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Tese De Doutorado PATRICIA FRANCO LEAL L473e ULTIMA

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Tese De Doutorado PATRICIA FRANCO LEAL L473e ULTIMA UNIVERSIDADE ESTADUAL DE CAMPINAS FACULDADE DE ENGENHARIA DE ALIMENTOS DEPARTAMENTO DE ENGENHARIA DE ALIMENTOS Estudo comparativo entre os custos de manufatura e as propriedades funcionais de óleos voláteis obtidos por extração supercrítica e destilação por arraste a vapor Patrícia Franco Leal Engenheira de Alimentos, 2003 (UNICAMP) Mestre em Engenharia de Alimentos 2005 (UNICAMP) Orientadora: Profa. Dra. Maria Angela de Almeida Meireles Tese de Doutorado em Engenharia de Alimentos, no Departamento de Engenharia de Alimentos da Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas Campinas, 2008 i FICHA CATALOGRÁFICA ELABORADA PELA BIBLIOTECA DA FEA – UNICAMP Leal, Patrícia Franco L473e Estudo comparativo entre os custos de manufatura e as propriedades funcionais de óleos voláteis obtidos por extração supercrítica e destilação por arraste a vapor / Patrícia Franco Leal. -- Campinas, SP: [s.n.], 2008. Orientador: Maria Angela de Almeida Meireles Tese (doutorado) – Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos 1. Custo de manufatura. 2. Destilação por arraste a vapor. 3. Extração supercrítica. 4. Extratos vegetais. 5. Óleos vegetais. I. Meireles, Maria Angela de Almeida. II. Universidade Estadual de Campinas.Faculdade de Engenharia de Alimentos. III. Título. (cars/fea) Titulo em inglês: Comparative study of cost of manufacturing and functional properties of volatile oils obtained by supercritical fluid extraction and steam distillation Palavras-chave em inglês (Keywords): Manufacturing cost, Steam distillation, Supercritical extraction , Volatile oils, Vegetable extracts Titulação: Doutor em Engenharia de Alimentos Banca examinadora: Maria Angela de Almeida Meireles Eduardo Augusto Caldas Batista Fernando Antônio Cabral Julian Martinez Miriam Dupas Hubinger Silvânia Regina Mendes Moreschi Data da defesa: 29/02/2008 Programa de Pós Graduação: Programa em Engenharia de Alimentos ii Errata Leal, P. F. Estudo comparativo entre os custos de manufatura e as propriedades funcionais de óleos voláteis obtidos por extração supercrítica e arraste a vapor. 2008, 271p. Tese (Doutorado em Engenharia de Alimentos). Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. (Página 179, Fig. 4.57). 2,5 1500 2,0 1000 1,5 1,0 COM (US$/kg) COM % de extração de % 500 0,5 0,0 0 10 20 30 40 50 60 80 110 140 Tempo de extração (min) % de extração COM Figura 4.57: Curva de extração (% de extração) do óleo volátil de erva-doce obtido por SD a 120 ºC, 2,0 bar e COM (US$/kg) em função do tempo de extração (OEC – mas =2,0 kg – obtida por Romdhane e Tizaoui, 2005). (Página 212, último parágrafo). Onde consta “Através da cotação de extratos obtidos por SFE (Empresa localizada na Alemanha ♣), foi possível observar que os preços de venda são inferiores aos custos de manufatura apresentados neste estudo.” Leia-se “Através da cotação de extratos obtidos por SFE (Empresa localizada na Alemanha ♣), foi possível observar que os custos de manufatura estimados neste trabalho encontram-se entre os preços de venda mínimo e máximo.” iii Banca Examinadora _____________________________________________ Dra. Maria Angela de Almeida Meireles DEA – FEA / UNICAMP Orientador _____________________________________________ Dr. Eduardo Augusto Caldas Batista DEA – FEA / UNICAMP Membro _____________________________________________ Dr. Fernando Antônio Cabral DEA – FEA / UNICAMP Membro _____________________________________________ Dr. Julian Martinez DEQ / UFSC Membro _____________________________________________ Dra. Miriam Dupas Hubinger DEA – FEA / UNICAMP Membro _____________________________________________ Dra. Silvânia Regina Mendes Moreschi UTFPR Membro iviii Aos meus queridos pais Edna e Lucindo Por me acompanharam em todos os momentos de minha vida. Por serem exemplos de coragem, de força e de determinação. Agradeço pelo amor incondicional que foi por muitas vezes motivo de renuncia de seus sonhos para que os meus se realizassem. Sempre valorizaram o estudo de seus filhos e, por este motivo este título tem um mérito especial, pois representa o sucesso alcançado por vocês. O grande incentivo ao conhecimento foi suficiente para eu me apaixonar pelo ensino e desenvolvimento científico. Com muito amor, dedico esta Tese de Doutorado. v vi Ao meu amor, amigo e companheiro Martinho Antônio Por todos os momentos juntos que restabeleceram minhas energias e garantiram o meu equilíbrio. Pela amizade, confiança, carinho e essencialmente pelo amor. Por acreditar e torcer por mim sempre. Obrigada por me fazer feliz e realizada! Aos meus queridos irmãos Marcelo e Raquel Pela amizade, carinho, presença, torcida e lições de vida. Obrigada por existirem! vii viii