Implantação do plano appcc em indústria processadora de polpa de frutas / Implementation of the haccp plan in fruit pulp processing industry

2021 ◽  
Vol 7 (8) ◽  
pp. 80894-80903
Author(s):  
Silvia Carla Dias ◽  
Katharina Kardinele Barros Sassi ◽  
Ricardo Targino Moreira ◽  
José do Egito De Paiva ◽  
Edilma Pinto Coutinho
Keyword(s):  
Fruit Pulp ◽  
Processing Industry ◽  
Pulp Processing

scholarly journals CINÉTICA DE SECAGEM DOS RESÍDUOS DA AGROINDÚSTRIA PROCESSADORA DE POLPA DE FRUTAS

2019 ◽  
Vol 34 (01) ◽  
pp. 134-141
Author(s):  
Bruno Fonsêca Feitosa ◽  
Emanuel Neto Alves de Oliveira ◽  
Juvêncio Olegário de Oliveira Neto ◽  
Danielle Bezerra de Oliveira ◽  
Regilane Marques Feitosa
Keyword(s):  
Rio Grande ◽  
Drying Kinetics ◽  
Total Acidity ◽  
Processing Industry ◽  
Dry Extract ◽  
Physical Chemical ◽  
Randomized Design ◽  
Before And After ◽  
Pulp Processing ◽  
Kinetics Of

CINÉTICA DE SECAGEM DOS RESÍDUOS DA AGROINDÚSTRIA PROCESSADORA DE POLPA DE FRUTAS   BRUNO FONSÊCA FEITOSA1; EMANUEL NETO ALVES DE OLIVEIRA2; JUVÊNCIO OLEGÁRIO DE OLIVEIRA NETO3; DANIELLE BEZERRA DE OLIVEIRA4; REGILANE MARQUES FEITOSA5   1Tecnologia de Alimentos, Universidade Federal de Campina Grande (Rua Jairo Vieira Feitosa, n. 1770, Pereiros, 58840-000, Pombal, Paraíba, Brasil), [email protected] 2Tecnologia de Alimentos, Instituto Federal do Rio Grande do Norte (Rua Portugal, n. 260, Nações Unidas, Pau dos Ferros, Rio Grande do Norte, Brasil), [email protected] 3Tecnologia de Alimentos, Universidade Federal de Campina Grande (Rua Pe. Amâncio Leite, n. 313, Centro, 58840-000, Pombal, Paraíba, Brasil), [email protected] 4Tecnologia de Alimentos, Instituto Federal do Rio Grande do Norte (Ab. Independência, n. 808, Bela Vista, 59900-000, Pau dos Ferros, Rio Grande do Norte, Brasil), [email protected] 5Tecnologia de Alimentos, Universidade Federal de Campina Grande (Rua José de Alencar, n. 451, 63050-310, Juazeiro do Norte, Ceará, Brasil), [email protected]   RESUMO: O Brasil é um dos maiores produtores de frutas do mundo. No entanto, a agroindústria processadora de polpa de frutas gera diversos resíduos, como cascas, talos e sementes, que muitas vezes são desperdiçados, mas podem ser utilizados como ingredientes para o desenvolvimento de novos produtos alimentícios. Diante do exposto, objetivou-se com este trabalho avaliar a cinética de secagem e a qualidade físico-química dos resíduos da agroindústria processadora de polpa de frutas. Com isso, determinou-se a cinética de secagem de cinco resíduos agroindustriais (manga, abacaxi, acerola, goiaba e graviola), os quais foram submetidos as análises físico-químicas (umidade, extrato seco, cinzas, acidez total titulável, pH e atividade de água) antes e após a secagem em estufa com circulação forçada de ar, a 60 °C. Os resultados obtidos foram tratados, através de Delineamento Inteiramente Casualizado em esquema fatorial, aplicando Análise de Variância e comparação de médias pelo teste de Tukey a 5% de significância. Observou-se bons ajustes (R2>0,98) na cinética de secagem. Após a secagem, a maioria dos resíduos apresentaram redução nos parâmetros físico-químicos de umidade, atividade de água e pH, bem como aumento do extrato seco, cinzas e acidez total. Infere-se que o resíduo de graviola e goiaba indicaram melhores respostas às condições experimentais empregadas, requerendo ainda o estudo da variação de temperatura de secagem e avaliação da estabilidade física, química e microbiológica.   Palavras-chaves: desidratação, farinhas vegetais, qualidade físico-química   KINETICS OF DRYING WASTE FROM FRUIT PULP PROCESSING AGROINDUSTRY   ABSTRACT: The fruits pulp processing industry generates wastes as barks, stalks and seeds, which are often wasted, but can be used as ingredients for development of new food productsThe aim of this work was to evaluate the drying kinetics and the physicochemical quality of residues from the fruits pulp processing industry. The drying kinetics of five agroindustrial residues (mango, pineapple, acerola, guava and graviola) were determined, which were submitted to physical-chemical analyzes (moisture, dry extract, ash, total acidity, pH and activity of water) before and after oven drying with forced air circulation at 60°C. The results were evaluated using a completely randomized design in a factorial scheme, applying Analysis of Variance (ANOVA) and comparison of means by the Tukey test at 5% of significance. Good adjustments (R2>0.98) were observed for drying kinetics. After drying, most of the residues showed a reduction in the physical-chemical parameters of moisture, water activity and pH, as well as increase of dry extract, ashes and total acidity. It is inferred that graviola and guava residue indicated better responses to experimental imposed conditions, also requiring the rying temperature variation study and physical evaluation, chemical and microbiological stability. Keywords: dehydration, vegetable flours, physical-chemical quality

