Estudo de caracterização e isotermas de sorção do bagaço do pseudofruto do caju, enriquecido para ração animal.

Abstract

Several alternatives are proposed to reduce the impact of weather conditions. adverse effects on ruminant feeding, among which the use of waste and by-products from agriculture and the food industry, an alternative of great potential, because it consists in the use of materials wasted today. A rational and efficient use of these residues as substrate for the production of microbial proteins may give satisfactory results in the production of feed, also contributing to minimize the loss problems in the industrialization of tropical fruits. Protein production Microbial microbial substrates using agroindustrial waste can be carried out by means of semi-solid fermentation which, besides requiring low capital and energy investment, produces virtually no waste. The fresh and enriched materials are very delicate and Therefore, they require care during drying. hygroscopic behavior and product quality over time. storage. The cashew tree (Anacardium occidental L.) is a native crop of northeastern Brazil. By weight, cashew is composed of 10% chestnut and 90% stalk. Of these, the peduncle has the lowest percentage of industrialization. The purpose is, basically, the processing of the nut and, to a lesser extent, the utilization of the peduncle, 15%. In the processing of the peduncle and generated as residue the bagasse, which can be used in animal feed through protein enrichment by fermentative. For correct storage as well as for the optimization of fermentation conditions, knowledge about hygroscopic balance is required. The purpose of this The aim of this work was to study the drying process of agroindustrial residues, cashew pseudofruit processing, fresh and enriched, with Saccharomyces cerevisiae yeasts aiming at the best storage of the final product. The cashew apple pomace was fermented with 12% (w / w) Saccharomyces cerevisiae yeast at a temperature of 33 ° C using a fermentation time of 24h. Yeasts were inactivated by subjecting the enriched at a temperature of 60 ° C for 2 hours. Desorption isotherms were obtained at temperatures of 20, 30, 40 and 50 ° C. The equilibrium humidity was determined by gravimetry and the activities, using Novasina® equipment. The experimental data were adjusted to the GAB and BET di and tri-parametric models. The choice of the best fit was mathematically based on the coefficient of determination (R2) and the relative mean deviation (P); and qualitatively through residual distribution. It was observed that the hygroscopic behavior of fresh cashew apple cake differs significantly from the residue enriched. The enriched one has lower affinity for water, probably due to the presence of hydrophobic groups in the microorganism membrane, modifications in the composition as well as structural and physical changes that occur during fermentation. The water present in the enriched showed higher activity than in fresh bagasse indicating lower forces of surface interaction. The fresh cashew cake presented Low nutritional levels that are improved with the semi-solid fermentation process, an increase in almost all nutritional parameters is observed. The GAB equation was that best fit the data of cashew desorption isotherms, fresh and enriched. Noting that the higher the presence of proteins in the cashew bagasse formulation, less energy required to remove water from the product through the capacity of hydrophobic of some proteins and that after the enrichment process, in addition to being in greater quantity are still more stable by the proximity of their isoelectric point, after the fermentation process. Both materials are found to reach equilibrium humidity (bs) at approximately 300 minutes. Enriched has higher drying rate than in natura The in natura bagasse diffusivity (-1.83 x10 m / min) is greater than found in the enriched (-1.46 x 10 "* m2 / min). All empirical models applied to both materials fit well with experimental data, with R2 values ​​above 0.9, and can be used to predict the humidity to time ratio. The model best fit the experimental data of both materials and presented lower average percentage deviations.