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Charakterystyka odpadów z procesu rozwłókniania Açaí

Charakterystyka odpadów z procesu rozwłókniania Açaí

Izabelle Ferrreira de Oliveira / Lucy Anne C L. Gutierrez / Maria Lourde Souza Santos

52,29 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786203851236
52,29 €
IVA incluido
Disponible

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Sobre IBD

Woda jest zasobem naturalnym niezbędnym do egzystencji, utrzymania życia, dobrobytu społecznego i rozwoju społeczno-gospodarczego. W mieście Belém, w stanie Pará, możemy znaleźć znaczną liczbę małych firm, lepiej znanych jako punkty sprzedaży açaí, w których codziennie produkowana jest duża ilość pulpy açaí. Celem badania było ilościowe określenie i scharakteryzowanie odpadów generowanych podczas produkcji pulpy açaí. Badanie zostało przeprowadzone w okresie od sierpnia do listopada 2014 r. w dwóch punktach sprzedaży açaí zlokalizowanych w dzielnicy Cidade Velha w Belém. Badania zostały podzielone na cztery etapy: określenie miejsc badań; ilościowe określenie ilości zużytej wody; kwantyfikacja i fizyko-chemiczna charakterystyka ścieków; oraz charakterystyka i fizyczna kwantyfikacja wytworzonych odpadów stałych. Badania wykazały, że do wyprodukowania 1 litra miąższu zużywa się 4,415 litra wody, z czego 5,92 litra to ścieki z procesu zmiękczania i mycia owoców, a 0,0915 kg/l to pestki i osady.

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