Master of Science / Department of Grain Science and Industry / Sajid Alavi / Extrusion processing and frying are the two most commonly used methods to produce savory snacks. These snacks are mostly starch based and also contain high amounts of fat. Snacking percentage has increased drastically over the past few decades causing many health problems like obesity, hypertension and cardiovascular diseases. The overall objective of this study was to develop novel soy based savory snack that are high in protein and has less fat using both extrusion processing and frying. In the first part of this study both defatted soy (25-75%), wheat flour, monoglycerides (0.375 & 0.75%) and sodium bicarbonate (0 and 0.5%) were used to produce dense extrudates, which mimic the shape of lentils using pilot scale twin screw extruder. The extrudates were soaked in water and fried in corn oil to produced savory snacks. Soy influenced the water absorption during soaking and oil uptake during frying. The water uptake and % fat decreased with increase in soy and the amount of water uptake influenced the % fat absorption in the product. No significant differences were observed in overall acceptability and to summarize the increased protein and dense structure of the products challenge the texture of the products. In the second part of this research, dynamics of water and oil uptake were studied to see the role of texture modifiers like soy protein isolate (4, 8, & 12%), calcium bicarbonate (0.2, 0.4 & 0.6%) and pregelatinized wheat starch (4, 8, & 12%) on texture, water and oil uptake. Descriptive sensory analysis was conducted to study the sensory attributes of the products. Water holding capacity is influenced by the level of % starch addition and the degree of starch degradation during processing. Oil uptakes correlates to that of WHC and is also affected by the degree of gelatinization and crust formation. Degree of starch gelatinization, oil uptake and oil and starch matrix interactions had an impact on hardness. Among SPI, CaCO3 and PGWS, PGWS lowered the product hardness followed by SPI and CaCO3. Descriptive sensory results are similar to experimental results with PGWS samples having lower initial or substantial hardness and more oxidized or heated oil aroma and flavor.

Made available in DSpace on 2017-07-10T15:14:22Z (GMT). No. of bitstreams: 1 DissertacaoWellingtonTondo.pdf: 2411575 bytes, checksum: a09d8d70644fa4223666d8c7ff42a3ac (MD5) Previous issue date: 2015-03-09 / The large consumption of fossil fuels that still today predominates the world's energy supply is one of the great villains in greenhouse gases emissions (GHG), that are largely responsible for global warming. The oil reserves tend to depletion, and the growing demand of energy needed to feed the technological advances, the search for solutions to minimize emissions of pollutants and waste recovery, discarded improperly by man, became an opportunity to add value and produce energy from raw materials, that cause major environmental impacts. The biodiesel from waste frying oil has been shown to be effective alternative in renewable energy production, as well as having large potential energy, generates by-products that may be incorporated in the processing of raw materials, adding final value. This work evaluated the use of blends of diesel oil with oil and biodiesel from waste frying, in fixed and varying proportions of 10% for each treatment, B0 being the absence of biodiesel and B100 being entirely, as an alternative renewable fuel in burners for heating of pools. The conduct of the experiment occurred in the thermal pool block physiotherapy State University of Western Paraná (UNIOESTE), during the month of August 2014, in the Cascavel campus, using entirely randomized design. The fuels were evaluated for their behavior at room temperature and passing through a heating process, which on average was 50,63 °C, before to combustion in the burner. We evaluated data: percentage of water and impurities, viscosity, density, calorific value, emission of CO2, O2, and the exhaust temperature in the produced blends. Were also collected input and output temperature information in the boiler, flow water, flow and fuel temperature, to determine the specific consumption and efficiency. There was a reduction in thermal efficiency of the system, as increased the percentage of biodiesel contained in mixtures, operating at room temperature. However, with the pre-heating, we obtained a significant improvement. KEYWORDS: / O grande consumo de combustíveis fósseis que ainda hoje predomina na oferta de energia mundial é um dos grandes vilões nas emissões de gases de efeito estufa (GEE), que são os grandes responsáveis pelo aquecimento global. As reservas de petróleo tendem ao esgotamento, e com a crescente demanda de energia necessária para suprir os avanços tecnológicos, a busca por soluções para minimizar as emissões de poluentes e o aproveitamento de resíduos, descartados de forma indevida pelo homem, tornou-se uma oportunidade de agregar valores e produzir energia a partir de matérias-primas, que causam grandes impactos ambientais. O biodiesel de óleo residual de fritura tem se mostrado como alternativa eficaz na produção de energia renovável, pois além de possuir alto potencial energético, gera subprodutos que podem ser incorporados no processamento