Sustainable alternatives to the use of firewood in bakeries in Seridó

Abstract

This study aims to investigate sustainable alternatives for energy generation in bakeries, using agricultural, forestry and food industry waste. Materials such as biomass pellets and briquettes were analyzed, evaluating their energy potential and environmental impact. The research proposes the use of these residues as viable substitutes for firewood, promoting a more ecological and economical practice, showing that these residues are abundant and can be converted into efficient energy for ovens. The methodology included a literature review and comparative analysis of the materials. Through this review, data were analyzed that demonstrate the viability of these alternatives, highlighting not only the reduction in operating costs, but also the environmental benefits associated with the reduction of pollutant gas emissions. Biomass pellets and briquettes showed to have an energy efficiency comparable to or superior to traditional firewood, with more uniform burning and less emission of smoke, ash and soot. The results indicate that the adoption of these practices is not only possible but also necessary for the sustainability of the sector, since the mentioned residues are accessible, abundant and have lower environmental impacts. The final considerations reinforce the urgency of implementing more sustainable methods not only in bakeries but also in other sectors that use wood-fired ovens, thus promoting a more conscious and ecological future.