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Equipamento para produção all grain/extrato para cerveja artesanal
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de MecânicaEngenharia MecânicaUTFPR, 2017-11-16)
Brewing craft beer at home is a hobby that is growing every day and with that, increases the demand for production equipment. The present work performed a product development process – PDP, with the help of a Quality ...
Aplicación de la técnica Cold Brew para la elaboración de la bebida premium con leche de almendras en la ciudad de Guayaquil
(Universidad de Guayaquil. Facultad de Ingeniería Química, 2019)
La propuesta de la bebida Premium a base de cold brew y almendras, nace del interés de proporcionar al consumidor un producto de calidad cuya composición contribuya a una alimentación saludable. El café que uso fue de tipo ...
Desenvolvimento de sobremesa de soja probiótica sabor cacau
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-09-06)
This paper is about a soybean made dessert, cocoa flavored, having two formulas: A with 8% and B with 6% of water soluble soybean extract with or without vanilla, lemon and granola flavor. The process of fermentation was ...
Aplicação de modulação fabril para redução de consumos de energias e fluidos
(Universidade Tecnológica Federal do ParanáGuarapuavaBrasilEngenharia MecânicaUTFPR, 2019-07-10)
Energy efficiency is gaining more and more space in industries, for sustainability reasons through the reduction of costs with electricity and the better use of water resources. Productivity is directly related to consumption ...
Produção de cerveja de umbu para o estado do Rio Grande do Norte
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2017-11-24)
This monograph presents a project to be applied to a microbrewery with monthly production of approximately 160 liters of fruit beer. Using an typical, characteristic and highly perishable fruit called umbu which grows in ...
Desenvolvimento de bebidas lácteas com adição de soro ácido: uma alternativa para o aproveitamento desse subproduto
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-11)
The acid whey by product resulting from acid precipitation of milk proteins when added to the culture milk, is usually treated as waste because of its flavor characteristics acid and high salt content. Was established three ...
Cafeteira francesa de cerâmica
(Universidade Tecnológica Federal do ParanáCuritibaDepartamento Acadêmico de Desenho Industrial, 2013-04-22)
The present paper presents the use of the product design methodology to develop a ceramic coffeemaker. Among the steps included in the paper, we have the preparation, which involves studying of processes and materials, ...
Caracterização físico química do fruto e produção de vinagre de Physalis pubescens L
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-09-18)
Physalis is a genus of plants of the same family as potato and tomato (Solanaceae), which has very peculiar characteristics and produces a fruit and fleshy coloration varies from green to orange. An expansion in the ...