da matéria-prima, agregando valor final. Este trabalho buscou avaliar a utilização de blendas de óleo diesel com óleo e biodiesel de resíduos de fritura, em proporções fixas e variadas em 10% para cada tratamento, sendo B0 a ausência de biodiesel e B100, sua totalidade, como alternativa de combustível renovável em queimadores para aquecimento de piscinas. A condução do experimento ocorreu na piscina térmica do bloco de fisioterapia da Universidade Estadual do Oeste do Paraná (UNIOESTE), durante o mês de agosto de 2014, no campus de Cascavel, utilizando delineamento experimental inteiramente casualizado. Os combustíveis foram avaliados quanto ao seu comportamento à temperatura ambiente e passando por um processo de aquecimento, que em média foi de 50,63 ºC, antes da combustão no queimador. Foram avaliados dados de: percentual de água e impurezas, viscosidade, densidade, poder calorífico, emissão de gases CO2, O2, e a temperatura de escape nas blendas produzidas. Também foram coletadas informações da temperatura de entrada e saída da caldeira, vazão de água, fluxo e temperatura do combustível, para determinação do consumo específico e eficiência. Verificou-se uma redução na eficiência térmica do sistema, à medida que aumentou o percentual de biodiesel contido nas misturas, operando na temperatura ambiente. Porém, com o pré-aquecimento, obteve-se uma melhora significativa. PALAVRAS-

The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 180&amp / #61617 / 1&deg / C for different times. Samples were also fried in a conventional fryer at 180&amp / #61617 / 1&deg / C for comparison. The properties that were measured were coating pick-up and moisture content, oil content, color, hardness, porosity and acrylamide content of fried samples. In addition, microstructural analysis of batters and temperature distribution of fried samples during cooling were performed. Moisture content of chicken fingers decreased whereas the darkness, porosity and hardness of samples increased with increasing microwave frying time. Using microwaves decreased frying time by 70 %. Samples fried for 1.5 min using microwave provided similar moisture and oil contents in the coating part as compared to conventionally fried ones for 5min. However, the chicken part of microwave fried sample had lower moisture content. Lighter colored samples with higher porosity and lower hardness values were obtained with microwave frying. In microwave frying, soy flour addition to batter formulation decreased the moisture loss and oil absorption as compared to control by 19.3% and 20.7%, respectively. The lowest hardness, the highest porosity and oil content were obtained with the addition of chickpea flour. Flour type was not found to be effective on acrylamide content. Microwave frying provided lower acrylamide content as compared to those fried conventionally for all types of flours. The reduction in acrylamide level was the highest (34.5%) for rice flour containing batter. Color parameters of chicken fingers were not found to be a reliable indicator of acrylamide levels. Different types of frying method and flours used in batter formulation resulted in differences in the microstructure of fried batter. Variations in internal temperature distribution during cooling increased with frying time in both microwave and conventional frying. The sample fried in microwave oven for 1.5 min had a more nonuniform temperature distribution.

The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400W, 550W and 700W), frying time (2.0, 2.5, 3.0 minutes) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content of potatoes decreased whereas oil content, hardness and &amp / #916 / E values of the potatoes increased with increasing frying time and microwave power level. The potatoes with the highest oil content were found to be the ones that were fried in the hazelnut oil. The optimum condition was found as frying at 550W microwave power level, for 2.5 minutes in sunflower oil. The potatoes that were fried at the optimum condition were determined to have lower oil contents compared to the ones fried conventionally.In the second part of the study, osmotic dehydration was applied prior to microwave frying process in order to reduce oil uptake and to evaluate the effect of osmotic dehydration with microwaves on quality of fried potatoes. The process was optimized by using both Taguchi Technique and Response Surface Methodology. Microwave power level (400W, 550W and 700W), frying time (1.5, 2.0, 2.5 minutes) and osmotic dehydration time (15, 30, 45 minutes) were the parameters used in the study. Osmotic dehydration treatment was conducted in a salt solution of 20 % (w/w) at 30oC. Moisture content decreased whereas oil content, hardness and &amp / #916 / E value of potatoes increased with increasing frying time and microwave power level. Dehydration of potatoes osmotically prior to frying reduced the oil content of fried potatoes. The optimum condition was found as frying at 400 W microwave power level for 1.5 min after 30 min of osmotic dehydration time according to Taguchi Technique. Microwave power level and frying time were the same as Taguchi Technique but osmotic dehydration time was 39 min for the optimum condition found using response surface methodology.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2008. / Härtill 4 uppsatser.

