Aproveitamento de subprodutos da industrialização do escargot
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/jspui/handle/123456789/15764 |
Resumo: | The waste in the industries of escargot processing is very big. This is composed basically of escargot meat out of the commercialization patterns and the visceras. In this context, there is a need to take advantage to the use of these sub-products. A possibility should be drying them and transforming them in a certain form to be reused. Than, the present work has the objective of studying the reutilization of the sub-products of the escargot industrialization for by means of drying process. The samples were transformed in pastes, through a domestic processor for approximately 1 minute and compacted in trays of aluminum without perforations with three different heights (5 mm, 10 mm and 15 mm). The drying was accomplished in a tray dryer with air circulation and transverse flow at a speed of 0,2 m/s and three temperature levels (70°C, 80°C and 90ºC). A drying kinetics study was accomplished for the obtained curves and for the heat and mass transfer coefficients using experimental procedures based in an experimental planning of 22 factorial type. Microbiological and physiochemical analysis were also accomplished for the in nature and the dehydrated sub-products. In the drying process, it was observed the great importance of the external resistances to the mass transfer and heat in the period of constant tax influenced by the temperature. The evaporation taxes indicated a mixed control of the mass transfer for the case of the thickest layers. As already expected, the drying constant behavior was influenced by the temperature and thickness of the medium, increasing and decreasing. The statistical analysis of the results, in agreement with the factorial planning 22, showed that the fissures, the shrinking of the transfer area and the formation of a crust on the surface might have contributed to the differences between the practical results and the linear model proposed. The temperature and the thickness influenced significantly in the answers of the studied variables: evaporation tax and drying constant. They were obtained significant statistical models and predictive ones for evaporation tax for the meat as well as for the visceras |
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Santos, Ana Carmen doshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4767304E6http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787367Y9Alsina, Odelsia Leonor Sanchez dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783955Z6Medeiros, Maria de Fátima Dantas dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0Silva, Gabriel Francisco dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782708P2Mata, Ana Lúcia de Medeiros Lula da2014-12-17T15:01:17Z2006-08-242014-12-17T15:01:17Z2002-09-30SANTOS, Ana Carmen dos. Aproveitamento de subprodutos da industrialização do escargot. 2002. 107 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2002.https://repositorio.ufrn.br/jspui/handle/123456789/15764The waste in the industries of escargot processing is very big. This is composed basically of escargot meat out of the commercialization patterns and the visceras. In this context, there is a need to take advantage to the use of these sub-products. A possibility should be drying them and transforming them in a certain form to be reused. Than, the present work has the objective of studying the reutilization of the sub-products of the escargot industrialization for by means of drying process. The samples were transformed in pastes, through a domestic processor for approximately 1 minute and compacted in trays of aluminum without perforations with three different heights (5 mm, 10 mm and 15 mm). The drying was accomplished in a tray dryer with air circulation and transverse flow at a speed of 0,2 m/s and three temperature levels (70°C, 80°C and 90ºC). A drying kinetics study was accomplished for the obtained curves and for the heat and mass transfer coefficients using experimental procedures based in an experimental planning of 22 factorial type. Microbiological and physiochemical analysis were also accomplished for the in nature and the dehydrated sub-products. In the drying process, it was observed the great importance of the external resistances to the mass transfer and heat in the period of constant tax influenced by the temperature. The evaporation taxes indicated a mixed control of the mass transfer for the case of the thickest layers. As already expected, the drying constant behavior was influenced by the temperature and thickness of the medium, increasing and decreasing. The statistical analysis of the results, in agreement with the factorial planning 22, showed that the fissures, the shrinking of the transfer area and