Banca de QUALIFICAÇÃO: LUIZ DA SILVA FERREIRA JUNIOR

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUIZ DA SILVA FERREIRA JUNIOR
DATE: 23/04/2025
TIME: 10:00
LOCAL: Sala de aula PGTEC
TITLE:

Immobilization of Yeasts in Calcium Alginate and Coconut Husk Residues for Craft Beer Production

KEY WORDS:

Beer, Immobilization, Yeast, Calcium Alginate, Coconut

PAGES: 39
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

Craft beer production faces several challenges, such as the need to reduce production time, minimize costs, and improve manufacturing processes. Among the strategies employed, yeast immobilization on inert supports stands out as a technique that enables high cell density within the bioreactor, increases fermentation efficiency, and allows operation at high recirculation rates. In this context, coconut husk appears as a viable complementary inert support, offering a practical and economically advantageous solution for yeast immobilization at a reduced cost. This approach can be particularly relevant for microbreweries seeking to optimize their production in an efficient and financially sustainable manner.This study aims to present a feasible method for the use of immobilized yeasts in small-scale breweries. For this purpose, a mixture of high-density yeast cells, coconut husk powder, and sodium alginate will be prepared, manually molded into capsules, and submerged in a calcium chloride solution to form the immobilized structures. The experiment will involve the production of three beer batches: one using free yeasts, as in traditional processes (control); another with yeasts immobilized in calcium alginate; and a third using yeasts encapsulated in a combination of calcium alginate and coconut husk powder. All batches will be fermented with continuous wort recirculation. The experiments will be carried out in triplicate and subjected to physicochemical analyses, including the determination of density, acidity, reducing sugars, esters, alcohol content, and pH, allowing comparison of the results and identification of significant differences among treatments. Based on the data collected, statistical analysis will be performed at the end of the process. If the results are satisfactory, the feasibility of reusing the immobilized yeast capsules will be evaluated, with the aim of applying them over eight to ten fermentation cycles in the production of multiple beer batches.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externa ao Programa - 7350310 - MARIA DE FATIMA VITORIA DE MOURA - UFRNExterno à Instituição - MARCIO LUIZ VARELA NOGUEIRA DE MORAES - IFRN