* RESUMO -A goiaba é uma das frutas tropicais mais populares e de maior aceitação em todas as regiões do Brasil. Do seu fruto podem-se obter vários produtos alimentícios tais como: doces, geleias, licores e sucos de diversas formas. Diante do exposto, o objetivo desta pesquisa foi caracterizar a polpa de goiaba atomizada quanto à sua composição físico-química e, avaliar o seu comportamento higroscópico através das isotermas de adsorção utilizando diferentes modelos matemáticos. As análises físico-químicas realizadas tanto na polpa integral de goiaba quanto no pó de goiaba atomizado foram: umidade, pH, acidez, sólidos solúveis e ácido ascórbico apresentando os seguintes resultados, respectivamente, 88,57 -5,69%; 3,76 -3,88; 0,43 -0,24 mg 100 g ABSTRACT -The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88. 57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g -1 ; 8.43 to 93.00 °Brix and 2.77-3.79 mg 100 g -1 . The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.
Pollination deficit could cause low yields in cashew (Anacardium occidentale) and it is possible that deforestation surrounding cashew plantations may prevent effective pollinators from visiting cashew flowers and contribute to this deficit. In the present work, we investigated the proximity effect of small and large forest fragments on the abundance and flower visits by feral Apis mellifera and wild native pollinators to cashew flowers and their interactions with yield in cashew plantations. Cashew nut yield was highest when plantations bordered a small forest fragment and were close to the large forest fragment. Yield from plantations that did not border small forest fragments but were close to the large forest fragment did not differ to yield from plantations at a greater distance to the large forest fragment. Flower visits by wild native pollinators, mainly Trigona spinipes, were negatively affected by distance to the large forest remnant and their numbers were directly correlated to nut yield. The number of A. mellifera visiting cashew flowers did not change significantly with distance to forest fragments, nor was it correlated with yield. We conclude that increasing the number of wild pollinator visits may increase yield, and proximity to large forest fragments are important for this.
This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. ±0.50; 0.59 b ±0.30). The soursop powders with 30 and 45% of maltodextrin had few significant differences in terms of physicochemical and hygroscopic characteristics, which allow us to consider the percentage of 30% of maltodextrin, in this study, as the best percentage for soursop pulp atomization.
ABSTRACT. Food sorption isotherms are highly important to predict drying time and storage conditions of a product. Current assay evaluates the behavior of adsorption isotherms of hog plum powder obtained by spray-dryer, through mathematical models. GAB, BET, Henderson and Oswin models were adjusted to the experimental data at 25, 30, 35 and 40ºC. The BET model best adjusted to the atomized hog plum for all temperatures tested, with an error ranging between 8.45 and 11.17%. The coefficient of determination (R 2 ) had rates higher than 0.9900 for all the adjusted models. The behavior of hog plum powder adsorption isotherms was classified as Type III.Keywords: hygroscopicity, drying, fruit powder.Isotermas de adsorção de polpa de cajá (Spondia mombin L.) em pó obtido em spray-dryer RESUMO. As isotermas de sorção dos alimentos possuem uma grande importância na predição do tempo de secagem e condições de armazenamento de um produto. Este trabalho teve como objetivo avaliar o comportamento das isotermas de adsorção para pós de cajá obtido em secador do tipo spray-dryer por meio de modelos matemáticos. Os modelos de GAB, BET, Henderson e Oswin foram ajustados aos dados experimentais nas temperaturas de 25, 30, 35 e 40ºC. O modelo BET, em todas as temperaturas avaliadas, é a que melhor se ajustou para o pó de cajá atomizado com erro que variou entre 8,45 à 11,17%. Já o coeficiente de determinação (R 2 ) apresentou valores acima de 0,9900 para todos os modelos ajustados. O comportamento das isotermas do pó de cajá atomizado foi classificado como Tipo III.Palavras-chave: higroscopicidade, secagem, pó de frutas.
Comportamento higroscópico de pós de manga das variedades coité e espada e avaliação das características físico-químicas
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