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Projeto, constru??o e avalia??o de um pasteurizador de leite alternativo para comunidades rurais / A pasteuriser was developed and constructed as an alternative for the methods of slow pasteurisation

Submitted by JUC?LIA RODRIGUES (jucelia.emerenciano@gmail.com) on 2016-10-27T19:09:07Z
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Previous issue date: 1996 / CAPES / Foi desenvolvido e construindo um pasteurizador de leite alternativo, pelo m?todo de pasteuriza??o lente. O Equipamento se destina a pequenos e m?dios produtores de leite u de produtos an?logos, de 32 litros e 55 litros de ?gua para o banho. A fim de avaliar seu desempenho foram levantados par?metros de projeto e de opera??o, ?s temperaturas de pasteuriza??o de 63?C, 65?C, 67?C e 69?C com banho a 80?C e o fluido com agita??o mec?nica de 147 rpm e manual de 86 rpm, na regi?o de menor transfer?ncia de calor. O leite cru apresentou os seguintes resultados: pH(6,1-7,0), acidez(14-16?D), densidade(1,019-1,035 g/l), EST(11,83-14,50%), ESD(8,23-10,00%) e teor de gordura(3,5-4,5%), e no leite pasteurizado, pH(6,1-6,6), acidez(16-18?D), densidade(1,030-1,035 g/l), EST(11,82-14,52%), ESD(8,22-10,00%) e teor de gordura(3,7-4,5%). A contagem total de mes?filos variou entre 105 e 106 no leite cru e entre 102 e 103 no pasteurizado, a contagem de coliforme fecal no leite cru >110 NMP/ml e no pasteurizado em 3 experimentos variou entre 0,36-2,3 NMP/ml, sendo nos restantes negativo. A efic?cia da pasteuriza??o variou entre 75,0-99,9%. Nas an?lises bioqu?micas do leite pasteurizado as atividades das enzimas fosfatase foi negativa e peroxidase positiva, indicando uma pasteuriza??o eficaz / A pasteurizer was developed and constructed as na alternative for the use of the method of slow pasteurisation. This device is intended to the producers of Milk and its by-products at small scale. The pasteuriser has the capacity for using 32 litres of milk and 55 litres of water inthe bath. The design and operational parameters such as, pasteurisation temperature at de 63?C, 65?C, 67?C e 69?C, with the bath temperature of 80?C as well as the fluid agitation, mechanically at 147 rpm and manually at 86 rpm at the region where the least heat transfer occurred were evaluated. The following results were obtained using raw milk: pH(6.0-7.5), acidity(14-16?D), density(1.029-1.035 g/ml), EST(11.84-14.05?), ESD(8.23-10.00%) and the fat content(3.7-4.5%). The mesphiles count varied between 105 and 106 in raw milk, and 102 and 103 in pasteurised milk. The count of faecal coliforms in raw mil kwas 110 NMP/ml and in pasteurised milk in three counts varied between (0.36-2.3) NMP/ml, while in the other two experiments they were negative. The efficiency of the pasteurisation process varied between 75.0 to 99.9%. biochemical analysis of the pasteurised milk showed the enzymatic activities of phosphatase being negative and that of peroxidase positive, indicating an efficient pasteurisation

Identiferoai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/21453
Date January 1996
CreatorsRodrigues, Juc?lia Maria Emerenciano
ContributorsLaschmananandasivan, Rasiah, Chiavone Filho, Osvaldo, Magalh?es, Margarida Maria, Medeiros, Jo?o Telesforo
PublisherPrograma de P?s-Gradua??o em Engenharia Mec?nica, UFRN, Brasil, Engenharia Mec?nica
Source SetsIBICT Brazilian ETDs
LanguagePortuguese
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis
Sourcereponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN
Rightsinfo:eu-repo/semantics/openAccess

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