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Influência da temperatura e da velocidade do ar na secagem da semente de nêspera (Eribotrya joponica) e avaliação de modelos matemáticos.

Wed, 10 Dec 2025 00:00:00 GMT

Título: Influência da temperatura e da velocidade do ar na secagem da semente de nêspera (Eribotrya joponica) e avaliação de modelos matemáticos. Autor(es): Andrade, Luana Zanardo de Primeiro Orientador: Galante, Raquel Manazzo Abstract: The loquat (Eriobotrya japonica) is a fruit recognized for its nutritional value and for containing bioactive compounds of functional interest. Its seeds also have potential for food and pharmaceutical applications, making it necessary to understand processes that favor their preservation and stability, such as drying. In this context, the present work evaluated the drying kinetics of loquat seeds under different temperature and air velocity conditions, as well as adjustments of mathematical models to identify those that best represent the process. The seeds were subjected to conditions of 50 °C/1,5 m/s, 65 °C/ 1,5 m/s, and 65 °C/1,0m/s, resulting in effective diffusion coefficients (Def) of 0.00119 × 10⁻¹⁰ m²·s⁻¹, 0.00284 × 10⁻¹⁰ m²·s⁻¹, and 0.00197 × 10⁻¹⁰ m²·s⁻¹, respectively. The increase in temperature and air circulation accelerated moisture removal and raised the Def values, indicating greater efficiency in internal water transport. The Midilli and Two-Term Exponential mathematical models presented the best statistical fits (higher R² and lower MAPE and MSE), describing the experimental behavior with high precision for the evaluated temperatures. Thus, the study highlights the direct influence of operating conditions and reinforces the usefulness of mathematical modeling to optimize the drying of loquat seeds. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Desenvolvimento de geleia funcional de araçá-roxo: avaliação dos parâmetros de qualidade durante o armazenamento

Wed, 10 Dec 2025 00:00:00 GMT

Título: Desenvolvimento de geleia funcional de araçá-roxo: avaliação dos parâmetros de qualidade durante o armazenamento Autor(es): Carneiro , Kássia Evelyn de Melo Primeiro Orientador: Pinedo, Rosalinda Arévalo Abstract: Psidium myrtoides O. Berg (Myrtaceae), popularly known as araçá-roxo, is an endemic species of the Atlantic Forest. Araçá-roxo is a fruit rich in bioactive and nutraceutical compounds, such as flavonoids and anthocyanins; however, although it has great medicinal potential, it is a little-known fruit. Therefore, the objective of this work was to develop a functional jam from araçá-roxo and evaluate its quality parameters during storage. The formulations developed were: F1 (40.0% whole fruit and 58.3% sugar), F2 (45.0% whole fruit and 53.8% sugar), and F3 (50.0% whole fruit and 48.5% sugar). During the storage period, the following were evaluated: pH, water activity (Aw), total soluble solids (°Brix), ash, moisture, titratable acidity, and instrumental color (L*, a*, and b*). The presence of microorganisms, such as molds, yeasts, thermotolerant coliforms, and Escherichia coli, was also analyzed over a 90-day period. The results showed that the three formulations remained stable throughout the 90 days of storage at room temperature. Regarding the physical and chemical parameters evaluated, the initial pH of formulation F1 showed a significant difference (p < 0.05) compared to the other formulations (F2 and F3). Regarding titratable acidity, water activity (Aw), total soluble solids (°Brix), ash, and moisture, there was no significant difference (p < 0.05) throughout the storage period in the three formulations studied. According to the microbiological analyses, the absence of molds, yeasts, thermotolerant coliforms, and E. coli was observed. It is concluded, from the three formulations developed, that formulation F1 stood out for presenting a higher soluble solids content, lower water activity, and less variation in pH and humidity throughout the 90 days of storage. Therefore, it is concluded that the purple guava (Araçá roxo) presents excellent potential for the production of functional jelly, showing physical, chemical, and microbiological stability during 90 days of storage at room temperature. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Impacto da Automação e de Modificações Estruturais na Produtividade do Processo Individually Quick Frozen (IQF) em um Frigorífico de Aves

Fri, 05 Dec 2025 00:00:00 GMT

Título: Impacto da Automação e de Modificações Estruturais na Produtividade do Processo Individually Quick Frozen (IQF) em um Frigorífico de Aves Autor(es): Santos, Beatriz Chela dos Primeiro Orientador: Galante, Raquel Manozzo Abstract: The Brazilian poultry industry presents a high level of competitiveness, demanding efficient production processes and technologies capable of ensuring quality, standardization, and loss reduction. Among these technologies, individualized quick freezing (IQF) stands out, whose performance depends directly on the regularity and efficiency of the feeding system of the spiral freezer. This study evaluated the effects of replacing the feeding equipment in the IQF line of a poultry agribusiness located in the western region of Santa Catarina – Brazil. The research, with a quantitative and comparative approach, analyzed operational data from the IQF line before and after the replacement of the feeding equipment, considering productive indicators, labor, freezing uniformity, and the occurrence of failures such as product adhesion in the period from 10/01 to 11/01/2024. The process flows were mapped to support the comparison between the two pieces of equipment. The results demonstrated significant improvement in the feeding flow, elimination of manual dosing, reduction in process variability, and decrease.in the number of operators per shift. A 3.75% increase in daily productivity and the elimination of complaints related to stuck products were also observed, evidencing greater standardization and final quality. These findings corroborate studies in the literature that highlight the benefits of structural modifications, layout reconfigurations, and automation in the food industry. It is concluded that the replacement of the feeder contributed to greater operational efficiency and process sustainability, although specific characteristics of each plant indicate the need for complementary studies and new possibilities for improvement, such as optimizing the material of the vibrating chute. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso

Influência da temperatura e da velocidade do ar na secagem da semente de nêspera (Eribotrya joponica) e avaliação de modelos matemáticos.

Wed, 10 Dec 2025 00:00:00 GMT

Título: Influência da temperatura e da velocidade do ar na secagem da semente de nêspera (Eribotrya joponica) e avaliação de modelos matemáticos. Autor(es): Andrade , Luana Zanardo de Primeiro Orientador: Galante , Raquel Manazzo Abstract: The loquat (Eriobotrya japonica) is a fruit recognized for its nutritional value and for containing bioactive compounds of functional interest. Its seeds also have potential for food and pharmaceutical applications, making it necessary to understand processes that favor their preservation and stability, such as drying. In this context, the present work evaluated the drying kinetics of loquat seeds under different temperature and air velocity conditions, as well as adjustments of mathematical models to identify those that best represent the process. The seeds were subjected to conditions of 50 °C/1,5 m/s, 65 °C/ 1,5 m/s, and 65 °C/1,0m/s, resulting in effective diffusion coefficients (Def) of 0.00119 × 10⁻¹⁰ m²·s⁻¹, 0.00284 × 10⁻¹⁰ m²·s⁻¹, and 0.00197 × 10⁻¹⁰ m²·s⁻¹, respectively. The increase in temperature and air circulation accelerated moisture removal and raised the Def values, indicating greater efficiency in internal water transport. The Midilli and Two-Term Exponential mathematical models presented the best statistical fits (higher R² and lower MAPE and MSE), describing the experimental behavior with high precision for the evaluated temperatures. Thus, the study highlights the direct influence of operating conditions and reinforces the usefulness of mathematical modeling to optimize the drying of loquat seeds. Editor: Universidade Federal da Grande Dourados Tipo: Trabalho de Conclusão de Curso