Secagem da polpa de coco verde pelo método de camada de espuma
Brazil is a major horticulture producer and its products are widely consumed by the population. However, because these products are highly perishable products, they are also highly wasted due to the lack of adequate storage and consumption techniques throughout the production chain. In this context,...
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polpa de coco verde secagem em camada de espuma secagem de frutas fruit drying green coconut pulp foam-mat drying Engenharias. |
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polpa de coco verde secagem em camada de espuma secagem de frutas fruit drying green coconut pulp foam-mat drying Engenharias. Oliveira, Anna Glícia Pereira de Secagem da polpa de coco verde pelo método de camada de espuma |
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Brazil is a major horticulture producer and its products are widely consumed by the population. However, because these products are highly perishable products, they are also highly wasted due to the lack of adequate storage and consumption techniques throughout the production chain. In this context, a fruit that attracts growing attention from consumers and producers is the green coconut, that is produced in more than 90 countries in the world. In Brazil, it is cultivated mainly in the Northeast region. Its main form of consumption is through the coconut water. With the increase in the consumption of coconut water, there is an increase in solid waste generated from the extraction of the water. This problem can be solved with a better destination of the production residues, as from the reuse and reutilization of the fiber of the green coconut shell and its pulp, which is little studied and used, although it is edible and rich in nutrients. The aim of this work is to study the viability of foam-mat drying of the green coconut pulp in natura, which is discarded in large scale in the Northeast region, and the production of a green coconut powder, adding economic value to a product that is considered to be waste. For the foam formulation, a mixture of fresh green coconut pulp and food emulsifier (6%) was mixed for 5 minutes. Drying kinetics studies were performed for three temperatures: 65°C, 75°C and 85°C. The drying rate ranged from 0,000151 min-1 to 0,002283 min-1, with a R² > 0,99 for the Page model. The effective diffusivity, determined from Fick's diffusional model, varied between 1,27E-07 m²/s and 4,69E-07 m²/s. The obtained powders were then submitted to a physical-chemical characterization to determine their quality and the best temperature for the drying of the fresh green coconut pulp. The powder produced from the drying at 85°C showed the best results of water activity (0.289), solubility (53.29%), powder moisture (0.034%) and acceptable flowability and drying time (90 min). In addition, the values of pH and soluble solids contents of the reconstituted material did not present great alterations comparing with the fresh pulp. |
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Medeiros, Maria de Fátima Dantas de |
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Medeiros, Maria de Fátima Dantas de Oliveira, Anna Glícia Pereira de |
| format |
bachelorThesis |
| author |
Oliveira, Anna Glícia Pereira de |
| author_sort |
Oliveira, Anna Glícia Pereira de |
| title |
Secagem da polpa de coco verde pelo método de camada de espuma |
| title_short |
Secagem da polpa de coco verde pelo método de camada de espuma |
| title_full |
Secagem da polpa de coco verde pelo método de camada de espuma |
| title_fullStr |
Secagem da polpa de coco verde pelo método de camada de espuma |
| title_full_unstemmed |
Secagem da polpa de coco verde pelo método de camada de espuma |
| title_sort |
secagem da polpa de coco verde pelo método de camada de espuma |
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Universidade Federal do Rio Grande do Norte |
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2019 |
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https://repositorio.ufrn.br/handle/123456789/38722 |
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AT oliveiraannagliciapereirade secagemdapolpadecocoverdepelometododecamadadeespuma |
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1773963434216390656 |
