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Uma pesquisa sobre a produção e comercialização de conservas de peixe em Portugal permitiu evidenciar que existem inúmeras quantidades de resíduos que resultam desta prática, de maneira que surgiu a ideia de desenvolver dois produtos a partir desta matéria-prima: farinha para consumo animal e gelatina. Através da pesquisa efetuada, foi possível evidenciar a viabilidade da produção dos produtos pretendidos e conseguir definir métodos para a produção de cada um dos produtos mencionados. Neste contexto, foram realizados ensaios de caracterização às várias frações de resíduos de peixe (peles, espinhas, filetes e mistura de todos os resíduos) provenientes da indústria conserveira. Para produção de farinha utilizou-se a fração classificada por mistura de todos os resíduos como matéria-prima. Os resultados desta caracterização foram 59,2% de humidade, 13,5% de cinzas, 10,8% de teor de azoto, 67,6% de teor de proteínas e 39,5% de teor de carbono orgânico total. Para produção de gelatina utilizou-se a fração classificada por peles obtendo-se 54,7% de humidade, 8,3% de cinzas, 10,4% de teor de azoto, 65,5% de teor de proteínas. De seguida realizaram-se os ensaios experimentais com o objetivo de produzir farinha. Os ensaios definiram que o processo produtivo passa pelas etapas de trituração, cozedura, prensagem secagem e moagem. As análises físico-químicas ao produto final para o 3º ensaio reforçam que o processo produtivo definido é adequado para este tipo de valorização de mistura de resíduos de atum. Os resultados apresentam os seguintes valores 2,3% de humidade, 16,6% de cinzas, teor de azoto 11,8%, teor de proteínas 73,4% e teor de carbono orgânico total de 81,5%. Foram ainda realizados ensaios para extração de gelatina. Os produtos obtidos nestes ensaios não apresentavam aspeto visual semelhante à gelatina. Este resultado foi atribuído à falta de qualidade da matéria-prima utilizada. Verificou-se que a fração de resíduos recebida com a designação de peles, continha mais escamas do que peles e por isso não foi possível obter gelatina. Face aos resultados concluiu-se que os ensaios realizados com o objetivo de obter gelatina, no presente trabalho, não foram bemsucedidos sendo por isso necessário repetir este processo com novas amostras de resíduos de pele de atum, para se poder tirar alguma conclusão. Outro objetivo desta dissertação foi o dimensionamento de uma unidade industrial de produção de farinha, através de mistura de resíduos de atum proveniente da indústria conserveira. O processo de produção adotado foi baseado no conhecimento adquirido nos ensaios experimentais, selecionando-se as seguintes operações unitárias: trituração, cozedura, prensagem, secagem e moagem. Para cada uma destas etapas procedeu-se aos balanços necessários ao dimensionamento do processo e à seleção dos principais equipamentos para a produção de cerca de 3422 kg/dia de farinha.
A research on the production and marketing of canned fish in Portugal has shown that there are numerous amounts of waste that result from this practice, so the idea of developing two products from this raw material: flour for animal consumption and gelatin appeared. Through the research, it was possible to demonstrate the viability of the production of the desired products and to be able to define methods for the production of each of the mentioned products. In this context, characterization tests were carried out on the various fractions of fish residues (skins, pimples, fillets and mixtures of all residues) from the canning industry. For the production of flour, the fraction classified by mixing all the residues as feedstock was used. The results of this characterization were 59.2% moisture, 13.5% ashes, 10.8% nitrogen content, 67.6% protein content and 39.5% total organic carbon content. For the production of gelatin, the fraction classified by skins was obtained obtaining 54.7% of humidity, 8.3% of ashes, 10.4% of nitrogen content, 65.5% of protein content. Experimental tests were then carried out in order to produce flour. The tests defined that the production process goes through the steps of grinding, baking, pressing drying and milling. The physical-chemical analysis of the final product for the 3rd test reinforces that the defined production process is suitable for the valorization of this type of tuna waste mix. The results showed the following values: 2.3% moisture, 16.6% ashes, 11.8% nitrogen content, 73.4% protein content and 81.5% total organic carbon content. Tests were also carried out to extract gelatin. The products obtained in these tests had no gelatin-like visual appearance. This result was attributed to the lack of quality of the raw material used. It was found that the fraction of waste received by the designation of skins, contained more scales than skins and therefore it was not possible to obtain gelatin. In view of the results, it was concluded that the tests carried out with the objective of obtaining gelatin in the present work were not successful, and it is therefore necessary to repeat this process with new samples of tuna skin residues in order to draw some conclusions. Another objective of this dissertation was the design of an industrial flour production unit, through mixing residues of tuna from the canning industry. The production process adopted was based on the knowledge acquired in the experimental tests, selecting the following unit operations: grinding, baking, pressing, drying and grinding. For each of these stages, the necessary balance sheets were designed for the process design and selection of the main equipment for the production of about 3422 kg / day of flour.
A research on the production and marketing of canned fish in Portugal has shown that there are numerous amounts of waste that result from this practice, so the idea of developing two products from this raw material: flour for animal consumption and gelatin appeared. Through the research, it was possible to demonstrate the viability of the production of the desired products and to be able to define methods for the production of each of the mentioned products. In this context, characterization tests were carried out on the various fractions of fish residues (skins, pimples, fillets and mixtures of all residues) from the canning industry. For the production of flour, the fraction classified by mixing all the residues as feedstock was used. The results of this characterization were 59.2% moisture, 13.5% ashes, 10.8% nitrogen content, 67.6% protein content and 39.5% total organic carbon content. For the production of gelatin, the fraction classified by skins was obtained obtaining 54.7% of humidity, 8.3% of ashes, 10.4% of nitrogen content, 65.5% of protein content. Experimental tests were then carried out in order to produce flour. The tests defined that the production process goes through the steps of grinding, baking, pressing drying and milling. The physical-chemical analysis of the final product for the 3rd test reinforces that the defined production process is suitable for the valorization of this type of tuna waste mix. The results showed the following values: 2.3% moisture, 16.6% ashes, 11.8% nitrogen content, 73.4% protein content and 81.5% total organic carbon content. Tests were also carried out to extract gelatin. The products obtained in these tests had no gelatin-like visual appearance. This result was attributed to the lack of quality of the raw material used. It was found that the fraction of waste received by the designation of skins, contained more scales than skins and therefore it was not possible to obtain gelatin. In view of the results, it was concluded that the tests carried out with the objective of obtaining gelatin in the present work were not successful, and it is therefore necessary to repeat this process with new samples of tuna skin residues in order to draw some conclusions. Another objective of this dissertation was the design of an industrial flour production unit, through mixing residues of tuna from the canning industry. The production process adopted was based on the knowledge acquired in the experimental tests, selecting the following unit operations: grinding, baking, pressing, drying and grinding. For each of these stages, the necessary balance sheets were designed for the process design and selection of the main equipment for the production of about 3422 kg / day of flour.
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Palavras-chave
Mistura de resíduos de atum Hidrólise Alcalina Hidrólise Ácida Gelatina Farinha Tuna Mixture Residues Alkaline Hydrolysis Acid Hydrolysis Gelatin Flour