Pedrini, Márcia ReginaGuedes, Adla Layane Silva2019-06-112021-09-202019-06-112021-09-202018-11-07GUEDES, Adla Layane Silva. Desenvolvimento da geleia de abacaxi (Ananas Comosus L. Merril) ao vinho, sem adição de açúcar. 2018. 54f. Trabalho de Conclusão de Curso (Graduação em Engenharia dos Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2018.https://repositorio.ufrn.br/handle/123456789/37192Most tropical fruits undergo microbiological and enzymatic changes during their production chain due to transportation, handling and storage. The development of products using these fruits is an alternative to reduce qualitative and quantitative losses. The present work describes the elaboration of a pineapple jelly with the addition of dry red wine and sugar substitution by sweetener to its formulation. The purpose of this study was to develop a product that is based on a tropical fruit, giving it sophistication with the insertion of wine. This product seeks to meet a public who adhere to the quality of life with a healthier diet or those who have a food restriction regarding the intake of conventional sugar. In addition to the description of the process, it is presented a description of the equipments to be used and the layout of the plant. Mass balances were carried out in the debarking, pulping and cooking stages, where the losses of inputs during the process were calculated. An energy balance was performed to calculate the residence time within the prewash equipment as well as the amount of heat withdrawn from the product. Finally, a cost analysis was performed. In this analysis it was identified that, even with a high profit margin, the product is below the price ranges established in the local market.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/GeleiaAbacaxiVinhoEdulcorantebachelorThesis