The present work had as objective to determine the kinetics of drying of the chili pepper, to adjust different mathematical models to the experimental values as a function of the water content and to characterize the same in it’s in natura form and after the drying in the temperatures of 60, 70 and 80 °C. The samples were weighted periodically until reaching the equilibrium. The mathematical models of Wang and Singh, Henderson and Pabis, Newton, Page and Thompson were adjusted to the experimental data. The best adjustment was determined in relation to the highest values of the coefficient of determination (R2) and Mean Square Deviation (MSD). The obtained results showed that the drying of the pepper is influenced by the temperature of the drying air. It is concluded that the model of Henderson and Pabis was the one that best fit to the experimental data. The increase of the drying temperature promoted a reduction in the time required for the peppers to reach the moisture of the hygroscopic balance. The parameters of acidity, lipids and proteins remained close at the different drying temperatures used, however higher when compared to the samples in natura. It can be noticed that ashes and vitamin C have suffered considerable decrease as the temperature increased, as a result of the chemical transformations that occurred in the peppers due to heat exposure and loss of moisture.
Aims: Coconut catole is the fruit of the Syagrus cearenses palm tree, whose pulp is usually eaten in its natural form. The formulation of blends is intended to improve the acceptance of fruit with potential to be exploited. The objective of this work was to evaluate the physico-chemical characteristics of the whole coconut pulp and the blends formulated with the pulp and milk. Place and Duration of Study: The coconut catole (Syagrus cearensis) were collected in the surroundings of location 551'30 "S, 35º21'13 "O, in Rio Grande do Norte. The work was carried out from January to February 2019. Methodology: The formulations were elaborated by mixing the proportions of 30 and 50% of standardized commercial milk with the whole catole coconut pulp. The products were submitted to the analysis of moisture, water activity (aw), titratable total acidity (TTA), total soluble solids (TSS), TSS/TTA ratio, pH, ascorbic acid, ash, lipids, proteins, color (L*, a*, b*), total sugars, reducers and non-reducers. Results: From the results, it was observed that the addition of milk to the pulp resulted in clear samples and that a higher proportion of the milk statistically influenced the results. Conclusion: The mixture of couscous coconut pulp and milk gave the product better nutritional characteristics, especially protein content and lipid reduction. The addition of the milk to the cocoa pulp influenced the results statistically, showing that the addition of the milk contributed to enhance the pulp.
To apply low temperatures, different of other processes, maintain the structure of products and better preserve the thermosensitive components, the freeze-drying has called attention of various researchers. Aimed with the research to produce and characterize the powder in natura obtained by seeds of moringa, elaborate different pastes with addiction of 20, 30, 40 and 50 mL of distilled water, freeze-dry it, characterize it physical and physicochemical and select the best powder. The freeze-drying was produced through a benchtop freeze dryer. After drying it, from the powder were determined the real density, bulk density, compacted density, porosity, compressibility index, Hausner factor, hygroscopicity, solubility, color, moisture content and water activity, ashes, total acidity, pH, proteins, lipids and carbohydrates. The in natura powder was classified as non-hygroscopic, high solubility in water, low moisture content and water activity, high protein, lipids, carbohydrates and low acidity. Freeze-drying was presented as an appropriate method for the preservation of moringa constituents, with a formula selected with the addition of 50 mL of water.
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