Le projet de recherche appliquée portait sur la valorisation des huiles de friture usagées en tant que biolubrifiant pour chaîne de tronçonneuse. Ces huiles collectées dans les différentes enseignes de restauration présentent une teneur élevée en composés polaires, une acidité élevée, une grande variabilité dans leur composition en acides gras, relatives aux différentes marques d'huiles végétales utilisées. Ces mélanges d'huiles végétales (colza, tournesol, arachide, palme, coprah), déjà valorisés dans la filière des biocarburants, présentent des propriétés physico-chimiques intéressantes (indice de viscosité, biodégradabilité, composition en acides gras) qui leur permettraient de concurrencer les lubrifiants d'origine minérale ou végétale que l'on trouve sur le marché, notamment dans le secteur forestier. Un procédé d'ultrafiltration par membrane céramique a permis de réduire la teneur en composés polaires ainsi que l'acidité consécutive au procédé de friture profonde, tout en réduisant le phénomène de colmatage. L'utilisation de la méthodologie des surfaces de réponse a contribué à optimiser les paramètres de température, pression, porosité des membranes, afin d'améliorer les débits de filtration. La formulation de ce biolubrifiant à partir du mélange d'huiles obtenu, optimisé par plan de mélanges, a conduit à l'obtention d'un produit de grade ISO 150 dont les caractéristiques «filant», «adhésivité » et « point d'écoulement » répondent au cahier des charges. Une étude de biodégradabilité selon la norme OCDE 301B a montré que l'huile formulée est biodégradable à 90%, faiblement toxique selon les tests OCDE 201, 202, 203, et ne présente pas d'allergénicité / The applied research project focused on the valuation of used frying oils as bio-lubricant for chainsaw. Those collected in the various restaurant chains oils have a high content of polar compounds , high acidity , a great variability in their composition , fatty acids on different brands of vegetable oils . These mixtures of vegetable oils (rapeseed, sunflower , peanut, palm , coconut ) , already valued in the biofuels , have interesting physicochemical properties ( viscosity , biodegradability , fatty acid composition ) that would allow them to compete with lubricants mineral or vegetable that is found on the market, particularly in the forestry sector origin . A method of ceramic membrane ultrafiltration has reduced content of polar compounds and the subsequent acidity of the deep frying process , while reducing the clogging phenomenon . The use of response surface methodology has helped to optimize the parameters of temperature, pressure, porous membranes, to improve filtration rates . The formulation of this biolubricant from the mixture of oils obtained optimized plan mixtures led to the production of a product of ISO 150 grade which features " spinning ", " stickiness " and " pour point " meet the specifications . A study of biodegradability according to OECD 301B showed that formulated oil is 90% biodegradable , low toxicity tests according to OECD 201, 202, 203, and does not show allergenicity

The use of biodiesel as a fuel has showed a high potential all over the world. In spite of the possible environmental benefits of the vegetable oil use to conversion into biodiesel as a substitute for the diesel, barrels in the economic and ethic points of view, as soil and water use in competition with food cultures and to other technical purposes, motivated the search of alternative raw material for biodiesel production. Among the studied alternatives, the reutilization of residual animal and vegetable oils and fats from food frying processes has shown to be attractive, because the consumption of fried and pre fried food has increased in the last years, causing rise in production of OGRF´s ( Fried Residual Fats and Oils). In this work transesterification reactions of vegetables oils and fats used in frying processes was studied for biodiesel production with immobilized lipases. The samples of OGRF´s were collected in commercial establishments in Maceió city. These samples were characterized concerning its acidity index, iodine index, cinematic viscosity, specific mass, fat acid composition. A study on temperature in which the lipase (Novozym 435) presents better enzymatic activity, in the range between 40-60ºC, was carried out. The alcoholysis reaction was catalyzed by immobilized commercial lipase Novozym 435, the experiments were done according to an factorial experimental design 24-1 where the variables study were: temperature (40-60°C), reaction time (24-72h), enzyme concentration (5-10%) and oil-ethanol rate (1:3-1:9). The determination of yield in ethyl esters (biodiesel) was accomplished by gas chromatography. Among these results, the higher yield was obtained in higher conditions of temperature, enzyme concentration, reaction time and oil: ethanol rate. / A utilização de biodiesel como combustível tem apresentado um potencial promissor no mundo inteiro. Apesar dos possíveis benefícios ambientais no emprego de óleos vegetais para conversão em biodiesel como substituto ao diesel, barreiras do ponto de vista econômico e ético, como concorrência do uso do solo e água com culturas alimentares e para outros fins técnicos, motivaram a busca de matérias-primas alternativas para produção deste biocombustível. Dentre as alternativas estudadas, a reutilização de óleos e gorduras vegetais e animais residuais de processos de fritura de alimentos tem se mostrado atraente, pois o consumo de alimentos fritos e pré-fritos tem aumentado nos últimos anos, provocando um aumento na produção de OGRF’s (Óleos e Gorduras Residuais de Fritura). Neste trabalho estudaram-se reações de alcoólise de óleos e gorduras comestíveis usados em frituras para produção de biodiesel catalisada por lipase imobilizada. As amostras de OGRF’s foram coletadas em estabelecimentos comerciais da cidade de Maceió. Estas amostras foram então caracterizadas quanto aos índices de acidez e de iodo, viscosidade cinemática, massa específica e composições em ácidos graxos. Um estudo para se determinar a temperatura em que a enzima (Novozym 435) apresenta melhor atividade, na faixa compreendida entre 40-60°C, foi realizado. A reação de alcoólise foi catalisada pela lipase comercial imobilizada Novozym 435. Os experimentos foram realizados de acordo com um planejamento experimental fatorial fracionário 24-1 onde as variáveis estudadas foram temperatura (40-60°C), tempo de reação (24-72h), concentração de enzimas (5-10%) e razão óleo:etanol (1:3-1:9). A determinação do rendimento em ésteres etílicos (biodiesel) foi realizada por cromatografia gasosa. Dentre os resultados, o maior rendimento (87,3%) foi obtido nas condições de maiores temperatura, concentração enzimas, tempo reacional e razão óleo:etanol.

Made available in DSpace on 2014-12-17T14:52:48Z (GMT). No. of bitstreams: 1 JaneteMBP_DISSERT.pdf: 1475621 bytes, checksum: 1fbc2d7ccc4198e247c3fcdf44c5a178 (MD5) Previous issue date: 2009-11-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / This work addresses biodiesel by transesterification from the use of waste frying oil as a possible technological alternative for both reducing greenhouse gas emissions and by presenting themselves as an environmental call to designate a rational use of oil when no longer played in the environment to become renewable energy. It has proposed location of a residual oil and fat treatment plant to produce biodiesel, using models of Location and Routing for the improvement of routes. To achieve the goal, questionnaires were administered in establishments that use oil or vegetable fat in their productive activities in order to quantify the residue, to analyze actions and environmental perception of people who work directly with the residue on the destination you are being given to oil and fat used. It has indicated using of two single setup location, the method of Center of Gravity and the model of Ardalan, a geographical point that minimizes the costs of transporting waste to the treatment plant. Actions have been proposed for the improvement of collection routes this residue using the Routing Method of Scanning, as an illustration. The results demonstrated the lack of knowledge of the people who deal directly with large amounts of waste, on the environmental impacts caused by their incorrect disposal. The models used were uniform since point out to neighborhoods in similar regions. The neighborhoods of Lagoa Nova / Morro Branco (Ardalan) and Nova Descoberta (Center of Gravity) as ideal for the installation of treatment plant. However, it is suggested to be tested other models that take into account new variables than those used (supply of waste and the distance between points). The routing through the method of scanning has shown that it is possible, in a simple way to optimize routes in order to reduce distances and therefore the logistics costs in the collection of such waste. Introducing a route as a test to gather the twenty largest oil suppliers used in sample frying, using as a main factor time 8 hour of working shift every day / O trabalho aponta o biodiesel