https://repositorio.ufu.br/handle/123456789/5147 2026-10-07T14:43:09Z https://repositorio.ufu.br/handle/123456789/50555 Title: Obtenção e caracterização da folha da capuchinha (Tropaeolum majus L.) em pó, em spray dryer Abstract: Nasturtium (Tropaeolum majus L.) is an unconventional edible plant with nutritional and functional potential, particularly due to the presence of bioactive compounds associated with nutraceutical properties. However, the high moisture content of fresh leaves may limit their preservation and use, making drying an important alternative for increasing stability while maintaining desirable characteristics. Therefore, this study aimed to evaluate the nutraceutical properties of nasturtium and investigate the influence of drying conditions on the physicochemical characteristics and bioactive compounds of its leaves, with emphasis on spray drying. The study was structured into two chapters. The first chapter consisted of a literature review addressing the nutraceutical properties of T. majus and the main drying methods applied to edible and medicinal plants, including studies published between 1999 and 2025. A total of 45 studies were selected, allowing the available evidence regarding the bioactive compounds of the species and the effects of different drying techniques on their preservation to be systematized. In the second chapter, nasturtium leaves were subjected to spray drying using a complete 2³ factorial design to evaluate the effects of drying air temperature, feed flow rate, and air flow rate. Fresh leaves showed a moisture content of 81.97%, as well as expressive levels of protein, crude fiber, and ash on a dry basis. The resulting powders showed moisture contents ranging from 5.58 to 7.87%, while water activity remained below 0.300 under all evaluated conditions, indicating favorable conditions for product stability. Processing conditions significantly affected several powder properties, particularly temperature, which had a pronounced effect on pigment preservation and process yield. The highest yield, 56.96%, was obtained at 140 °C, with a feed flow rate of 0.40 L·h⁻¹ and an air flow rate of 1.60 m³·min⁻¹. However, the condition of 100 °C, 0.40 L·h⁻¹, and 1.60 m³·min⁻¹ showed better performance in preserving bioactive compounds, with 1500.75 mg·100 g⁻¹ of total chlorophyll, 39.93 mg·100 g⁻¹ of carotenoids, and a high total phenolic content. Lower drying temperatures also resulted in shorter wetting times, indicating improved powder reconstitution properties. Therefore, within the conditions evaluated, moderate temperatures were more suitable for preserving the nutraceutical potential of nasturtium, whereas higher temperatures favored process yield. Overall, the results demonstrate the potential of spray drying for the technological utilization of nasturtium and provide relevant information for its application as a plant-based ingredient in food and nutraceutical products. 2026-09-28T00:00:00Z https://repositorio.ufu.br/handle/123456789/50501 Title: Efeito de diferentes metodologias de secagem na obtenção de queijo muçarela desidratado Abstract: Cheese is one of the most traditional ways of processing milk into a product with improved preservation. It is a product that can be classified in various ways based on processing methods and flavor profiles, providing a wide range of consumption options. Mozzarella is one of the most widely consumed cheeses in Brazil due to its affordability and popularity; furthermore, its characteristics make it suitable for dehydration studies aimed at developing faster and more economical processes while minimizing changes in its physicochemical properties. This study evaluated the use of a microwave oven, a forced-air oven, a freeze-dryer, and an air fryer to produce dehydrated mozzarella and characterized the resulting products after drying. The different methods influenced the evaluated parameters and resulted in distinct responses, although all methods were effective in producing samples with moisture content and water activity levels classified as ideal —below 5% and between 0.300 and 0.500, respectively. The microwave oven provided the shortest processing time, yielding dried samples to be obtained in 6 minutes at a power of 700 W, whereas the forced-air oven was the most time-consuming method, with the fastest process taking 45 minutes at a temperature of 150°C. Nevertheless, the forced-air oven remains a valuable, traditional, and easy-to-implement method. Regarding technological quality, particularly the preservation of color and mechanical properties, freeze-drying yielded the best results, although it required a longer processing time. The air fryer provided shorter processing times than the freeze-dryer and forced-air oven and showed operational efficiency comparable to that of microwave oven when operated in the "roast" mode. Overall, the choice of the most appropriate drying method depends on the specific processing requirements and the desired product characteristics. 2026-08-28T00:00:00Z https://repositorio.ufu.br/handle/123456789/50490 Title: Anais da XXVII Jornada em Engenharia Química e VII Semana da Pós-graduação em Engenharia Química https://repositorio.ufu.br/handle/123456789/50456 Title: {Desenvolvimento e análise de estratégias de controle utilizando um dispositivo de controle de temperatura e a plataforma OpenPLC Abstract: Automation and control of industrial processes are fundamental to improving operational efficiency and safety. In this context, Programmable Logic Controllers are essential for achieving effective control. However, their high cost and complexity can limit their use in academic and educational environments, which makes it necessary to seek more affordable alternatives for the simulation and practical teaching of process control. Thus, this paper aims to develop a small-scale plant using the Arduino Uno microcontroller as a Programmable Logic Controller for the implementation and analysis of temperature control strategies, in order to provide a low-cost alternative that simulates industrial control as closely as possible. To this objective, the open-source OpenPLC software was employed for configuring the controller in Ladder Logic and for communication between components via the Modbus TCP/IP protocol. Additionally, the Python programming language was used for system programming, monitoring, and supervision. In the study, two control approaches for the MIMO system were implemented and compared: the classical Proportional-Integral-Derivative (PID) technique with tunings made using the IMC and ITAE methods and the advanced Model Predictive Control (MPC) technique. The results demonstrated that both techniques performed well in tracking setpoints. The PID tuned with the ITAE method stood out for its faster and more aggressive response, while the IMC tuning resulted in smoother responses with less overshoot. On the other hand, MPC control proved to be an option with a smoother and consistent responses and good adherence to the mathematical model used, with the simulation contributing to the tuning of this type of control. Thus, integrating the experimental apparatus, OpenPLC software and Python proved to be an accessible and versatile educational tool, which brings the system closer to an industrial environment suitable for practical teaching of industrial process control. 2024-11-22T00:00:00Z