Documentação de convênios
URI permanente desta comunidadehttps://rigalileo.itegam.org.br/handle/123456789/173
Trabalhos ténico-científico oriundos de convênios com universidades para oferta de turmas de mestrado e doutorados no Estado do Amazonas
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Resultados da Pesquisa
Item Estudo e Avaliação de Máquinas Integradas e Automatizadas para Extração de Óleo Vegetal(Instituto de Tecnologia, 2017) REIS, Ilmar Duarte dos; BRAGA, EduardoThis dissertation proposes the development of an innovative machine, composed of integrated and automated modules, for extracting vegetable oil from seeds such as andiroba. The aim is to improve oil quality, reduce extraction time, eliminate slave labor, and increase productivity. The study covers processes from seed selection to centrifugation, including automated washing, crushing, and transportation, with temperature and humidity control. The proposal seeks to generate employment and income for rural communities while reducing contamination of the final product.Item O Processo de Produção Artesanal do Molho de Pimenta Murupi (Capsicum Chinense)(Instituto de Tecnologia, 2017) AROUCHE, Roberto Reis; QUARESMA, João Nazareno NonatoThe study examines the artisanal production process of Murupi pepper sauce (Capsicum Chinense), a regional product from the Amazon, emphasizing its cultural, economic, and nutritional significance. The research proposes a semi-industrial production system to enhance efficiency and product quality, supported by market research showing high consumer acceptance. The benefits of pepper consumption, such as its antioxidant and stimulant properties, are also discussed, along with its role in local development.Item APROVEITAMENTO DA CASCA DO FRUTO DE TUCUMÃ (ASTROCARYUM ACULEATUM) PARA A PRODUÇÃO DE BISCOITO(Universidade Federal do Pará, 2016) DONEGÁ, Letícia; BRASIL, Davi do Socorro BarrosThe Amazon region, because of its high floristic diversity, is recognized as having a high ecological and economic potential. Within this diversity, the Astrocaryum aculeatum, popularly known as tucumã, widely used in the Central Amazon for human consumption in the most diverse types of regional dishes, stands out. In this context, the present study had as objective to realize the technological use of tucumã residue (Astrocaryum aculeatum) for the production of biscuit. The methodology of the work was the evaluation of the level of acceptance of the biscuit by the population, as well as the physical-chemical and microbiological characteristics of the food. The study was conducted in the city of Manaus, where a hedonic scale questionnaire of 9 points was applied to evaluate the level of acceptance of the biscuit at a private university in Manaus, as well as the intention to purchase the product. Moisture, ash, fiber and protein contents were determined according to the methodology described by the Adolpho Lutz Institute and were carried out in the INPA laboratory and the microbiological analyzes were carried out by a laboratory of bromatological analyzes. The results of the physical chemical analysis obtained good results in fibers (13.43g). In the sensorial analysis of the tucumã shell biscuit, it was observed that it was well accepted, since the percentage of the judges' answers was in a higher frequency in the hedonic scale of 7, 8 and 9, referring to moderately liked, liked very much and I enjoyed it very much, respectively. The microbiological analysis resulted in compliance with the standards required for consumption. It was concluded that, in view of the results, a viable and low-cost option for complementing and / or supplementing the diet of low-income populations is possible, in addition to contributing positively to the reduction of environmental pollution.