LAUSR

Most of the agricultural industries generate daily waste, which due to toxicity or quantity deserve special attention. The cassava starch produces a significant quantity of residues, which must be rationally used for minimizing the environmental impact of the agricultural activities. The present study aims to enhance the use of this solid residue. We analyzed the cassava bagasse by means of the following techniques: thermogravimetric analysis (TG) and differential scanning calorimeters (DSC). It was addressed the effects of operational conditions (final temperature, heating rate, atmosphere, air flow and size of particles). The cassava bagasse samples collected in a cooperative production facility in Paraty-RJ were characterized using TGA/DSC in order to describe the thermal behavior of these residues. The DOE methodology proposed by Taguchi was used to analyze and cover a broader range of operational parameters. The most influential variables were identified for the process of heat production using DOE technique. These variables provide the best combination for heat flux with residence time of 30 min, air flow of 50 mL min−1, particle size sieved to 0.42–0.71 mm and heating rate of 25 °C min−1. The main parameters related with the thermal decomposition, effective activation energy and decomposition mechanism were newly determined using thermal techniques analysis methods (TGA/DSC) for the cassava residue.Graphic abstract