Food drying is one of the most used methods of preservation. To accurately describe moisture migration within biological products (grains, fruits, vegetables, etc.) during drying and explain the effects of this process on the quality of the material, have been proposed several mathematical models, but few incorporate the phenomena of simultaneous heat and mass transport applied to complex geometry. In this sense, this paper aims to present a mathematical model, based on the thermodynamics of irreversible processes to describe the heat and mass transfer (liquid and vapor) during the drying of bodies with oblate spheroidal geometry. This model was applied to describe drying of lentil, considering the variables transport coefficients and equilibrium conditions at the surface of the solid. Results of the average moisture content, average temperature, liquid flux, vapor flux, and moisture content and temperature distributions inside a lentil kernel during drying process, at different temperatures (40 and 60 oC) were presented and analyzed.
Freezing is one the most efficient methods for conservation, especially, fruits and vegetables. Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. The numerical study of the freezing process is of great importance for the optimization of the process. In this sense, the objective of this work was to study the cooling and freezing processes of cashew apple using computational fluid dynamics technique. Experiments of cooling and freezing of the fruit, with the aid of a refrigerator,data acquisition system and thermocouples, and simulation using Ansys CFX® software for obtain the cooling and freezing kinetics of the product were realized. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the cashew apple are presented, compared and analyzed. The model was able to predict temperaturetransient behavior with good accuracy, except in the post-freezing period.
The objective of this research was the elaboration of extracts from the solid industrial waste of Litopenaeus vannamei shrimp and to define the extract with the highest acceptance rate and highest extraction yield through physicochemical, microbiological and sensorial analysis. The extracts were obtained through a process of lyophilization of the liquid extracts from the baking of the waste. Three types of extracts were prepared with different raw materials: Ecasca (shells), Ecefa (cephalothorax) and Emix (50% shells±50% cephalothorax). With the exception of humidity, all other physical-chemical parameters presented significant differences between them. All data from the microbiological analysis were within the limits required by current Brazilian legislation. In the sensory evaluation, all the extracts were well accepted, the Ecefa being the treatment that obtained the highest index of acceptability for the aroma and flavor. The Ecefa treatment obtained the highest extraction yield. In view of the obtained data, it was possible to determine that the Ecefa treatment would have a greater potential as an extract to be applied in foods that can present shrimp aroma and flavor, thus contributing to the use of shrimp industry waste in the offer of a natural aromatic extract and for the preservation of the environment by avoiding the disposal of such waste improperly.
Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia. Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was subsequently performed, the averages were compared by the Tukey test, at the level of 5% significance. Place and Duration of Study: Universidade Federal de Campina Grande, Department of Graduate Studies in Process Engineering, between January 2017 and May 2018. Methodology: Three mortadellas formulations were developed with varying concentrations of shrimp flavored aromatic extract. In formulation M0.5 0.5% was added, in formulation M0.75, 0.75%, and in formulation M1 1% of aromatic extract. In the microbiological analyses, Staphylococcus coagulase-positive, Salmonella sp. and Coliforms at 45°C were determined. Acceptance and purchase intention tests were performed with 100 untrained judges. Results: All formulations presented microbiological characteristics within the standards established by the legislation in Brazil. The sensory tests indicated a good acceptance of all mortadellas samples, achieving an acceptability rate of 85.97% for formulation M1, and 84.42% and 80.25% for formulations M0.75 and M0.5 respectively. The addition of higher concentrations of aromatic extract had a positive influence on the acceptance of the products. For the purchase intention test, M0,75 and M1 formulations were statistically equal (p<0.05) and had a better evaluation with averages of 4.32 and 4.38 respectively, corresponding to the term "I would possibly buy". Conclusion: It can be presumed that the formulations developed are an alternative to add value to the residues from the processing of tilapia filleting, and can be used in the elaboration of mortadella with healthier and more nutritious characteristics and with a possible acceptability for marketing.
Objective: In order to evaluate the quality of Tahiti acid lime fruits grafted on rootstocks under saline waters. Experimental Design: The experiment was set up using a randomized block design, corresponding to ten citrus combinations, relative to Tahiti acid lime grafted on ten genotypes, and two levels of saline water used in irrigation.
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