Adsorption isotherms of the red mombin powder produced in spouted bed dryer

The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. Practical Application In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

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“…Values close to those of the present study were reported by Lins et al. (2017) with seriguela powder.…”

Section: Resultssupporting

confidence: 93%

“…These values when compared between the two conditions, only the temperature of 50 • C showed statistical differences (p > 0.05). Values close to those of the present study were reported by Lins et al (2017) with seriguela powder.…”

Section: Carr Index and Hauser Ratiosupporting

confidence: 92%

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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“…Therefore, the isotherm of the jabuticaba flakes followed a sigmoidal format (type III), characteristic of sugar-rich food products, since the parameter K is between 0 and 1 (0.9174), and parameter C is between 0 and 2 (1.3640). The monolayer moisture content, Xm, was a 0.1274 g water/g dry basis, which represents the amount of water strongly bound to the matrix food, a condition in which stability is greater (Lins et al, 2017). López-Vidaña et al (2016) found higher values (0.2954 g water/g dry basis) for jabuticaba flour obtained by conventional air drying.…”

Section: Stability: Sorption Isothermsmentioning

confidence: 99%

Drum drying process of jabuticaba pulp using corn starch as an additive

Nunes

Ferrari

Ito

et al. 2020

Braz. J. Food Technol.

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Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

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“…The desorption isotherms obtained for tamarind seeds had a type II sigmoid shape (IUPAC, 1985), as observed for other plant products, such as African mesquite (Prosopis africana) seeds (Ade et al, 2016), baru (Dipteryx alata Vog.) fruits (Oliveira et al, 2017), castorbean (Ricinus communis L.) (Goneli et al, 2016), purple mombin (Spondias purpurea L.) powder (Lins et al, 2017), locoto (Capsicum baccatum) (Andrade et al, 2017), and lettuce (Lactuca sativa) seeds (Zeymer et al, 2017). The type II isotherms are caused by synergistic effects of Raoult's law, capillary effects, and interactions of moisture on the material surface (Labuza & Altunakar, 2007).…”

Section: Modelmentioning

confidence: 99%

USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.)

et al. 2020

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The knowledge of hygroscopicity is essential for the storage of tamarind seeds, but there is a limitation of a judicious statistical parameter to define the best mathematical model to adjust the isotherms of plant products. Therefore, this study aimed to determine the desorption isotherms of tamarind seeds and test the Akaike information criterion (AIC) and Schwarz Bayesian information criterion (BIC) for choosing the best mathematical model. Seeds with an initial moisture content of 21.00 ± 0.10% dry basis (db) were dried at 45 °C until they reached moisture contents of 17.27 ± 0.10, 15.04 ± 0.16, 14.14 ± 0.06, 12.41 ± 0.17, and 10.52 ± 0.12% db. The water activity of the product was determined by the static-indirect method at temperatures of 10, 20, 30, and 40 °C. Mathematical models frequently used to predict the isotherms of plant products were adjusted to the experimental data. The Cavalcanti Mata model is recommended to estimate the desorption isotherms of tamarind seeds because it presents better adjustments. The AIC and BIC criteria contribute to the choice of the model to predict the desorption isotherms of tamarind seeds.

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Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Cited by 6 publications

References 23 publications

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Drum drying process of jabuticaba pulp using corn starch as an additive

USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.)

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