TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Estudo e avaliação de um sistema de refrigeração industrial: estimativa de carga térmica e capacidade frigorífica(2018-12-07) Costa, Mariana Alves da; Gutiérrez, Mirko Salomón Chávez; Godoy Filho, Luís Antonio Thomaz de; http://lattes.cnpq.br/0576019890317417; http://lattes.cnpq.br/9839026932646816The present work was developed in parallel to the author 's internship activities in a dairy factory and it’s objective was study the refrigeration system in operation, evaluating temperature variations in the refrigerated spaces. It was also intended estimating the thermal load of the tunnel by forced-air cooling to base the system’s sizing so that the thermal demand is met. Therefore data collection and monitoring of the system parameters were performed In loco between May and September 2018. It is a vapor compression refrigeration system that operates with Freon R-22 and Ammonia fluids and needs to meet the demand of three refrigerated environments: the storage and expedition chambers (cold room and antechamber) with temperatures of interest in the 0 to 10ºC and 0 to 15º ranges, respectively; and the tunnel by forced-air cooling used for pre-cooling a type of yogurt which is hot packaged and temperature of interest in the range of -5 to 10 ° C. The system was not designed for the current production condition so the thermal load for the cooling tunnel was estimated since it was observed that it does not meet the production demand and this has impacted the quality indicators of the factory. Data were analyzed by ANOVA and Tukey's test at 95% significance level. Thus it was possible verify that the current operation and maintenance conditions negatively impact the efficiency of the system even though the cold room meets the production demand, since it works with 40 to 60% of its capacity. In addition the precooling time adopted (1.5 hours) is not sufficient to reach the temperature range of interest for yogurt (0 to 10ºC) requiring at least 4.5 hours considering the current system conditions. At the end the refrigerated capacity was estimated in 66,587 kW and opportunities for improvement were observed for the secondary packages that are being improved and can contribute with a better cooling effect by increasing the convective thermal exchange between the cold air and the products of interest.Item Aplicação de revestimento comestível à base de fécula de araruta e extrato de própolis verde em queijo de coalho(2019-01-25) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Gomes, Glêce Milene Santana; http://lattes.cnpq.br/2459981292074121; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743The rennet cheese is one of the dairy products typical of the Northeast region of Brazil, being favorable to the development of microorganisms, due to the excellent nutritional composition, which leads studies in search of methods for its conservation, such as the use of edible coatings. The development of the present work aimed to evaluate the influence of the application of edible coating based on the starch of arrowroot and glycerine, activated with extract of green propolis, on the shelf life of rennet cheese. The charcoal cheese characterization was performed, being analyzed pH, acidity, water activity, moisture, fat, total dry extract, fat in dry extract, ashes and protein. The coated cheeses, stored at 7 ± 1 ° C, were evaluated during the following time intervals: 1, 7, 14, 21 and 28 days. The coating had two different compositions in relation to the concentration of propolis extract, 10%, g / g (T10%) and 20%, g / g (T20%). Coated cheeses were analyzed for pH, acidity, water activity, color, mass loss and microbiological analyzes, for aerobic and psychrotrophic mesophil counts, and storage. For the physico-chemical analyzes during the 28 days of storage, the results of pH ranged from 5.89 to 6.79, the control had the highest result, and the T20 was the lowest. In the color analysis, the L values showed variations between the treatments, from 80.62 to 86.16. The results for parameter a * ranged from 2.6 to 13.08, increasing over time. The values obtained for b * presented values between 19.0 and 22.48. In the loss of mass there was only statistical difference for the treatments analyzed on day 21. Water activity ranged from 0.91 to 0.94; 0.93 and 0.95; 0.95 and 0.96; 0.93 and 0.94 compared to treatments during 01, 07, 14, 21 and 28 days of storage, with a significant difference between the treatments on the same day, on day 14. The results for acidity presented variations between 0.09 to 0 , 27. In the microbiological analyzes the treatment T20% showed on the 28th the lower count (1.75x105) for aerobic mesophiles. For the results of psychrotrophs the treatments T10% and T20% presented better results (1.59x106, and 2.73x106) respectively, compared to the C sample, which presented countless results on the tenth day. The results were satisfactory, which makes edible coatings based on arrowroot starch and glycerin, added with green propolis extract, an effective alternative in aid of the increase in shelf life of rennet cheese.