Estudo da viabilidade de liofilização de pés de aves para exportação
Chicken meat is the second most consumed meat in the world. For being a low fat meat, a good source of protein and containing essentials nutrients like vitamins, minerals and aminoacids, the chicken is each time more present in the daily diet life of people. Brazil is one of the biggest exporter of...
| Autor principal: | Niemeyer, Beatriz Berkenbrock |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12653 |
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| Resumo: |
Chicken meat is the second most consumed meat in the world. For being a low fat meat, a good source of protein and containing essentials nutrients like vitamins, minerals and aminoacids, the chicken is each time more present in the daily diet life of people. Brazil is one of the biggest exporter of chicken meat generating a capital of billions of reais annually. Freeze drying is a drying method that can be used to extend the shelf life of the chicken meat, without the need of refrigeration. The objective of this work was evaluate the bird´s feet freeze drying viability for exportation, evaluating the drying kinect and the cost of transportation with refrigeration (frozen) and without refrigeration. The drying of the chicken feet was done in a pilot freeze drying and the kinetic will be determined through the passage of samples, in diferent times. As a result the lyophilized product was obtained at 26.7 hours and moisture around 5.0% which allows it to be transported and stored without the need for refrigeration and increasing its shelf life. However, the freeze drying method presented a cost of 267% more expensive. Therefore, the freeze drying method should be improved, or replaced with a technology that reduces drying time and power consumption. |
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