Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia This work was based on three studies conducted in different contexts that complement each other and are a response to the need of the company Gelpeixe, recovering the waste from fish processing. In a firs...
Main Author: | |
---|---|
Other Authors: | |
Format: | Master Thesis |
Language: | Portuguese |
Published: |
ISA/UL
2015
|
Subjects: | |
Online Access: | http://hdl.handle.net/10400.5/8500 |
id |
ftunivtecnical:oai:www.repository.utl.pt:10400.5/8500 |
---|---|
record_format |
openpolar |
spelling |
ftunivtecnical:oai:www.repository.utl.pt:10400.5/8500 2023-05-15T18:09:55+02:00 Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria Gonçalves, Ana Teresa Mendes Raymundo, Anabela Moreira 2015 http://hdl.handle.net/10400.5/8500 por por ISA/UL Gonçalves, A.T.M. - Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria. Lisboa: ISA, 2015, 64 p. http://hdl.handle.net/10400.5/8500 201845482 embargoedAccess Gelpeixe fish fish by-products recovered proteins masterThesis 2015 ftunivtecnical 2021-04-04T20:24:30Z Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia This work was based on three studies conducted in different contexts that complement each other and are a response to the need of the company Gelpeixe, recovering the waste from fish processing. In a first part of the work the results of training performed at Gelpeixe are presented; intervention activities of the Food Engineer in this area were developed, from management to quality control, going through production tasks. At this stage, operation of the frozen fish industry, implementation of HACCP, stock control, perception of quantity and quality of products generated and production control were understood. Simultaneously, the second component was developed at IPMA: a laboratory study to retrieve proteins by alkaline solubilisation. The features of recovered proteins of salmon (Salmo salar L.) by-product and the by-products of fresh material were chemically evaluated. It was found that the recovered protein mass has 73.7% (m/m) protein, whereas the fresh by-product has 21.2% . As a final goal, the necessary equipment to design a protein recovery industry of by-products generated at Gelpeixe was assessed. The initial investment of this unit is high and its return is slow due to low demand for this material and little appreciation by other potential users of this raw material Master Thesis Salmo salar Technical University of Lisbon: UTL Repository |
institution |
Open Polar |
collection |
Technical University of Lisbon: UTL Repository |
op_collection_id |
ftunivtecnical |
language |
Portuguese |
topic |
Gelpeixe fish fish by-products recovered proteins |
spellingShingle |
Gelpeixe fish fish by-products recovered proteins Gonçalves, Ana Teresa Mendes Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
topic_facet |
Gelpeixe fish fish by-products recovered proteins |
description |
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia This work was based on three studies conducted in different contexts that complement each other and are a response to the need of the company Gelpeixe, recovering the waste from fish processing. In a first part of the work the results of training performed at Gelpeixe are presented; intervention activities of the Food Engineer in this area were developed, from management to quality control, going through production tasks. At this stage, operation of the frozen fish industry, implementation of HACCP, stock control, perception of quantity and quality of products generated and production control were understood. Simultaneously, the second component was developed at IPMA: a laboratory study to retrieve proteins by alkaline solubilisation. The features of recovered proteins of salmon (Salmo salar L.) by-product and the by-products of fresh material were chemically evaluated. It was found that the recovered protein mass has 73.7% (m/m) protein, whereas the fresh by-product has 21.2% . As a final goal, the necessary equipment to design a protein recovery industry of by-products generated at Gelpeixe was assessed. The initial investment of this unit is high and its return is slow due to low demand for this material and little appreciation by other potential users of this raw material |
author2 |
Raymundo, Anabela Moreira |
format |
Master Thesis |
author |
Gonçalves, Ana Teresa Mendes |
author_facet |
Gonçalves, Ana Teresa Mendes |
author_sort |
Gonçalves, Ana Teresa Mendes |
title |
Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
title_short |
Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
title_full |
Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
title_fullStr |
Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
title_full_unstemmed |
Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria |
title_sort |
estágio na empresa gelpeixe para recuperação proteica de subprodutos gerados na indústria |
publisher |
ISA/UL |
publishDate |
2015 |
url |
http://hdl.handle.net/10400.5/8500 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
Gonçalves, A.T.M. - Estágio na empresa Gelpeixe para recuperação proteica de subprodutos gerados na indústria. Lisboa: ISA, 2015, 64 p. http://hdl.handle.net/10400.5/8500 201845482 |
op_rights |
embargoedAccess |
_version_ |
1766182604782960640 |