https://rd.uffs.edu.br/handle/prefix/71 2025-12-02T20:43:37Z https://rd.uffs.edu.br/handle/prefix/8719 Title: Uso de maltodextrina no processo de encapsulação por spray drying do soro de leite derivado do queijo Author: Santana, Jejislaine First advisor: Santos, Gustavo Henrique Fidelis dos Abstract: Whey is generated after coagulation for cheese making, and in general, its composition consists of water, lactose, glycerides, vitamins, enzymes and minerals. Due to the high biological demand for oxygen, fresh whey cannot be disposed of directly into the environment. Over the years, technologies have been studied with the aim of treating this effluent or transforming it into value-added raw material. Among the technologies used is the obtaining of whey powder through spray drying spray. The parameters used during drying are important for the process to be viable. Inlet air temperature, feed flow rate and the composition of the whey are the main parameters that can affect drying, as well as the glass transition temperature of the compounds present, and the adhesion of particles to the walls of the equipment. Encapsulation by atomization occurs in a similar way to drying in the equipment, however the compounds of interest are surrounded by encapsulating materials during the removal of water particles, resulting only in powdered capsules or microcapsules. Maltodextrin is widely used in the encapsulation process due to the favorable behavior of water solubility, emulsion property, good stability, and colorless solutions. Thus, the objective of the present work was to dry the whey using the spray dryer atomization technique using the whey in natura and with the encapsulating material maltodextrin in different concentrations, in order to verify possible improvements in the process and in the final yield of the whey powder that results in a product with high protein value and higher added value. In the drying of the fresh serum and the encapsulated serum, factorial design was applied with 3 central points, varying the drying temperature between 142 and 178 oC, the feed flow between 11 and 25 mL min-1, the serum concentration between 15 and 25 oBrix. In the drying of the encapsulated serum, the concentration of maltodextrin was varied between 10 and 20% (w/w) in the solution. The evaluated responses of the whey powder obtained were moisture, water activity, yield and protein concentration. Results showed that with the use of higher temperature, higher serum concentration and lower volumetric flow, lower values for moisture and water activity were achieved, and higher values for yield and protein concentration. The use of maltodextrin had a significant impact on the evaluated responses, reducing moisture and water activity compared to drying whey in natura. In addition, the encapsulated whey had a higher drying yield and a higher protein concentration. The variation in maltodextrin concentration did not influence the moisture and water activity of the whey powder. However, the yield and protein concentration reached higher values when higher concentrations of maltodextrin were used. Publisher: Universidade Federal da Fronteira Sul Type: Monografia 2024-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/7834 Title: Produção artesanal de cerveja session ipa com incorporação de diferentes concentrações de polpa de araçá-vermelho Author: Pagnussati, Aline Batista First advisor: Santos, Gustavo Henrique Fidelis dos Abstract: Craft beer is related to the freedom of creating personalized recipes, thus being able to experiment with variations in the production process. The Session IPA style beer is recommended as one of the styles to start with in Ale beers. An alternative to improve the freshness of beer is to add fruit as a brewer's adjunct. Therefore, this work aimed to develop and evaluate the physical-chemical and sensorial characteristics of craft beer of the Session IPA style with the addition of regional native fruit from Cantuquiriguaçu, red araçá fruit, as a unconventional adjunct, in different concentrations and at different stages of the beer production process. Four types of beer were prepared with the addition of red araçá fruit, adding the fruit pulp in two different concentrations after fermentation and two different concentrations after boiling, which were analyzed and monitored for seven months. In these formulations and for the Session IPA beer (control formulation), it were evaluated analyzes of pH, titratable acidity, color, soluble solids contente, phenolic compounds, real extract, alcoholic contente and density. The acceptability of the beer was evaluated through sensory analysis using the hedonic scale. The beers with pulp added at a lower concentration showed the best acceptance results by sensory analysis. Therefore, the addition of red araçá pulp positively influenced the sensorial aspects of the Session IPA beer. Physicochemical analyzes showed that the addition of red araçá pulp influenced several parameters, such as alcoholic contente, phenolic compounds, acidity, real extract, showing a positive alternative application for the processing of regional fruits. Publisher: Universidade Federal da Fronteira Sul Type: Monografia 2024-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/7832 Title: Estudo de caso: padronização do percentual de quebra em produtos defumados de uma agroindústria do Brasil Author: Santos, Anne Jhennifer Souza dos First advisor: Santos, Gustavo Henrique Fidelis dos Publisher: Universidade Federal da Fronteira Sul Type: Monografia 2023-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/7830 Title: Validação do procedimento padrão de higiene operacional em um abatedouro frigorífico de aves, como requisito para atender a norma BRC (British Retail Consortium) Author: Carvalho, Gabrielle Aparecida First advisor: Francisco, Cátia Tavares dos Passos Abstract: The food industry is constantly growing and one of the biggest challenges for the food industry is to produce safe food that does not compromise the health of the consumer. In addition, the consumer market increasingly demands quality products. When talking about quality in the industry, in terms of food safety, it is mandatory to remember the Good Manufacturing Practices (BPF), the Hazard Analysis and Critical Control Points (HACCP) and the Standard Operating Hygiene Procedure (PPHO), These are indispensable for good quality management. In view of this, the present work aimed to validate the PPHO of a slaughterhouse in the productive sectors, through microbiological data from analyzes of the surfaces of equipment and utensils, carried out over three years, with the purpose of meeting a requirement of the British Retail Consortium standard (BRC). For this, swabs were collected after the cleaning procedure, the enterobacteria and total mesophilic bacteria counts were performed using the AFNOR 01/6-09/97 and AFNOR 01/01-09-98 method, respectively. The standard limits established for counting are values ≤ 1 UFC/cm2 for counting enterobacteria and ≤ 10 UFC/cm2 for counting mesophiles, a standard established by the company that follows the international recommendation for microbiological counting of surfaces. The results obtained in the study show a compliance percentage of 99.42% for enterobacteria counts and 98.57% for mesophiles, over the course of three years of monitoring, and it was verified that the company takes the necessary corrective measures, as well as performs new analysis of the points that did not comply, in order to keep the system safe, in this way it can be considered that the method used by the industry is valid to meet the BRC requirement. Publisher: Universidade Federal da Fronteira Sul Type: Monografia 2022-01-01T00:00:00Z