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Farinha da casca do ovo: produção e avaliação de qualidade

Farinha da casca do ovo: produção e avaliação de qualidade

          
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About the Book

O ovo é considerado um dos alimentos mais completos da dieta humana, o seu consumo cresce a cada dia, gerando assim alto índice de resíduo (cascas), tornando-o este um sério problema para a agroindústria na atualidade. A falta de tecnologia adequada para o melhor aproveitamento das cascas do ovo tem resultado em um elevado índice de desperdício, toneladas por ano, tornando um sério problema ambiental. O presente estudo teve como objetivo a secagem, produção e avaliação físico-química e microbiológica da farinha da casca do ovo, visando seu aproveitamento a ser inserida na dieta humana. Este projeto foi desenvolvido na UFERSA campus Caraúbas-RN, realizando a secagem (utilizando um secador convectivo) da casca do ovo para a obtenção de sua farinha após desidratada, também foi realizado testes para a assegurar a sua qualidade e potencialidades de utilização. A secagem da casca do ovo demonstrou obter um produto de ótima qualidade, a composição físico-química demostrou elevados teores nutricionais, destacando-se o teor de matéria mineral com 92,58%, destes 34,69% de cálcio, 4,41% de proteínas e umidade com teor de 0,95%, demonstrando, assim, um grande potencial de industrialização.


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Product Details
  • ISBN-13: 9786200805997
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Novas Edicoes Academicas
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Weight: 91 gr
  • ISBN-10: 6200805997
  • Publisher Date: 12 May 2020
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Sub Title: produção e avaliação de qualidade
  • Width: 152 mm


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