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Avaliação do potencial de geração de biogás a partir do dejeto bovino por meio da Bioaumentação
(Universidade Estadual de Goiás, 2023-06-10)
Fonseca, Karina Rabelo
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Barbosa, Dans Pereira
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Passini, Roberta
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Passini, Roberta
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Akamine, Luana Alves
It is increasingly necessary to search for alternatives that allow treating animal production waste efficiently and that do not result in an increase in the cost of the final product. Among them is anaerobic digestion (AD), which consists of a technique that allows recycling organic waste and generating energy in the form of methane. One of the alternatives to increase the efficiency of biogas production is to enhance the stages of the anaerobic process. In these systems, the technique of bioremediation or bioaugmentation can be used, which is achieved through the application of a bioaugmentator composed of environmental facultative bacteria. Therefore, the objective was to evaluate the potential for biogas production from AD of bovine manure using bioaugmentation, optimizing the operating parameters in a batch-type bioreactor system. A completely randomized design was used, with four treatments and three replications. The treatments were different compositions of substrate and addition of bioremediator, in anaerobic digestion, in batch-type biodigesters, as follows: DB (Bovine manure only, control); DBI (Bovine manure + inoculum); DBI3 (Bovine manure + inoculum + 3 mL of bioremediation additive); DBI9 (Bovine manure + inoculum + 9 mL of bioremediation additive). The inoculum from a UASB reactor (Upflow Anaerobic Sludge Blanket) from a food industry effluent treatment unit was used. The bioremediator formulation was in gel, containing environmental bacterial spores, being composed of different concentrations of Bacillus megaterium, Bacillus mycoides, Bacillus amyloliquefaciens and Bacillus thermoglucosidasius. The substrates were characterized in terms of pH, Dry Mass (DM), Organic Dry Mass (MSO) and Inorganic Dry Mass (MSI), total organic carbonate/total inorganic carbonate ratio (FOS/TAC) and nutrient concentration. To evaluate the efficiency of the system, the quantification of the volume of biogas was carried out, as well as the characteristics and concentrations of the gases generated in the ix biodigesters. Data were submitted to analysis of variance, using the F test, and when significant, the means were compared using Tukey's test, at 5% significance level. With regard to DM of bovine manure and inoculum, averages of 13.07 and 8.49% were found, respectively. Regarding MSO, bovine manure and inoculum showed averages of 11.59 and 5.95%, respectively. With regard to MSI, inoculum had the highest average, 2.54% compared to bovine manure (1.48%). The biodigestion process lasted for a total period of 65 days, with maximum production ranging from 0.19 to 5.21 LN g-1 of MSO. The use of the inoculum, as well as the inoculum together with the bioremediator provided better performance in the production of biogas throughout the experimental period. The evaluations carried out with a view to increasing the production of biogas from batch reactors demonstrated that the inclusion of inoculum in the AD process was efficient in increasing the production of biogas and the dose of 9 mL of bioremediator showed better results.
Reinoculação em cobertura de Rhizobium tropici, Azospirilum brasilense e os micronutrientes Mo/Co no feijão comum
(Universidade Estadual de Goiás, 2022-06-30)
Ribeiro, Brenda Bárbara Araújo
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Teixeira, Itamar Rosa
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Mota, José Hortêncio
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Mota, José Hortêncio
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Teixeira, Gisele Carneiro da Silva
Biological nitrogen fixation (BNF) can provide the nitrogen needed for the common bean crop, but for this to occur, important limitations involving the inoculant application technology need to be overcome. In this sense, the use of co-inoculation is a management technique used to obtain benefits and increase the potential of BNF from the association between bacteria of the rhizobia group, such as Rhizobium tropici, and plant growth-promoting bacteria, such as Azospirilum brasilense, in association with the addition of nutrients that allow greater efficiency of atmospheric N2 fixing bacteria. This study aimed to evaluate the common bean response to the re-inoculation of R. tropici in co-inoculation with A. brasilense, mixed with the micronutrients Co/Mo, in the 2021 winter season, in Anápolis-GO. The randomized block design with four replications was used. The following treatments were studied: TR1 – Re-inoculation of R. tropici; TR2 – Re-inoculation with co-inoculation of R. tropici + A. brasilense; TR3 – Re-inoculation of R. tropici + Mo/Co micronutrients; TR4 – Re-inoculation with co-inoculation of R. tropici + A. brasilense + micronutrients Mo/Co; TR5 – Inoculation via seed, without re-inoculation; TR6 – Fertilization with N mineral in the sowing furrow and at topdressing; TR7 – Control, without any source of N. The topdressing treatment applications were carried out at the R4 stage, using the doses recommended by the manufacturers of the studied products. At the R6 stage, the nodulation (number and dry mass of nodules) and morphophysiological characteristics of the plants (taproot length, root dry mass, leaf area index, plant height, shoot dry mass, and N accumulation in the shoot) were evaluated. At the time of harvest, the final stand of plants, yield components (the number of pods per plant, number of grains per pod, and 100-grain weight), and grain yield were determined. It is concluded that inoculation followed by re-inoculation in topdressing with R. tropici in co-inoculation with A. brasilense + Mo/Co, compared to mineral nitrogen fertilization, improves the efficiency of the nodulation process and the morphophysiological characteristics of common bean plants. Seed inoculation and topdressing application with R. tropici, associated with co-inoculation with A. brasilense + Mo and Co, has the potential to replace mineral nitrogen fertilization in common beans.
