Reduction in ecological cost through biofuel production from cooking oils: An ecological solution for the city of Campinas, Brazil

Giraçol, Juliana; Passarini, Kelly Cristina; Filho, Silvério Catureba da Silva; Calarge, Felipe Araújo; Tambourgi, Elias Basile; Santana, José Carlos Curvelo

doi:10.1016/j.jclepro.2011.02.015

Cited by 34 publications

(22 citation statements)

References 13 publications

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“…The total fermentation process lasted 336 h. The wines were clarified using a 1% bentonit clay solution, were placed in 1.0 L ambercolored bottles, were chemically characterized according to the Brazilian laws, and were stored in a refrigerator at 5°C for a period of 6 months (Almeida et al, 2010;CurveloSantana et al, 2010a, b;Severo Jr. et al, 2007). The evaluation of the costs to obtain the product was made based on the methods introduced by Almeida et al (2013b), Castilho et al (2000), De Castro et al (2010), Giraçol et al (2011), Lopes et al (2012) and Passarini et al (2014).…”

Section: Minimum Price and Cost Determinationmentioning

confidence: 99%

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Use of simulated annealing in standardization and optimization of the acerola wine production

Almeida¹,

Alves²,

Araújo³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Minimum Price and Cost Determinationmentioning

confidence: 99%

“…The sale price of machines, tanks, and other machinery are available at Maquinas Sigma (2013) site; the other values were obtained from (Almeida et al, 2013b;Giraçol et al, 2011;Passarini et al, 2014). The minimum price of acerola wine (Equation 5) …”

Section: Sensory Analysismentioning

confidence: 99%

Use of simulated annealing in standardization and optimization of the acerola wine production

Almeida¹,

Alves²,

Araújo³

et al. 2014

Food Sci. Technol (Campinas)

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“…If appropriate technology is employed, this material can be converted into commercial products or raw materials for secondary processes (GIRAÇOL et al, 2011). In this sense, many food residue before disposed of as useless substances currently are transformed into products of wide commercial acceptance.…”

Section: Introductionmentioning

confidence: 99%

Production of a product similar to gelatin from chicken feet collagen

2013

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Chicken feet can be used as an alternative source of collagen for the development of new products. In this sense, the aim of this study was the production of a product similar to gelatin from collagen extracted from chicken feet and the evaluation of sensory quality. The products were produced in two distinct flavors, with grape flavor called GU and pineapple flavor called GA. Subsequently, we compared these formulations with gelatin of a trademark established in the market. We used in the verification of sensory acceptability of products a hedonic scale of 9 points and the availability of consuming the product by 30 untrained tasters. According to the results, all formulations showed good levels of acceptability, indicating the collagen from chicken feet as an alternative source of high quality in the production of gelatin.KEYWORDS: chicken feet; quality; sensory analysis, utilization of byproduct; new product development. PRODUÇÃO DE UM PRODUTO SIMILAR A GELATINA A PARTIR DE COLÁGENO DE FRANGORESUMO: Os pés de frango podem ser aproveitados como fonte alternativa de colágeno no desenvolvimento de novos produtos. Neste sentido, objetivou-se com o presente estudo a produção de um produto similar a gelatina a partir de colágeno extraído de pés de frango e a avaliação da qualidade sensorial. Os produtos foram elaborados com dois sabores distintos, sendo uva denominada GU e sabor abacaxi denominada GA. Posteriormente, compararam-se as formulações com uma gelatina de marca comercial consolidada no mercado. Utilizou-se, na verificação da aceitação sensorial, dos produtos escala hedônica de 9 pontos e a disponibilidade em se consumir o produto mediante 30 provadores não treinados. De acordo com os resultados, todas as formulações obtiveram bons níveis de aceitabilidade, indicando o colágeno dos pés de frango como fonte alternativa de elevada qualidade na produção de gelatinas.PALAVRAS-CHAVE: pés de frango; qualidade; análises sensoriais; aproveitamento de subproduto; desenvolvimento de novo produto.

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“…The optimization was evaluated by the generation of response surfaces following the methodology of Barros Neto et al (2007). The calculations for bromelain production cost were done as described by Giraçol et al, (2011);Martins (2006) and Sbruzzi (2010). of the cost of the pineapple, chemicals, water, dollar rate and energy were those at SEAGESP (2009) …”

Section: Methodsmentioning

confidence: 99%

Viability in the production of a drug extracted from Ananas comosus by a flat membrane system

Lopes

Sbruzzi

Barros

et al. 2012

Braz. arch. biol. technol.

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The aim of this work was to study the production of e bromelain from the Ananas comosus L. Merril, by determining the process conditions using flat membranes. The production system modeling generated a hyperbolical curve and the optimization by response surfaces showed an influence of the transmembrane pressure higher than the pH influence. The cost of the production of bromelain from A. comosus was estimated 9 to 13 times lower than Sigma's retail sales price and 6.5 to 8.5 times lower than when this enzyme was obtained through a liquid-liquid extraction, which showed the economical feasibility of the process.

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Reduction in ecological cost through biofuel production from cooking oils: An ecological solution for the city of Campinas, Brazil

Cited by 34 publications

References 13 publications

Use of simulated annealing in standardization and optimization of the acerola wine production

Use of simulated annealing in standardization and optimization of the acerola wine production

Production of a product similar to gelatin from chicken feet collagen

Viability in the production of a drug extracted from Ananas comosus by a flat membrane system

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