Avaliação dos aspectos tecnológicos envolvidos na obtenção da farinha de palma forrageira (Opuntia fícus indica Mill)

• Ano de defesa: 2011
• Autor(a) principal: Gusmão, Rennan Pereira de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Palma forrageira; Planejamento experimental; Secagem; Spineless cactus; Experimental design; Drying; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/4007

This work deals with the evaluation of the technological aspects involved in obtaining flour spineless cactus (Opuntia ficus indica Mill). The palm was subjected to 11 trials drying temperature between 40 to 60 ° C, time varying from 300 to 420 minutes and the air velocity from 1 to 3 m s-1 for further evaluation of its water activity and levels of total carotenoids of dried products. To study the process of drying the cactus, we used the response surface methodology (RSM), using a central composite rotational design (DCCR) 23 with three central points. After drying, the flat has undergone a process of grinding and particle size analysis in the series of Tyler sieves (80,100,115, 325 Mesh). Were carried out physical and chemical analysis of fresh raw material and size fractions for best performance (72.49%, 14.06% and 6.77%) obtained the best drying condition (60 ° C, 3 m s- 1 and 300 min), where it was found that the size fractions can be used to enrich products with deficiency of fiber and minerals (calcium, iron, fósforro), the comparative analysis of the samples were performed at 5% probability by the test Tukey, except where the water activity, all determinations significant difference. All the statistical analysis of the experimental design was performed with the STATISTICA 7.0 software.