Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC
URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/8900
O Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) integra o Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA) e iniciou suas atividades em 2004 com o curso de Mestrado Acadêmico em Ciência e Tecnologia de Alimentos. Em 2010, a CAPES aprovou o Doutorado, que teve início em 2011.
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Navegando Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC por Orientadores "CORRÊA, Nádia Cristina Fernandes"
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Item Acesso aberto (Open Access) Estudo cinético do processo fermentativo da seiva do tronco do óleo de palma (elaeis guineensis jacq.) para fins alimentícios(Universidade Federal do Pará, 2018-04-09) VEIGA, Juliane Almeida; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165The palm oil agro-industry generates millions of tons of solid biomass, among which trunks stand out. The sap contained in the central region has the highest concentration of fermentable sugars, making it an alternative raw material for the production of co products such as syrup, bioethanol and fermented alcoholic beverages. Therefore, the objective of the research was the kinetic study of the palm oil trunk sap for possible elaboration of a fermented beverage within the alcoholic standards required by Brazilian legislation. Introducing the raw sap: moisture content of 96.07%, ash content of 0.78%, pH 5.65, titratable acidity of 2.64%, specific mass of 1.02 g/cm3,°Brix of 8,03, concentration of total and reducing sugars of 55.89 g/L and 32.71g/L, respectively. To carry out the kinetics, the conditions of the crude sap were adjusted, through the process of evaporation by concentration, after treatment: 14 °Brix, pH 4.0, total and reducing sugars of 72.51 g/L and 55.89 g/L, varying only the concentration of initial cells (2.0, 3.5 and 5.0 g/L). A statistical analysis that there was no explained difference between the alcohol levels obtained. Presenting the inoculum with 5.0 g/L the best kinetic parameters for conversion of substrate into cells (YX/S 0.10), substrate into product (YP/S 0.41), efficiency (77.87%), productivity (1.72 g.L-1/h-1), μmax (0.07 h-1) and percentage of EtOH (3.50 °GL (% v/v))Item Acesso aberto (Open Access) Estudo da secagem da polpa de açaí pelo método de camada de espuma(Universidade Federal do Pará, 2019-08-26) COLAÇO, Rafaella Maracajá Nunes; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165The foam-mat drying was used as a dehydration method for açaí (Euterpe oleracea) pulp. Initially, the types of foaming agents were evaluated, also the influence of concentration’s and whipping times’ variation were evaluated for foam formation. By the choice of the best whipping time, the same diferente concentrations were used for the study of drying at different temperatures. For this, a prior study using a Central Composite Rotational Design were realized, which results have leading to a new experimental design to determine the best conditions of additive concentration and drying temperature, this time a 2² Factorial Design, with three central points were realized. The influence of the drying process conditions on the total anthocyanins, moisture, water activity and lightness (L*) was evaluated. Furthermore, an energy consumption study was performed based on the estimation of the equipment needed in the processes of obtaining dehydrated acai. This study allowed identify Emustab® as a good foaming agent for açaí foam, because it was produced foams with adequate density, expansion and stability for foam-mat drying. The drying temperature showed significative effects (p≤0,05) on total anthocyanins and moisture responses, whereas the effects statiscally significants (p≤0,05) for L* were concentration of additive and the interaction between concentration and temperature. The optimized condition was found by the desirability function. Still, estimation of energy consumption demonstrated the process of drying açai in foam layer as less energy intensive. Therefore, this study showed the feasibility of the technical and financial foam drying method for obtaining powdered açai pulp.Item Acesso aberto (Open Access) Impregnação supercrítica de carotenoides da torta do mesocarpo do dendê (elaeis guineensis) na farinha de mandioca (manihot esculenta crantz)(Universidade Federal do Pará, 2017-02-22) TUPINAMBÁ, Renan Araújo Siqueira; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165Brazil is the second largest producer of manioc (Manihot esculenta Crantz), with an average production of 24.6 million. This tuber is an important source of carbohydrates, being used mainly in the production of flour for human consumption. In view of this, this work investigated the enrichment capacity of manioc flour with carotenoids of palm mesocarp pie, transforming it into functional food by the use of supercritical CO2 as transfer fluid in the extraction/impregnation process. The impregnation of carotenoids from palm mesocarp cake in cassava flour was carried out using a supercritical extraction plant installed in the Laboratory of Separation Operations, located at the Federal University of Pará. The lipid content found in the palm mesocarp pie is still Considerable, about 12.83%, and this contains a carotenoid concentration of 5070.54 μg/g. The time of impregnation was the variable that showed the greatest significant difference between applied experiments, where at a