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Previous issue date: 2010-08-27 / In this work a solar drying system for food dehydration was developed. It is a
direct exposition drying apparatus that uses solar energy to heat the circulating air. First,
the construction and assembly of this apparatus was described, in which was used scrap
wraps of used tires for thermal insulation, allowing the reuse of solid waste, being an
ecologically correct recycling option. After, the results obtained in experiments for
cashew drying showed the thermal and economical feasibility of the proposed solar
drying system, focusing on the process of flour production and in its chemical
characterization. It was also demonstrated the social importance of this production for
socially excluded people, since the value added to this fruit, in relation to its in nature
form, may represent an option for job and income generation. The main features of the
proposed dryer are its low cost and its easy fabrication and assembly process. After
cashew drying, the obtained product was processed into flour by using a knife mill and
it was added crushed rapadura to reduce the rancid taste caused by tannin / Apresenta-se um sistema de secagem solar para a desidrata??o de alimentos
utilizando um secador de exposi??o direta que trabalha em regime de circula??o natural.
Abordam-se os processos de constru??o e montagem desse secador que utiliza isolante
t?rmico de raspa de pneu, permitindo a reutiliza??o de materiais, constituindo-se numa
op??o ambientalmente correta de reciclagem. O trabalho apresenta resultados de testes
realizados para a secagem do caju que atestam as viabilidades t?rmicas e econ?micas do
sistema de secagem solar proposto enfocando o processo de produ??o da farinha e
an?lises qu?micas para caracteriz?-la. Ser? tamb?m demonstrada a import?ncia social
que essa produ??o representa para a popula??o mais exclu?da uma vez que o valor
agregado a essa fruta, em rela??o ao in natura, pode representar uma op??o de gera??o
de emprego e renda. As principais caracter?sticas do secador proposto s?o seu baixo
custo e simples processo de fabrica??o e montagem. Ap?s seco o caju foi transformado
em farinha por meio de um moinho de faca, e posteriormente, foi adicionada rapadura
triturada para amenizar o sabor ran?oso provocado pelo tanino
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/15626 |
| Date | 27 August 2010 |
| Creators | Costa, Jo?o Batista Sousa |
| Contributors | CPF:25094955420, http://lattes.cnpq.br/0801747108308706, Mendes, Jos? Ubiragi de Lima, CPF:13291085400, http://lattes.cnpq.br/7103009428184656, Souza, Roberto Silva de, CPF:44466927472, http://lattes.cnpq.br/4012782800846844, Souza, Luiz Guilherme Meira de |
| Publisher | Universidade Federal do Rio Grande do Norte, Programa de P?s-Gradua??o em Engenharia Mec?nica, UFRN, BR, Tecnologia de Materiais; Projetos Mec?nicos; Termoci?ncias |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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