04. Unidade Acadêmica de Garanhuns (UAG)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2947
Os trabalhos que compõem as coleções desta comunidade pertencem à produção científica da antiga Unidade Acadêmica de Garanhuns (UAG) da UFRPE entre os anos de 2018 e 2019.
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2 resultados
Resultados da Pesquisa
Item 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 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.