Obtaining floury product from agro-industrial waste by different drying methods
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/7334 |
Resumo: | The objective of the work was obtaining and physical and chemical characterization of the flour product originated from agro-industrial residues, elaborated from drying in an oven and microwave oven (MWO). The acquisition of waste was carried out directly with a concentrated juice manufacturing company, located in the city of Nova Floresta, Paraíba. Thus, several experiments were carried out. The preparation of the flour product in an oven took place at a temperature of 60 ° C for 8 h and presented 8.82% of Water Content (WC), aw 0.53, pH of 4.13, Total Soluble Solids (TSS) of 12 ° Brix, Fixed Mineral Residue (FMR) of 4.51% and Crude Protein (CP) of 6.0%. The heating ramp used to obtain the flour in FMO consisted of 3 cycles of 6 min, totaling 18 min of drying, using 50% of oven power and 50 g of sample. At the end of this process, the product showed 14.01% WC, aw 0.53, pH 4.12, TSS of 11 ° Brix, FMR of 3.31% and CP of 5.24%. The products showed physical and chemical characteristics within the established standards, demonstrating to be a product that can later be used in the formulation of new food products. |
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Obtaining floury product from agro-industrial waste by different drying methodsObtención de productos harinosos a partir de residuos agroindustriales mediante diferentes métodos de secadoObtenção de produto farináceo a partir de resíduos agroindustriais por diferentes métodos de SecagemResíduosSecagemFarinha.ResiduosSecadoHarina.WasteDryingFlour.The objective of the work was obtaining and physical and chemical characterization of the flour product originated from agro-industrial residues, elaborated from drying in an oven and microwave oven (MWO). The acquisition of waste was carried out directly with a concentrated juice manufacturing company, located in the city of Nova Floresta, Paraíba. Thus, several experiments were carried out. The preparation of the flour product in an oven took place at a temperature of 60 ° C for 8 h and presented 8.82% of Water Content (WC), aw 0.53, pH of 4.13, Total Soluble Solids (TSS) of 12 ° Brix, Fixed Mineral Residue (FMR) of 4.51% and Crude Protein (CP) of 6.0%. The heating ramp used to obtain the flour in FMO consisted of 3 cycles of 6 min, totaling 18 min of drying, using 50% of oven power and 50 g of sample. At the end of this process, the product showed 14.01% WC, aw 0.53, pH 4.12, TSS of 11 ° Brix, FMR of 3.31% and CP of 5.24%. The products showed physical and chemical characteristics within the established standards, demonstrating to be a product that can later be used in the formulation of new food products.El objetivo del trabajo era obtener y caracterizar física y químicamente el producto de harina originado a partir de residuos agroindustriales, elaborado a partir del secado en horno microondas (HMO). La adquisición de residuos se realizó directamente con una empresa concentradora de fabricación de jugos, ubicada en la ciudad de Nova Floresta, Paraíba. Por lo tanto, se llevaron a cabo varios experimentos. La preparación del producto de harina en un horno se llevó a cabo a una temperatura de 60 ° C durante 8 hy presentó 8.82% de Contenido de Agua (CA), aw 0.53, pH de 4.13, sólidos solubles totales (SST) de 12 ° Brix, Residuo Mineral Fijo (RMF) de 4.51% y Proteína Cruda (PC) de 6.0%. La rampa de calentamiento utilizada para obtener la harina en HMO consistió en 3 ciclos de 6 min, totalizando 18 min de secado, utilizando el 50% de la potencia del horno y 50 g de muestra. Al final de este proceso, el producto mostró 14.01% CA, aw 0.53, pH 4.12, SST de 11 ° Brix, RMF de 3.31% y PC de 5.24%. Los productos mostraron características físicas y químicas dentro de los estándares establecidos, demostrando ser un producto que luego puede usarse en la formulación de nuevos productos alimenticios.O objetivo do trabalho foi a obtenção e caracterização física e química do produto farináceo originado de resíduos agroindustriais, elaborados a partir da secagem em estufa e forno micro-ondas (FMO). A aquisição dos resíduos foi realizada diretamente junto a uma empresa de fabricação de sucos concentrados, localizada da cidade de Nova Floresta, Paraíba. E assim realizados diversos experimentos. A elaboração do produto farináceo em estufa ocorreu na temperatura de 60 °C por 8 h e apresentou 8,82 % de Teor de Água (TA), aw 0,53, pH de 4,13, Sólidos Solúveis Totais (SST) de 12 °Brix, Resíduo Mineral Fixo (RMF) de 4,51 % e Proteína Bruta (PB) de 6,0 %. A rampa de aquecimento utilizada para obtenção da farinha em FMO foi constituída de 3 ciclos de 6 min, totalizando 18 min de secagem, utilizando 50 % de potência do forno e 50 g de amostra. Ao final desse processo o produto apresentou 14,01 % de TA, aw 0,53, pH 4,12, SST de 11 °Brix, RMF de 3,31 % e PB