Navegando por Autor "Costa, Emerson Rodrigues"

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Acompanhamento e monitoramento da etapa de fermentação alcoólica na indústria sucroalcooleira Companhia Alcoolquímica Nacional – Grupo JB
(2019-07-03) Costa, Emerson Rodrigues; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/1735669985702468
The ESO was carried out at Companhia Alcoolquímica Nacional - Alcoolquímica of the JB Group, located at Engenho Cachoeirinha, s / n, in the Rural Zone, Vitória de Santo Antão - PE. Companhia Alcoolquímica Nacional is a large sugar and alcohol industry and is currently responsible for the production of alcohol, spirits, sugar, carbon dioxide and electricity, which has been operating in the Northeast and Southeast regions, with the intention of expanding to other regions and abroad . The stage was carried out in the industrial production, in the distillery area of the Plant, in the stage of alcoholic fermentation, from 03/12/2019 to 05/21/2019, totaling a workload of 300 hours. The work was composed of two stages, beginning with the knowledge of the whole chain of the production process of the final products of the company, then the study and determination of the kinetic parameters, besides the mathematical modeling and simulation able to describe the stage of alcoholic fermentation. From the collection of data to the analyzes carried out on the cited samples, the correct adjustments of the model were made, through the substrate, cell and product balance equations, as well as in the six kinetic models collected from the literature. Thus, it was possible to adjust a mathematical model capable of simulating the alcoholic fermentation process of the company, in terms of substrate concentration and final product, obtaining a mean margin of error between the stages of 38.32% and 4.76%, respectively. However, considering that some kinetic models used do not take into account the concentration of cells, except for one, it was not possible to predict the concentration of cells throughout the alcoholic fermentation process. Due to the high competitiveness in the market, the companies have been looking for new studies of the processes in search of continuous improvements and therefore better to know the process demanding greater productivity and means that provide the gain of offer of the product to be commercialized.
Modelagem e simulação do processo de fermentação alcoólica na indústria sucroalcooleira
(2019-01-30) Costa, Emerson Rodrigues; Rosal, Andréa Galindo Carneiro; Camelo, Marteson Cristiano dos Santos; http://lattes.cnpq.br/1815470140889772; http://lattes.cnpq.br/5799738310371979; http://lattes.cnpq.br/1735669985702468
Ethanol is an easily obtainable biofuel, originating from the alcoholic fermentation process of the sugarcane juice, which consists of the transformation of the organic matter through a biological and anaerobic process. The yeasts responsible for alcoholic fermentation are Saccharomyces cerevisae, where several studies are constantly carried out to better understand this process. One of these studies of great importance for engineering is the application of mathematical modeling, in which are evaluated how much the concentrations of substrates and cells influence the generated products. Thus, in this work the objective was to develop a mathematical model and computational simulation for the alcoholic fermentation of a large sugar-alcohol plant. The tests and analyzes were carried out during the month of november of the recurring year to the development of this study, where the samples collected were of the treated yeast, the feed wort and the fermented wort of each fermentation dorn, which were submitted to the determination analyzes concentration of biomass for the treated ferment and for the fermented must; total reducing sugars for the feed must and for the fermented must; and determination of ethanol concentration for the treated ferment and for the fermented wort. The kinetic models used were obtained from the literature, being the six models most used for other similar studies. The kinetic model capable of better matching was the GHOSE & TYAGI (1979) model that describes the conditions as a limiting substrate, inhibition by the substrate and linear inhibition by the product, obtaining a mathematical model capable of predicting substrate and product concentrations, with average margin of error between the stages of 38.32% and 4.79%, respectively. Since none of the kinetic models used in the study takes into account the variation of cell concentration, the kinetic models were not able to adapt and predict the process as a function of yeast concentration throughout the fermentation stages.