TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Obtenção, caracterização e avaliação da estabilidade de pigmentos do extrato de beterraba (Beta vulgaris) microencapsulado por spray drying(2019-07-03) Silva, Pedro Brivaldo Viana da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/3523434440079567The betalains are nitrogenous pigments, soluble in water, found abundantly in red beets and that present high antioxidant activity. Their use on a large scale is hampered due to the instability they present to various factors linked to food processing. Because of this, the microencapsulation technique can be employed to increase the stability of these compounds, in addition to facilitating handling during use. In this sense, the present work had the objective of extraction, characterizion and evaluation the stability of beet (Beta vulgaris) betalains, as well as microencapsulating the pigments through the spray drying process, using as carriers, maltodextrins of 15 and 20 DE. The extracts were obtained by means of an alcoholic extraction and caracterized, together with the raw material, in relation to moisture, pH, titratable acidity, ashes, reducing sugars, soluble solids and total betalains. A content of 44.96 and 38.75 mg/100 g of betalains was verified for the alcoholic extract and in natura beet, respectively. The betacyanins were evaluated for stability at temperatures of 50, 60, 70 and 80 ºC, verifying that they had a first order degradation kinetic reaction, from which, were calculated the kinetic parameters of the half-life, D-value, Z-value and activation energy, besides the thermodynamic parameters of enthalpy, Gibbs energy and entropy. The betacyanins were also evaluated for stability at pH, showing a more stable pH at 4 and 6. As for the powders obtained by the microencapsulation process, yields of 16.889 and 14.767% were verified for maltodextrins of 15 and 20 DE. Particles presented moisture (3.806 - 2.589%) and water activity (0.300 - 0.299) within those established to ensure good storage stability. They also presented low hygroscopicity (<15%) and high solubility (>90%). Microparticles produced with 20 DE maltodextrins showed improved results for apparent density (0.513g/mL), wettability (2.475 min) and less overall color difference after the drying process, in addition to indicating a betalains retention content of 87.2%, showing feasible characteristics for industrial applications.Item Aplicação do controle estatístico de processo para o envase de garrafas de iogurtes em uma indústria de laticínios(2019-11-28) Lima, Larissa Tenório de; Silva, Suzana Pedroza da; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/9335152721506074Nowadays, quality is synonymous with products or goods and services within established standards, encompassing customer requirements, while still providing safety. This makes companies look for process improvement tools, have greater control over their inputs and associate quality with the growth of their business. However within the processes there is variability, which may be present from the selection of the raw material to the output of the finished product, which results in low quality products. Statistical process control directly assists in detecting the causes of this variation and can be an excellent tool for maintaining a controlled and profitable process. This work was carried out in a large industry in Garanhuns-PE with the objective of applying statistical process control in a yogurt production line, seeking to add even more quality to the process, and to detect the causes for variation in the net weight of these yoghurt. products. The systematic sampling method was performed to collect samples on the production line. Weighing of samples was performed on an analytical balance, obeying the established frequency of collection for weighing each sample. Control and monitoring graphs were made for the variables (Mean (𝑋̅) and amplitude (R) graphs), and control graphs for process monitoring for finished product packaging attributes were plotted (Number graph). defects in the sample (C)). New specification limits for the process were suggested and it was found that with them the process was capable, so that this is possible requires the analysis of the special causes of the process, performed using the cause and effect diagram, in order to eliminate them, thus making the process under control. The graph for attributes showed that there are 0.38 defects per data collection. The monitoring graphs pointed out that the monitored variables and attributes are under control. This work monitored a variable and some attributes identified in the yogurt production line, its results allow the expansion of the implementation in other lines of the factory, in order to perpetuate the application of CEP at all stages of the process.Item Avaliação da qualidade do pão francês de massa congelada com diferentes combinações de melhorador de farinha de trigo(2019-12-11) Melo, Juliana Hellen da Silva; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/3926147757738357The growth in the number of bakeries and the increase in the consumption of bread has contributed to new investments in this sector, such as the frozen bread market, which is on the rise. This new trend is attracting the attention of bakeries, allowing greater practicality, standardization of the product, cost reduction and increase in the shelf life of the dough. The mass freezing effect can be minimized through the use of better wheat flour and ingredients used, making it possible to improve the quality of the final product through its application. The present work sought to evaluate five formulations, being a standard, the French type of frozen dough, changing the content of the best flour; content of mixtures of enzymes (glucose oxidase - Gox, alpha amylase, phospholipase and hemicellulase), emulsifiers and oxidants, observing an interaction of these, in order to obtain breads within the quality standards; specific volume, shape, lash opening, loss of mass and bread yield. As a result, with the exception of the F5 or control application (F2, F3 and F4), which concentrate more flour oxidizing agents (ascorbic acid, ADA), emulsifiers (Datem and SSL) and enzymes (alpha amylase and gox) resulting in a greater specific volume of bread, being classified as very large, as well as the standard pattern. The lash opening was around 50 mm for all formulations, except for F2, which may have been influenced by the concentration of enzymes. For the shape of the loaves, all are spherical. There was no statistical difference in water loss and yield. It can be concluded that the breads selected from the four frozen pasta formulations studied include satisfactory values, in general, in relation to the recommended parameters, compared to the standard standard. In this way, a company has new formulations that can replace the best commercial. However, the adoption of the F5 application was suggested, due to the better specified volume.Item Relatório de Estágio Supervisionado Obrigatório (ESO) (Vigilância Sanitária/VISA do município de Garanhuns - PE)(2018-02-20) Silva, Marcelo Edvan