Desenvolvimento de um método de despeliculamento de amêndoas de castanha de caju tipo “durão” com vapores ácidos e salino

• Ano de defesa: 2013
• Autor(a) principal: Machado, Karla Idelça Aires
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Anacardium occidentale L; Produtos agrícolas - processamento; Tecnologia de alimentos; Hidroximetilfurfural; HMF
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/15020

One of the biggest challenges that faces the cashew nut processing industries today, is the kernels that needs to peel again, called durao kernels, manually peeled- with a low peeling yield or peeled with conventional water steam - which causes a noticeable browning, decreasing its commercial value. To solve this problem, were performed initially on a laboratory scale, peeled kernels and skin (Ø = 1,68 mm) from kernels were treated with steams from tartaric acid 1,0;2,0;3,0% ; malic acid 1,0;3,0;5,0 % ; potassium chloride 1,0;2,0 3,0% and water during 1,2,3,4 and 5 minutes. Was measured the condensed steam, from treatment of the skin, total phenolics and water soluble pigments. The total phenolics were also measured in the steams after treatment of peeled kernels. In kernel peeled, concentration hydroxymethylfurfural (HMF) and instrumental color, was determined. In this study, in addition to measuring the constituents already mentioned, was extremely important to the understanding of how browning occurs on the surface of kernels, the Maillard reaction and the interactions of the extracted pigments with their steams. The results showed that the lowest concentration of soluble pigments, total phenolics extracted from the skin and less formation of hydroxymethylfurfural in kernels occurred in treatment with tartaric acid 1,0% - 1,0 minute; malic acid 1,0% - 1,0 minute; potassium chloride 2,0% - 1,0 minute and water - 1,0 minute. The peeled and breaking on an industrial scale in kernels durao with skin applying these steams cited in times and concentrations mentioned, showing the following values for the percentages of peeling and breaking, was determined respectively - malic acid: 50,24 - 28,37; tartaric acid: 56,78 - 20,99; potassium chloride: 56,52 - 23,15 and water: 50,43 - 24,12. From the peeled kernel colorimetric analysis (L*, a*, b*) after treatments with the four steams in the times above mentioned, tartaric acid 1,0% - 1,0 minute showed the best values when compared with the colour parameter of the kernel exportation 01- standard. The results still showed that is more profitable to use tartaric acid steam instead of water steam to increase peeling yield and reduce kernel durao breaking.