Caracterização Química e de Tortas de Mamona de Processos de Produção de Biodiesel

Abstract

The castor bean pie is a residue or byproduct of biodiesel production directly from seed (PDS). The generation of the press cake occurs in large quantities, thence the need of destination that material. To destine a residue is necessary to perform its chemical characterization. Given the above, the objective of this study was to characterize chemically the castor press cake PDS compared with castor press cake commercial, and evaluate the variability of the seeds and pie in each lot. For that, representative samples were collected and sent for analysis at an accredited laboratory. Besides, it was determined the most limiting elements and promising material, and also the variability of element contents in different lots of seeds and respective pie. The values observed were compared to the maximum allowed by legislation in the country. Sodium is the more limiting element for using the press cake as organic fertilizer, due to the harm it can cause to plants and soil. Also, the elements or substances aluminum, cadmium, iron, manganese, total phenols, and surfactants are above the maximum value permitted. The castor press cake PDS was classified as a Class II A residue.