Fermentação de mandioca – “Puba 2.0”: estudos físico-químicos, microbiológicos e perfil de viscosidade
(Universidade Estadual de Goiás, 2021-03-29)
Lopes, Pedro Faria
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Cavalcante, Rodrigo Barbosa Monteiro
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Ascheri, Diego Palmiro Ramirez
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Ascheri, Diego Palmiro Ramirez
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Ferreira, Tânia Aparecida Pinto de Castro
Cassava (Manihot esculenta), a South America’s native plant, can be consumed in different ways. Cassava roots traditionally go through cooking or drying processes before being consumed. Cassava fermentation is a technique developed by indigenous communities in South America that allows the roots to be stored for long periods, reduces the cyanide content in toxic varieties, and develops aroma and flavor. In 2014, a farmer and researcher of Agroforestry Systems, Ernst Götsch, starred in a video entitled “Cassava: a recipe - “Puba 2.0””, showing the preparation of cassava silage in glass jars, with sensory properties similar to traditional Puba, with suggested consumption in the form of Beiju. The technique described by Ernst is different from all the fermented cassava products found in the literature, so this work aims to study the fermentation process of Ernst Götsch's recipe “Puba 2.0” and analyze its physical-chemical, technological, and microbiological characteristics. Two experiments were carried out: Experiment 1 was conducted in a completely randomized design, in a 2 x 14 factorial arrangement. The treatments were: cassava roots in conventional cultivation with and without peel (SCCE and SCCS, respectively) and fermentation time from 0 to 14 days (Tf0 to Tf14). Experiment 2 was conducted in a completely randomized design, in a 2 x 2 x 2 factorial arrangement, with three replications. The factors were: with and without the peel (CE and SE, respectively), conventional cultivation system (SCC) and organic cultivation system (SCO) and fermented and without fermenting (F and SF, respectively). The results of Experiment 1 and 2 were submitted to variance analysis (ANOVA), at the level of 5% probability The main differences between the organic and conventional cultivars were the vitamin C content and beneficial microbiological development, which were significantly higher in the organic cultivar. The cortex added higher values of protein and fibers, insoluble and total, to “Puba 2.0”. Fermentation reduced all nutritional contents and was effective in reducing the count of pathogenic organisms presented in the dough without fermenting. The bacteria Lactococcus garvieae, Leuconostoc mesenteroides, and Lactococcus lactis were identified in the samples of “Puba 2.0”. These bacteria represents, according to the literature, a probiotic potential in “Puba 2.0”. The fermentation showed suitable viscosity parameters, which indicate a potential use of “Puba 2.0” in developing bakery products, such as bread, cakes, and pizzas.
Qualidade pós-colheita de Longans submetidas ao tratamento hidrotérmico e de desidratação, embaladas e armazenadas sob refrigeração
(Universidade Estadual de Goiás, 2020-10-26)
Rimoli, Pedro Augusto Resende
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Campos, André José de
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Campos, André José de
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Silva, Flávio Alves da
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Morgado, Cristiane Ascari
The longan (Dimocarpus longan Lour) is a major crop, grown commercially in tropical and subtropical climate zones. Due to the lack of information related to postharvest conservation, it is necessary to carry out studies that help to improve the conservation conditions of the fruit, seeking to increase shelf life and maintenance of organoleptic properties. Therefore, this work aimed to study longan’s post-harvest quality submitted to different drying temperatures and hydrothermal treatment, in addition to the effect related to the presence and absence of packaging in refrigerated environment, verifying the quality variables: physical, physical-chemical and bioactive. After the harvest, the fruits were transported from Fazenda Coqueiro, located in Santa Rita do Passa Quatro – SP, to the Laboratory of Drying and Storage of Vegetable Products, Universidade Estadual de Goiás - Campus of Exact and Technological Sciences - Henrique Santillo, in Anapolis - GO. The project was divided into two experiments, both in a completely randomized design with four replications. In the first experiment, with a 6x2x6 factorial scheme, the fruits were submitted to six temperatures of hydrothermal treatment (25 (control), 45, 47, 49, 51 and 53 °C); packed in low density polyethylene packaging - LDPE or without packaging (control); and evaluated every three days for a total of 6 days of analysis (0, 3, 6, 9, 12 and 15 days). The second experiment used a factorial scheme of 5x9, five dehydration temperatures (60, 65, 70, 75 and 80ºC), lasting 12 hours each, and nine days of analysis, which were performed every three days (0, 3, 6, 9, 12, 15, 18, 21 and 24 days) and stored in LDPE packaging. In both experiments, after application of the treatments, the fruits were stored and kept in a BOD incubator at 75+5% U.R and storage temperature of 4+2ºC. The