Banca de DEFESA: JOÃO TRAJANO DA SILVA JUNIOR

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JOÃO TRAJANO DA SILVA JUNIOR
DATE: 23/09/2022
TIME: 14:00
LOCAL: https://8x8.vc/ppg-cta/ppgcta
TITLE:

FOAM-MAT DRYING OF SOLID RESIDUE OF EDIBLE MUSHROOM (AGARICUS BISPORUS)

KEY WORDS:

Foam-mat drying; Kinetic study, Mathematical models Agaricus bisporus,

PAGES: 98
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Agaricus bisporus is the most cultivated mushroom in Brazil and in the world, its production generates 1,200 tons of waste annually, represented by fruit bodies of irregular dimensions and shapes and, mainly on the part of its stems, its disposal is a problem for producers due to difficulties in storing or reusing them due to their perishability. The drying technique is a process often used to reduce the moisture in foods to a level that minimizes microbial growth and spoilage reactions, thus contributing to a longer shelf life of the product. The foam-mat drying use of low temperatures and short drying times, reducing the resistance to mass transfer, making the process relatively simpler and cheaper, contributing to the preservation of the characteristics and nutritional and technological products when compared to other types of drying methods applied to edible mushrooms. The present study aimed to carry out the drying process of the solid residue of the A. Bisporus mushroom in a foam layer (foam-mat drying) under temperatures of 40 ºC, 50 ºC and 60 ºC, evaluating the kinetics of the drying process and the influence of temperature on physicochemical characteristics and technological properties. Through the drying curves and the drying rate, it was observed that the temperature has a great influence on bagasse drying, because when the temperature is increased, there is a decrease in the drying time and a consequent increase in the rate and effective diffusivity. The drying and drying rate curves were fitted to the models proposed by de Page, Peleg, Newton and Fick, respectively. Through the results, it was verified that the Page model was the one that best adjusted to the experimental drying data based on the highest values of R², and the lowest value of the root of the mean error. 

BANKING MEMBERS:
Presidente - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externo ao Programa - 387671 - MAURICIO CORDEIRO MANCINI - UFRRJExterno à Instituição - RÚBNER GONÇALVES PEREIRA