Influência do processo de remoção da polpa nas características físico-químicas e energéticas do caroço de açaí

Abstract

The açaí tree is a palm tree native to the Amazon region, belonging to the genus Euterpe, with 10 registered species. 3 species are of agroindustrial interest: E. oleracea, E. edulise, and E. precatoria. Its fruit produces a pulp called açaí “wine”, which is violet in color, has a strong flavor and is nutritionally rich. To obtain açaí wine, it is necessary to pulp it, which can be done using sieves or a pulping machine. The state of Pará is the largest producer and exporter of açaí in the world. Its core is considered a great source of renewable energy, as it has a high calorific value. Being an agro-industrial residue of great relevance and currently an environmental liability, the seed can be converted into biofuel. The açaí seed represents about 90% of the total volume of the fruit. The objective was to determine the influence of the fruit pulping process on the physicochemical and energetic characteristics of the açaí seed for use as fuel. The analyzes were carried out at the Laboratory of Projects and Agroindustrial Processes, of the Federal University of Mato Grosso (UFMT) – Campus Sinop. Two samples of açaí seeds processed from manual and mechanized pulping were used, where the analysis of their physical-chemical and energetic characteristics was carried out. Based on the data obtained in this work, it is possible to conclude that the pulping process influences the characteristics of the açaí seed as a fuel. The mechanical pulping method produced a residue with better characteristics of energy use from combustion.