bachelorThesis
Estudo da degradação do óleo de palma (Elaeis guineenses) no processo de fritura de massas instantâneas
Fecha
2016-11-18Registro en:
CHECOSSI, Lucas Bruning. Estudo da degradação do óleo de palma (Elaeis guineenses) no processo de fritura de massas instantâneas. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Universidade Tecnológica Federal do Paraná, Medianeira, 2016.
Autor
Checossi, Lucas Bruning
Resumen
In frying processes, the quality of the oil used must be appropriate, once it is present in the food consumed and depends on several factors, including the temperature of the frying oil, which could compromise the oil characteristics possibly resulting chemical physical changes in output. Thus, the objective was the development of the study with frying process in the instant mass production, in order to characterize the oxidative profile of the palm oil used in addition to define the behavior of the process variable temperature and their effects on the humidity and the concentration of lipids in the final product. The palm oil samples were subjected to acid index analysis, the peroxide value, saponification index, and rapid test analysis. By monitoring the temperature it was possible to study regarding the temperature profile in the fryer analysis and the study of Statistical Process Control. Samples of instantant noodles were collected at different process temperatures (138, 142 and 145 °C) and subjected to moisture and lipids analysis. The study found that after 30 hours of heating palm oil did not present results above those recommended by the legislation in any of the tests. The low degradation index detected in all samples was attributed to the fact that the process operates with new oil replacements, leading to dilution of degradation compounds formed. The moisture of the instantant noodles presented value lower than the maximum value determined by the identity and quality standard (10%) for all tested samples. It was verified that increasing the temperature of the frying process, decreases the moisture present in the instantant noodles. The lipid concentrations showed no significant differences according to the temperature variation, however it was found that with decreasing moisture there is an increase tendency in the concentration of the mass lipid. Regarding the Statistical Process Control the monitoring of temperature showed normal distribution (p> 0.05) indicating the absence of special causes acting on the process. Considering that the specification limit for the temperature of the frying process, according to ANVISA is 180 °C, the process was characterized as fully capable (Cpk> 1.33). From the control charts for individual observation and mobile range, was noted that the process had stabilized and under control. It was detected slight variation of the temperature in fryer, this variation was observed in the exit point, that has had higher temperature (142.14 ± 0.28 °C) compared to the others, who remained close to 140 °C, but this minor variation doesn’t compromise the quality of the final product.