Reflexos de impurezas vegetais sobre produção de bioetanol e energia empregando-se cana comercial e cana-energia
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Data
2023-06-22
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Universidade Estadual Paulista (Unesp)
Resumo
No Brasil, a cana-de-açúcar (Saccharum spp.) é a matéria-prima que mais se destaca para a produção de bioetanol. Para atender à crescente demanda deste combustível, é necessário ampliar a produtividade agroindustrial incorporando novas matérias-primas e tecnologias de produção, assim a cana energia apresenta grande potencial devido ao alto rendimento com baixo custo e maior resistência a estresses do ambiente. Contudo, a mecanização da colheita agrega impurezas vegetais e minerais, alterando a qualidade da matéria-prima que chega na indústria. O objetivo deste trabalho foi determinar os impactos causados por diferentes teores de impurezas vegetais no processamento da cana nas características químico-tecnológicas do caldo extraído, clarificado, mosto e vinho, assim como, avaliar os parâmetros microbiológicos durante o processo fermentativo de mostos provenientes de cana comercial (RB975201) e cana-energia (Vertix 3 Tipo 1). O delineamento experimental foi em blocos casualizados, num esquema de parcelas subdivididas, com 4 repetições. Os tratamentos principais foram representados pelas variedades de cana (RB975201 e Vertix 3) e o secundário pelos teores de impurezas vegetais (0%, 25%, 50%, 75% e 100%). Os resultados foram submetidos a análise de variância pelo Teste F e comparação de médias (Tukey 5%). Pelos resultados obtidos, mostrou-se que a adição de impureza vegetal reduz teores de Pol, Pureza, ART e AR. A presença de palha, palmito e folhas verdes aumentou os teores de compostos fenólicos, fibra e amido. A análise do destilado demonstrou que as impurezas aumentaram a produção de compostos indesejáveis como N-propanol, butanol, metanol, acetato de etila e furfural.
In Brazil, sugarcane (Saccharum spp.) is the raw material that most stands out for the production of bioethanol. To meet the growing demand for this fuel, it is necessary to increase agro-industrial productivity by incorporating new raw materials and production technologies. Energy cane has great potential. However, mechanized harvesting adds vegetals and mineral impurities, altering the quality of the raw material that arrives at the industry. The objective of this work was to determine the impacts caused by different levels of vegetals impurities in sugarcane processing on the chemical-technological characteristics of the extracted, clarified juice, must and wine, as well as to evaluate the microbiological parameters during the fermentation process of musts from sugarcane commercial (RB975201) and energy cane (Vertix 3 Type 1). The experimental design was in randomized blocks, in a split-plot scheme, with 4 replications. The main treatments were represented by the sugarcane varieties (RB975201 and Vertix 3) and the secondary by the levels of vegetal impurities (0%, 25%, 50%, 75% and 100%). The results were submitted to analysis of variance by F Test and comparison of means (Tukey 5%). Thus, it was verified that the addition of vegetal impurity reduced levels of Pol, Purity, TRS and TS. The presence of straw, tops and green leaves increased the levels of phenolic compounds, fiber and starch. Analysis of the distillate showed that impurities increased the production of undesirable compounds such as N-propanol, butanol, methanol, ethyl acetate and furfural.
In Brazil, sugarcane (Saccharum spp.) is the raw material that most stands out for the production of bioethanol. To meet the growing demand for this fuel, it is necessary to increase agro-industrial productivity by incorporating new raw materials and production technologies. Energy cane has great potential. However, mechanized harvesting adds vegetals and mineral impurities, altering the quality of the raw material that arrives at the industry. The objective of this work was to determine the impacts caused by different levels of vegetals impurities in sugarcane processing on the chemical-technological characteristics of the extracted, clarified juice, must and wine, as well as to evaluate the microbiological parameters during the fermentation process of musts from sugarcane commercial (RB975201) and energy cane (Vertix 3 Type 1). The experimental design was in randomized blocks, in a split-plot scheme, with 4 replications. The main treatments were represented by the sugarcane varieties (RB975201 and Vertix 3) and the secondary by the levels of vegetal impurities (0%, 25%, 50%, 75% and 100%). The results were submitted to analysis of variance by F Test and comparison of means (Tukey 5%). Thus, it was verified that the addition of vegetal impurity reduced levels of Pol, Purity, TRS and TS. The presence of straw, tops and green leaves increased the levels of phenolic compounds, fiber and starch. Analysis of the distillate showed that impurities increased the production of undesirable compounds such as N-propanol, butanol, methanol, ethyl acetate and furfural.
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Qualidade, Matéria-prima, Cana-de-açúcar, Bioetanol