Banca de QUALIFICAÇÃO: EMANUELLE MARIA DE OLIVEIRA PAIVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : EMANUELLE MARIA DE OLIVEIRA PAIVA
DATE: 18/07/2022
TIME: 16:00
LOCAL: MODO REMOTO VIA GOOGLE MEET
TITLE:

STUDY OF CASEIN AS A FOAMING AGENT IN THE DRYING OF TOMATOES BY THE FOAM-MAT METHOD

KEY WORDS:

Casein; foaming agent; drying tomato FOAM-MAT

PAGES: 51
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

The constant technological innovations in the food industry require industries to search for increasingly healthier products with high added value. In this scenario, fruit powders have great potential for application in healthy products, because they have nutrients and vitamins essential to  the functioning of the immune system. Fruit powders are obtained by  several drying methods, and one of them is the foam layer method, in  which the material is submitted to air incorporation to form a foam. In the  preparation of the foam it is common to use additives such as foaming  agents and emulsifiers, which aid in both the formation and stability of the  foam. The foaming agent studied in this work is casein, a natural protein obtained from the coagulation of skim milk, which adds nutritional value  to the final product obtained. In this work the process to obtain casein will  be the coagulation through the addition of microbial rennin (an enzyme),  which forms casein and whey, and the subsequent separation of the two  components. After beating the casein is transformed into foam and then incorporated into the tomato pulp. The experiments will be conducted  based on a factorial experimental design of the 2³ type. The foams will be  formed from raw tomato pulp and cooked tomato (without cooking and  with 10 and 20 minutes of cooking), and different proportions of pulp (50,  60 and 70%) and submitted to drying in an air chamber with controlled  temperature (60, 70 and 80ºC) until reaching a constant weight. Semi empirical and phenomenological mathematical models will be fitted to the  drying kinetics data of the foams. The powders obtained will be  submitted to analysis for humidity, water activity and hygroscopicity.  Considering as response variables the physical-chemical characteristics of  the powders and the drying time, from the statistical analysis of the  results the best experimental condition will be defined. In the optimal experimental condition, experiments will be performed to produce  powder in sufficient quantity for solubility, microbiological and centesimal  composition analyses. In order to verify a subsequent industrial application, a sensory analysis of products such as cheese creams and pâtés flavored with tomato powder will be performed. 

COMMITTEE MEMBERS:
Interno - 1308273 - EDUARDO LINS DE BARROS NETO
Externo à Instituição - MARCELLO MAIA DE ALMEIDA - UEPB
Presidente - 349802 - MARIA DE FATIMA DANTAS DE MEDEIROS