Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Grupo de apoiadores e cooperlix em Presidente Prudente-SP, Brasil: modelo e evolução de suas relações durante quinze anos

Pós-graduação em Geografia - FCT

Produção de amilases de Rhizopus microsporus var. oligosporus e hidrólise enzimática do bagaço de mandioca visando a produção de etanol por Saccharomyces cerevisiae

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo comparativo para fabricação de peças aeronáuticas: forjamento x usinagem

This paper shows a technical-economic analysis of the substitution of raw material machined metal parts for a forged preform. At the end, it shows that the economic gain by the machining process substitution for a forged preform is significant for the samples analysed

Investigação dos métodos de separação, uso e aplicação da Lignina proveniente da biomassa lignocelulósica

This study investigated the main methods of separation of components of lignocellulosic biomass, with an emphasis on obtaining lignin and its application. The work was developed based on the concept of Biorefinery proposing full use of renewable raw materials and / or the use of lignocellulosic agricultural residues by biochemical or biotechnological conversion in obtaining high value added products with minimal environmental impact. From this premise, a literature review was performed in refereed journal articles and theses in order to gather enough material for critical analysis of usual and alternative methods in the literature. When researching methods that add value to lignin, it was found that with the technology found today, the cost required to have a degree of competitiveness is still too high, preventing much of the process. However, the isolated lignin can be used as raw material in the production of numerous types of biocomposites and polymers and other products such as phenols, benzene, dispersants, vanillin, emulsifying agents, antioxidants, pesticides, fertilizers, charcoal, concrete additives, among others. As an industrial production level is necessary, because the consumption of biomass will only grow over the years, it is necessary that new methods or technologies to be created in order to facilitate the extensive use of lignocellulosic biomass