Matsui, Kátia NicolauOliveira, Herbert Willian de Souza.2025-07-102025-07-102025-07-04OLIVEIRA, Herbert Willian de Souza. Processamento da casca de maracujá para obtenção de farinha. 2025. 43 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2025.https://repositorio.ufrn.br/handle/123456789/64248This study aimed to evaluate the technological potential of utilizing passion fruit peel (Passiflora edulis) for the production of functional flour, focusing on the drying process and the analysis of technical, economic, and environmental feasibility. The processing stages — from washing to milling and packaging — were described based on a simulated industrial layout and Good Manufacturing Practices. The peel, rich in dietary fiber and bioactive compounds, proved to be a promising raw material within the perspective of circular economy. The study included mass and energy balance calculations, as well as a detailed analysis of the plant's operational costs. In the current production scenario, the total cost was estimated at R8,36 /kg, with a suggested selling price of R$ 14,50 /kg, including packaging. In an optimized scenario, where the production scale is doubled without increasing fixed costs, the cost was reduced to R$ 4,18 /kg, allowing for a more competitive selling price. Additionally, strategies for process automation, thermal solar energy utilization, and resource efficiency were proposed.pt-BRAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/subprodutos agroindustriaisfarinha funcionalsecagemviabilidade econômicamaracujáagro-industrial by-productsfunctional flourdryingeconomic feasibilitypassion fruit.bachelorThesis