Análise etnofísica da propagação de calor na torrefação de farinha de mandioca

Abstract

The study aims to establish the relationship between everyday knowledge and science content taught to elementary school students, valuing local knowledge about the roasting of cassava flour in São Pedro do Piauí. The research focuses on physical phenomena, such as heat propagation, to expand an ethnomathematical study started by Sousa (2022). This qualitative study identified that roasting requires an ideal temperature, determined by the producer's perception, but did not define this temperature. Given this, the current research investigates: What is the ideal temperature in the artisanal process of roasting cassava flour? The hypothesis is that producers establish a relationship between time and temperature. The general objective is to analyze this knowledge, while the specific objectives are: to describe the roasting process, identify time and temperature patterns, and establish the relationship between ethno-physical knowledge in roasting. The results of this study expand Sousa's (2022) work and contribute to the dynamics of knowledge about flour production in the context of sciences, considering local culture and the perspective of Ethnophysics. Ethnophysics is seen as an interdisciplinary field that combines physics and socio-anthropological knowledge to understand how producers interact with physical phenomena. The methodology includes bibliographic research and semi-structured interviews, with an applied approach to develop practical knowledge. The organization of the work is: introduction, theoretical framework, methodology, analysis and discussion of results, and conclusion.