Academic literature on the topic 'Bleaching technology'

Made available in DSpace on 2015-03-26T12:27:13Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1212927 bytes, checksum: 7adf068a0a8f76b2fa586b434a9e3c65 (MD5) Previous issue date: 2006-03-20<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The EFC bleaching with the current technologies, based on the chlorine dioxide use represents the second greatest cost in the eucalyptus kraft pulp bleaching (US$ 25-30/t), being the wood the first (US$ 40-80/t). On the other hand, the bleaching reagents offer, typically chlorine dioxide, has been a limiting factor for the production increase in many old industrial units since the units capacity generating this reagent can only be increased by its complete substitution. Besides, the bleaching effluent with the chlorine dioxide is of difficult re-circulation in the chemical recovery. Pulp bleaching alternative technologies, which minimize the use of chlorine dioxide are, therefore, very welcome. The focus of the investigations searching for alternative reagents have been based on the pulp pre-bleaching, i.e., in the two stages of the bleaching sequence, aiming at using less chlorine dioxide and lower the number of kappa pulp that follows the bleaching phase. The practical industrial experience in Brazil shows that the kappa number, after the wood cooking and delignification with oxygen, varies from 9 to 11. The subsequent pulp bleaching with this level of kappa number requires from 33 to 44kg of active chlorine per pulp ton, that is, about 4kg of chlorine per kappa number unit. Therefore, the main objective of this study was to investigate alternatives, which allowed, not only the specific chlorine dioxide consume reduction but also, and mainly, the kappa pulp number reduction that follows to the bleaching phase. Such alternatives included: (1) increase in the delignification efficiency with oxygen by the use of additives and optimization of the operational variables; (2) substitution of the acid stage and/or first de-oxidation stage by a peroxide acid catalyzed with molybdenum salts (PMo) or other salts; (3) industrial evaluation of the PMo stage in a PMoZDP sequence; and (4) NaOH substitution by Mg(OH)2 in the P and Ep stages of the AZDP, a/(Ze)DP and D*(Ep)D bleaching sequences. These objectives accomplishments resulted in the four chapters of this work. The MgSO4 use in the oxygen delignification and the application of the most severe alkali conditions (25kg/t) and of the temperature (115oC) allow the kappa pulp number reduction to values of 9,0, thus reducing the bleaching cost by the Oa/(Ze)DP sequence, without pulp quality loss. The substitution of the sequence AZDP acid stage by the peroxide acetic stage (produced from the glucose pentacetate), also reduced the kappa of the bleaching start, with the bleaching time reduction. The peroxide acid catalyzed with molybdenum (PMo) use in substitution of the acid stage (A) reduced substantially the kappa of the bleaching start, having also reduced the bleaching total cost by the AZDP sequence in R$2,13/t of pulp. Such results were confirmed in a trial mill in a 1200t/day plant without pulp quality loss and the bleaching effluent. The best conditions to operate the PMo stage were: temperature 90-95OC; pH 3,5; 2 hours; 0,1kg/t molybdenum and; 5kg/t hydrogen peroxide. The principal effect of the kappa reduction observed in the PMo stage occurred through the hexenuronic acid removal from the pulp. That the substitution of 25% of the sodium hydroxide and 100% of magnesium sulphate used in the Ep stage by the Mg(OH)2 was demonstrated to be possible without significant damage to the viscosity and brightness of the pulp bleached by the D*(Ep)D sequence<br>O branqueamento ECF com as tecnologias atuais, à base de dióxido de cloro representa o segundo maior custo de produção de polpa kraft branqueada de eucalipto (US$ 25-30/t), sendo a madeira o primeiro (US$ 40-80/t). Por outro lado, a oferta de reagentes de branqueamento, tipicamente dióxido de cloro, tem sido fator limitante para o aumento da produção de muitas unidades industriais