Os modelos matemáticos de secagem são empregados com o intuito de caracterização do processo ao estimar parâmetros importantes para o mesmo. A mangaba (Hancornia speciosa Gomes) é uma fruta de clima tropical com elevada perecibilidade, este aspecto propõe o uso de técnicas alternativas para promover o aumento da vida útil, dentre está à liofilização. Diante disto, objetivou-se analisar diversos modelos matemáticos (Page, Henderson e Pabis, Lewis e Midilli) para avaliar aquele que melhor se adequa as condições do processo, por meio de índices de desempenho associados a cada modelo: fatores de precisão (Af) e de viés (Bf), raiz do erro quadrático médio (REQM) e erro padrão de predição (%SEP). As frutas foram congeladas à temperatura de -20°C em freezer convencional, seguida da liofilização, em liofilizador da marca Liotop modelo L-108, a -50°C e vácuo parcial de 38 μmHg durante 1380 min. Mediante os resultados, observa-se que o modelo de Page mostrou-se mais preciso independentemente do diâmetro, com Af: 1,9198, Bf:1,8446 , REQM: 0,0275 e %SEP: 5,6298 e Af: 1,7334 Bf: 1,6735; REQM: 0,0221 e %SEP: 3,5545 para as mangabas pequenas e grandes, respectivamente. Diante disto, nota-se que a melhor correlação entre os dados experimentais e estimados é dada pelo Modelo de Page.
Myrciaria Cauliflora, popularly known as jabuticaba, is a Brazilian native fruit, rich in antioxidants, such as anthocyanins, flavonoids and tannins. On the wake of its properties, the jabuticaba is the study object of current paper which verifies worldwide research and technological development on the fruit. Data on academic research were retrieved from the following databases: Web of Science (WoS), Scopus and Scientific Electronic Library Online (SciELO) and the patents were retrieved from Onstituto Nacional de Propriedade Ondustrial (ONPO), European Patent Office (ESPACENET), Derwent World Patents Ondex (DWPO) and Patentoscope. Studies on the jabuticaba have been frequently developed in recent years and are concentrated in areas of agriculture and food science and technology. Further, there is a gap between scientific research and technological development, albeit complementary.
Brazil is a country with a huge diversity of native fruits, and one of them is jabuticaba. The jabuticaba peel is the main part of the fruit due to the high level of bioactive compounds besides fibers and minerals. Therefore, it is necessary to use this residue that can be reused for several purposes, such as extraction of anthocyanins for production of natural food coloring and phenolics compounds which can be used to produce extracts with antioxidants properties. Drying technology is applied with the objective of increasing the shelf life of the jabuticaba skin which has a high level of water. In the present work, an evaluation of mathematical drying models through performance indicators which were accuracy factor (Af), bias factor (Bf), root mean square error (RMSE) and standard error of prediction (%SEP) was done for studying the drying kinetic of the jabuticaba pell. The drying process was conducted in a convective tray dryer at 43 ⁰C for 352 min with final moisture content of 3.64% in dry basis. According to the results, the two terms model and the Midilli model were the ones that better fitted the experimental data, and the
In recent years, due to the potential of its properties, the use of industrial waste has generated interest of study in the academic community in the area of Food Science and Technology (FST). The goal of this work was investigate the importance of food industrial waste by bibliometric tools in articles, reviews and proceeding papers published in the last 28 years. It was verified that the research on industrial residues in the area of FST has evolved over the years, being more remarkable from the year of 2006. The research found 1453 documents published in 183 journals. The 7 most productive countries were analyzed, with Brazil being highlighted due to greater predominance of publications in the area. It was observed that antioxidant activity, extraction, optimization, by-products and purification have attracted great attention to food and/or cosmetic industries.
Abstract:The use of technology in agriculture plays an important role in the production chain cycle, as well as in the improvement of processes and productivity. To develop a model for measuring the technological capacity of family agriculture systems, it is necessary to assess the gaps related to indicators and the technological potentialities of these farmer groups, which are often not considered when they require financial support and do not get enough. Thus, the aim of this study is to identify the indicators used to evaluate the technological capacity of farm systems and agriculture. A bibliometric analysis between 2005 and 2017 was carried out on five scientific databases, identifying a first set of 233 scientific articles, which, after an in-depth reading, led to outlining an article portfolio of 33 studies. The H-index results estimated over databases verified that Springer is the most important regarding the topic Technological Capability in Agriculture Systems. The Technological Capacity Systems evolution is important in that technologies are in constant development and the use of indicators provides a quantitative evaluation to compare different agricultural properties.
Abstract-Despite the long existence of the fermentation processes, they still are very used in the food industry and other interested areas of the society. From this process, several food and drinks with a unique flavor and extended shelf life were developed. Fermented drinks are consumed in Brazil, and they can be alcoholic and non-alcoholic. The country has a high potential growth in the production of beverages, so the development of technologies and products in this area is essential. Recent researches have been protected by intellectual property using patent applications. With that, the aim of this work was to identify the patent trends on fermented drinks. The methodology was exploratory and quantitative and it was associated with the use of the key words "drink" and "fermented".
Resumo-Os processos de secagens são bastante utilizados na indústria de alimentos, pois prolongam a vida de prateleira de alimentos, principalmente frutas e vegetais, por meio da redução de água da matriz alimentícia. Existem inúmeros tipos de secadores e cada um é utilizado de acordo com as propriedades dos alimentos e produto final. Dentre eles, o leito de jorro é um secador que vem sendo vastamente utilizado devido ao seu custo relativamente baixo e facilidade de operação, além de produzir alimentos com boas qualidades sensoriais. Diante disto, o presente trabalho objetivou realizar uma análise de patentes para verificar as tendências do desenvolvimento tecnológico de secagem em alimentos com o leito de jorro. A busca de patentes foi realizada com o software AcclaimIP ® versão Trial utilizando palavras-chaves e associações em inglês relacionadas com tema do presente trabalho. Foram encontradas 15 patentes específicas de secagem de alimentos com o uso de leito de jorro. Dentre as classes com mais depósitos estão A23B7 (Conservação ou amadurecimento químico de frutas ou legumes) e A23L19 (Produtos à base de frutas ou legumes; Seu preparo ou tratamento) ambas com 5 patentes. Além disso, nota-se que a maioria das patentes relata a combinação da secagem em leito de jorro com outros processos, como micro-ondas e vácuo. Palavras-chave-Alimentos, conservação, patenteamento, secadores.Abstract-Drying processes are widely used in the food industry for extending the shelf life of foods, mainly fruits and vegetables, through the reduction of water from the food matrix. There are numerous types of dryers and each one is used in accordance with the properties of food and the final product. Among them, the spouted bed is a dryer which has been widely used due to its relatively low cost and easy operation, besides that it produces food with good sensory qualities. Therefore, the present work aimed to conduct an analysis of patents to verify the trends of technological development of drying food using the spouted bed. The patent search was performed with the software AcclaimIP ® trial version using keywords
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