The objective of this study was to characterize and analyse the charcoal produced for domestic use in the municipality of Tucuruí, Pará, Brazil. To this end, 15 samples were strategically collected from 5 different locations, and the moisture, fixed carbon, volatile material, ash content, calorific value and relative density of the samples were analysed in the laboratory. The charcoal commercialized in the municipality had mean values of 10.8% moisture, 74.12% fixed carbon, 22.77% volatile material, 3.10% ash, an apparent density of 335 g/cm
, and a calorific value of 30.15 kJ/kg. Although these values are broadly consistent with those presented in the literature for charcoal obtained from Amazonian species, the products are not recommended for the use for which they are produced. Factors such as packaging, storage and material heterogeneity should be routinely inspected during the charcoal manufacturing process and its subsequent commercialization.
AnaterMJN, SanquettaCR, BrandMA, CorteAPD.2019. Análise da qualidade do carvão vegetal para uso residencial na região de curitiba, paraná, brasil. Sci Forest. 47(123):463–471. doi:10.18671/scifor.v47n123.11
4.
BrandMA.2010. Energia de biomassa florestal. 2nd ed.Rio de Janeiro: Interciência.
5.
BrandMA, CarliSD, DorowR, GomezCU, SternI, NisgoskiS.2019. Barbecue charcoal anatomy of marketed brands in the metropolitan region of florianópolis, state of santa catarina, brazil. FLORESTA. 49(3):401.doi:10.5380/rf.v49i3.58686
6.
BrandMA, RodriguesAA, de OliveiraA, MachadoMS, ZenLR.2015. Qualidade do carvão vegetal para o consumo doméstico comercializado na região serrana sul de santa catarina. Rev Árvor. 39(6):1165–1173. doi:10.1590/0100-67622015000600020
7.
ChavesAMB, MelidoRCN, ZochVP.2013. Características energéticas da madeira e carvão vegetal de clones de eucalyptus spp. Pesquisa Florestal Brasileira 09.
8.
ChenYY, ChenF, ChangSS, WongJ, YipPSF.2015. Assessing the efficacy of restricting access to barbecue charcoal for suicide prevention in Taiwan: a community-based intervention trial. PLoS ONE. 10(8):e0133809. doi:10.1371/journal.pone.0133809.
9.
Conama. 2016. Resolução No: 474 de 6 de Abril de 2016. DOU.
10.
CorderoT, MarquezF, Rodriguez-MirasolJ, RodriguezJ.2001. Predicting heating values of lignocellulosics and carbonaceous materials from proximate analysis. Fuel. 80(11):1567–1571.
11.
CostaACS, OliveiraAC, de FreitasAJ, LealCS, PereiraBLC.2017. Qualidade do carvão vegetal para cocção de alimentos comercializado em cuiabá – MT. Nativa. 5(6):456–461.
12.
DamJV, Van EijckJ, SchureJ, ZuzhangX.2017. The charcoal transition: greening the charcoal value chain to mitigate climate change and improve local livelihoods. Food and Agriculture Organization of the United Nations.
13.
FigueroaMJM, de MoraesPD.2009. Comportamento da madeira a temperaturas elevadas. Ambient Constr. 9(4):157–174.
14.
FortalezaAP, BarrosDDS, SilvaSSD.2019. Biomassa de espécies florestais para produção de carvão vegetal. Ciên Florest. 29(3):1436.
15.
JúniorAFD, AndradeCR, BritoJO, LiraSP, AndradeAM, de SouzaND.2018. Polycyclic aromatic hydrocarbons in the organic phase extracted from charcoal for barbecue. Rev Árvor. 41(5):e41051010.1590/1806-9088201700050001.
16.
JúniorAFD, AndradeCR, MilanM, BritoJO, AndradeAM, de SouzaND.2020. Quality function deployment (QFD) reveals appropriate quality of charcoal used in barbecues. Sci Agric. 77(6):492.
17.
