Matsui, Kátia NicolauSilva, Luana Blandynne Medeiros e2023-07-052023-07-052023-06-16SILVA, Luana Blandynne Medeiros e. Processamento de geleia multicamada de abacaxi (Ananas comosus) com vinho. Orientadora: Kátia Nicolau Matsui. 2023. 65 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2023.https://repositorio.ufrn.br/handle/123456789/53053The jam segment in Brazil is increasingly diversified and the search for innovative products alongside high standards of sensory quality is increasing. With that said, there is a trend to produce jam from the combination of other fruits, teas, ingredients and spices, which are offered in different types of packaging and sizes. Following this trend, the present study focused on offering a possibility of a product that stands out on the market shelves and makes the consumer want to buy it. Focusing on that, pineapple was chosen as the basis to the jam, combined with wine, in order to provide greater sophistication to a jam that is already widely sold and accepted by consumers. To do this, the study evaluated each stage of processing, in order to determine mass and energy balances for the process main stages, made a cost analysis estimate, sketched the manufacturing plant's simplified layout and suggested options for the waste generated treatment.GeleiaAbacaxiVinhoProcessamento de alimentosInovaçãoJamPineappleWineFood processingInnovationbachelorThesisCNPQ::CIENCIAS EXATAS E DA TERRA