Salomão, Beatriz de Cássia MartinsOliveira Júnior, Antonio Batista de2019-06-122021-09-202019-06-122021-09-202019-05-29OLIVEIRA JUNIOR, Antonio Batista de. Elaboração de sorvete à base de melão cantouloupe (Cucumis melo var. cantalupensis) com adição de farinha de limão. 2019. 72 f. Trabalho de conclusão de curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2019.https://repositorio.ufrn.br/handle/123456789/37178This work concerns the development of a watermelon flavoured ice cream with anadditive of farinha de limão, a flour-like substance made by drying lemon zest. Thestudy initially was based on a theoretical frame of reference and discussed all thenecessary steps that outlined the processing of the product, particularly on a industrialline of production by means of a simplified layout. Subsequently, the balance of massand energy is developed, such as the study of economic viability with emphasis on theunit cost of the product, the development of the package label (in accordance withcurrent legislation), and finally a proposed treatment for excess material generated by the manufacturing process. Commercially, this product will be presented as a healthy option, given that the percentage of fruits in its composition is 50 percent, which sets it apart from similar products on the market. The aforementioned points indicate that the production of this ice cream is both viable and potentially profitable.Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Sorvetemelão cantaloupefarinha de limãoIce creamcantaloupe melonbachelorThesis