dos Santos; Ramos, Raiane Eliamari Salvador; Silva, Suzana Pedroza da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/4014571441890464; http://lattes.cnpq.br/8059797263280882Item Relatório de estágio supervisionado obrigatório (ESO): (Betânia lácteos)(2019-12-12) Alves, Raniele Oliveira; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/9453074740011153Item Construção de sistemas automatizados para pasteurização de leite e produção de iogurte natural(2019-12-13) Lopes, Iara Alves; Sátiro, Caio Veloso; http://lattes.cnpq.br/5600422570915932; http://lattes.cnpq.br/3637573564003712Milk due to its composition is an excellent culture medium for the development of microorganisms, or for producing a food very susceptible to rapid spoilage. To increase or reduce the shelf life of this product, it is possible to use heat treatments, and one of these treatments is pasteurization, which is a treatment capable of eliminating pathogenic and deteriorating microorganisms. Among the main dairy derivatives is yogurt, which is produced from lactic acid fermentation through a symbiotic mixture of lactic acid bacteria. In pasteurization of milk as well as yogurt production it is necessary to monitor and control variables that are important to the process and ensure a quality standard for the product obtained. The objective of this work is to construct a low cost low cost pasteurization system in pilot scale and in the development of a fermentation system for yogurt production using Arduino technology for process control and monitoring. In the closed system for slow pasteurization, the water used for heating / cooling the milk is the same throughout the process, the monitored variables are temperature, time and water level of the main reservoir, variables properly controlled through sensors and actuators connected the arduino platform. For the development of the monitoring and control system of the yogurt fermentation stage, the monitored variables are temperature, time and pH, with the control applied to temperature. Temperature control for both systems developed was efficient due to the rapid response of the systems through the temperature sensors and the fast actuation of the relays to turn the heating means on / off. The pH monitoring presented a good performance due to the fast reading, which allowed to clearly detect the differences between the fermentation curves of the samples used and the large number of measurements was crucial to obtain accurate curves. The systems analyzed show good potential for both performance and cost use, and may have the advantage of using systems for small dairy farmers, who can use the equipment used in the technological development of the property, producing quality and safety.Item Determinação da pressão de vapor de espécies químicas utilizadas na indústria de alimentos utilizando a plataforma excel(2019-07-12) Santos, Elyson José Neves dos; Souza, Thibério Pinho Costa; http://lattes.cnpq.br/4506927856419053; http://lattes.cnpq.br/1033250203735680State equations play an important role in chemical and food engineering and a growing role in the balance of fluid phases and fluid mixtures. Originally, the state equations had underlying pure components. Because they were first mixed together, they were only used for mixtures of compounds and polar glassware. Industrial problems most often involve contact between the two phases or more in equilibrium. Consequently, the process of such processes is ideal for thermodynamic models and accurate to represent the balance between phases. The objective of this work was to implement a program to calculate the water vapor pressure in an electric power machine, using state-of-the-art technology. Peng-Robinson's EoS was selected because it was welcomed by area authors and compared with Antoine's equation to obtain optimum results of vapor pressure, benzoic acid, ethanol and acetic acid. With the study one can distinguish the use of Excel to develop a program as a quick and effective alternative to a resolution of cubic equations and efficient for calculation of vapor pressure, good accuracy.Item Relatório de estágio supervisionado obrigatório (ESO) setor de produção (Dairy Partners Americas Nordeste)(2019-10-21) Lima, Larissa Tenório de; Araújo, Luciares Costa de; http://lattes.cnpq.br/2952078176623246; http://lattes.cnpq.br/9335152721506074Item Otimização do processamento mínimo de polpa de manga (Mangífera indica L. var. Tommy Atkins) com o uso de superfície de resposta e estudo cinético(2019-12-09) Gomes, Suellen Arlany Silva; Silva, Suzana Pedroza da; Sales Filho, Romero Luiz Mendonça; http://lattes.cnpq.br/4252707165390630; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/2232389403841795This study aimed to evaluate the effect of storage temperature, concentration of ascorbic acid and calcium chloride on the conservation and nutritional quality of Mangifer Indica L. var. Tommy Atkins minimally processed from physicochemical parameters the minimally processed mango pulp as a function of time in the optimized process condition; from the use of response surface and kinetic study. The mangoes were purchased from the local Garanhuns-PE trade. They were washed in running water, sanitized with 100 ppm sodium hypochlorite solution; peeled with stainless steel knives and then cut from planning 23. The concentration of the ascorbic acid and calcium chloride solution was selected, then packaged in clear polyethylene capped containers and stored under refrigeration to determine the best temperature for eight days of storage, in duplicate. The analyzes were: moisture content, fresh mass loss, total soluble solids, pH, total titratable acidity, water activity, reducing sugars and color. To identify which variables influence the minimum processing, the Statistic® 7.0 software was used to verify the significance by the pareto graph and the region optimized by the response surface and then to determine the kinetic study using linear regression using Excel software. The results processed by the computer program were represented in a table containing the Pareto graph results, the response surfaces and the kinetic graphs. From the statistical analysis it was possible to observe that the factors cut, temperature, concentration of ascorbic acid solution and concentration of calcium chloride solution alter the conservation in the nutritional value and quality by the parameters pH, total titratable acidity, total soluble solids. , and color (L *, a * and b *). These analyzes were performed in triplicate every 48 hours for eight days to determine the degradation kinetics equations and their constants. From the Pareto graphing, response surface and kinetic study tools it was found that the best conditions for a better nutritional value of the Tommy Atkins mango minimum processing is 2 ° C, 2% calcium chloride and the concentration of ascorbic acid 2%.Item Estudo de caso: programas de autocontrole (PAC) da produção e do controle de qualidade dos produtos acabados em um laticínio(2019-11-29) Gomes, Suellen Arlany Silva; Silva, Suzana Pedroza da; http://lattes.cnpq.br/6336405663208451; http://lattes.cnpq.br/2232389403841795