de 5,24 %. Os produtos apresentaram características físicas e químicas dentro dos padrões estabelecidos, demonstrando ser um produto que poderá, posteriormente, ser utilizado na formulação de novos produtos alimentícios.Research, Society and Development2020-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/733410.33448/rsd-v9i9.7334Research, Society and Development; Vol. 9 No. 9; e405997334Research, Society and Development; Vol. 9 Núm. 9; e405997334Research, Society and Development; v. 9 n. 9; e4059973342525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7334/6571Copyright (c) 2020 Aline Priscila de França Silva; Ana Paula Moisés de Sousa; Antonio Daniel Buriti de Macedo; Danilo Lima Dantas; Jaciara Dantas Costa; Arthur Filgueira de Almeida; Renato Alexandre Costa de Santana; Ana Regina Nascimento Camposhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Aline Priscila de França Sousa, Ana Paula Moisés de Macedo, Antonio Daniel Buriti de Dantas, Danilo Lima Costa, Jaciara Dantas Almeida, Arthur Filgueira de Santana, Renato Alexandre Costa de Campos, Ana Regina Nascimento 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7334Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:05.743905Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Obtaining floury product from agro-industrial waste by different drying methods Obtención de productos harinosos a partir de residuos agroindustriales mediante diferentes métodos de secado Obtenção de produto farináceo a partir de resíduos agroindustriais por diferentes métodos de Secagem |
title |
Obtaining floury product from agro-industrial waste by different drying methods |
spellingShingle |
Obtaining floury product from agro-industrial waste by different drying methods Silva, Aline Priscila de França Resíduos Secagem Farinha. Residuos Secado Harina. Waste Drying Flour. |
title_short |
Obtaining floury product from agro-industrial waste by different drying methods |
title_full |
Obtaining floury product from agro-industrial waste by different drying methods |
title_fullStr |
Obtaining floury product from agro-industrial waste by different drying methods |
title_full_unstemmed |
Obtaining floury product from agro-industrial waste by different drying methods |
title_sort |
Obtaining floury product from agro-industrial waste by different drying methods |
author |
Silva, Aline Priscila de França |
author_facet |
Silva, Aline Priscila de França Sousa, Ana Paula Moisés de Macedo, Antonio Daniel Buriti de Dantas, Danilo Lima Costa, Jaciara Dantas Almeida, Arthur Filgueira de Santana, Renato Alexandre Costa de Campos, Ana Regina Nascimento |
author_role |
author |
author2 |
Sousa, Ana Paula Moisés de Macedo, Antonio Daniel Buriti de Dantas, Danilo Lima Costa, Jaciara Dantas Almeida, Arthur Filgueira de Santana, Renato Alexandre Costa de Campos, Ana Regina Nascimento |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Aline Priscila de França Sousa, Ana Paula Moisés de Macedo, Antonio Daniel Buriti de Dantas, Danilo Lima Costa, Jaciara Dantas Almeida, Arthur Filgueira de Santana, Renato Alexandre Costa de Campos, Ana Regina Nascimento |
dc.subject.por.fl_str_mv |
Resíduos Secagem Farinha. Residuos Secado Harina. Waste Drying Flour. |
topic |
Resíduos Secagem Farinha. Residuos Secado Harina. Waste Drying Flour. |
description |
The objective of the work was obtaining and physical and chemical characterization of the flour product originated from agro-industrial residues, elaborated from drying in an oven and microwave oven (MWO). The acquisition of waste was carried out directly with a concentrated juice manufacturing company, located in the city of Nova Floresta, Paraíba. Thus, several experiments were carried out. The preparation of the flour product in an oven took place at a temperature of 60 ° C for 8 h and presented 8.82% of Water Content (WC), aw 0.53, pH of 4.13, Total Soluble Solids (TSS) of 12 ° Brix, Fixed Mineral Residue (FMR) of 4.51% and Crude Protein (CP) of 6.0%. The heating ramp used to obtain the flour in FMO consisted of 3 cycles of 6 min, totaling 18 min of drying, using 50% of oven power and 50 g of sample. At the end of this process, the product showed 14.01% WC, aw 0.53, pH 4.12, TSS of 11 ° Brix, FMR of 3.31% and CP of 5.24%. The products showed physical and chemical characteristics within the established standards, demonstrating to be a product that can later be used in the formulation of new food products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/7334 10.33448/rsd-v9i9.7334 |
url |
https://rsdjournal.org/index.php/rsd/article/view/7334 |
identifier_str_mv |
10.33448/rsd-v9i9.7334 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/7334/6571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 9; e405997334 Research, Society and Development; Vol. 9 Núm. 9; e405997334 Research, Society and Development; v. 9 n. 9; e405997334 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052656792895488 |