following analysis were studied during storage: mass loss, firmness (1st experiment), soluble welds (SS), titratable acidity (AT), maturation index (IM), coloring (L *, ° Hue, Chroma and Darkening Index), hydrogen potential (pH), pulp / peel and pulp / seed ratio (1st experiment), ascorbic acid (vitamin C) (1st experiment), antioxidant activity (1st experiment) and extractable polyphenols (1st experiment). The data obtained with the respective tests were subjected to analyze of variance (P≤0.05) and, when significant, the means were compared by Scott Knott's test at 5% probability for the packaging factor and regression for the other factors. It was possible to conclude that the fruits that were submitted in different hydrothermal treatment temperatures have obtained positive results, with emphasis on the treatment at 45ºC, which provides greater conservation in the longan’s physicochemical characteristics, and 53ºC, which generates improvements in longan’s bioactive characteristics, due to an increase in the antioxidant activity and polyphenols parameters. While longans that were packaged in LDPE it was observed a greater conservation of desirable qualities. Regarding the dehydration experiment, the temperatures that stood out the most were 80ºC, due to the higher results in all parameters, and 75ºC, which furthermore have obtained positive results for all tests, maintaining the fruit’s quality during storage, in addition to extending the longan’s useful life. Both experiments were able to conserve the fruits for their respective entire storage period.
Classificação do estádio de maturação de cagaitas utilizando estatística multivariada e redes neurais artificiais
(Universidade Estadual de Goiás, 2021-12-16)
Campos, Gabriella Andrezza Meireles
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Campos, André José de
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Melo, Francisco Ramos de
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Melo, Francisco Ramos de
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Morgado, Cristiane Maria Ascari
The present work aimed to evaluate the classification of different maturation stages of cagaita (Dysenteric eugenics DC.) using multivariate statistics and artificial neural networks. 120 samples were collected, with 3 fruits each sample, every 3 days on 5 different days after anthesis (DAA) (28, 31, 34, 37 and 40 DAA), totaling 600 samples. For the analysis using multivariate statistics, characteristics were evaluated, such as: weight, longitudinal diameter, transversal diameter, area, color (luminosity, °hue and chroma), pulp and skin firmness, soluble solids (SS), hydrogenion potential (pH), titratable acidity (AT) and maturation index (IM). The data obtained were standardized and submitted to principal components analysis (PCA) and cluster analysis (Clusters), and to validate the established methods, the cophenetic correlation coefficient (CCC) was calculated. In the classification of the cagaita maturation stage using artificial neural networks, images of each cagaita fruit were obtained on each day after the anthesis analyzed, totaling 600 images. The images were converted to grayscale and segmented. Subsequently, information was extracted from the color models (RGB, HSV, L, °hue and chroma) and the geometric attributes (length and area) of the fruit images. The parameters extracted from the images were used as inputs to the artificial neural networks. The outputs were established based on the days after anthesis and analyzed, in which each one came to correspond to a class (1, 2, 3, 4 and 5), respectively. 20 networks were trained, changing, in each of them, the number of nodes in the hidden layer (3 to 12 nodes) and the optimization functions (adam and nadam). The precision and loss (error) of each network were calculated in order to determine which model presented the best performance in the training. To evaluate the performance of the best model, 4 statistical parameters were calculated, namely: accuracy, precision, recall and F-score. For the first stage of the analysis, through principal component analysis, PCs 1, 2 and 3 explained 98,44% of the data variability. Cluster analysis (Clusters) explained the maturation stage of cagaitas through the behavior of physical, physicochemical and chemical variables at different stages of maturation, dividing these days into 3 groups (group 1, group 2 and group 3), where in group 1 we find if 28 and 31 DAA, group 2, 40 DAA and group 3, 34 and 37 DAA. Multivariate statistical analyzes showed a cophenetic correlation coefficient of 0,8234. For the second part, using the ANNs, the network model that presented the best precision was the one with 9 nodes in the hidden layer and “adam” optimizer, showing the accuracy of 57,353%. In the network classification metrics report for determining different stages of maturation, the highest accuracy, precision and R-score are from Class 1, 97,1%, 75% and 75%, respectively, and the best recall from Class 2 (88,9%). Checking the calculation of the cophenetic correlation coefficient, regarding the adequacy of the grouping and the precision of definition of the best model of ANNs, it was possible to conclude that the best method for the classification of different stages of maturation of cagaita in this work was the multivariate statistics, although the classification through artificial neural networks was also efficient.