Matsui, Katia NicolauSilva Jr, Marcos Antonio de Menezes2021-04-282021-09-202021-04-282021-09-202021-04-15SILVA JUNIOR, Marcos Antonio de Menezes. Elaboração de preparado para caldo sabor camarão à base de resíduos de camarão branco (Litopenaeus vannamei) e vegetais desidratados. 2021. 48 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Centro de Tecnologia, Universidade Federal do Rio Grande do Norte, Natal, 2021.https://repositorio.ufrn.br/handle/123456789/37181Due to the growing presence of chronic non-transmissible diseases in the brazilian population, there’s an increasingly pursuit for healthier food. Added to that, another need also present is of environmentally sustainable products. Uniting these two problems, the present work aimed to make a dehydrated stock, using shrimp processing waste which, despite the nutritional and technological potential, would usually be discarded. These residues are dried and mixes with dried vegetables to create the stock base. To check on the viability of this project, a detailed study was made on each of the stages, evaluating the inputs and outputs both for mass and energy, in addition to raw material costs, purchase and energy consumption of the equipment and labor costs. Besides that, were also presented a possible layout for the industry e which would be the generated waste final destination, in order to approximate to the reality. Considering all these factors, it was found that the dehydrated stock, when compared to other option on the market, has a higher cost. However, by using more natural ingredients, it becomes healthier. Besides that, increasing production would possibly decrease the final processing costs.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/resíduowaste,camarãopreparado para caldosecagemshrimpdehydrated stockdrying.bachelorThesis