Luiz Antonio de Almeida Pinto

Remoção dos corantes azul brilhante, amarelo crepúsculo e amarelo tartrazina de soluções aquosas utilizando carvão ativado, terra ativada, terra diatomácea, quitina e quitosana: estudos de equilíbrio e termodinâmica

This work compared activated carbon, activated earth, diatomaceous earth, chitin and chitosan to removal acid blue 9, food yellow 3 and FD&C yellow no 5 dyes from aqueous solutions with different pH values (2-10). In the best process condition for each dye, equilibrium studies were carried out at different temperatures (from 298 to 328 K) and Langmuir, Freundlich, Redlich-Peterson, Temkin and Dubinin-Radushkevich models were fitted with experimental data. In addition, entropy change, Gibbs free energy change and enthalpy change were obtained in order to verify the thermodynamic adsorption behavior.

Extração de gelatina a partir das peles de cabeças de carpa comum

The aim of the present research was to study the gelatin extraction from skin of common carp heads (Cyprinus carpio). The effects of alkaline concentration, pre-treatment time and change of alkaline solution in pre-treatment step of carp heads were evaluated. It was used a complete experimental design with three factors and two variation levels. Pre-treatment time (45-105min), concentration of alkaline solution (3-4mol L-1) and pre-treatment with change of alkaline solution were chosen as independent variable and gelatin yield and gel strength were the response variable. The best condition to obtain gelatin with good yield (1.98%) and gel strength (240.3g) was using alkaline solution 3mol L-1, pre-treatment time of 105min and with one change of NaOH solution.

Programação linear para formulação de pasta de vegetais e operação de secagem em leito de jorro

The linear programming technique was used for formulation of vegetables paste for the production of dehydrated soup, aiming to maximize the caloric value. The drying operation was carried out in spouted bed cone-cylinder, and were analyzed the air inlet temperature and paste flow rate. The responses were water holding capacity (WHC), water solubility index (WSI), color, protein solubility in aqueous media, and production of dried material. The results showed that the formulation of vegetables paste using linear programming was appropriate to maximize the caloric value (320kcal 100g-1) of final product. The best drying conditions were found at inlet air temperature of 105°C and paste flow rate of 900g h-1. The dried product showed WHC of 4.2±01g g-1, WSI of 14.9±0.1%, the protein solubility in aqueous solution of 29±1%, Hue angle 75.7±0.1°, and productivity of 29±1g h-1, and it showed lower color in relation to in nature paste.

Winterização de óleo de pescado via solvente

The process of winterization consists of fractional crystallization, in which the triglycerides of oils and fats are separate by the partial crystallization in the liquid phase. The objective of this work was to evaluate significant variables and the operational conditions in the solvent winterization process of the fish oil. The crude fish oil from fishery industries was bleached and used as raw material. During the winterization step, the bleached oil was cooled progressively from 30 oC to 5 oC in three phases. The solvent type, solvent proportion, and agitation in the second cooling stage were studied. The fatty acid compositions were determined through gas chromatography. Percentage variations of the contents of unsaturated and saturated fatty acids were analyzed. As a result, the use of hexane as solvent, 40% in relation to the oil mass without agitation in the second step of the cooling were recommended. Under such conditions, it were obtained an oil with polyunsaturated fatty acid content (PUFA) of 64.3%. A percentage increase of approximately 9.2 % in the content of unsaturated fatty acids and a percentage reduction of 13.3% in the content of saturated fatty acids in relation to bleached fish oil was observed.

OBTENÇÃO DE QUITOSANA A PARTIR DE CARAPAÇAS DE SIRI

A quitosana e um biopolimero derivado da quitina, que e encontrada na carapaca e exoesqueleto de crustaceos e outras fontes. O objetivo deste trabalho foi a obtencao de quitosana a partir de carapacas de siri, sendo esta caracterizada pela massa molecular, que e um dos parâmetros que define suas aplicacoes especificas. A quitina foi obtida pelas etapas de desmineralizacao, desproteinizacao e desodorizacao, e a quitosana foi produzida por desacetilacao alcalina. A estimativa da viscosidade intrinseca da quitosana foi feita atraves de uma regressao linear com os valores da viscosidade reduzida e da concentracao, utilizando a equacao de Huggins, com R2 ≥ 0,99. A massa molecular da quitosana foi calculada pela equacao de Mark-Houwink-Sakurada, e foi semelhante a da quitosana obtida por residuos de camarao, em torno de 160 kDa.