TCC - Bacharelado em Engenharia de Alimentos (UAG)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/2954
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Item Elaboração e caracterização de farinha do resíduo de umbu-cajá (Spondias spp.)(2019-11-03) Silva, Rodrigo Henrique Fidelix da; Oliveira, Silvana Nazareth de; http://lattes.cnpq.br/3532547243546209; http://lattes.cnpq.br/1494397306017064Umbu-cajá (Spondias spp.) is a typical tropical fruit from northeastern Brazil that belongs to the family Anacardiaceae and genus Spondias, and is considered a natural hybrid between umbuzeiro (Spondias tuberosa) and cajazeira (Spondias lutea). The umbu-cajá residue from fruit processing in industries can be a very important component for agroindustry, as its use can reduce the impact of economic activity on the environment. The objective of this work was to obtain flour from the umbu-cajá (Spondias spp.) Residue by the forced-air oven drying method at temperatures of 60, 70 and 80°C. The fruits were washed, sanitized and then cut, crushed and subjected to oven drying with forced air circulation at 60 °C/3d; 70 °C/2d and 80 °C/2d. The yield values 16.72%, 11.86% and 11.73% obtained for the dehydrated flours at 60, 70 and 80ºC respectively. Both the residue and the obtained flours were characterized with physical-chemical (Water content, Ash content, pH, SST, ATT and Ratio) and physical (Water activity, Bulk density, Compact density, Stability, Color, Solubility, Wettability and Rest Angle). For the physicochemical analysis of the flour of the residue, only the water content and the ash content presented significant statistical difference, thus showing that the temperature as well as the drying time influenced these parameters. Regarding the physical analyzes, all parameters presented statistically significant differences. The flour of the residue showed reduction in moisture content, water activity, wettability, solubility and luminosity (L*) as the drying temperature increased. For the parameters of wettability and solubility, it was observed that the flour obtained at 80ºC took longer to submerge than the flour obtained at 60ºC and 70ºC. The flour obtained at 80ºC presented the highest value of a *, being the reddest and the flour obtained at 60ºC the yellowest, as it presented the highest value of b *. During drying, samples containing the umbu-cajá residue were weighed to constant weight to construct the drying curves. The behavior of the drying curves was evaluated and adjusted to the Henderson & Pabis, Page and Logarithmic models. The three models tested presented a good fit to the experimental data of the drying kinetics of the umbu-cajá residue, especially Page model. The dehydrated residue at temperatures of 60, 70 and 80ºC presented drying kinetics times of 960, 810 and 660 minutes respectively, evidencing that with the increase of the drying temperature there is a reduction of the processing time.Item Monitoramento de ETE e avaliação da tratabilidade anaeróbia do efluente de uma indústria de bebidas(2018-08-22) Silva, Lucas Romeiro da; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/6600486453546375Water is a resource largely used by the process of food production from farming to final consumer's table. However, rapid population growth and an increase in the consumption pattern of society in last decades increased the consumption of foods that require a lot of water for their production, accentuating the problems related to effluents generation. The beverage industries stand out in this sense, being considered the industry with greater levels of water extraction in the food and drinking industry. The effluents generated by this sector have, in general, high concentration of organic matter from the productive processes, which gives a high aerobic and anaerobic biodegradability to this effluent. Considering this scenario, this work aimed to evaluate the historical data of the monitoring of a Wastewater Treatment Plant (WTP) of a beverage industry, as well as to evaluate the anaerobic treatability of the actual effluent of a beverage industry using an Upflow Anaerobic Sludge Blanket (UASB) reactor. For this, a field research was conducted in a beverage industry in order to characterize its production process and sources of generation of effluents. The evaluation of the monitoring of the WTP occurred through the analysis of the data of five years of monitoring provided by the beverage industry studied, and the parameters of COD, BOD, pH, temperature, SSS, SST and oils and greases were evaluated in relation to the legislation applicable. The anaerobic treatability was evaluated by the construction of an experimental system consisting of a UASB reactor used to treat the actual effluent from the beverage industry for 20 days. Statistical analyzes, graphs (Boxplot and dispersion) and tables were elaborated with the help of the EXCEL® program. The field research carried out verified the presence of bioactive compounds in the effluent produced by the beverage industry obtained from the production of alcoholic beverages of ginger and jurubeba. The evaluation of the WTP monitoring showed that the aerobic technology used at the station was correctly chosen, presenting average organic matter removal efficiency of 84.20% BOD and 73.20% COD, with the production of effluents in specification with the applicable laws. The anaerobic treatability of the effluent was not feasible due to the presence of antibiotic and recalcitrant compounds present in the effluents from the liquor production processes of Jurubeba and Ginger, with an average removal of 16.38% of COD during the process.