antigas, já que a capacidade de unidades geradoras desse reagente só pode ser aumentada pela sua completa substituição. Além disso, o efluente do branqueamento com dióxido de cloro é de difícil recirculação no sistema de recuperação química da fábrica. Tecnologias alternativas de branqueamento de polpa que minimizem o uso de dióxido de cloro são, portanto, muito bem-vindas. O foco das investigações em busca de reagentes alternativos tem sido na fase de pré-branqueamento da polpa, i.e., nos dois primeiros estágios da seqüência de branqueamento, visando a utilizar menos dióxido de cloro e baixar o número kappa da polpa que segue para a fase de alvejamento. A experiência prática industrial no Brasil demonstra que o número kappa da polpa, após cozimento da madeira e deslignificação com oxigênio, varia de 9 a 11. O branqueamento subseqüente da polpa com esse nível de número kappa requer de 36 a 44kg de cloro ativo por tonelada de polpa, ou seja, cerca de 4kg de cloro ativo por unidade de número kappa. Portanto, o principal objetivo deste estudo foi investigar alternativas que permitissem não só reduzir o consumo específico de dióxido de cloro, mas, principalmente, reduzir o número kappa da polpa que segue para a fase de alvejamento Tais alternativas incluíram: (1) aumento da eficiência de deslignificação com oxigênio pelo uso de aditivos e otimização de variáveis operacionais; (2) substituição do estágio ácido e/ou primeiro estágio de dioxidação por um estágio de peróxido ácido catalisado com sais de molibdênio (PMo) ou outros sais; (3) avaliação industrial do estágio PMo numa seqüência PMoZDP; e (4) substituição do NaOH por Mg(OH)2 nos estágios P e Ep das seqüências de branqueamento AZDP, a/(Ze)DP e D*(Ep)D. O cumprimento desses objetivos resultou nos quatro capítulos deste trabalho. Foi concluído que o uso do MgSO4 na deslignificação com oxigênio associados à aplicação de condições mais severas de álcali (25kg/t) e temperatura (115ºC) permitem reduzir o número kappa da polpa para valores abaixo de 9,0, diminuindo o custo do branqueamento pela seqüência Oa/(Ze)DP, sem prejuízo para a qualidade da polpa. A substituição do estágio ácido da seqüência AZDP, pelo estágio de peroxiacético (produzido a partir do pentacetato de glicose), também reduziu o kappa de entrada do alvejamento. A utilização do estágio de peróxido ácido catalisado com molibdênio (PMo) em substituição ao estágio ácido (A) reduziu o kappa de entrada do alvejamento substancialmente, tendo reduzido também o custo total do branqueamento pela seqüência AZDP em R$2,13/t de polpa. Tais resultados foram confirmados em teste industrial numa planta de 1200t/dia, sem prejuízo para a qualidade da polpa e do efluente de branqueamento. As melhores condições para operar o estágio PMo foram: temperatura 90-95ºC; pH 3,5; 2 horas; 0,1kg/t molibdênio; e 5kg/t peróxido de hidrogênio. O principal efeito da redução do kappa observado no estágio PMo ocorreu pela remoção de ácidos hexenourônicos da polpa. Foi demonstrado ser possível substituir 25% do hidróxido de sódio e 100% do sulfato de magnésio utilizados no estágio Ep pelo Mg(OH)2, sem danos significativos para a viscosidade e alvura da polpa branqueada pela seqüência D*(Ep)D

La patate douce est un tubercule appartenant à l'ordre des polémoniales et à la famille des convolvulacées. Il contient de l’amidon, qui est l’élément principal, des dextrines, du ß-carotène, puis d’autres éléments nutritifs en quantités variables. L’objectif de la thèse a été de valoriser la patate douce sous forme de farines et de mettre en évidence les potentialités technologiques de ces farines. Deux études complémentaires ont été réalisées au cours de ce travail de thèse, la première concerne l’étude de l’impact des prétraitements thermiques et chimiques sur les propriétés physicochimiques, thermiques, rhéologiques et fonctionnelles des farines issues de patates douces ayant : TPD (tranche de patate douce non prétraitée), TPDCaCl2 (tranche de patate douce prétraitée au CaCl2) et enfin TPDB (tranche de patate douce prétraitée par blanchiment). Il en résulte une légère augmentation de la teneur en sucres