por transesterifica??o a partir do aproveitamento de ?leos residuais de fritura como uma das poss?veis alternativas tecnol?gicas tanto para redu??o das emiss?es de gases, quanto por apresentar-se como um apelo ambiental ao designar um uso racional deste ?leo quando deixado de ser jogado no meio ambiente para tornar-se energia renov?vel. Prop?e a localiza??o de uma unidade de tratamento de ?leo e gordura residual para produ??o de biodiesel, usando modelos de Localiza??o e Roteiriza??o para aperfei?oamento das rotas. Para alcan?ar o objetivo foram aplicados question?rios em estabelecimentos que utilizam o ?leo e/ou a gordura vegetal em suas atividades produtivas, no intuito de quantificar o res?duo; analisar as a??es e a percep??o ambiental das pessoas que trabalham diretamente com o res?duo sobre o destino que est? sendo dado ao ?leo e a gordura usados. Indica atrav?s de duas t?cnicas de instala??o ?nica de localiza??o, o m?todo do Centro de Gravidade e o modelo de Ardalan, um ponto geogr?fico que minimize os custos de transporte do res?duo at? a unidade de tratamento. Prop?e a??es para o aperfei?oamento das rotas de coleta deste res?duo utilizando o M?todo de Roteiriza??o da Varredura, a t?tulo de ilustra??o. Os resultados obtidos nas empresas demonstraram falta de conhecimento das pessoas que lidam diretamente com grandes quantidades do res?duo, sobre os impactos ambientais causados por seu descarte incorreto. Os modelos de localiza??o utilizados apresentaram uniformidade visto que apontaram para bairros em regi?es similares. Os bairros de Lagoa Nova/Morro Branco (Ardalan) e Nova Descoberta (Centro de Gravidade) como ideais para a instala??o da unidade de tratamento. Por?m, sugere-se que sejam testados outros modelos que levem em considera??o novas vari?veis al?m das que foram utilizadas (oferta de res?duo e dist?ncia entre os pontos). A roteiriza??o pelo m?todo da Varredura demonstrou que ? poss?vel, de forma simples, otimizar rotas a fim de reduzir dist?ncias e consequentemente os custos log?sticos na coleta desses res?duos. Apresentando uma rota a t?tulo de ensaio para recolhimento nos vinte maiores ofertantes de ?leo usado em fritura da amostra, utilizando como fator principal o tempo de 8 horas de jornada de trabalho di?rias

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-22T11:49:48Z No. of bitstreams: 2 Dissertação - Andressa Pasini Herranz de Carvalho - 2013.pdf: 4440445 bytes, checksum: 9c8760635007ecd17af9fe33a5ee57e1 (MD5) license_rdf: 21267 bytes, checksum: 73e23c2acaaf13389e092bd813e3223d (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-22T11:51:56Z (GMT) No. of bitstreams: 2 Dissertação - Andressa Pasini Herranz de Carvalho - 2013.pdf: 4440445 bytes, checksum: 9c8760635007ecd17af9fe33a5ee57e1 (MD5) license_rdf: 21267 bytes, checksum: 73e23c2acaaf13389e092bd813e3223d (MD5) / Made available in DSpace on 2015-05-22T11:51:56Z (GMT). No. of bitstreams: 2 Dissertação - Andressa Pasini Herranz de Carvalho - 2013.pdf: 4440445 bytes, checksum: 9c8760635007ecd17af9fe33a5ee57e1 (MD5) license_rdf: 21267 bytes, checksum: 73e23c2acaaf13389e092bd813e3223d (MD5) Previous issue date: 2013-03-04 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The residual oils obtained from the process of frying food are considered hazardous waste by the ministry of environment, due to their degradative nature when improperly discarded in soil and groundwater. Thousands of tons of this waste are produced daily across the country, and more than half are discarded improperly, because no public policies that encourage proper disposal and even recycling of these oils. Soaps are carboxylic salts can be made from these wastes, becoming an alternative to the recycling of frying oils, promoting sustainable development. Liquid soaps are widely used either as cleaning products or toiletries, however the use of frying oils in these products, delimits the knowledge still popular, with little initiative industries in marketing these products. Therefore, this work was developed with the aim to formulate liquid soaps with residual oil in a frying food industry, different pHs (8, 10, 12 and 14) and saponified by different bases (KOH / NaOH). The soaps were evaluated for their technological qualities, divided into physical (foaming ability, solubility, viscosity and cleaning), chemical properties (acidity and alkalinity free) and microbiological (minimal inhibitory concentration for E. coli and S. aureus). The two tests with liquid soaps KOH or NaOH, were processed under mechanical stirring and soaps obtained at pH 8, 10, 12 and 