Hoskin, Roberta TarginoDias, Thayse Gabriella Negreiros2018-11-142021-09-202018-11-142021-09-202018-11-07DIAS, Thayse Gabriella Negreiros. Alimento liofilizado temperado do tipo Snack obtido a partir do pedúnculo de Caju. 2018. 55f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia de Química, Centro de Tecnologia, Universidade Federal do Rio Grande do Norte, Natal - RN, 2018.https://repositorio.ufrn.br/handle/123456789/37190Brazil is one of the largest cashew producers in the world, and its production is concentrated in the Northeastern region. Cashew has different uses in the food industry, but the cashew nut is the component with the highest commercial value and, therefore, it is the part most benefited by the industries. As a consequence, the fleshy part of cashew, the so-called pseudo fruit or cashew apple, is not sufficiently processed and about 75% of the cashew apple is wasted. This is caused by high perishability of this material, besides the lack of rational use strategies. Therefore, this work has the objective of presenting a technological value-added alternative to the exploitation of cashew apple. In this work the production process of freeze-dried cashew apple seasoned snack is presented. This document includes a bibliographical research about the subject, besides presenting the production process, production plant layout, mass and energy balances and finishes with an economical evaluation study, and a suggested residue treatment for the production wastes. Nowadays, people are more selective and demanding about food products and the freeze-dried snack presented here is a healthy, fast, and convenient dietary option destined for different audiences and markets.Pedúnculo de cajuFrutos tropicaisDesidrataçãoLiofilizaçãoSnackCashew appleTropical fruitsDehydratationFreeze dryingbachelorThesis