réducteurs dans les farines TPDCaCl2 par rapport aux farines TPDB et TPD. Cependant, la valeur de L* (luminance) dans la farine TPDB était inférieure à celles des farines TPDCaCl2 et TPD. La teneur en calcium était relativement élevée dans la farine TPDCaCl2 (120,6 mg/100g) par rapport aux farines TPD et TPDB (respectivement, 77,8 et 67,6 mg/100g). Les valeurs d’enthalpie de gélatinisation et de module élastique (G’) étaient supérieures dans la farine TPDCaCl2. La capacité de gonflement était élevée dans les farines blanchies. Il a également été constaté une légère augmentation de la constante d'énergie de liaison d'eau du modèle BET dans les farines traitées au CaCl2 et une augmentation marquée pour les farines blanchies. De cette étude, on déduit que les farines traitées au CaCl2 possèdent les propriétés physicochimiques les plus intéressantes pour une application en panification et dans la formulation alimentaire. Dans une seconde étude, les essais de panification ont été réalisés avec différents taux d’incorporation à la farine de blé (0, 10, 15, 20, 25 et 30 %) des farines de patate douce traitées au CaCl2 afin de déterminer le taux d’incorporation optimal permettant de réaliser un compromis entre l’amélioration des propriétés nutritionnelles et la diminution des propriétés rhéologiques de la pâte à pain, suite à l’incorporation de farine de patate douce. Les paramètres texturaux des pâtes ont été déterminés. Il en résulte une diminution de la cohésion, la valeur de a* (échelle de couleurs rouge-vert) a augmenté avec l’augmentation du taux de substitution, contrairement aux valeurs de la luminance L* qui ont diminué. Finalement, la farine de patate douce pouvait être incorporée dans une formulation de panification jusqu’à 25 % sans dépréciation notable des qualités organosensorielles des pains<br>Sweet potato is an edible tuber belonging to the order of Solanales and Convolvulaceae family. It contains starch, which is the main component, dextrins, ß-carotene, and other nutrients in varying amounts. The thesis aimed promoting the use of sweet potato as flour by highlighting its nutritional potential. Two complementary studies were carried out in this thesis work, the first concerned the study of the impact of thermal and chemical pretreatments on physicochemical, thermal, rheological, and functional properties of sweet potatoes flours obtained after different pretreatments : TPD (unpretreated sweet potato slices), TPDCaCl2 (CaCl2- pretreated sweet potato slices) and finally TPDB (bleached sweet potato slices). These results show a slight increase in reducing sugar content in TPDCaCl2flour compared to TPDB and TPD flours. However, the value of L* (luminance) in the TPDB flour was below the ones ofTPDCaCl2 and TPD flours. The calcium content was relatively high in TPDCaCl2 flour (120.6 mg / 100 g) compared to TPD and TPDB flours (respectively, 77.8 and 67.6 mg / 100g). The gelatinization enthalpy and elastic modulus (G’) were higher in the TPDCaCl2 flour. The swelling capacity was high in bleached flour. It was also noticed a slight increase in the water binding energy constant of the BET model in CaCl2-pretreated and blanched. In this study, it was deduced that the flours pretreated with CaCl2 have physicochemical properties interesting for bakery and food formulation applications. In the second part of the thesis study, baking tests were carried out with different levels of incorporation to wheat flour (0, 10, 15, 20, 25 and 30 %) of the CaCl2-pretreated sweet potato flour in order to determine the optimal incorporation level allowing the compromise between improved nutritional properties and the decreased rheological properties of the dough, due to the sweet potato flour incorporation. Textural parameters of doughs were determined. This resulted in a decrease in cohesion and an increase in the value of a* (red - green color scale) with increasing the degree of substitution, in contrast to the luminance L * values which felt. Finally, sweet potato flour could be incorporated into a bread formulation up to 25 % without significant impairment of sensory organic qualities of bread