We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Qualidade do carvão vegetal para cocção de alimentos comercializado em Cuiabá - MT.
- Authors
Silva COSTA, Ana Carolina; Costa OLIVEIRA, Aylson; de FREITAS, Adrieli Jéssila; Sanick LEAL, Camila; Corradi PEREIRA, Bárbara Luísa
- Abstract
The objective of this study was to evaluate the quality of charcoal, used for food cooking commercialized in the city of Cuiabá, Mato Grosso. The selection of brands was random, finalizing to verify a repetition in different market. All products were obtained in packages of 3 kg, sufficient amount for subsequent analyzes. Seven brands of charcoal were evaluated, from which the physical properties were determined: grain size classification, bulk density, apparent relative density, humidity; and immediate analysis and higher and useful calorific power. About 70% of the charcoal pieces of the analyzed brands were between the granulometries of 50 and 31.5 mm, the apparent density was above 380 kg.cm-3. Humidity varied from 4 to 10% and fixed carbon from 57 to 85%. The higher calorific value had a correlation with the fixed carbon, varying from 6104 to 7527 kcal.kg-1, and the useful calorific value varied from 5784 to 7098 kcal.kg-1, because of the different verified humidities. The analyzed charcoal presented regular indicatives for use in the cooking food.
- Publication
Nativa, 2017, Vol 5, Issue 6, p456
- ISSN
2318-7670
- Publication type
Article
- DOI
10.5935/2318-7670.v05n06a12