scholarly journals Study of fruit pulp chain from the perspective of Supply Chain Management (SCM)

2018 ◽  
Vol 9 (3) ◽  
pp. 1027
Author(s):  
Jéssica Dos Santos Leite Gonella ◽  
Eduardo Guilherme Satolo ◽  
Ana Elisa Bressan Smith Lourenzani ◽  
Renato Luis Garrido Monaro ◽  
Sergio Silva Braga Júnior
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Information And Communication Technologies ◽  
Business Processes ◽  
Scientific Basis ◽  
Fruit Pulp ◽  
Chain Management ◽  
Dependent Relationship ◽  
Information And Communication ◽  
Pulp Processing

Globalization and the advent of Information and communication technologies have influenced substantial changes in forms of management. The intense global competitive scenario have generated new forms of competition for the various players. Faced with the unstable and complex environment, organizations need to focus their efforts on shared strategies. Agribusiness presents a set of specificities that lead to greater complexity to manage the activities. Regarding the agro industrial fruit pulp chain, this dynamic becomes even more complex, considering the peculiarities of the sector. Therefore, this paper aims to describe the fruit pulp chain from the perspective of the business processes of Supply Chain Management (SCM). To do so, eight business processes were considered for the qualitative analysis supported by the bibliographical research on a well-known scientific basis such as Web of Science, Scopus and Ebsco. Considering the study of a current phenomenon and according to the profile of the research agents, it is a multiple case study applied in four fruit pulp processing agroindustries. The results describe the business processes and the activities that compose it in the fruit pulp sector, allowing understanding the synchronous and dependent relationship between the processes, as well as the importance of information sharing in the dynamics among all activities.

scholarly journals Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

2016 ◽  
Vol 7 ◽  
Author(s):  
Estefânia F. Garcia ◽  
Winnie A. Luciano ◽  
Danilo E. Xavier ◽  
Whyara C. A. da Costa ◽  
Kleber de Sousa Oliveira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
Fruit Pulp ◽  
Pulp Processing

Refining Energy Reduction and Pulp Characteristic Modification of Alkaline Peroxide Mechanical Pulp (APMP) Through Enzyme Application

TAPPI Journal ◽  
2009 ◽  
Vol 8 (5) ◽  
pp. 19-25 ◽  
Author(s):  
PETER W. HART ◽  
DARRELL M. WAITE ◽  
LUC THIBAULT, ◽  
JOHN TOMASHEK ◽  
MARIE-EVE ROUSSEAU ◽  
...  
Keyword(s):  
Wood Chip ◽  
The United States ◽  
Enzyme Treatment ◽  
Chemical Application ◽  
Alkaline Peroxide ◽  
Eucalyptus Wood ◽  
Pulp Properties ◽  
Pulp Processing ◽  
Two Stages ◽  
Enzyme Application

Eucalyptus wood chips were subjected to impregnation with various blends of novel fiber modify-ing enzymes before chemical pretreatment and two stages of refining using the preconditioning refiner chemical–alkaline peroxide mechanical pulping (PRC-APMP) process. Wood chip impregnation and pulp processing was con-ducted at a pilot plant in the United States. When compared under constant chemical application and at a constant 350 mL CSF, enzyme treatment reduced specific refining energy by at least 24%. The effect of one versus two stages of impregnation and of enzyme action upon several physical pulp properties was determined.

An Analysis of FDI in Indian Food Processing Industry

2011 ◽  
Vol 3 (3) ◽  
pp. 80-81 ◽  
Author(s):  
S. Saravanan S. Saravanan ◽  
◽  
Dr. V. Mohanasundaram Dr. V. Mohanasundaram
Keyword(s):  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Indian Food
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