TCC Técnico em Química

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https://repositorio.ifal.edu.br/handle/123456789/294

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Agora exibindo 1 - 9 de 9

Aproveitamento de subprodutos na indústria sucroalcooleira
(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2022-05-24) Silva, Yasmin Roberta de Lisboa; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; França, Márcio Abreu de; Nascimento, Raul César da Silva
The high cultivation of sugarcane in Brazil for the production of ethanol and sugar in the sugar-alcohol industry generates by-products that are of great importance within the sector and the production of the industry. Thus, it is important to know and study the use of these by-products, so that there is greater productivity and reduction of damage caused to nature. The by-products studied, which are obtained in the process of ethanol production and sugar production are: straw, bagasse, filter cake, molasses, carbon dioxide (CO2), yeasts and vinasse. These by-products can be used within the industry or in other sectors of the economy, also favoring the environment. This article presents the production process of ethanol and sugar and the by-products that are obtained and their subsequent use.
Controle de qualidade da cana-de-açúcar: laboratório de sacarose
(2024) Gama, Lidian da Silva; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Souza, Felipe Thiago Caldeira de; Silva, Marina de Magalhães
Sugarcane quality control plays a fundamental role in the sugar and alcohol industry, ensuring the efficiency and quality of products, such as sugar and ethanol. In this context, the internship carried out in the sucrose laboratory represented a valuable opportunity to acquire practical knowledge and deepen the understanding of the analysis and quality control processes specific to the raw material. This work presents the sugarcane quality control process in the sucrose laboratory at the Pindorama plant, describing all the analyzes carried out and the procedures used. It was observed that the possible sucrose content is the main quality parameter of sugar cane, from which other indicators are obtained that determine the cost of the raw material and sugar and ethanol production can be measured.
Importância do controle de qualidade na produção de açúcar
(2025) Gomes, Thaís dos Santos; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Silva, Wcleuton Oliveira; Santos, Lenilson de Almeida
This study examined the effect of applying quality control to sugar production in Brazil, focusing on ISO 9001 and ISO 22000 certification. In Brazil, particularly in the Northeast, the sugar industry plays a crucial role in economic and social progress, making it crucial to implement quality standards to ensure competitiveness and food safety. The study was carried out through an integrative literature review, selecting 17 articles related to the subject. These articles cover the history of the sugar industry, the stages of the production process and quality certifications. The results indicate that the implementation of quality control, combined with international certifications, has a positive impact on improving productivity, adherence to health standards and competitiveness in the global market. The study concluded that strict control and certifications are essential for the expansion of exports and consumer confidence, as well as reinforcing the sustainability of the Brazilian sugar-alcohol sector.
Processo de fabricação de chá fermentado não alcóolico - Unidade Kombucha Pirá
(2025) Santos, Alessandra; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Cunha, Simonise Figureiredo Amarante; Gois, Georgia Nayane Silva Belo
Kombucha is a non-alcoholic beverage that has been gaining ground in the Brazilian market, mainly due to its health benefits. This study aimed to describe the production process of fermented tea, called kombucha, based on the internship carried out at the Kombucha Pirá company, located in the city of Penedo - AL. The process steps are described in detail, showing the importance of each one in obtaining a quality beverage. The main operational parameters used in the process are also presented. After completing the internship, it was possible to connect the theoretical definitions learned in the classroom with the routine operations of a beverage factory.
Processo de fermentação para produção de kombucha
(2025) Santos, Thays Sabino; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Souza, Felipe Thiago Caldeira de; Silva, Marina de Magalhães
The fermentation process for kombucha production involves the fermentation of sweetened tea with the action of SCOBY (symbiotic culture of bacteria and yeast), resulting in a beverage rich in proteins, organic acids, and bioactive compounds. This report aimed to describe the fermentation process for producing kombucha at the Kombucha Pirá company. This work was developed based on practical classes, professional oversight, and consultations with publications and research. The report also details the production stages, from tea infusion to the second fermentation, highlighting the biochemical processes involved and the microorganisms responsible. Besides health benefits, such as strengthening the immune system and improving gut flora, kombucha can pose risks if not prepared properly due to the possibility of microbiological contamination.
Processo de produção de kombucha
(2025) Santos, Adriele Silva; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Mácio Santos; Magalhães, Bárbara Elizabeth Alves de; Barbosa, Amaury Franklin Benvindo
This report provides a comprehensive overview of the internship carried out at the company Kombucha Pirá. The objective of this work was to describe the kombucha production process based on the practical experience gained during the internship. It presents the importance of the ingredients used and outlines all stages of production. Through this experience, it was possible to enhance skills in production management, quality control, and product development, effectively linking practical experience with the academic training received in the field of chemistry.
Processo de produção do etanol de segunda geração a partir de resíduos agroindustriais
(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2022-03-31) Ferreira, Carlos Manoel Guimarães; Rocha, Martha Suzana Rodrigues dos Santos; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Rocha, Martha Suzana Rodrigues dos Santos; Cunha, Simonise Figueiredo Amarante
As a result of the scarcity of fossil fuels that have lasted for years, the renewable energy sources are getting worse in the present century, being a promising and more sustainable alternative in relation to the environment. With the growing demand for ethanol as a fuel, research has been developed to increase the production of this product without increasing the plant’s cultivation area. Thus, second generation ethanol – 2G arises, being produced through waste often discarded from other cultures. These residues go through steps to provide fermentable sugars and are then fermented by yeasts. The major obstacle of this product is the high cost of production that makes the process unfeasible. Thus, the present work aims to describe and analyze the stages of the 2G ethanol production process, through bibliographic research, also addressing its main raw materials. It was possible to conclude that second-generation ethanol is an advantageous product, but it still needs to be developed so that the process becomes economically viable.
Produção de biogás a partir da vinhaça
(Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-02-14) Ferreira, Bruno Henrique Teles; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Nascimento, Raul César da Silva; Rocha, Martha Suzana Rodrigues dos Santos
Considering the search for alternative sources to fossil fuels, the possibility arises of reusing vinasse for another function (instead of fertigation, which is the most common), to produce biogas. First, it is important to highlight that vinasse is a residual liquid from ethanol distillation found in abundance. Due to its physical-chemical characteristics, it represents a great concern if disposed of in the wrong way in the environment. Thus, in the midst of so many possibilities for the use of this by-product, anaerobic digestion stands out, as it has the ability to reduce the concentration of organic matter, neutralize the pH and, mainly, produce biogas – an important source of heat and electricity, with the advantage of being a renewable biofuel. Therefore, this work seeks to analyze the use of vinasse for the production of biogas through a literature review, this technology still needs investments and improvements to increase production and use. However, it can be concluded that the great Brazilian potential in producing biogas is evident, since vinasse is in abundance given the large number of ethanol production plants.
Tratamento de água para consumo humano: processos e importância para a saúde pública
(2025) Gomes, José Helder dos Santos; Cabral, Mirelle Márcio Santos; Cabral, Mirelle Márcio Santos; Santos, Renan Atanázio dos; Silva, Marina de Magalhães
Water is a vital resource for human beings and is used in many daily activities, such as personal hygiene, cleaning and eating. To ensure safety and quality, water must undergo treatment interventions to make it drinkable, according to its classification and provisions of Brazilian legislation. This article aims to show the main water treatment processes, such as: coagulation, flocculation, decantation, filtration, disinfection, fluoridation and neutralization. It also discusses the importance of this treatment for health, especially due to the prevention of waterborne diseases. Finally, it presents the parameters for its potability and the challenges faced in providing quality water to the population.

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