JúniorAFD, BritoJO, AndradeCR.2015. Granulometric influence on the combustion of charcoal for barbecue. Rev Árvor. 39(6):1127–1133.
18.
JúniorAFD, PirolaLP, TakeshitaS, LanaAQ, BritoJO, de AndradeAM.2016. Higroscopicidade do carvão vegetal produzido em diferentes temperaturas. CERNE. 22(4):423–430.
19.
KabirE, KimKH, AhnJW, HongOF, SohnJR.2010. Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls. J Hazard Mater.174(1-3):492–499.
20.
KimHJ, ChungYK, KwakKM, AhnSJ, KimYH, JuYS, KwonYJ, KimEA.2015. Carbon monoxide poisoning-induced cardiomyopathy from charcoal at a barbecue restaurant: a case report. Ann Occup Environ Med. 27(1):13. doi:10.1186/s40557-015-0063-2.
21.
OliveiraAF, BavarescoA, PessutiCAA, MiyashiroCS, FrankJ.2015. Análise da qualidade do carvão para consumo doméstico de quatro municípios do estado do paraná. Rev Brasil Energ Renov. 4(3):102–111.
22.
OliveiraRS, AndradeFWC, TrugilhoPF, de Paula ProtásioT, GoulartSL.2019. Qualidade do carvão vegetal comercializado no sudeste paraense para cocção de alimentos. Revista de Ciências Agrárias. 62:01.
23.
ProtasioTP, CoutoA, ReisA, TrugilhoP.2013. Seleção de clones de eucalyptus para a produção de carvão vegetal e bioenergia por meio de técnicas univariadas e multivariadas. Sci Forest Pirac. 42(97):15–28.
24.
RahmanM, KimKH.2012. Release of offensive odorants from the combustion of barbecue charcoals. J Hazard Mater. 215-216:233–242.
25.
ReisA, ReisJ, SilvaJ, CarvalhoJ, SouzaD, ReisL.2015. Comparação entre carvão de coco babaçu e carvão de resíduos madeireiros comercializados em altamira – PA. Rev Ciên Madeira – RCM. 6(2):100–106.
26.
RencherAC.2002. Méthods of multivariate analysis. United States of America: John Wiley & Sons, Inc.,.
27.
RosaRA, ArantesMDC, PaesJB, de Paula AndradeWS, MoulinJC.2012. Qualidade do carvão vegetal para o consumo doméstico. J Biotechnol. Biodiversity. 3(2):41–48.
28.
SãoP.2015. Resolução SAA – 40, de 14 de Dezembro de 2015 da Secretaria de Agricultura e Abastecimento. DOU.
29.
SilvaLFF, de CastroARS, OliveiraRS, PamplonaVMS, BarrosDDS, NobreJRC, NumazawaS.2020. Seleção de espécie, temperatura e tempo de carbonização na produção de carvão vegetal com resíduos madeireiros da amazônia. Pesq Florest Brasil. 40:e201801737.
30.
SilvaMG, NumazawaS, AraujoMM, NagaishiTYR, GalvãoGR.2007. Carvão de resíduos de indústria madeireira de três espécies florestais exploradas no município de paragominas, PA. Acta Amazon. 37(1):61–70.
31.
SilvaMRS, BarbosaJP, JúniorFTA, GuedesMC, PinheiroPG, BufalinoL.2018. Quality attributes of commercial charcoals produced in amapá, a brazilian state located in the amazonia. Environ Develop Sustain. 22(2):719–732.
32.
WuCC, BaoLJ, GuoY, LiSM, ZengEY.2015. Barbecue fumes: an overlooked source of health hazards in outdoor settings? Environ Sci Technol. 49(17):10607–10615.
, and a calorific value of 30.15 kJ/kg. Although these values are broadly consistent with those presented in the literature for charcoal obtained from Amazonian species, the products are not recommended for the use for which they are produced. Factors such as packaging, storage and material heterogeneity should be routinely inspected during the charcoal manufacturing process and its subsequent commercialization.