time of 20 minutes the cassava flour presented more satisfactory results as the concentration of impregnated β- carotene. The impregnated oil mass and water activity of the final product were satisfactory, as the flour presented a pleasant physical appearance, as well as it’s water activity levels remained within the ideal range for the flour stability, with lower water activity values to 0.6. In this way, the enriched flour presented high capacity of impregnation of carotenoids using supercritical fluid, corroborating the fact that β-carotene presents as an excellent natural dye.Item Acesso aberto (Open Access) Uso de processo enzimático usando a obtenção de carotenoides da torta residual de dendê(Universidade Federal do Pará, 2017-02-22) MESQUITA, Eric César Mano; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165The residual fibers from the production of palm oil are a potential source of carotenoids of great economic importance, particularly β-carotene, due to its biological characteristics in human health and its pro-vitamin A. The enzymes cellulite have been shown to be a strong alternative to increase the yield in the oil extraction process, used particularly for the pretreatment of the constituent material of the plants, as it favors the release of the oil inside the plant cell, contributing to the increase of the amount of oil to be extracted and still reducing the extraction time, thus providing the efficiency of the extraction processes of compounds of industrial interest. In the pressed mesocarp pie (TMD), a pre-treatment with the enzymes cellulase (CELLUCLAST) and pectinase (PECTINEX) at the times of 3.6, 12, 24, 48 and 60 h was carried out to evaluate the highest volume yield carotenoid degradation. Then, the effect of the addition of the lipase enzyme was evaluated through a rotational central composite experimental design 2³, on the quality of the oil, in terms of β-carotenes (μg /gTMD48). The results for the pre-treated TMD indicate that 6 hours would be enough to reach this goal, obtaining 55% mass of carotenoids. For the results with addition of lipase, it was observed that in the highest concentration there was a decrease in acidity and an increase in the content of carotenoids. In the present study it was observed that hydrolysis did not occur as a function of the amount of water in the reaction medium favoring the opposite reaction, the esterification of the free fatty acids.Item Acesso aberto (Open Access) Uso de um revestimento comestível antioxidante com extrato de resíduo de pracaxi (Pentaclethra Macroloba) na conservação pós-colheita da acerola (Malpighia Emarginata DC)(Universidade Federal do Pará, 2019-03-27) CUNHA, Marília Leal da; BOTELHO, Vanessa Albres; http://lattes.cnpq.br/0992385832433182; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165Fruit short shelf-life is a considerable drawback concerning distribution chains, causing great losses in the production and exportation for several countries. Packaging is an essential part of a long-term process to reduce losses. Edible films and coatings are being increasingly developed to enhance highly perishable products safety and quality after harvest. These coatings are thin layers of materials applied on food products that are able to create a protective barrier against mechanical damage, physical, chemical and microbiological spoilage. Bioactive edible coatings, are edible packaging incorporated with bioactive compounds to produce new functional foods, enhancing its shelf life, nutritional quality and increasing consumer acceptance of these commodities. In order to seek an alternative to prolong the short shelf life of acerola fruit (Malpighia emarginata DC) - a species of great economic importance for Brazil, and a way of reusing the residue of the pracaxi seed pressing (Pentachletra macroloba (Wiild.) Kuntze ) - a raw material rich in phenolic compounds - the objective of this work was to develop and analyze the efficiency of a bioactive coating based on carnauba wax, citric pectin, vegetable glycerin and pracaxi cake extract, on the shelf life of acerola fruits .This coating was applied on fruit by immersion, and fruits were stored at refrigerated (4 ± 2 °C) and room (30 ± 1 °C, 80% RH) conditions. Control treatments were acerola fruit without coating (GO) and acerolas with coating but without pracaxi residue extract (GA). Changes in color, pH, total soluble solids (°Brix), weight loss, ascorbic acid, phenolics content, carotenoid and anthocyanin content were monitored during 13 and 6 days for fruit stored at refrigerated and room conditions respectively. Bioactive coatings with pracaxi (GP) demonstrated to have antioxidant activity until the end of the storage period and was effective in prolonging fruit quality for 3 and 7 days longer than control samples (GO) at room and refrigerated conditions, respectively. GP treatments significantly reduced weight loss, maintaining 84% and 77% of the original weight for room and refrigerated conditions, and preserved fruit color until the end of the experiments. The bioactive coating also retained the highest ascorbic acid levels (65.5% and 92% of the initial values for room and refrigerated conditions, respectively) and preserved the highest levels of carotenoids and phenolic compounds, including anthocyanins until the last days of storage. This bioactive coating is a promising, easy and cheap alternative for preservation of quality and shelf life prolongation of acerola fruit stored at refrigerated and room conditions.