Agradecimentos À Dra. Maria Ângela de Almeida Meireles Por ter contribuído tão intensamente para minha formação profissional e, sobretudo por ter me introduzido a Ciência com tanto entusiasmo. Como Mestre, transmitiu seus conhecimentos e experiências profissionais que me guiaram para além das teorias, das filosofias e das técnicas. Enfatizou a grandeza da Ciência e de nosso papel para o desenvolvimento tecnológico, incentivando novas idéias ligadas à inovação tecnológica. O dinamismo, a versatilidade, a eficiência, a inteligência e acima de tudo a ética profissional inerente a esta Cientista, são qualidades profissionais as quais admiro e as quais acredito serem fundamentais para o sucesso profissional e o reconhecimento pela comunidade científica. O período de doutoramento foram os anos mais agradáveis e gratificantes porque pude atuar plenamente na área de ensino e pesquisa desde o desenvolvimento desta tese; atuação no ensino como professora de termodinâmica para a graduação da Faculdade de Engenharia de Alimentos desta Universidade e também, através da iniciação de alunos de graduação à Pesquisa através de co- orientação. Estes inesquecíveis anos dentro do Grupo de Pesquisa LASEFI foram o alicerce de minha carreira. Esta grande e marcante experiência só foi possível porque a Profa. M. Angela me acolheu de braços abertos, acreditando em meu potencial. Agradeço pela confiança depositada ao me denominar sua Assistente, conferindo a mim responsabilidades, confidenciando seus planos, em especial pelas valiosas instruções transmitidas por horas em sua residência. Não poderia deixar de agradecer por todo o conforto proporcionado para desenvolvimento de meu trabalho (sala, notebook e outros). Por fim, agradeço pela grande amizade que foi consolidada ao longo destes sete anos de convivência! ix À Universidade Estadual de Campinas (UNICAMP) Pela credibilidade depositada e por ser a casa que me acolheu por 10 anos entre graduação e pós-graduação. À Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP) Pelo financiamento concedido, tornando possível a minha dedicação à Ciência e ao desenvolvimento deste trabalho. Aos Membros da Banca Dr. Eduardo Augusto Caldas Batista, Dr. Fernando Antônio Cabral, Dr. Julian Martinez, Dra. Miriam Dupas Hubinger e Dra. Silvânia Regina Mendes Moreschi pela valiosa contribuição. Aos queridos amigos Eric Kiyota, Flávia Perazolli Picolli, Gláucia Helena Carvalho, Ivor Martin do Prado, Juliana Martin do Prado, Letícia de Sá, Marcia Regina Simões, Talyta Santos Almeida, Danielle Cotta de Mello Nunes da Silva e Thais Massue Takeuchi, pela alegria que vocês proporcionaram nos meus dias dentro e fora do trabalho, pelas ótimas conversas, confidências, pelo apoio e principalmente pela agradável convivência. Vocês são amigos valiosos. Aos colegas De pós-graduação dos departamentos de Engenharia de Alimentos, Ciência de Alimentos e Tecnologia de Alimentos, pelos momentos agradáveis que compartilhamos. À Juliana Martin do Prado Por ter contribuido com a revisão desta Tese com tamanha dedicação e eficiência no momento em que eu mais precisei. Não tenho palavras para agradecer. x Aos alunos de Iniciação Científica que eu co-orientei neste período Eric Kiyota, Fábio da Costa Alexandre, Flávia Perazolli Picolli, Gláucia Helena Carvalho, Marina Bascherotto Kfouri e Talyta Santos Almeida que tornaram possível esta experiência tão gratificante de orientar e ensinar: agradeço pela seriedade e dedicação que tornou possível a realização de trabalhos científicos de qualidade e, em especial à Gláucia por ter realizados os experimentos com arraste a vapor. Ao técnico do LASEFI Ariovaldo Astini Pelo auxílio técnico e sua atenção, agradeó também pela colaboração durante a montagem do equipamento de destilação a vapor. Ao Dr. Paulo de Tarso Vieira e Rosa Pela contribuição intelectual e trabalhos desenvolvidos em parceria que resultaram em pedido de patente junto ao Instituto Nacional de Propriedade Industrial. Aos funcionários e estagiários do Centro de Informática da FEA Maria Raquel de Aguiar, Estefani Garcia, João Marçal Alves, Jose Ricardo de Paula, em especial, aos amigos Eduardo Gielamo de Oliveria e André Rodrigo Porcari, por me socorrer tão prontamente e com tamanha eficiência sempre que solicitados. Ao Cosme Perota Pela dedicação aos alunos de pós-graduação, por sua eficiência e tranqüilidade. Ao Dr. Lúcio Cardozo-Filho da Universidade Estadual de Maringá Pela doação da matéria-prima Croton zehntneri e trabalhos desenvolvidos em parceria. xi xii Índice Geral Capítulo 1 - Introdução e Objetivos ................................................................................................................... 1 1.1 Introdução ..................................................................................................................... 1 1.2 Objetivo
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