Secagem e processamento das cascas de maracujá: uma revisão
Visualizar/ Abrir
Data
2024-09-18Autor
Silva, Mariana Andrade Alves da
Metadata
Mostrar registro completoResumo
Nowadays, waste recovery is a much discussed topic in food industries, beeing the passion
fruit known as a big waste generator raw material, futhermore, there are lots of diferentes
options of destiantion for the generated waste on the passion fruit process. The passion fruit
peel drying turned into flour is a well comented way of it’s destination, that way, the presente
final course project presentes a literature review focused on the utilization of passion fruit
peel on flour production, evaluating diferente drying methods and equipments, as well as their
advantages and disadvantages. Others mentioned points are the drying kinetics theory, process
mathematical modeling and the comparison of the results of diferentes studys for such
production that encompass the passion fruit drying process using: tray dryers with recirculated
air; freeze dryer; ultrasound assisted convective dryer and solar dryer. The usually discarted
peel, exhibit a big source of nutrientes that justifies its destinations to flour production. The
study identified that every method mentioned could have its application justified and
presented advantages and disadvantages in differents aspects, turning the global project
understanding a recomendable thing. Between the observed methods, the most recommended
was tray dryers with air recirculation, as the flour produced was high quality and the costs, in
addition to time, were appropriate for different types of processes, encompassing smaller
budgets and maintaining the expected quality.
Collections
Os arquivos de licença a seguir estão associados a este item: