Comparação entre bebidas elaboradas com caldo de cana clarificado por diferentes métodos e adicionado de suco de maracujá

• Ano de defesa: 2007
• Autor(a) principal: Moreno, Rosa Maria Cripa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Departamento de Engenharia Química; Programa de Pós-Graduação em Engenharia Química; UEM; Maringá, PR; Centro de Tecnologia
• Palavras-chave em Português: Caldo de cana; Suco de maracujá; Elaboração de bebida; Clarificação; Caldo de cana-de-açúcar; Brasil.; Sugarcane juice; Garapa; Clarified; Brazil.; Engenharias; Engenharia Química
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/3720

Sugarcane juice, populary known as garapa, is a beverage highly appreciated by the Brazilian population and the street vendors usually sell it in mixtures with acid fruit juices. As the garapa is highly a perishable product is necessary the development of technology that promote the stability of the beverage for larger periods of time. The objective of this study was compared physical-chemical, microbiological and sensory two sugarcane juice clarification methods, the conventional method modified by Prati and Moretti, 2004 and with membranes, with addition of acid fruit juice. The experiments for clarification of sugarcane juice were carried out tubular ceramic membranes. The influence of important parameters for the development of the process like the pore size of membranes, transmembrane pressure, and the temperature were evaluated. The transmembrane pressure of 2 bar and the temperature of 35°C showed to be the more indicated for the sugar cane juice microfiltration, with ceramic membrane of 0,4μm, to be consumed as beverage, because in those conditions the membrane presented good performance with the large permeate fluxes. The average flux for the ceramic membrane of 0,4μm, obtained to 35°C and 2 bar was of 133,26 Kg/h*m². The results of the physical-chemical analyses showed that both methods were capable to remove the colloidal particles, producing a limpid sugar cane juice and with reduction in the color. Microbiologically both beverage came appropriate to the consumption. The results of the sensorial analyses indicated that the favorite beverage was the sugar cane juice clarified by conventional method with increased passion fruit juice to 7,5%.