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Publicação
Subprodutos da indústria de hortofrutícolas minimamente processados: caracterização e valorização do potencial bioativo e energético
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Autores
Resumo(s)
For fruit and vegetable byproducts from the fresh-cut industry (SHF) two valorization alternatives were tested: recovery of bioactive compounds and biogas production by anaerobic digestion. From the total of byproducts produced by the factory (138 tons/month) four classes were defined based on the main composition: I - Potato (42,8 ton/month), II - Carrot (15,2 ton/month), III - Fruits (24,84 ton/month) and IV - Leafs (55,2 ton/month). Only classes III and IV demonstrated a valuable source of antioxidant compounds with a total phenolic compound of 328,9 ± 25,5 mg ET.100 g-1 and 204,9 ± 38,2 mg ET.100 g-1, respectively. The anaerobic digestion of SHF (Batch, 50 days, 37 ºC) was studied for a representative mixture of daily fruits and vegetables byproducts production (Mix) with sludge as inoculum. It was also evaluated the effect of the addition of whey in two concentrations (0,9% and 2,6% m/m of crude protein) as complementary substrates (SL1 and SL2). All the mixtures tested (I+Mix, I+Mix+SL1 e I+Mix+SL2) produced biogas at these experimental conditions with 60 to 70% of methane. The process was only efficient until day 29th to all mixtures with yields of about 3 L of methane for liter of mixture
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
fruits vegetables byproducts bioactive compounds phenolic compounds biogas methane
Contexto Educativo
Citação
Baeta, M.I.G. - Subprodutos da indústria de hortofrutícolas minimamente processados: caracterização e valorização do potencial bioativo e energético. Lisboa: ISA, 2014, 100 p.