Ethanol Production
Mostrando 1-12 de 904 artigos, teses e dissertações.
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1. Extraction and Characterization of Pequi Seed Oil for Biodiesel Production: A Green Management of Waste to Biofuel Using Ethanol and Heterogeneous Catalysis
This work reports the characterization of a vegetable oil extracted from pequi seeds, an agroindustrial residue, and its biodiesel production using ethanol and heterogeneous catalysis. The pequi seeds showed 40.73 wt.% of extractive content, which represents a large amount of the biomass composition. The crude oil extracted from the pequi seeds with ethanol
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. The Influence of the Platinum Weight Percentage in the Catalyst Formulation on the Performance of a High Temperature Ethanol Electroreformer Based on H3PO4 Doped Polybenzimidazole for Green Hydrogen Production
A vapor-fed high temperature proton exchange ethanol electroreformer has been developed based on the use of a H3PO4-doped polybenzimidazole membrane to produce green hydrogen. As a key parameter, this article describes the influence of platinum weight percent (wt.%) in the catalyst formulation from different commercial catalysts (20, 40, 60, 80 wt.% Pt/C and
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Economic indicators for ethanol production from starch crops under different irrigation managements
RESUMO O estudo visa quantificar os custos de produção das culturas de milho e sorgo em condições de sequeiro e irrigado para a geração de etanol, e avaliar a viabilidade econômica em diferentes cenários de preço de comercialização. Foram realizados dois experimentos nos anos de 2019/2020 e 2020/2021, em área experimental da Universidade Federal
Revista Brasileira de Engenharia Agrícola e Ambiental. Publicado em: 2022
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4. Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues
Abstract In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and
Food Sci. Technol. Publicado em: 2021-09
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5. Hematite and quartz microflotation using millet starch as depressant
Abstract Brazil is among the world's largest iron ore producers. The standard concentration method is reverse cationic flotation using amines, and their derivatives, such as quartz collector and corn (as either grits, flour, or starch) as the hematite depressant. Corn is considered cheap, abundant, and available all around the country. However, its demand ha
REM, Int. Eng. J.. Publicado em: 2021-01
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6. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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7. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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8. HPLC METHOD IMPROVEMENT FOR 4-NONYLPHENOL DETERMINATION IN ANAEROBIC REACTORS: DECREASING SOLVENT CONSUMPTION AND WASTE GENERATION
The aim of this study was to develop a chromatographic method for 4-NP determination in anaerobic batch reactors using low amount of organic solvents and also evaluate 4-NP degradation in the presence of different co-substrates. Chromatographic parameters was improved for stationary phase (C-8 column), mobile phase (acetonitrile/water solution 90:10, v:v), c
Quím. Nova. Publicado em: 2020-09
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9. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production
Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevis
Food Sci. Technol. Publicado em: 2020-06
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10. INFLUENCE OF AGITATION AND AERATION ON XYLITOL PRODUCTION BY THE YEAST Starmerella meliponinorum
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Quím. Nova. Publicado em: 2020-06
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11. Systemic Treatment and Surgery versus Systemic Treatment Alone for Metastatic Breast Cancer
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Rev. Assoc. Med. Bras.. Publicado em: 2020-06
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12. THE SUCCESS OF THE BRAZILIAN ALCOHOL PROGRAM (PROÁLCOOL) - A DECADE-BY-DECADE BRIEF HISTORY OF ETHANOL IN BRAZIL
ABSTRACT The National Alcohol Program (Proálcool) was a strategic policy of the Brazilian government to replace petroleum-based fuels with alcohol (ethanol). Based on the review, we can choose the 1960s as a start point for a leap in development. Over the 500 years of sugarcane history in Brazil, the crop enters the second decade of the 21st century with ex
Eng. Agríc.. Publicado em: 2020-04