The purpose of this study was to study the modeling of the osmo‐convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv. Fuyu) fruits. The fruit was subjected to osmo‐convective drying at three different temperatures (50, 55, and 60C) and 10 different thin‐layer semiempirical mathematical models were adjusted to experimental data. Then, according to the highest correlation coefficient (R2) and the least χ2 analysis the attained results showed the Midilli's model as the best option to describe the experimental data at the studied temperatures. In addition, the effective mass diffusivity coefficients were 1.04 × 10−6, 1.40 × 10−6, and 8.27 × 10−7 m2/s at 50, 55, and 60C, respectively. These results can be interesting to food data collection, drying equipment design and to support technical research in food process simulation. Practical Applications The osmo‐convective drying process is widely used for foods dried production or with reduced water content. In fact, the post‐harvest losses can be avoided, since that dried persimmon by osmo‐convective drying, exhibit a good quality and extended shelf‐life. Thus, the application of mathematical models to describe experimental data of this drying process achieves great practical importance because the number of laboratory tests can be reduced and it makes possible to obtain important parameters such as drying time, mass diffusion coefficient, among others, necessary to conception of processes and dryers.
Moisture adsorption isotherms from a new biscuit considered as functional food were determined using a gravimetric static method at 25 and 40C and over a range of relative humidity from 0.112 to 0.903. The biscuit had 2.5, 3.3, 10.0 and 31.0% of ash, fiber, protein and fat, respectively, and 4.7% moisture content. The equilibrium moisture content of the biscuit (kg/kg) increased when the storage temperature at any given water activity (Aw) was reduced. The experimental data were analyzed using different models, namely Guggenheim–Anderson–de Boer (GAB) (three‐parameter relationships), Henderson and Oswin (both models with two parameters), which exhibited a sigmoid shape at the studied temperatures. The maximum isosteric heat of sorption was 21.6 kJ/mol, which exponentially decreased when the moisture content was increased. The GAB model was found to be the most suitable for describing the adsorption characteristics at the temperature and Aw range studied, according to the relative error and the coefficient determination. PRACTICAL APPLICATIONS This article describes the characterization of moisture adsorption behavior of a new biscuit considered as functional food. In general, the sorption behaviors of several foods have been studied extensively; nevertheless, a reduced number of published articles about biscuit sorption isotherms are found in the literature. The experimental data reported in this article may be important for the scientific community of the food science and technology. Isosteric heat of sorption is important for the determination of the binding strength of water to the food, as well as the amount of water present in the food.
The aim of the present study was to assess the drying kinetic of tucum fruits (epicarp and mesocarp) Meyer at three different temperatures (50, 60, and 70 °C). The physicochemical characterization, water activity, moisture content, including β-carotene and vitamin C content- and dried fruits were analyzed. The fruit fractions presented high β-carotene, protein and lipid levels. Fatty acid profile showed oleic acid as the major fatty acid. Different mathematical models were computed to assess the drying process. The Page model was observed to be the best to describe the drying kinetic with the highest correlation coefficient () 0.99 and the least Chi squared () close to 10 at the studied temperatures. The drying process reduced water activity to desirable levels in all trials and β-carotene retentions after drying remained at satisfactory levels, fact that resulted in minimum value of 63% and approximately 94% in some cases. Vitamin C retention was comparatively more around 20-40% compared to control.
The quality of food can be adversely affected by physical, chemical, biochemical and microbiologic processes. Thus, hurdle technology was developed as a new concept that employs a combination of different preservation techniques to achieve multitarget, mild but reliable preservation effects. The aim of this work was to preserve mango pulp by hurdle technology as an alternative procedure to freezing process. The process of applying these hurdle parameters consisted of water activity depression stepped by the addition of 25% glucose syrup and sucrose with respect to pulp weight, adjustment of pH to pH 3 and incorporation of 0.1% potassium sorbate as a preservative. The physicochemical and microbiologic behaviors of the preserved product by hurdle technology were satisfactory compared with the control (frozen mango pulp), and the rheologic behaviors of the attained products were determined by the Herschel–Bulkley model for non‐Newtonian fluids. PRACTICAL APPLICATIONS This article describes mango pulp preserved by combined methods, as well as its physicochemical, microbiologic and rheologic characterization. In general, hurdle technology of several foods has been studied extensively; nevertheless, a limited number of published papers about mango pulp preserved by this method are found in the literature. Thus, the experimental data reported in this paper may be important for the scientific community of food science and technology.
RESUMO-O murici (Byrsonima crassifólia L. Rich) é um fruto oriundo da Amazônia Brasileira, estando presente em todo norte, nordeste e no cerrado Brasileiro. Seu fruto possui um alto teor de vitaminas e antioxidantes sendo sua polpa de grande procura no mercado. A polpa é comercializada como fruto in natura ou como polpa congelada, sendo está última feita de forma artesanal e micro-industrial. Poucos estudos sobre as propriedades físicas e reológicas da polpa de murici foram realizados. Assim, o presente trabalho tem como objetivo geral, estudar as propriedades reológicas e químicas da fruta de murici in natura a diferentes condições experimentais. Para isto, foi realizado um estudo reológico da polpa de murici a diferentes condições de temperatura e taxas de deformação empregando um viscosímetro. Outros estudos de análise físico-química foram realizados de acordo com os padrões de análise internacionais. As polpas apresentam comportamento não newtoniano e o ajuste foi feito através do modelo Lei da potência.
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