Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes

被引:31
作者
de Castro, Aline Machado [1 ]
Castilho, Leda dos Reis [2 ]
Guimaraes Freire, Denise Maria [3 ]
机构
[1] Petrobras SA, Div Biotechnol, Ctr Res & Dev, Petrobras, Brazil
[2] Univ Fed Rio de Janeiro, Chem Engn Program, COPPE, BR-21941909 Rio De Janeiro, Brazil
[3] Univ Fed Rio de Janeiro, Inst Chem, BR-21941909 Rio De Janeiro, Brazil
关键词
Specific heat profile; Solid-state fermentation; Biomass porosity; Biomass surface area; Bed properties; Elemental analysis; SOLID-STATE FERMENTATION; PARTICLE-SIZE; ACID; HYDROLYSIS; EXTRACTION; SUBSTRATE; WASTE;
D O I
10.1016/j.indcrop.2015.12.050
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Four oil cakes obtained from different industries were characterized in terms of their physical, thermal and chemical properties. The particle size distributions were mathematically modeled to Gates-Gaudin-Schumann (GGS), Rosin-Rammler-Bennett (RRB) and sigmoid models, and the last one best described most of the materials. Castor seed cake showed the lowest (375.6 kg m(-3)) and sunflower cake the highest (619.2 kg m(-3)) bulk densities. Elemental analysis was performed and babassu cake was determined to present a C/N ratio of 11.37, which was considered the most suitable for some fermentation for enzyme production. The compositional analysis corroborated elemental analysis, indicating canola and castor seed cakes as those with the highest protein contents (34.8 and 43.5% m/m, respectively). The properties determined in this study can be useful for a wide range of applications of the biomasses. (c) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:140 / 148
页数:9
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