Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat

Detalhes bibliográficos
Autor(a) principal: Pegado, Waleska Rúbia de Queiroz
Data de Publicação: 2016
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/38788
Resumo: The sweet potato (Ipomoea potatoes) is one of the most produced and consumed foods worldwide, being of easy cultivation and high nutritional value. Easily adapted, this tuber is rich in carbohydrates, thus possessing a high energy value. In addition to carbohydrates, it is a food rich in minerals (such as iron, calcium), vitamin A and B vitamins, being a good food for the immune system. The low shelf life and the low exploitation of agroindustrial potential are factors that influence the search for adding value to this product. Sweet potato flour maintains the nutritional value and can be used to enrich foods such as breads, biscuits, mass in general. The best known method for the production of flour is the drying of sweet potatoes in natura followed by grinding, however the study of simpler and economical dehydration methods are sought. Foam drying is a relatively simpler and more cost-effective method of increasing the contact surface between the mixture and the hot air, and it has advantages of being made in a shorter time and at a lower temperature when compared to Other drying methods. The present study consisted in analyzing the foam-mat drying in an experimental design 3² + 2, with the addition of Emustab® (1%, 2% and 3%) and temperature (70°C, 80°C and 90°C) as independent variables. Production yields were greater than 90% and as reconstituted flours retained as physical-chemical properties of the material prior to treatment. Moisture, water activity and hygroscopicity indicate good storage conditions. The increase in the addition of the blowing agent and the temperature had effects on the drying rates and on the effective diffusion coefficients, obtaining the fit of the Fick model to the experimental data of the drying no descending rate period. The Page model presented a good fit to the experimental data of the moisture ratio as a function of time, for all conditions studied. Key-words: Sweet potato, Ipomoea potatoes, drying, foam layer, flour.
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spelling Pegado, Waleska Rúbia de QueirozMata, Ana Lúcia de Medeiros Lula daGurgel, Camilla Emanuelle Mendes RochaMedeiros, Maria de Fátima Dantas de2016-12-14T12:58:35Z2021-09-27T12:21:16Z2016-12-14T12:58:35Z2021-09-27T12:21:16Z20162013012559PEGADO, Waleska Rúbia de Queiroz. Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat. 2016. 43f. Trabalho de Conclusão de Curso (Graduação em Engenharia Química), Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2016.https://repositorio.ufrn.br/handle/123456789/38788The sweet potato (Ipomoea potatoes) is one of the most produced and consumed foods worldwide, being of easy cultivation and high nutritional value. Easily adapted, this tuber is rich in carbohydrates, thus possessing a high energy value. In addition to carbohydrates, it is a food rich in minerals (such as iron, calcium), vitamin A and B vitamins, being a good food for the immune system. The low shelf life and the low exploitation of agroindustrial potential are factors that influence the search for adding value to this product. Sweet potato flour maintains the nutritional value and can be used to enrich foods such as breads, biscuits, mass in general. The best known method for the production of flour is the drying of sweet potatoes in natura followed by grinding, however the study of simpler and economical dehydration methods are sought. Foam drying is a relatively simpler and more cost-effective method of increasing the contact surface between the mixture and the hot air, and it has advantages of being made in a shorter time and at a lower temperature when compared to Other drying methods. The present study consisted in analyzing the foam-mat drying in an experimental design 3² + 2, with the addition of Emustab® (1%, 2% and 3%) and temperature (70°C, 80°C and 90°C) as independent variables. Production yields were greater than 90% and as reconstituted flours retained as physical-chemical properties of the material prior to treatment. Moisture, water activity and hygroscopicity indicate good storage conditions. The increase in the addition of the blowing agent and the temperature had effects on the drying rates and on the effective diffusion coefficients, obtaining the fit of the Fick model to the experimental data of the drying no descending rate period. The Page model presented a good fit to the experimental data of the moisture ratio as a function of time, for all conditions studied. Key-words: Sweet potato, Ipomoea potatoes, drying, foam layer, flour.A batata-doce (Ipomoea batatas) é um dos alimentos mais produzidos e consumidos mundialmente, por ser de fácil cultivo e alto valor nutricional. De fácil adaptação, esse tubérculo é rico em carboidratos, possuindo assim um alto valor energético. Além de carboidratos, é um alimento rico em minerais (como ferro e cálcio), vitamina A e vitaminas do complexo B, sendo um bom alimento para o sistema imunológico (SEBBEN, 2015). A baixa vida de prateleira e o baixo aproveitamento do potencial agroindustrial são fatores que influenciam a busca por formas de agregar valor a esse produto. A farinha de batata-doce mantém o valor nutricional, além de poder ser utilizada no enriquecimento de alimentos, como pães, biscoitos, massas em geral. O método mais conhecido para a produção da farinha é a secagem da batata-doce in natura seguida por moagem, entretanto o estudo de métodos de desidratação mais simples e econômicos são buscados. A secagem em camada de espuma é um método relativamente mais simples e econômico que consiste em aumentar a superfície de contato entre a mistura e o ar quente. Possui ainda como vantagem o fato do processo ocorrer em tempo mais curto e em uma menor temperatura se comparado a outros métodos de secagem. O presente estudo consistiu em analisar a secagem da espuma de batata doce com base em um delineamento experimental 3² com 2 repetições no ponto central, tendo como variáveis independentes, a concentração do emulsificante (1%, 2% e 3%) e a temperatura (70°C, 80°C e 90°C). Os rendimentos de produção foram superiores a 90% e as farinhas reconstituídas mantiveram as propriedades físico-químicas do material antes do tratamento. A umidade, atividade de água e higroscopicidade indicam boas condições de conservação. O aumento da adição do agente espumante e da temperatura apresentaram efeitos sobre as taxas de secagem e sobre os coeficientes de difusão efetivo, obtidos pelo ajuste do modelo de Fick aos dados experimentais da secagem no período de taxa decrescente. O modelo de Page apresentou um ótimo ajuste aos dados experimentais da razão de umidade em função do tempo, para todas as condições estudadas.Universidade Federal do Rio Grande do NorteUFRNBrasilEngenharia QuímicaBatata-doceIpomoea batatassecagemcamada de espumafarinhaSweet potatoIpomoea potatoesdryingfoam layerflourEngenharias.Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Matinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNTEXTObtencaodafarinha_Monografia.txtExtracted texttext/plain72095https://repositorio.ufrn.br/bitstream/123456789/38788/1/Obtencaodafarinha_Monografia.txt36e4ce7fa8546c6304fde8d2ea490cd6MD51LICENSElicense.txttext/plain756https://repositorio.ufrn.br/bitstream/123456789/38788/2/license.txta80a9cda2756d355b388cc443c3d8a43MD52ORIGINALObtencaodafarinha_MonografiaMonografiaapplication/octet-stream1073201https://repositorio.ufrn.br/bitstream/123456789/38788/3/Obtencaodafarinha_Monografia8f3bec756dc53f9e53f2dfdb37647ed3MD53CC-LICENSElicense_urlapplication/octet-stream43https://repositorio.ufrn.br/bitstream/123456789/38788/4/license_url321f3992dd3875151d8801b773ab32edMD54license_textapplication/octet-stream0https://repositorio.ufrn.br/bitstream/123456789/38788/5/license_textd41d8cd98f00b204e9800998ecf8427eMD55license_rdfapplication/octet-stream0https://repositorio.ufrn.br/bitstream/123456789/38788/6/license_rdfd41d8cd98f00b204e9800998ecf8427eMD56123456789/387882021-09-27 09:21:16.814oai:https://repositorio.ufrn.br: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ório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-09-27T12:21:16Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pr_BR.fl_str_mv Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
title Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
spellingShingle Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
Pegado, Waleska Rúbia de Queiroz
Batata-doce
Ipomoea batatas
secagem
camada de espuma
farinha
Sweet potato
Ipomoea potatoes
drying
foam layer
flour
Engenharias.
title_short Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
title_full Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
title_fullStr Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
title_full_unstemmed Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
title_sort Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
author Pegado, Waleska Rúbia de Queiroz
author_facet Pegado, Waleska Rúbia de Queiroz
author_role author
dc.contributor.referees1.none.fl_str_mv Mata, Ana Lúcia de Medeiros Lula da
dc.contributor.referees2.none.fl_str_mv Gurgel, Camilla Emanuelle Mendes Rocha
dc.contributor.author.fl_str_mv Pegado, Waleska Rúbia de Queiroz
dc.contributor.advisor1.fl_str_mv Medeiros, Maria de Fátima Dantas de
contributor_str_mv Medeiros, Maria de Fátima Dantas de
dc.subject.pr_BR.fl_str_mv Batata-doce
Ipomoea batatas
secagem
camada de espuma
farinha
Sweet potato
Ipomoea potatoes
drying
foam layer
flour
topic Batata-doce
Ipomoea batatas
secagem
camada de espuma
farinha
Sweet potato
Ipomoea potatoes
drying
foam layer
flour
Engenharias.
dc.subject.cnpq.fl_str_mv Engenharias.
description The sweet potato (Ipomoea potatoes) is one of the most produced and consumed foods worldwide, being of easy cultivation and high nutritional value. Easily adapted, this tuber is rich in carbohydrates, thus possessing a high energy value. In addition to carbohydrates, it is a food rich in minerals (such as iron, calcium), vitamin A and B vitamins, being a good food for the immune system. The low shelf life and the low exploitation of agroindustrial potential are factors that influence the search for adding value to this product. Sweet potato flour maintains the nutritional value and can be used to enrich foods such as breads, biscuits, mass in general. The best known method for the production of flour is the drying of sweet potatoes in natura followed by grinding, however the study of simpler and economical dehydration methods are sought. Foam drying is a relatively simpler and more cost-effective method of increasing the contact surface between the mixture and the hot air, and it has advantages of being made in a shorter time and at a lower temperature when compared to Other drying methods. The present study consisted in analyzing the foam-mat drying in an experimental design 3² + 2, with the addition of Emustab® (1%, 2% and 3%) and temperature (70°C, 80°C and 90°C) as independent variables. Production yields were greater than 90% and as reconstituted flours retained as physical-chemical properties of the material prior to treatment. Moisture, water activity and hygroscopicity indicate good storage conditions. The increase in the addition of the blowing agent and the temperature had effects on the drying rates and on the effective diffusion coefficients, obtaining the fit of the Fick model to the experimental data of the drying no descending rate period. The Page model presented a good fit to the experimental data of the moisture ratio as a function of time, for all conditions studied. Key-words: Sweet potato, Ipomoea potatoes, drying, foam layer, flour.
publishDate 2016
dc.date.accessioned.fl_str_mv 2016-12-14T12:58:35Z
2021-09-27T12:21:16Z
dc.date.available.fl_str_mv 2016-12-14T12:58:35Z
2021-09-27T12:21:16Z
dc.date.issued.fl_str_mv 2016
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bachelorThesis
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dc.identifier.pr_BR.fl_str_mv 2013012559
dc.identifier.citation.fl_str_mv PEGADO, Waleska Rúbia de Queiroz. Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat. 2016. 43f. Trabalho de Conclusão de Curso (Graduação em Engenharia Química), Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2016.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/38788
identifier_str_mv 2013012559
PEGADO, Waleska Rúbia de Queiroz. Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat. 2016. 43f. Trabalho de Conclusão de Curso (Graduação em Engenharia Química), Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2016.
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