the formation of a crust on the surface might have contributed to the differences between the practical results and the linear model proposed. The temperature and the thickness influenced significantly in the answers of the studied variables: evaporation tax and drying constant. They were obtained significant statistical models and predictive ones for evaporation tax for the meat as well as for the viscerasO descarte nas indústrias de processamento de escargot é muito grande. Este é composto basicamente de carne de escargot fora dos padrões de comercialização e as vísceras (hepatopâncreas). Diante deste contexto, viu-se a necessidade de se aproveitar estes subprodutos. Uma possibilidade seria a utilização da secagem como forma de reaproveitamento. O presente trabalho tem por objetivo um estudo de aproveitamento de subprodutos da industrialização do escargot através da secagem. As amostras foram transformadas em pastas, através de um processador doméstico por aproximadamente 1 minuto e compactadas em bandejas de alumínio sem perfurações com três alturas diferentes (5 mm, 10 mm e 15 mm). A secagem foi realizada em um secador de bandeja com circulação de ar e fluxo transverso a uma velocidade de 0,2 m/s e três níveis de temperatura (70 ºC, 80 ºC e 90ºC). Um estudo da cinética de secagem, das curvas obtidas e dos coeficientes de transferência de calor e massa foi realizado bem como, a análise dos procedimentos experimentais através de um planejamento experimental do tipo fatorial 22 e análises físico-químicas e microbiológicas dos subprodutos in natura e desidratados. Na secagem, foi observado o predomínio das resistências externas à transferência de massa e calor no período de taxa constante influenciada pela temperatura. As taxas de evaporação indicaram um controle misto da transferência de massa para o caso das camadas mais espessas. A constante de secagem teve seu comportamento influenciado pela temperatura e espessura, aumentando e diminuindo, respectivamente, como era de se esperar. análise estatística dos resultados, de acordo com o planejamento fatorial 22, mostrou que as fissuras, o encolhimento da área de transferência e a formação de uma crosta sobre a superfície pode ter contribuído para o afastamento e a falta de ajuste do modelo linear proposto. A temperatura e a espessura influenciaram significativamente nas variáveis respostas estudadas: taxa de evaporação e constante de secagem. Foram obtidos modelos estatisticamente significativos e preditivos para taxa de evaporação tanto para carne como para as vísceras (hepatopâncreas)Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal do Rio Grande do NortePrograma de Pós-Graduação em Engenharia QuímicaUFRNBRPesquisa e Desenvolvimento de Tecnologias RegionaisEscargotCinética de secagemPlanejamento experimentalSecador de bandejaDesidrataçãoEscargotDrying kineticsExperimental planningTray dryerDehydrationCNPQ::ENGENHARIAS::ENGENHARIA QUIMICAAproveitamento de subprodutos da industrialização do escargotinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALAnaCS.pdfapplication/pdf605865https://repositorio.ufrn.br/bitstream/123456789/15764/1/AnaCS.pdf270b5c00704f41b1902388182a11f2aaMD51TEXTAnaCS.pdf.txtAnaCS.pdf.txtExtracted texttext/plain139167https://repositorio.ufrn.br/bitstream/123456789/15764/6/AnaCS.pdf.txt6010818ab44fda786fcf0fb61b1da39cMD56THUMBNAILAnaCS.pdf.jpgAnaCS.pdf.jpgIM Thumbnailimage/jpeg2126https://repositorio.ufrn.br/bitstream/123456789/15764/7/AnaCS.pdf.jpg3688f4c7dbdda30f689661f4cec8af03MD57123456789/157642017-11-02 02:56:46.947oai:https://repositorio.ufrn.br:123456789/15764Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2017-11-02T05:56:46Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.por.fl_str_mv |
Aproveitamento de subprodutos da industrialização do escargot |
title |
Aproveitamento de subprodutos da industrialização do escargot |
spellingShingle |
Aproveitamento de subprodutos da industrialização do escargot Santos, Ana Carmen dos Escargot Cinética de secagem Planejamento experimental Secador de bandeja Desidratação Escargot Drying kinetics Experimental planning Tray dryer Dehydration CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Aproveitamento de subprodutos da industrialização do escargot |
title_full |
Aproveitamento de subprodutos da industrialização do escargot |
title_fullStr |
Aproveitamento de subprodutos da industrialização do escargot |
title_full_unstemmed |
Aproveitamento de subprodutos da industrialização do escargot |
title_sort |
Aproveitamento de subprodutos da industrialização do escargot |
author |
Santos, Ana Carmen dos |
author_facet |
Santos, Ana Carmen dos |
author_role |
author |
dc.contributor.authorID.por.fl_str_mv |
|
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4767304E6 |
dc.contributor.advisorID.por.fl_str_mv |
|
