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edução significativa na temperatura de processamento tradicionalmente empregada na operação industrial de sapeco da erva-mate. Palavras chave: erva-mate; peroxidase; polifenoloxidase; inativação térmica; clorofila; cor.
ABSTRACT The green colouring of the mate marketed in Brazil is obtained by submitting mate leaves to the high temperatures of flames. This traditional process is known as sapeco and it inactivates the oxide reductase enzymes in mate tea. The sapeco process is carried out in the same manner as it used to be carried out by the first exploiters of this raw material. Since there is no temperature control in this process, the product is eventually contaminated by polycyclic aromatic hydrocarbons (PAHs), by pyrolysis of the product, or by deposition of smoke. Aiming to suggest an ideal system of sapeco that can avoid these contaminants, an electric conveyor oven was developed and the thermal inactivation of polyphenoloxidase and peroxidase enzymes in mate was studied when performed with such conveyor oven. The conditions tested in laboratory followed the same proportion of leaves to twigs as that applied in the industrial units of the municipal district of Catanduvas, SC. Also, the samples were characterized in relation to their centesimal composition. The mate samples studied in this work showed the following contents: protein (14.19 ± 0.62 g/100g), ethereal extract (9.01 ± 1.10 g/100g), ashes (6.00 ± 0.29 g/100g), crude fibres (6.00 ± 0.29 g/100g), and total carbohydrates (48.30 ± 2.07 g/100g). Mate as raw material showed a apparent density of 27.43 ± 6.04 kg/m 3 and a leaves to twigs proportion of 1.79 ± 0.29. There are irregularities in the dimensions of this raw material to be considered in future industrial projects; the kinetics of thermal inactivation of the enzymes in the leaves should take these irregularities in consideration. The conveyor oven was characterized in relation to operating conditions. The oven has reached thermal stability after 90 min. The settled temperature did not match the real temperature. The effect of temperature on the residence time was more pronounced in the lower frequencies The effect of the sapeco on the inactivation of the enzymes, the colour, and the chlorophyll degradation in mate was evaluated in this work, where the sapeco was performed in a conveyor oven, without any direct contact with the flames. POD presented more thermal stability than PFO. The biphasic and consecutive steps models showed the best adjustment to the data of thermal inactivation of POD (R 2 =0.99) in the condition studied. The mate processed in the conveyor oven was compared with mate processed in industrial scale. The results showed that the sapeco performed in the conveyor oven at a temperature of 255 ºC for 20 seconds can substitute the process of industrial sapeco. This time-temperature binomial has a significant advantage on the green colour and on the minimization of chlorophyll degradation, besides
Page 1: Considerações finais 134 UNIVERSI
Page 5: “INATIVAÇÃO TÉRMICA DAS ENZIMA
Page 9: Aos meus pais, Edison e Rosa e meu
Page 12 and 13: Ao Laboratório de Tubos de Calor (
Page 15: RESUMO A definição da cor verde d
Page 19 and 20: LISTA DE FIGURAS CAPÍTULO 1 37 Fig
Page 21: CAPÍTULO 4 113 Figura 4.1 Folhas d
Page 24 and 25: Tabela 3.5 Tempo em função da fre
Page 27: LISTA DE SIGLAS CIE Commision Inter
Page 31 and 32: SUMÁRIO CAPÍTULO 1 - REVISÃO BIB
Page 33 and 34: 3 RESULTADOS E DISCUSSÃO .........
Page 35 and 36: INTRODUÇÃO 35 A erva-mate (Ilex P
Page 37 and 38: CAPÍTULO 1 REVISÃO BIBLIOGRÁFICA
Page 39 and 40: 39 “mati”, que significa cuia,
Page 41 and 42: 41 regiões administrativas, estand
Page 43 and 44: 43 Figura 1.3 Ramos de erva-mate Fo
Page 45 and 46: 45 aquosas de chá-mate tostado e d
Page 47 and 48: Tabela 1.2 Possibilidades de utiliz
Page 49 and 50: 2 Processamento da erva-mate 49 O p
Page 51 and 52: 51 A colheita mecanizada é realiza
Page 53 and 54: Figura 1.7 Sapecador mecânico usad
Page 55 and 56: 55 combustão incompleta de matéri
Page 57 and 58: 57 interior do sistema existem vara
Page 59 and 60: Figura 1.12 Barbaquá do tipo brasi
Page 61 and 62: 61 circular, de 4 a 5 metros de di
Page 63 and 64: 63 Após a moagem, a erva é peneir
Page 65 and 66: 3.1 Polifenoloxidase 65 A polifenol
Page 67 and 68:
monofenóis, difenóis, polifenóis
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da reação durante a fase linear p
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71 representar comportamentos ciné
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⎛ ⎛ k1 ⎞⎞ ⎛ k1 ⎞ a =
Page 75 and 76:
Figura 1.23 representação do espa
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77 7 existe um grupo formil em subs
Page 79 and 80:
CAPÍTULO 2 Composição centesimal
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Centesimal composition and proporti
Page 83 and 84:
2 MATERIAL E MÉTODOS 2.1. Material
Page 85 and 86:
3 RESULTADOS E DISCUSSÃO 85 A Tabe
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87 4 CONCLUSÃO A composição cent
Page 90 and 91:
90 Caracterização e adequação d
Page 92 and 93:
92 1 INTRODUÇÃO A erva-mate (Ilex
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94 2 MATERIAL E MÉTODOS 2.1 Equipa
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96 Figura 3.3 Esteira transportador
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98 aritmética dos valores de tempe
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Temperatura (Celsius) 280 270 260 2
Page 102 and 103:
102 Temperatura ( o C ) 270 260 250
Page 104 and 105:
104 A Tabela 3.2 apresenta as tempe
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Temperatura (Celsius) 390 370 350 3
Page 108 and 109:
108 Temperatura ( o C ) 370 360 350
Page 110 and 111:
110 nas mais baixas (3,5 e 5,9) o t
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CAPÍTULO 4 113 Inativação térmi
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115 Thermal inactivation of peroxid
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117 espessura, ocasionando uma tran
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2.3. Obtenção do extrato enzimát
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121 de 5 a 25 s. Os autores observa
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Tabela 4.3 Modelos cinéticos utili
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125 Tabela 4.4 Atividade enzimátic
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127 e quadrática e o tempo linear,
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129 valida a significância do mode
Page 131 and 132:
Tabela 4.7 Coeficiente de determina
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133 O critério para seleção dos
Page 135:
4 CONCLUSÃO 135 O sapeco realizado
Page 138 and 139:
138 Avaliação da influência de d
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140 1 INTRODUÇÃO A cor da erva-ma
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142 2 MATERIAL E MÉTODOS 2.1 Mater
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144 2.4 Determinação da atividade
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146 3 RESULTADOS E DISCUSSÃO Os fa
Page 148 and 149:
148 Tabela 5.2 Teores de clorofila
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150 no vigésimo primeiro dia, send
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152 clorofila b pode ser explicada
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154 A amostra do tratamento a 255 o
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156 Figura 5.1 Amostras de erva-mat
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134
Page 160 and 161:
160 Os parâmetros de cor das amost
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162 BARROS NETO, B.; SCARMINIO, S.I
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164 mate during storage under ambie
Page 166 and 167:
166 FAGUNDES, R. B.; ABNET, C. C.;
Page 168 and 169:
168 HEMEDA, H. M.; KLEIN, B. P.. In
Page 170 and 171:
170 MAZUCHOWSKI, J.Z. Manual da erv
Page 172 and 173:
172 POLATA, H.; WILINKA, A.; BRYJAK
Page 174 and 175:
174 SCHENKEL, W.P.; GOSMANN, G.; HE
Page 176 and 177:
176 and chlorophyll contents in soy
Page 178 and 179:
178 VIEIRA, M.A.; MARASCHIN, M.; RO
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