RESUMOO Brasil é um dos maiores produtores de abacaxi do mundo e o maior da América do Sul. O fruto é a parte comercializável da planta enquanto o restante é formado por caule, folha, casca, coroa e talos, considerado resíduo agrícola e não tem sido devidamente aproveitado, resultando em perdas econômicas. Caracterizar e avaliar a cinética de secagem do resíduo (casca) de abacaxi (Ananas comosus L.) enriquecido utilizando a levedura Saccharomyces cerevisiae em leito estático, em camada fina de secagem, utilizando-se de planejamento experimental fatorial, foi o objetivo deste estudo. A temperatura (40 a 60 ºC) e a velocidade do ar de secagem (0,8 a 1,3 m s -1 ) são as variáveis do processo. O resíduo enriquecido e caracterizado apresentou alto teor de matéria seca (90,27%) e elevado teor de proteína (20,21%) em relação ao resíduo in natura (7,61%). A cinética de secagem ocorreu no período de taxa decrescente. Os modelos Page, Henderson & Pabis e Lewis, ajustaram os dados experimentais satisfatoriamente, sendo Page discretamente superior aos demais. Verificou-se influência da variável temperatura apenas para a variável resposta umidade, não sendo observada influência estatisticamente significativa da velocidade do ar de secagem. Palavras-chave: Ananas comosus L., Saccharomyces cerevisiae, secagemDrying kinetics of enriched pineapple residue ABSTRACT Brazil is the largest producer of pineapple (Ananas comosus L.) in South America and one of the largest in the world. The fruit is the marketable part of the plant, while the rest formed by stem, leaves, peel, crowns and shafts is considered as agricultural residue and is not properly used, resulting in economic loss. The aim of this study was to characterize and to evaluate the drying kinetics of enriched pineapple residue (peel) using Saccharomyces cerevisiae yeast in static bed in fine layer, using of experimental factorial planning. The temperature (40 to 60 °C) and the wind speed (0.8 to 1.3 m s -1 ) were the process variables. The characterized enriched residue exhibited a high dry matter content (90.27%) and a high protein content (20.21%) in relation to fresh residue (7.61%). The drying kinetics occurred in falling rate period. The Page, Henderson & Lewis and Pabis models adjusted satisfactorily to experimental data, being the Page model slightly superior to the others. Influence of the temperature variable was verified only for the moisture response variable, while no significant influence of the wind speed of drying was observed.

The use of waste has been the focus of attention of the agri-food sector, and a fruit with large amount of waste is the passion fruit. Its peel consists of albedo and flavedo, which can be used to manufacture flour, and some studies propose the need to remove the flavedo as well as to perform maceration. The objective of the present work was to study the drying process to produce flour from passion fruit albedo and whole peel, checking the influences of the flavedo removal and maceration steps, as well as the drying temperatures (70 and 80 ºC). Yield after drying was calculated and it was shown to be low. Page, Silva et alii, Henderson and Pabis and Logarithmic mathematical models were fitted to the experimental data using LAB Fit software. The statistical indicators used to identify the best fit were coefficient of determination (R2) and chi-square (χ2). The Page model was the one that fitted best to the data, showing the best statistical indicators. Also, it can also be highlighted that the sample composed of peel without maceration and dried at 70 ºC had the best results regarding the statistical indicators.

No abstract

A novel strategy for the production of lipase by Bacillus sp. ITP-001 in a stirred tank fermenter using perfluorodecalin (PFD) was studied. Firstly, a response surface methodology 2(2) with three central points was employed to optimise the effect of agitation speed and aeration rate in lipase production. According to the response from the experimental designs, 300 rpm (revolutions per minute) and 0.5 vvm (air volume/liquid volume per minute) were found to provide the best condition (lipolytic activity: LA = 3,140.76 U mL(-1)). Then, the influence of PFD concentration on the fermentation process was evaluated. Incorporation of PFD at all concentrations above 1% had no statistically significant influence on lipase production, that is, the previous optimisation allowed the reduction of the amount of PFD added besides increasing lipase production. Furthermore, PFD could be used in three sequential fermentations without altering the statistical production of lipase, reducing by 67% the cost of PFD addition.