Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas
During frying by immersion of food, several physical and chemical changes in the oil may occur, influencing the products intended for consumption. The objective of the work was to evaluate the execution of the frying by immersion in laboratory and industrial scale in orde...
| Autor principal: | Dijuli, Deise Aparecida da Silva |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24655 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| id |
riut-1-24655 |
|---|---|
| recordtype |
dspace |
| spelling |
riut-1-246552021-04-07T06:11:59Z Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas Frying process in laboratory and in industrial scale to establish good practice proceedings Dijuli, Deise Aparecida da Silva Seibel, Neusa Fátima https://orcid.org/0000-0003-1126-4872 http://lattes.cnpq.br/3681742092787338 Guergoletto, Karla Bigetti https://orcid.org/0000-0002-8285-2711 http://lattes.cnpq.br/6772794774535913 Seibel, Neusa Fátima https://orcid.org/0000-0003-1126-4872 http://lattes.cnpq.br/3681742092787338 Carvalho, Paulo de Tarso https://orcid.org/0000-0002-4322-1159 http://lattes.cnpq.br/6557354917864169 Frituras Óleo de soja Físico-química - Análise Lipídios - Oxidação Alimentos processados Frying Soy oil Chemistry, Physical and theoretical - Analysis Lipids - Oxidation Processed foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos During frying by immersion of food, several physical and chemical changes in the oil may occur, influencing the products intended for consumption. The objective of the work was to evaluate the execution of the frying by immersion in laboratory and industrial scale in order to identify the flaws for improvements during the process and to elaborate a manual of good frying practices. On the laboratory scale, the batch frying process by immersion was carried out with frozen products, with different characteristics, in new soy oil and without replacement for 6 hours of heating at 180ºC. The oil was analyzed by the indexes of peroxide, acidity, iodine and saponification, viscosity and color. The products fried in this oil were also evaluated. The frying process on an industrial scale was carried out in a company that manages industrial kitchens installed in different regions of the country, through an online semi¬structured questionnaire and on-site monitoring in three units. Through the results of the laboratory analyzes, changes were observed in the peroxide, acidity, iodine and saponification indices, as well as in the oil viscosity at the end of the frying process, the color parameters adopted in the oil used for frying new changes, highlighting the luminosity which has decreased, browning of soybean oil. After 6 hours of frying, the residual oil used was still suitable for use, according to physical-determined characteristics. The potatoes and nuggets pre-fried and frozen showed changes resulting from the frying process, both decreased the moisture content and changed the color, whereas in nuggets the color difference was more intensified in the last hour frying. An analysis of the questionnaire responses identified non conformities in the frying process on an industrial scale, which were confirmed during the on-site process evaluation, such as: inadequate temperature, absence of temperature control and recording, replacement of new oil, storage and cleaning equipment, disposal of used oil, among other. The need to raise awareness and instruct supervisors and food handlers who perform the frying process was evidenced, so a manual of good frying practices and a spreadsheet for monitoring the temperature of frying oil in industrial kitchen units were elaborated, aiming at implement improvements in the process in order to operate it safely and perform the disposal of oil without financial and consumer losses. Durante a fritura por imersão de alimentos podem ocorrer diversas alterações físicas e químicas no óleo, influenciando nos produtos destinados ao consumo. O objetivo do trabalho foi avaliar a execução da fritura por imersão em escala laboratorial e industrial a fim de identificar as falhas para melhorias durante o processo e elaborar um manual de boas práticas de fritura. Na escala laboratorial o processo de fritura descontínua por imersão foi executado com produtos congelados, com diferentes características, em óleo de soja novo e sem reposição por 6 horas de aquecimento a 180ºC. O óleo foi analisado pelos índices de peróxido, acidez, iodo e saponificação, viscosidade e cor. Os produtos fritos neste óleo também foram avaliados. O processo de fritura em escala industrial foi realizado em uma empresa de administração de cozinhas industriais instaladas em diferentes regiões do país, através de um questionário semiestruturado on-line e do acompanhamento in loco em três unidades. Por meio do resultado das análises laboratoriais foram percebidas alterações nos índices de peróxido, acidez, iodo e saponificação, assim como na viscosidade do óleo ao final do processo de fritura, os parâmetros de cor avaliados no óleo utilizado para fritura apresentaram alterações, destacando a luminosidade que diminuiu, indicando escurecimento do óleo de soja. Após 6 horas de fritura o óleo residual utilizado ainda se apresentava apto para utilização, segundo as características físico-químicas. As batatas e empanados à base de carne de frango pré-fritos e congelados apresentaram alterações decorrentes do processo de