Resíduos graxos da cocção de hambúrgueres: efeitos do preparo e implicações no risco de incêndio em cozinhas profissionais

Hernandez, Aline de Souza Zamarreño

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	Hernandez, Aline de Souza Zamarreño	-
dc.date.accessioned	2026-02-19T11:35:09Z	-
dc.date.available	2026-02-19T11:35:09Z	-
dc.date.issued	2025-09-09	-
dc.identifier.citation	HERNANDEZ, Aline de Souza Zamarreño. Resíduos graxos da cocção de hambúrgueres: efeitos do preparo e implicações no risco de incêndio em cozinhas profissionais. 2025. 83f. Dissertação (Mestrado em Engenharia Química) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2025.	pt_BR
dc.identifier.uri	http://rima.ufrrj.br/jspui/handle/20.500.14407/24511	-
dc.description.abstract	Resíduos graxos acumulados em sistemas de exaustão de cozinhas industriais representam um fator relevante de risco de incêndio, visto que podem atingir condições de ignição mesmo durante o funcionamento regular dos equipamentos de cocção. Apesar da importância do tema, ainda são limitadas as pesquisas que relacionam diretamente os processos de preparo de alimentos com a formação e o comportamento desses depósitos. Neste trabalho, foi realizada a avaliação da fração graxa presente em resíduos coletados em cozinhas destinadas à produção de hambúrgueres, considerando diferentes métodos de cocção empregados em estabelecimentos do setor. O objetivo foi compreender de que maneira as condições de preparo influenciam a degradação lipídica e, consequentemente, a inflamabilidade do material depositado nos dutos de exaustão. Para isso, utilizaram-se diferentes técnicas analíticas, que possibilitaram tanto a identificação de constituintes graxos quanto a observação do comportamento térmico dos resíduos. Os resultados indicaram que o tipo de equipamento empregado no preparo exerce influência direta sobre as transformações químicas dos lipídios, resultando em depósitos com distintos limites de ignição. Esses achados ressaltam a importância de considerar as práticas de cocção como variável determinante na análise do risco de incêndio em cozinhas industriais, além de fornecer subsídios técnicos que podem orientar ações de prevenção, limpeza e manutenção dos sistemas de exaustão, contribuindo para a segurança em ambientes de alimentação coletiva.	pt_BR
dc.description.sponsorship	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES	pt_BR
dc.language	por	pt_BR
dc.publisher	Universidade Federal Rural do Rio de Janeiro	pt_BR
dc.subject	resíduos graxos	pt_BR
dc.subject	cozinhas industriais	pt_BR
dc.subject	risco de incêndio	pt_BR
dc.subject	cocção	pt_BR
dc.subject	inflamabilidade	pt_BR
dc.subject	grease residues	pt_BR
dc.subject	industrial kitchens	pt_BR
dc.subject	fire risk	pt_BR
dc.subject	cooking	pt_BR
dc.subject	flammability	pt_BR
dc.title	Resíduos graxos da cocção de hambúrgueres: efeitos do preparo e implicações no risco de incêndio em cozinhas profissionais	pt_BR
dc.title.alternative	Grease residues from hamburger cooking: effects of preparation and implications for fire risk in professional kitchens	en
dc.type	Dissertação	pt_BR
dc.description.abstractOther	Grease residues accumulated in industrial kitchen exhaust systems represent a relevant fire risk factor, as they can reach ignition conditions even during the regular operation of cooking equipment. Despite the importance of the subject, research directly relating food preparation processes to the formation and behavior of these deposits is still limited. In this study, the fatty fraction present in residues collected in kitchens dedicated to hamburger production was evaluated, considering different cooking methods employed in commercial establishments. The objective was to understand how cooking conditions influence lipid degradation and, consequently, the flammability of the material deposited in exhaust ducts. Different analytical techniques were used, enabling both the identification of fatty constituents and the observation of the thermal behavior of the residues. The results indicated that the type of equipment used in cooking directly influences the chemical transformations of lipids, resulting in deposits with distinct ignition limits. These findings emphasize the importance of considering cooking practices as a determining variable in the analysis of fire risk in industrial kitchens, in addition to providing technical support that may guide prevention, cleaning, and maintenance actions in exhaust systems, contributing to safety in collective food service environments.	en
dc.contributor.advisor1	Oliveira, Renata Nunes	-
dc.contributor.advisor1ID	https://orcid.org/0000-0001-9782-269X	pt_BR
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/9026953896544145	pt_BR
dc.contributor.advisor-co1	Barbosa, Maria Ivone Martins Jacintho	-
dc.contributor.advisor-co1ID	https://orcid.org/0000-0002-9624-9139	pt_BR
dc.contributor.advisor-co1Lattes	http://lattes.cnpq.br/3609445478725882	pt_BR
dc.contributor.referee1	Oliveira, Renata Nunes	-
dc.contributor.referee1ID	https://orcid.org/0000-0001-9782-269X	pt_BR
dc.contributor.referee1Lattes	http://lattes.cnpq.br/9026953896544145	pt_BR
dc.contributor.referee2	Middea, Antonieta	-
dc.contributor.referee2Lattes	http://lattes.cnpq.br/0641524479927336	pt_BR
dc.contributor.referee3	Gamallo, Ormindo Domingues	-
dc.contributor.referee3ID	https://orcid.org/0000-0003-3335-3614	pt_BR
dc.contributor.referee3Lattes	http://lattes.cnpq.br/6012598173554651	pt_BR
dc.contributor.referee4	Calçada, Luís Américo	-
dc.contributor.referee4ID	https://orcid.org/0000-0001-6018-9800	pt_BR
dc.contributor.referee4Lattes	http://lattes.cnpq.br/5259178085279570	pt_BR
dc.creator.Lattes	http://lattes.cnpq.br/4178127850275612	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	Instituto de Tecnologia	pt_BR
dc.publisher.initials	UFRRJ	pt_BR
dc.publisher.program	Programa de Pós-Graduação em Engenharia Química	pt_BR
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dc.subject.cnpq	Engenharia Química	pt_BR
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