Navegando por Assunto "Experimental design"

Agora exibindo 1 - 3 de 3

Acesso aberto (Open Access)
Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta
(Instituto Nacional de Pesquisas da Amazônia, 2011) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; ASSIS, Glaucy Takeda; LOURENÇO, Lúcia de Fátima Henriques
The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.
Acesso aberto (Open Access)
Estudo dos constituintes dos produtos de pirólise visando a produção de biocombustíveis e químicos
(Universidade Federal do Pará, 2020-09-21) FERREIRA, Márcia de Fátima Pantoja; RIBEIRO, Nielson Fernando da Paixão; http://lattes.cnpq.br/0755443458423442; https://orcid.org/0000-0001-6145-7993; FRANÇA, Luiz Ferreira de; http://lattes.cnpq.br/6545345391702172
This work aims to use slow pyrolysis in biomass residues (EFB) as an energy potential in the production of biofuels. The raw material was obtained from agribusiness and subjected to washing, drying and crushing. The experiments were carried out in a fixed bed reactor and the central rotational composite design was used to optimize the variables temperature (459, 500, 600, 700, 741 °C) and carrier gas flow (0.259; 0.3; 0.4; 0.5 and 0.541 L/min), in order to identify the ideal conditions for obtaining bio-oil (BO). From the optimized result, the products were characterized using various techniques (FTIR, CG / MS, HPTLC, NMR, MEV, humidity, CHNO). Temperature was the most influential parameter in relation to liquid and solid yields, and the combination of variables influenced the yield in gas. There was a higher yield in BO (45.29%) whose composition showed a large amount of fatty acids, alkanes, alkenes and phenolic compounds, the latter with high antioxidant capacity. Biochar showed low yield (27.52%), but good energy capacity, the gas yield was 27.89%. The calorific value of the BO was 24.48 MJ/kg and the biochar was 19.27 MJ/kg. The results of the techniques used, prove the use of EFB as a renewable source in obtaining biofuels.
Acesso aberto (Open Access)
Ferramentas estatísticas aplicadas nos diferentes métodos de secagem de gelatina de peixe e no desenvolvimento de bala de goma comestível
(Universidade Federal do Pará, 2021-11-22) MATIAS, Cleidiane da Silva Araújo; REGO, José de Arimateia Rodrigues do; http://lattes.cnpq.br/4163468898377462; https://orcid.org/0000-0003-0891-6438; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Fish skin gelatin is a collagen product partially denatured by heat, with great potential for application in several areas of industry and thus the use of this biomaterial will add value to waste from the fishing industry and will contribute to reducing environmental impacts. The objectives of this study were: a) to optimize the drying methods by forced convection of hot air and combined with infrared radiation of gelatin extracted from fish skins, using fractional planning and rotational central composite design; b) verify the effect of different drying methods (freeze-drying, forced hot air convection, combined method, infrared radiation and refractance window) on the technological, functional, structural, thermal and rheological properties of gelatin, evaluated by ANOVA and principal component analysis; and c) prepare gummy candy using fish gelatin, cassava starch and powdered cupuaçu, through mixing planning. According to the results obtained, the desirability function showed that 59.14 °C for 12.35 h was the most effective condition for hot air convection drying and for the combined process, the optimized region was infrared temperature and drying time. 70 °C/2h with oven time/temperature of 3.51h at 70 °C. Regarding the evaluation of the five drying methods, the results were that the principal component analysis explained the accumulated variation of 99.87% of the data and that lyophilization was the method that provided the best preservation of gelatin properties, although drying convective and refractance window also showed good results, demonstrating that they are techniques with great potential for the production of gelatin. The desirability function defined the best conditions for the elaboration of the gum, in 25% of fish gelatin, 15% of cassava starch and 7% of cupuaçu powder. Therefore, the relevance of controlling the variables of the drying methods as a strategy for the production of biomaterials with standardized biochemical composition is of great interest, to obtain desirable physical, technological and functional properties necessary for the different applications of gelatin. In addition, the study suggests that there is great potential in the use of fish gelatin associated with the use of cassava and cupuaçu starch in the preparation of confectionery gum, providing better technological and functional properties of the final product