Eventos Anais de eventos
COBEM 2021
26th International Congress of Mechanical Engineering
Pyrolysis of Macauba fruit to obtain flavoured coals: gourmet charcoal
Submission Author:
Emilly Silva , DF
Co-Authors:
Emilly Silva, Fábio Lisboa
Presenter: Administrador ABCM
doi://10.26678/ABCM.COBEM2021.COB2021-1194
Abstract
Macaúba is known for its high level of oil yield per hectare, and the use of this raw material has become interesting for the development of fuels and in the food industry. The objectives of this work are identify the substances that attribute aromas to smoke and study the thermal degradation of macaúba fruit and to analyze the gases produced during the thermal degradation through the infrared spectrometry coupled to the thermogravimetry process. The macaúba samples were used on the ground for the analysis. The methodologies that will be applied to reach the objectives are composed of: the calorific value of the sample, as well as immediate analysis of the coal, moisture content, volatile content, an ash content of the fixed carbon, along with the lignocellulosic, thermogravimetric, slow pyrolysis and the evaluation of coal. In short, the study of macaúba as biomass to be smoked and the definition of the processes of characterization and analysis of the fruit were the aspects defined in this first stage, so this project aims to demonstrate the use of macaúba for culinary purposes. The results obtained were confirmed by the meat tasting performed with macaúba charcoal, showing that the fruit influenced positively both the taste and the texture of the final result.
Keywords
Charcoal, Smoking, Slow Pyrolysis, Macauba