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ri-123456789-387222023-03-08T20:51:41Z Secagem da polpa de coco verde pelo método de camada de espuma Oliveira, Anna Glícia Pereira de Medeiros, Maria de Fátima Dantas de Cinthia Meirelly de Araújo Elpídio Sousa, Magna Angélica dos Santos Bezerra Andrade, Eduardo Wagner Vasconcelos de polpa de coco verde secagem em camada de espuma secagem de frutas fruit drying green coconut pulp foam-mat drying Engenharias. Brazil is a major horticulture producer and its products are widely consumed by the population. However, because these products are highly perishable products, they are also highly wasted due to the lack of adequate storage and consumption techniques throughout the production chain. In this context, a fruit that attracts growing attention from consumers and producers is the green coconut, that is produced in more than 90 countries in the world. In Brazil, it is cultivated mainly in the Northeast region. Its main form of consumption is through the coconut water. With the increase in the consumption of coconut water, there is an increase in solid waste generated from the extraction of the water. This problem can be solved with a better destination of the production residues, as from the reuse and reutilization of the fiber of the green coconut shell and its pulp, which is little studied and used, although it is edible and rich in nutrients. The aim of this work is to study the viability of foam-mat drying of the green coconut pulp in natura, which is discarded in large scale in the Northeast region, and the production of a green coconut powder, adding economic value to a product that is considered to be waste. For the foam formulation, a mixture of fresh green coconut pulp and food emulsifier (6%) was mixed for 5 minutes. Drying kinetics studies were performed for three temperatures: 65°C, 75°C and 85°C. The drying rate ranged from 0,000151 min-1 to 0,002283 min-1, with a R² > 0,99 for the Page model. The effective diffusivity, determined from Fick's diffusional model, varied between 1,27E-07 m²/s and 4,69E-07 m²/s. The obtained powders were then submitted to a physical-chemical characterization to determine their quality and the best temperature for the drying of the fresh green coconut pulp. The powder produced from the drying at 85°C showed the best results of water activity (0.289), solubility (53.29%), powder moisture (0.034%) and acceptable flowability and drying time (90 min). In addition, the values of pH and soluble solids contents of the reconstituted material did not present great alterations comparing with the fresh pulp. O Brasil é um grande produtor de horticultura e os produtos gerados são amplamente consumidos pela população. Entretanto, por serem produtos bastante perecíveis há alto desperdício por falta de técnicas adequadas de armazenamento e consumo, durante toda cadeia produtiva. Neste contexto, um fruto que atrai crescente atenção dos consumidores e produtores é o coco verde, sendo produzido em mais de 90 países. No Brasil, é cultivado principalmente na região Nordeste. Sua principal forma de consumo é por meio da água do coco verde in natura. Com o crescimento do consumo da água de coco, ocorre o aumento de resíduos sólidos gerados a partir da extração da água. Tal problema pode ser resolvido com melhor destinação dos resíduos de produção, a partir do reuso e reaproveitamento da fibra da casca do coco verde e de sua polpa. Este trabalho tem o intuito de estudar a viabilidade da secagem em camada de espuma (foam-mat drying) da polpa de coco verde in natura, por ser descartada em larga escala no Nordeste (pouco estudada e aproveitada, apesar de ser comestível e rica em nutrientes), e produção de um pó de coco verde, agregando valor econômico ao produto que é considerado rejeito. Para a formulação da espuma, uma mistura de polpa de coco verde in natura e emulsificante para alimentos (6%) foi batida por 5 minutos. Os estudos de cinética de secagem foram realizados para três temperaturas: 65°C, 75°C e 85°C. A constante de secagem variou entre 0,000151 min-1 e 0,002283 min-1, com ajuste R² > 0,99 para o modelo de Page. A difusividade efetiva, determinada a partir do modelo difusional de Fick, variou entre 1,27E-07 m²/s e 4,69E-07 m²/s. Os pós obtidos foram, então, submetidos a uma caracterização físico-química para determinar sua qualidade e a melhor temperatura para a secagem da polpa do coco verde in natura. O pó produzido a partir da secagem a 85°C apresentou os melhores resultados de atividade de água (0,289), solubilidade (53,29%), umidade do pó (0,034%), fluidez aceitável e tempo de secagem (90 min), além dos valores de pH e teor de sólidos solúveis não apresentarem grandes alterações quando comparados o material reconstituído e a polpa in natura. 2019-06-28T11:49:11Z 2021-09-27T12:19:36Z 2019-06-28T11:49:11Z 2021-09-27T12:19:36Z 2019-06 bachelorThesis 2014028375 OLIVEIRA, Anna Glícia Pereira de. Secagem da polpa de coco verde pelo método de camada de espuma. 2019. 48f. Trabalho de Conclusão de Curso (Graduação em Engenharia Química) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2019. https://repositorio.ufrn.br/handle/123456789/38722 pt_BR application/pdf Universidade Federal do Rio Grande do Norte Brasil UFRN Engenharia Química |