fritura, ambos diminuíram o teor de umidade e tiveram alteração de cor, sendo que nos empanados a diferença de cor foi mais intensificada na última hora de fritura. A análise das respostas do questionário identificou não conformidades no processo de fritura em escala industrial, as quais foram confirmadas durante a avaliação do processo in loco, como: temperatura inadequada, ausência de controle e registro de temperatura, reposição de óleo novo, armazenamento e limpeza dos equipamentos, descarte do óleo usado, entre outros. A necessidade de conscientizar e instruir os supervisores e manipuladores de alimentos que executam o processo de fritura foi evidenciada, então, um manual de boas práticas de fritura e uma planilha para monitoramento da temperatura do óleo de fritura em unidades de cozinhas industriais foram elaborados, objetivando implantar melhorias no processo a fim de operacionalizá-lo de forma segura e realizar o descarte de óleo sem prejuízos financeiros e aos consumidores. 2021-04-06T18:14:41Z 2021-04-06T18:14:41Z 2021-02-04 masterThesis DIJULI, Deise Aparecida da Silva. Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas. 2021. 95 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Londrina, 2021. http://repositorio.utfpr.edu.br/jspui/handle/1/24655 por openAccess http://creativecommons.org/licenses/by-nc-sa/4.0 application/pdf Universidade Tecnológica Federal do Paraná Londrina Brasil Programa de Pós-Graduação em Tecnologia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Frituras Óleo de soja Físico-química - Análise Lipídios - Oxidação Alimentos processados Frying Soy oil Chemistry, Physical and theoretical - Analysis Lipids - Oxidation Processed foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos |
| spellingShingle |
Frituras Óleo de soja Físico-química - Análise Lipídios - Oxidação Alimentos processados Frying Soy oil Chemistry, Physical and theoretical - Analysis Lipids - Oxidation Processed foods CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Tecnologia de Alimentos Dijuli, Deise Aparecida da Silva Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| description |
During frying by immersion of food, several physical and chemical changes in the oil may occur, influencing the products intended for consumption. The objective of the work was to evaluate the execution of the frying by immersion in laboratory and industrial scale in order to identify the flaws for improvements during the process and to elaborate a manual of good frying practices. On the laboratory scale, the batch frying process by immersion was carried out with frozen products, with different characteristics, in new soy oil and without replacement for 6 hours of heating at 180ºC. The oil was analyzed by the indexes of peroxide, acidity, iodine and saponification, viscosity and color. The products fried in this oil were also evaluated. The frying process on an industrial scale was carried out in a company that manages industrial kitchens installed in different regions of the country, through an online semi¬structured questionnaire and on-site monitoring in three units. Through the results of the laboratory analyzes, changes were observed in the peroxide, acidity, iodine and saponification indices, as well as in the oil viscosity at the end of the frying process, the color parameters adopted in the oil used for frying new changes, highlighting the luminosity which has decreased, browning of soybean oil. After 6 hours of frying, the residual oil used was still suitable for use, according to physical-determined characteristics. The potatoes and nuggets pre-fried and frozen showed changes resulting from the frying process, both decreased the moisture content and changed the color, whereas in nuggets the color difference was more intensified in the last hour frying. An analysis of the questionnaire responses identified non conformities in the frying process on an industrial scale, which were confirmed during the on-site process evaluation, such as: inadequate temperature, absence of temperature control and recording, replacement of new oil, storage and cleaning equipment, disposal of used oil, among other. The need to raise awareness and instruct supervisors and food handlers who perform the frying process was evidenced, so a manual of good frying practices and a spreadsheet for monitoring the temperature of frying oil in industrial kitchen units were elaborated, aiming at implement improvements in the process in order to operate it safely and perform the disposal of oil without financial and consumer losses. |
| format |
Dissertação |
| author |
Dijuli, Deise Aparecida da Silva |
| author_sort |
Dijuli, Deise Aparecida da Silva |
| title |
Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| title_short |
Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| title_full |
Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| title_fullStr |
Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| title_full_unstemmed |
Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| title_sort |
processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2021 |
| citation |
DIJULI, Deise Aparecida da Silva. Processos de fritura em escala laboratorial e industrial para estabelecer procedimentos de boas práticas. 2021. 95 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Londrina, 2021. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/24655 |
| _version_ |
1805318725195268096 |
| score |
10,814766 |