Characterisation of Waste from the Açaí Pulping Process
Environmental sanitation, Effluent
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Water is a natural resource that is essential to existence, the maintenance of life, social well-being and socio-economic development. In the city of Belém, in the state of Pará, we can find a significant number of small businesses, better known as açaí points of sale, where there is a high daily production of açaí pulp. The aim of the study was to quantify and characterise the waste generated from the production of açaí pulp. It was carried out between August and November 2014 at two açaí outlets located in the Cidade Velha neighbourhood of Belém. The research was divided into four...
Water is a natural resource that is essential to existence, the maintenance of life, social well-being and socio-economic development. In the city of Belém, in the state of Pará, we can find a significant number of small businesses, better known as açaí points of sale, where there is a high daily production of açaí pulp. The aim of the study was to quantify and characterise the waste generated from the production of açaí pulp. It was carried out between August and November 2014 at two açaí outlets located in the Cidade Velha neighbourhood of Belém. The research was divided into four stages: determination of the research sites; quantification of the volumes of water consumed; quantification and physical-chemical characterisation of the effluents; and characterisation and physical quantification of the solid waste produced. The research found that 4.415 litres of water are consumed to produce 1 litre of pulp, 5.92 litres of which are effluent from softening and washing the fruit, and 0.0915kg/l. seed and dregs.
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