14 using KOH or HCL / NaOH to correct pH. Liquid soaps with KOH showed characteristics less viscous than treatments with NaOH (propensity for solidification) confirming the better employment of this base in the production of liquid soaps. The cleaning power of soaps with KOH and NaOH was similar (yield around 93% of the ability to clean greasy surfaces to soiling 87% with low levels of fats), increasing with an increase in pH of the formulations. Liquid soaps with KOH and NaOH, showed good ability of foaming, however the best solubilization capacity (water, ethanol, methanol, acetone and petroleum ether), was acquired with soaps with KOH (pH 10, 12 and 14), soaps pH 8 were sparingly soluble in both assays (KOH / NaOH). The antibacterial analysis, through minimum inhibitory concentration showed that soaps with NaOH able to inhibit the cultivation of S. aureus and E. coli, a smaller amount (6.25 and 25%, respectively) than the soap with KOH (at least 50% of soap and 100). The kinetic model that best fit the values obtained for pH was processing the first order. Both trials evaluated had technological characteristics favorable for their marketing, with soaps with more alkaline pH may be intended for industrial use, since its high pH does not allow it to be handled by untrained people. Soaps with lower pHs (8, 10), may be destined for domestic or commercial, allowing a good efficiency of their application. / Os óleos residuais obtidos do processo de frituras de alimentos são considerados resíduos perigosos pelo ministério do meio ambiente, devido a sua natureza degradativa quando descartados incorretamente, nos solos e águas. Milhares de toneladas deste resíduo são produzidos diariamente em todo o país, sendo que mais da metade é descartada de maneira incorreta, por não haver políticas públicas que incentivem o descarte correto e até mesmo a reciclagem destes óleos. Os sabões são sais carboxílicos que podem ser produzidos a partir destes resíduos, tornando-se uma alternativa para a reutilização dos óleos de frituras, favorecendo o desenvolvimento sustentável. Os sabões líquidos, são amplamente utilizados, seja como produtos de limpeza ou de higiene pessoal, entretanto a utilização dos óleos de frituras nestes produtos, ainda se delimita à conhecimentos populares, com pouca iniciativa das indústrias em comercializar estes produtos. Neste contexto este trabalho foi desenvolvido, com o objetivo de formular sabões líquidos com óleo residual de fritura de uma indústria alimentícia, de diferentes pHs (8, 10, 12 e 14) e saponificados por diferentes bases (KOH/ NaOH). Os sabões foram avaliados quanto às suas qualidades tecnológicas, dividas em físicas (capacidade de formação de espuma, de solubilidade, de limpar e viscosidade), químicas (alcalinidade e acidez livre) e microbiológicas (concentração inibitória mínima para E. coli e S. aureus). Os dois ensaios de sabões líquidos com KOH ou NaOH, foram processados sob agitação mecânica e obtidos sabões com pH 8, 10, 12 e 14 utilizando-se HCL ou KOH/ NaOH para corrigir os pHs. Os sabões líquidos com KOH apresentaram características menos viscosas do que os tratamentos com NaOH (propensão à solidificação) confirmando a melhor empregabilidade desta base na produção de sabões líquidos. O poder de limpeza dos sabões com KOH e NaOH foi similar (obtendo ao redor de 93% de capacidade de limpar superfícies gordurosas 87% para sujidades com baixos teores de gorduras), aumentando conforme houve um aumento do pH das formulações. Os sabões líquidos com KOH e NaOH, apresentaram boa capacidade de formação de espuma, entretanto a melhor capacidade de solubilização (água, etanol, metanol acetona e éter de petróleo), foi adquirida com os sabões com KOH (pH 10, 12 e 14), os sabões de pH 8 foram limitadamente solúvel nos dois ensaios (KOH / NaOH). A análise antimicrobiana, por meio da concentração inibitória mínima, mostrou que os sabões com NaOH conseguiram inibir as culturas de S. aureus e E. coli, em quantidade menores (6,25 e 25% respectivamente) do sabão do que os com KOH (mínima de 50 e 100% do sabão). O modelo cinético que melhor se ajustou aos valores obtidos para o pH do processamento foi o de primeira ordem. Os dois ensaios avaliados apresentaram características tecnológicas favoráveis para a sua comercialização, sendo que os sabões com pHs mais alcalinos podem ser destinados para uso industrial, já que seu pH elevado não permite que seja manipulado por pessoas não treinadas. Os sabões com pHs menores (8 e 10), podem ser destinados para o uso doméstico ou comercial, permitindo uma boa eficiência de sua aplicação.