Estudo energético do bagaço de diferentes variedades de cana-de-açucar
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Data
2011-11-11
Autores
Lima, Tamara Martins [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
As usinas sucroalcooleiras realizam co-geração de energia através da queima do bagaço de cana-de-açúcar obtendo desta forma um grande aproveitamento energético responsável pela diminuição dos custos gerados pela empresa e pela significativa diminuição dos impactos ambientais. Este subproduto tornou-se tão rentável ou até mesmo mais rentável que o açúcar e o álcool, quando produzido em períodos de estiagem, pois estas usinas revendem o excesso de energia para as companhias fornecedoras de eletricidade. Visando este aproveitamento energético obtido nas usinas co-geradoras, este estudo teve como objetivo a determinação do comportamento térmico do bagaço da cana-de-açúcar, empregando diferentes variedades de cana (SP84-2025, RB86-7515, RB85-5536, SP81-3250, SP83-2847 e SP84-1431); a realização da extração e quantificação da lignina, bem como sua caracterização térmica. A caracterização do potencial energético do bagaço e dos elementos que o compõem, foi realizada empregando a técnica de análise térmica, especificamente, a partir da obtenção das curvas termogravimétricas e sua derivada (TG-DTG) e de análise térmica diferencial (DTA). As curvas TG/DTG, obtidas para o bagaço de cana em atmosfera de ar sintético, para as diferentes variedades investigadas, permitiu sugerir que a variedade RB86-7515 apresentou a menor percentagem de poder calorífico, enquanto a SP84-1431 apresentou a maior percentagem. Em relação à extração de lignina, a variedade que produziu maior percentagem de extração foi a RB85-5536, e a que produziu menor percentagem foi a RB81-3250
The factories perform sugarcane co-generation of energy by burning bagasse, sugar cane thus obtaining a large energy use accounts for reduction of the costs incurred by the company and the significant reduction of environmental impacts.This by-product has become so profitable or even more profitable than sugar and alcohol, when produced in periods of drought, as these plants resell excess power to the electricity supply companies. Aiming to use this energy obtained in co-generating factories, this study aimed to determine the thermal behavior of the crushed sugar cane, using different varieties of sugarcane (SP84-2025, RB86-7515, RB85-5536, SP81-3250, SP83-2847 and SP84-1431), the performance of extraction and quantification of lignin, as well as its thermal characterization. The characterization of the energy potential of bagasse and the elements that compose it, was carried out using the technique of thermal analysis, specifically, from the curves and its derivative thermogravimetric (TG-DTG) and differential thermal analysis (DTA). The curves TG / DTG obtained for sugarcane bagasse in an atmosphere of synthetic air, for different varieties investigated, possible to suggest that the variety RB86-7515 had the lowest percentage of calorific value, while the SP84-1431 showed the highest percentage. Regarding the extraction of lignin, the variety which produced a greater percentage of extraction was the RB85-5536, and which produced the lowest percentage was the RB81-3250
The factories perform sugarcane co-generation of energy by burning bagasse, sugar cane thus obtaining a large energy use accounts for reduction of the costs incurred by the company and the significant reduction of environmental impacts.This by-product has become so profitable or even more profitable than sugar and alcohol, when produced in periods of drought, as these plants resell excess power to the electricity supply companies. Aiming to use this energy obtained in co-generating factories, this study aimed to determine the thermal behavior of the crushed sugar cane, using different varieties of sugarcane (SP84-2025, RB86-7515, RB85-5536, SP81-3250, SP83-2847 and SP84-1431), the performance of extraction and quantification of lignin, as well as its thermal characterization. The characterization of the energy potential of bagasse and the elements that compose it, was carried out using the technique of thermal analysis, specifically, from the curves and its derivative thermogravimetric (TG-DTG) and differential thermal analysis (DTA). The curves TG / DTG obtained for sugarcane bagasse in an atmosphere of synthetic air, for different varieties investigated, possible to suggest that the variety RB86-7515 had the lowest percentage of calorific value, while the SP84-1431 showed the highest percentage. Regarding the extraction of lignin, the variety which produced a greater percentage of extraction was the RB85-5536, and which produced the lowest percentage was the RB81-3250
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Palavras-chave
Cana-de-açúcar, Energia, Sugarcane, Energy
Como citar
LIMA, Tamara Martins. Estudo energético do bagaço de diferentes variedades de cana-de-açucar. 2011. 73 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2011.