dc.contributor.advisorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787367Y9 |
dc.contributor.advisor-co1ID.por.fl_str_mv |
|
dc.contributor.referees1.pt_BR.fl_str_mv |
Medeiros, Maria de Fátima Dantas de |
dc.contributor.referees1ID.por.fl_str_mv |
|
dc.contributor.referees1Lattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0 |
dc.contributor.referees2.pt_BR.fl_str_mv |
Silva, Gabriel Francisco da |
dc.contributor.referees2ID.por.fl_str_mv |
|
dc.contributor.referees2Lattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782708P2 |
dc.contributor.author.fl_str_mv |
Santos, Ana Carmen dos |
dc.contributor.advisor-co1.fl_str_mv |
Alsina, Odelsia Leonor Sanchez de |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783955Z6 |
dc.contributor.advisor1.fl_str_mv |
Mata, Ana Lúcia de Medeiros Lula da |
contributor_str_mv |
Alsina, Odelsia Leonor Sanchez de Mata, Ana Lúcia de Medeiros Lula da |
dc.subject.por.fl_str_mv |
Escargot Cinética de secagem Planejamento experimental Secador de bandeja Desidratação |
topic |
Escargot Cinética de secagem Planejamento experimental Secador de bandeja Desidratação Escargot Drying kinetics Experimental planning Tray dryer Dehydration CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
dc.subject.eng.fl_str_mv |
Escargot Drying kinetics Experimental planning Tray dryer Dehydration |
dc.subject.cnpq.fl_str_mv |
CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
description |
The waste in the industries of escargot processing is very big. This is composed basically of escargot meat out of the commercialization patterns and the visceras. In this context, there is a need to take advantage to the use of these sub-products. A possibility should be drying them and transforming them in a certain form to be reused. Than, the present work has the objective of studying the reutilization of the sub-products of the escargot industrialization for by means of drying process. The samples were transformed in pastes, through a domestic processor for approximately 1 minute and compacted in trays of aluminum without perforations with three different heights (5 mm, 10 mm and 15 mm). The drying was accomplished in a tray dryer with air circulation and transverse flow at a speed of 0,2 m/s and three temperature levels (70°C, 80°C and 90ºC). A drying kinetics study was accomplished for the obtained curves and for the heat and mass transfer coefficients using experimental procedures based in an experimental planning of 22 factorial type. Microbiological and physiochemical analysis were also accomplished for the in nature and the dehydrated sub-products. In the drying process, it was observed the great importance of the external resistances to the mass transfer and heat in the period of constant tax influenced by the temperature. The evaporation taxes indicated a mixed control of the mass transfer for the case of the thickest layers. As already expected, the drying constant behavior was influenced by the temperature and thickness of the medium, increasing and decreasing. The statistical analysis of the results, in agreement with the factorial planning 22, showed that the fissures, the shrinking of the transfer area and the formation of a crust on the surface might have contributed to the differences between the practical results and the linear model proposed. The temperature and the thickness influenced significantly in the answers of the studied variables: evaporation tax and drying constant. They were obtained significant statistical models and predictive ones for evaporation tax for the meat as well as for the visceras |
publishDate |
2002 |
dc.date.issued.fl_str_mv |
2002-09-30 |
dc.date.available.fl_str_mv |
2006-08-24 2014-12-17T15:01:17Z |
dc.date.accessioned.fl_str_mv |
2014-12-17T15:01:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Ana Carmen dos. Aproveitamento de subprodutos da industrialização do escargot. 2002. 107 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2002. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/jspui/handle/123456789/15764 |
identifier_str_mv |
SANTOS, Ana Carmen dos. Aproveitamento de subprodutos da industrialização do escargot. 2002. 107 f. Dissertação (Mestrado em Pesquisa e Desenvolvimento de Tecnologias Regionais) - Universidade Federal do Rio Grande do Norte, Natal, 2002. |
url |
https://repositorio.ufrn.br/jspui/handle/123456789/15764 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Rio Grande do Norte |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Engenharia Química |
dc.publisher.initials.fl_str_mv |
UFRN |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Pesquisa e Desenvolvimento de Tecnologias Regionais |
publisher.none.fl_str_mv |
Universidade Federal do Rio Grande do Norte |
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UFRN |
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