Processamento de geleia multicamada de abacaxi (Anana comosus) com vinho

Abstract

The jam segment in Brazil is increasingly diversified and the search for innovative products alongside high standards of sensory quality is increasing. With that said, there is a trend to produce jam from the combination of other fruits, teas, ingredients and spices, which are offered in different types of packaging and sizes. Following this trend, the present study focused on offering a possibility of a product that stands out on the market shelves and makes the consumer want to buy it. Focusing on that, pineapple was chosen as the basis to the jam, combined with wine, in order to provide greater sophistication to a jam that is already widely sold and accepted by consumers. To do this, the study evaluated each stage of processing, in order to determine mass and energy balances for the process main stages, made a cost analysis estimate, sketched the manufacturing plant's simplified layout and suggested options for the waste generated treatment.