Examinando por Materia "Mesocarpio"
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- PublicaciónRestringidoMétodos de remoción y usos del mucilago resultante del beneficio del café y posibles impactos ambientales: revisión de literatura(Universidad de Ibagué., 2018) Montealegre Nuñez, Juana Maria; Leyton Campos, HumbertoThe mucilage is a gelatinous layer (mesocarp) that results after pulping the coffee. This is an important by-product of the benefit of coffee, since by its components it is considered today of value for the industry. With the development of different technologies, in search of improving the benefit of coffee, we see the need to investigate the potential of the by-products generated from this process, for which we have found methods to reduce the pollution generated, as is the case of mucilage, which gives added value to this by-product. The mucilage is rich in pectins and sugars from which products can be obtained for uses in the food industry, medicines, chemicals, etc. The way to obtain this by-product is important to facilitate its use, that is why methods have been generated to remove the mucilage that allow it to be obtained in a concentrated way and in the same way, it allows to reduce the environmental impact generated by the honey waters (composed of pulp and mucilage) resulting from washing the coffee in the wet mill. The knowledge generated in this research allows to expand the understanding of the ways in which coffee can benefit, the environmental impacts that this generates and methods of mucilage removal, which may have applicability in the search for changes in production systems that are environmentally sustainable and friendly with biodiversity.
- PublicaciónAcceso abiertoPlan de adecuación para la producción de un sub producto a base de mucilago en la Finca Versalles(Universidad de Ibagué, 2021) Bocanegra Méndez, Karen Julieth; Bastidas Ramírez, Javier Ricardo; Pérez Vargas, Carlos AndrésMucilage is a gelatinous layer (mesocarp) resulting from the pulping process of coffee. Thanks to its components, it is considered an important substance for the benefit of coffee, as it generates a lot of value for the industry. Over time, new technologies have emerged to find the best use for coffee, which requires asking all the potential uses that can be obtained from each substance. This in order to reduce the pollution generated by these substances such as mucilage. In this case, the mucilage offers added value for obtaining many by-products; As it has many nutrients such as pectins and sugars from which by-products such as medicines and the food industry, chemicals, among others, can be obtained. The way to obtain this substance has carried out a development of technologies for the elimination of this honey; since most of the farms do not have these technologies. This is why the purpose of this research is to inquire about all the by-products that can be generated as a basis for this substance, for the applicability in the Versalles farm, study and evaluate them to determine the most attractive and beneficial by-product for the farm; so that each part of the coffee bean is used to the maximum, since the farm is only limited to selling coffee beans and because the sale price is constantly, it is necessary to look for new outlets, making the most of the use of coffee and finally propose an adaptation strategy to implement it.