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Determination of the best physical conditions of hydrolysis with power ultrasound in peanuts waste

Grant number: 13/09344-4
Support Opportunities:Scholarships in Brazil - Master
Effective date (Start): August 01, 2013
Effective date (End): February 28, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Javier Telis Romero
Grantee:Tiago Carregari Polachini
Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Are currently invested large amounts of resources in developing of new technologies for the utilization of waste from the agricultural sector and processes aimed at the production of second generation ethanol. One of this technologies is the power ultrasound (US), that is currently being tested in areas such as pre-treatment of cellulosic material and combined method for increasing the reaction rate in fermentation processes. The main goal of this project is to study the best conditions for the lignocellulosic waste peanut (shells) hidrolysis with power ultrasound. For this, it will be chemically characterized peanut shells and evaluated the effect of power ultrasound on lignocellulosic material. To make it possible, it will be employed the technique of response surface, using a central composite design to determinate the variables influence: biomass concentration (peanut shells waste), percentage of power applied, aqueous solutions pH and sonication time on the total reducing sugars production. As a result, it is intended to obtain an effect on wall cell disruption of the lignocellulosic material as the product will be exposed to ultrasonic higher powers, increasing the efficiency of total reducing sugar (ART) production for later ethanol production. (AU)

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Scientific publications (9)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RIBEIRO, ELISA FRANCO; POLACHINI, TIAGO CARREGARI; CARVALHO, GISANDRO REIS; ROMERO, JAVIER TELIS; FERREIRA CABRAL, RENATO ALEXANDRE. Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 119, n. 7, . (13/09344-4, 13/17497-5)
POLACHINI, TIAGO CARREGARI; BASSO, RODRIGO CORREA; TELIS-ROMERO, JAVIER. RHEOLOGY AND FLUID DYNAMIC OF EGG WHITE: EFFECT OF THIXOTROPY ON ENGINEERING DESIGN. Journal of Food Process Engineering, v. 40, n. 1, . (13/09344-4)
POLACHINI, T. C.; DE CARVALHO, G. R.; TELIS-ROMERO, J.. Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound. Brazilian Journal of Chemical Engineering, v. 34, n. 2, p. 385-394, . (13/09344-4, 13/17497-5)
POLACHINI, TIAGO C.; BETIOL, LILIAN F. L.; BASTOS, MAURICIO G.; TELIS, VANIA R. N.; DE SOUZA, ANA C.; TELIS-ROMERO, JAVIER. Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations. CANADIAN JOURNAL OF CHEMICAL ENGINEERING, v. 94, n. 5, p. 988-994, . (13/09344-4)
POLACHINI, T. C.; BETIOL, L. F. L.; BASTOS, M. G.; TELIS, V. R. N.; TELIS-ROMERO, J.. Boiling point and specific heat of meat extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, p. 11-pg., . (13/09344-4, 10/09614-3)
POLACHINI, T. C.; BETIOL, L. F. L.; BASTOS, M. G.; TELIS, V. R. N.; TELIS-ROMERO, J.. Boiling point and specific heat of meat extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 1392-1402, . (10/09614-3, 13/09344-4)
POLACHINI, TIAGO CARREGARI; BASSO, RODRIGO CORREA; TELIS-ROMERO, JAVIER. RHEOLOGY AND FLUID DYNAMIC OF EGG WHITE: EFFECT OF THIXOTROPY ON ENGINEERING DESIGN. JOURNAL OF FOOD PROCESS ENGINEERING, v. 40, n. 1, p. 11-pg., . (13/09344-4)
POLACHINI, T. C.; SATO, A. C. K.; CUNHA, R. L.; TELIS-ROMERO, J.. Density and rheology of acid suspensions of peanut waste in different conditions: An engineering basis for bioethanol production. Powder Technology, v. 294, p. 168-176, . (13/09344-4, 13/17497-5)
FARIA FREITAS, MIRIAN LUISA; POLACHINI, TIAGO CARREGARI; DE SOUZA, ANA CRISTINA; TELIS-ROMERO, JAVIER. Sorption isotherms and thermodynamic properties of grated Parmesan cheese. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 51, n. 1, p. 250-259, . (13/09344-4, 14/08520-6)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
POLACHINI, Tiago Carregari. Determinação das melhores condições de hidrólise física com ultrassom de potência em resíduos de amendoim. 2015. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.

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