/0100-4042.20150026
dc.identifier.fileS0100-40422015000400488.pdf
dc.identifier.issn0100-4042
dc.identifier.orcid0000-0003-1468-5453
dc.identifier.orcid9900570420098740
dc.identifier.scieloS0100-40422015000400488
dc.identifier.urihttp://hdl.handle.net/11449/128413
dc.identifier.wosWOS:000356610900006
dc.language.isopor
dc.publisherSoc Brasileira Quimica
dc.relation.ispartofQuimica Nova
dc.relation.ispartofjcr0.646
dc.relation.ispartofsjr0,255
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectThermodynamic parametersen
dc.subjectFruit residueen
dc.subjectThermogravimetryen
dc.subjectActivation energyen
dc.subjectBiofuelen
dc.titleParâmetros termodinâmicos da casca de laranja desidratadapt
dc.title.alternativeThermodynamic parameters of dehydrated orange peelen
dc.typeArtigo
dcterms.rightsHolderSoc Brasileira Quimica
unesp.author.lattes9900570420098740[2]
unesp.author.orcid0000-0003-1468-5453[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Ciência e Tecnologia, Sorocabapt

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