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-12T11:39:05Z No. of bitstreams: 2 Tese - Aysha Jussara Ivonilde Carrim - 2016.pdf: 3120455 bytes, checksum: 1dc51f3ce478b97db5f111505e62cfa4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-12T11:42:23Z (GMT) No. of bitstreams: 2 Tese - Aysha Jussara Ivonilde Carrim - 2016.pdf: 3120455 bytes, checksum: 1dc51f3ce478b97db5f111505e62cfa4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2016-08-12T11:42:23Z (GMT). No. of bitstreams: 2 Tese - Aysha Jussara Ivonilde Carrim - 2016.pdf: 3120455 bytes, checksum: 1dc51f3ce478b97db5f111505e62cfa4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2016-06-27 / Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq / Biodiesel has been highlighted among biofuels for producing from renewable sources and a wide variety of grease raw materials such as plant and animal origins, including residue and environmental liabilities. Seeking to decrease the costs of biodiesel, the market has been using residual oils and fats, especially frying residual oils, as low-cost grease raw material. Therefore, the objective of this study is to understand the aspects of chemical production as well as the ecotoxicological and microbiological safety of FRO biodiesel. We observed that the physical, chemical quality of the FRO biodiesel production is adequate to most of the parameters analyzed, such as content of ester, mono-, di- and triacylglycerides; however, parameters such as viscosity, acidity index, water content, and oxidative stability had negative effects. In order to improve the oxidative stability, we tested a few natural antioxidants among which L-tryptophan and curcumin provided an induction period of over eight hours, acting synergistically on an oxidative stability increase until 30 hours. Regarding the toxicity of the biodiesel produced, the test organism employed, Artemia salina, indicated low toxicity for the biofuel in saline and brackish aquatic environments. For the microbiological quality, we isolated a bacteria identified as Bacillus licheniformis, which was able to produce biosurfactant (s) and degrade both biodiesel and soil oil as well as oil by-products. Thus, frying oil biodiesel has low toxicity in saline and brackish environments tending to be more easily degraded by a microbiological action, which is positive from the environmental point of view, but negative for storage, requiring mixture with other better quality biodiesel samples to generate commercial biodiesel with specifications that meet the legislation / Dentre os biocombustíveis, o biodiesel tem se destacado por ser produzido a partir de fontes renováveis e grande variedade de matérias-primas graxas, tais como de origem vegetal e animal, incluindo resíduos e passivos ambientais. Na intenção de diminuir os custos do biodiesel, o mercado tem buscado utilizar óleos e gorduras residuais (OGR), em especial óleos residuais de fritura (ORF), como matéria-prima graxa de baixo custo. Assim, este trabalho visa conhecer os aspectos da produção química e de segurança ecotoxicológica e microbiológica do biodiesel de ORF. Em relação à produção de biodiesel de ORF, observou-se que sua qualidade físico-química encontra-se adequada para a maioria dos parâmetros analisados, tais como teor de éster, de mono-, di- e triacilglicerídos, entretanto, parâmetros como viscosidade, índice de acidez, teor de água e estabilidade oxidativa foram negativamente afetados. Para melhorar a estabilidade oxidativa foram testados antioxidantes naturais, dos quais o L-triptofano e a curcumina proporcionaram período de indução acima de 8 horas, atuando sinergisticamente na elevação da estabilidade oxidativa por até 30 horas. No que se refere à toxicidade do biodiesel produzido, o organismo-teste utilizado, Artemia salina, indicou baixa toxicidade para esse biocombustível em ambientes aquáticos salinos e salobros. Em relação à qualidade microbiológica, foi isolada uma bactéria identificada como Bacillus licheniformis, a qual foi capaz de produzir biossurfactante(s) e degradar tanto o biodiesel, quanto o óleo de soja e derivados de petróleo. Assim, o biodiesel de óleo de fritura possui baixa toxicidade em ambientes salino e salobro e tende ser mais facilmente degradado por ação microbiológica, o que é positivo do ponto de vista ambiental, mas negativo do ponto de vista do armazenamento, e necessita ser misturado a outras amostras de biodiesel de melhor qualidade para gerar um biodiesel comercial que apresente especificações dentro do estabelecido na legislação.