HOLANDA, V. B.; http://lattes.cnpq.br/7732196870443359; HOLANDA, Viviane Brasileiro de.
Resumo:
Goat milk is a very nutritionally rich food, generating numerous benefits for human health,
especially for people who are allergic to cow's milk. The Brazilian northeast has the
largest herd in the country, and Paraíba is one of the states that most produces such
food. However, the economic potential of this product is little explored, with a large part
of the production destined for family subsistence or for sale in natura on a small scale.
Milk dehydration is an excellent option for large-scale commercialization. The objective
of this work is to study the milk drying process, in order to optimize it, through the drying
parameters. Fifteen drying experiments were carried out, modifying the concentration
(20, 30 and 40%), the atomizer rotation speed (300, 400 and 500 hz) and the inlet
temperature (170, 190 and 210°C). The physicochemical characterization of the powders
obtained in these treatments was carried out (pH, lactic acid acidity, humidity, ash, fat,
defatted dry extract, density, proteins, lactose, cryoscopy and salts). Physical analyzes
were also performed (angle of repose, wettability, solubility, apparent and compacted
density, porosity, scanning electron microscopy and color analysis). It was observed that
all analyses, except salt content and real density, had at least one statistically significant
parameter, confirming the importance of defining these parameters in the process. The
quality of the product obtained, in general, was quite satisfactory, since practically all
analyzes were able to achieve results within the standard established by the standard
and/or literature, in all treatments. In general, the treatments that showed the best results
were 13 (190°C/400Hz/30%), central point, which had good results in almost all analyzes
and had an excellent performance, and 9 (190°C/300Hz /20%), which, although it also
achieved excellent results in the analyses, had a lower yield. A rheological study of the
concentrations used in drying was also carried out and it was observed that the higher
the concentration of milk, the greater the need for a shear stress to start the flow of the
same, requiring more energy for pumping the product. Increasing the concentration
causes the milk to vary from Newtonian to non-Newtonian with dilating behavior. It was
also observed that the Bingham and Ostwald-waele models were the ones that obtained
the most satisfactory results. Another objective of this work was the design of the layout
of the powdered milk factory, to be installed in the semi-arid region of Paraíba. Using the
SLP and Gerchet method, diagrams were generated (interrelation of activities,
relationship of areas, relationship of space) to facilitate the creation of options for
physical arrangements. It was also necessary to know the entire production process of
powdered milk, which could be summarized in the process chart. Another point
discussed here was the creation of the HACCP plan for the future factory. It was identified
that such a process has some critical points such as the receipt of milk, pasteurization
and drying of the product, requiring monitoring during the process.