RESIDUAL BIOMASSES IN THE MICRO-REGION OF DOURADOS (MS): ASSESSMENT AND AVAILABILITY FOR ENERGY IN AGRICULTURE THERMAL CONVERSION

<div><p>ABSTRACT This research presents results of the assessment of solid biofuels (residual biomasses from agricultural crops) in the state of Mato Grosso do Sul, in the period 2007-2012, for energy in agricultural uses. It is pointed out the available quantity, its geographic location at micro and meso regions and energy conversion potential. The methodology is based on a survey on municipal agricultural production of the Brazilian Institute for Geography and Statistics (quantity and local availability, per year) followed by determination of the amounts of agricultural assessed residues, and then applying equations from the literature to estimate the amount of energy (J) and power (kW) obtained from the thermal conversion of residual biomasses. Results are presented for three residual biomasses from agricultural crops (corn cobs, rice husk and sugarcane bagasse) with cartograms for all micro regions at the state of Mato Grosso do Sul, graphics for quantification in the cities where crops production occurs and a table for total energy obtained by conversion processes. For the whole state of MS, Dourados micro region was identified as the most promising for energy in agriculture with three main cities (Dourados, Rio Brilhante and Maracaju), by solid biofuel availability to provide about 11% of the total electrical energy consumption in 2014.</p></div

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a “high fiber” product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants