Study of the drying of mesocarp of baru (Dipteryx alata Vogel) fruits

Abstract

Baru (Dipteryx alata Vogel) is a tree species that is part of the group of native species of the Cerrado and occurs mainly in Central Brazil, being valued for its various uses. Thus, the present work was carried out with the objective of studying the kinetics of drying of the mesocarp of baru fruits, performing the analysis of the thermodynamic properties, as well as evaluating the effect of drying on the color of the flour produced from the mesocarp. The mesocarp of baru fruits was placed in stainless steel trays, and dried at 40, 50, 60 and 70 ºC in a forced circulation oven until the moisture content of 0.12 dry basis (d.b.) was reached. Subsequently, the experimental data of the drying were adjusted with the mathematical models frequently used, and color was evaluated after the drying. It is concluded that the Wang & Singh model was selected to represent the drying curves of the baru mesocarp. For the thermodynamic properties, with increasing drying air temperature, the entropy and enthalpy values decreased while the Gibbs free energy increased. Regarding color, the results showed that with the increase of drying air temperature, there is a change in color, which indicates loss in the qualitative aspect.

Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (Rollinia mucosa [Jacq.] Baill) pulp

“…The positive values indicate that “biribá” pulp foam drying was not spontaneous, characterizing an endergonic reaction in which it is necessary to add energy into the medium surrounding the product for dehydration to occur, a behavior that is expected and correlated with Δ H since desorption is not spontaneous (Silva et al, 2019). Studies such as those of Oliveira et al (2015), Araujo et al (2017), Oliveira et al (2018), and Santos et al (2019) also found similar behavior, with an increase in Δ G as the drying air temperature increased.…”

“…Therefore, as the temperature increased, the energy demand decreased. This behavior has been described in agricultural products such as the mesocarp of baru fruits (Oliveira et al, 2018) and strawberry (Oliveira et al, 2015).…”

“…Foam‐mat drying generates powders with great industrial potential, which can constitute a new raw material for the dairy, bakery, and beverage sectors, among others. However, although the national and international literature contains a large number of studies on fruit drying (Baptestini et al, 2018; Chaux‐Gutiérrez et al, 2017; Ee et al, 2019; Freitas et al, 2018; Juárez et al, 2019; Kumar et al, 2019; Oliveira et al, 2018; Salahi et al, 2017; Santos et al, 2019; Shi et al, 2019; Süfer & Palazoğlu, 2019; Wang et al, 2018), no reports were found about the drying of “biribá” fruits regardless of the method adopted, highlighting the need for investigations with this purpose.…”

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

“…Increased energy of Gibbs in agricultural products is reported in the literature by , Botelho, Granella, et al (2015), Cagnin et al (2017), Oliveira, Oliveira, Resende, and Silva (2018), and Moura et al (2021 in sorghum grains, garlic, mesocarp of baru fruits, and trapiá leavings, respectively.…”

Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

“…The fruit has elevated levels of fatty acids, mainly oleic acid (n-9) and linoleic acid (n-6), followed by palmitic acid. The almond is rich in lipids (40%), with high quantities of unsaturated fats and importance for human consumption because it reduces LDL cholesterol levels, in addition to having significant levels of α-tocopherol and γ-tocopherol (5 and 4.3% respectively), which have antioxidant action (REIS & SChMIELE, 2019;OLIVEIRA et al, 2017).…”