Influência da extração assistida por ultrassom no processo de maceração dinâmica na extração de compostos presentes em resíduos do processamento de batata e de cebola

• Ano de defesa: 2019
• Autor(a) principal: Lima, Marcelo Victor
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Engenharia química; Quimiometria; Resíduos - Administração; Ultrassom; Glycoalkaloids; Residues
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/49810

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. Sound is simply a variation in pressure, or a vibration, that moves through its environment. In sonoprocessing, these vibrations are used to generate physical and sometimes chemical effects. Further, operates at ambient temperature, which means that there can be less damage to compounds that can be damaged by heat. One of the major problems for food processing is the waste generated during processing. Currently, large volumes of potato peel and onion peel are discarded during processing. Multivariate analysis was used to evaluate the effect of ultrasound as a pre-treatment in the process of phenolic compounds by dynamic maceration in potato peel, onion peel and mushroom residues. Seven extraction times were used in dynamic maceration (1h, 2h, 4h, 6h, 8h, 16h and 24h). The pre-treatment time in ultrasound was set at 10 min using 3 frequencies (25 kHz, 33 kHz and 45 kHz ). The pre-treatment with ultrasound influenced the extraction of the compounds present in the samples, being the frequency of 45 kHz, among those used, that contributed the most in the extraction of the compounds in comparison to the sample that did not receive the pre-treatment in ultrasound. Compounds such as solanine and chaconine in potato peel and phenolics in onion peel were extracted with a frequency of 45 kHz.