Navegando por Assunto "Maracujá"

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Acesso aberto (Open Access)
Comportamento reológico de suco misto elaborado com frutas tropicais
(2013-06) BEZERRA, Carolina Vieira; SILVA, Luiza Helena Meller da; COSTA, Rebeca Desireé Sousa da; MATTIETTO, Rafaella de Andrade; RODRIGUES, Antonio Manoel da Cruz
The rheological properties of a juice blend obtained from a tropical fruit mix were determined in this work using a rotational viscosimeter at temperatures from 10 ºC to 60 ºC. The Power law and Mizrahi-Berk models were fitted to the experimental data. All the models were considered adequate to describe the rheological properties of the juice blend according to the fitted statistical parameters. The behaviour index of the product was below 1.0, indicating the pseudoplasticity of the juice. The behaviour indexes for consistency were found to decrease with increase in temperature. The effect of temperature on the rheological behaviour of the juice was described by an Arrhenius type equation and discussed in terms of the activation energy (Ea). The values for Ea varied from 4.27 to 4.66 kcal.gmol-1 with increases in shear rate.
Acesso aberto (Open Access)
Produção de ésteres etílicos utilizando rejeito da neutralização do processo do refino dos óleos de buriti, maracujá e castanha-do-pará
(Universidade Federal do Pará, 2015-11-27) BRITO, Rogerio da Cunha; NASCIMENTO, Luis Adriano Santos do; http://lattes.cnpq.br/3720461233595226
This study deals with ethyl esters obtainment by using three neutralization soapstock generated from the refining process of Buriti oil, Passion fruit and Brazilian nut (Pará nut). At first, acidification of blots was performed to obtain fatty acids concentration, in order to do so it was used a reagent sulfuric acid leaving to react for 50 min at a temperature of around 85 ° C. Moreover, there was formation of three phases: oil component, fat emulsion and phase acidic water, the supernatant phase (oil component) of interest in the possible presence of fatty acids. Characterization by gas chromatography lees of three samples was performed to quantify the fatty acids present therein, the molar masses were determined and also the acid value. The oil components resulting from the acidification reaction were characterized by a saponification number, acid number and the conversion ratios which have the following values: for burity 96.5%, 94.2% for passion fruit and 90.4% and for Brazilian nut. The acidification of the product (oil component) of burity, passion fruit and Brazilian nut were subjected to esterification reaction, in which ethanol was used as a reactant molar ratio 1:30 (oil: ethanol) and 5% catalyst (in relation to the mass of the oil component). The reaction occurred for 60 minutes at a temperature of about 90 ° C. The same parameters were applied for the three reactions. The characterization of ethyl esters was determined by some quality parameters required by ANP, as acidity index, bulk density, kinematic viscosity at 40 ° C and also the content of ethyl esters present in the sample. The rates of conversion of oil components to ethyl esters showed the following percentage: 93.42% (buriti), 91.71% (passion fruit) and 89.38% (Brazilian nut). Despite the higher conversion into ethyl esters have been observed for the Buriti, samples of passion fruit and Brazilian nutt, also had satisfactory results, as those values revealed that the samples have high potential for reuse serving as raw material for production biodiesel.
Acesso aberto (Open Access)
A statistical evaluation of the effects of process variables during catalytic hydrogenation of passion fruit (passiflora edulis) seed oil
(1998-03) ANDRADE, Géssie Maria Silva de; ROCHA FILHO, Geraldo Narciso da; TAQUEDA, Maria Elena Santos
Hydrogenation of passion fruit (passiflora edulis) seed oil was carried out with a commercial nickel/silica catalyst under different experimental conditions. The influence of reaction parameters (reaction temperature, hydrogen pressure, amount of catalyst, agitation rate and reaction time) on the response variable (iodine value) was studied using a central composite rotatable design and six center points for replication. Under the experimental conditions used, the model response equations for the iodine value showed good agreement with the experimental results.