Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer

Cavalcante, Carlos Eliardo Barros; Rodrigues, Suelí; Afonso, Marcos Rodrigues Amorim; Costa, José Maria Correia da

doi:10.1590/1981-6723.12117

Cited by 6 publications

(5 citation statements)

References 33 publications

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“…The sorption constant (C), which represents the total heat of sorption of the first layer and has a physical meaning related to the effect of temperature, of the evaluated models, BET (A), BET (B) and GAB (C), of the powders obtained in spray-dryer, lyophilization and fluidized bed, respectively, demonstrated constant reduction, with increasing temperature from 25 °C to 45°C. A similar behavior was observed by Conegero et al (2017) and Cavalcante et al (2018) in their studies on the hygroscopic behavior of powdered mangaba and soursop pulps added with maltodextrin and obtained by drying in lyophilization and spray-dryer, in that order. This reduction can be explained by the strength of interaction between adsorbate-adsorbent, favored by low temperatures, causing an increase in C values (MOREIRA et al, 2013).…”

Section: Resultssupporting

confidence: 82%

Sorption isotherms of powdered cajá-manga pulp in different drying processes

Lara Junior,

Ferreira,

Afonso

et al. 2024

RCA

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High-sugar dehydrated foods have strong hygroscopicity, which can be avoided by using drying aids. One way to assess the hygroscopic behavior is through sorption isotherms. The objective of this work was to evaluate the infl uence of maltodextrin concentration on sorption isotherms of powdered cajá-manga pulp in spray-dryer, lyophilization and fl uidized bed spray drying processes. The dryings were carried out in a spray-dryer, lyophilizer and fl uidized bed, with 10%, 20% and 30% of maltodextrin.Adsorption isotherms were determined by the static gravimetric method using salt solutions for a relative humidity range of 21% to 90%. The GAB, BET, Henderson, and Oswin models were adequate to the experimental data. The relative deviation between the experimental values and the estimated values was calculated for each curve, in order to assess which equation best fi t the experimental data. The mean relative error value of less than 10% was considered one of the criteria for selecting the models. The BET (A), BET (B) and GAB (C) models had the lowest error means, 3.35%, 3.35% and 5.28%, for cajá-manga powders obtained by spray-dryer, lyophilization and fl uidized bed spray drying processes, respectively, and coeffi cients of determination above 0.99. It is concluded that the type of drying process did not infl uence the behavior of the adsorption isotherms, and that increases in maltodextrin concentration and temperature are signifi cant in reducing equilibrium moisture contents.

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Section: Resultssupporting

confidence: 82%

Sorption isotherms of powdered cajá-manga pulp in different drying processes

Lara Junior,

Ferreira,

Afonso

et al. 2024

RCA

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“…Para entender melhor a propriedade de higroscopicidade em alimentos em pó, são utilizados modelos matemáticos os quais avaliam o comportamento das isotermas de sorção, em bora ainda não exista uma equação geral que descreva o comportamento dessas isotermas, principalmente pela diversidade do conteúdo dos alimentos, que afeta diretamente na atividade de água (G. S. Oliveira et al, 2014), a avaliação do comportamento dessas isotermas contribui para ideal escolha do tempo de secagem, embalagens a serem utilizadas, determinação na caracterização do produto, influenciando diretamente na estabilidade e vida útil (Cavalcante et al, 2018).…”

Section: Introductionunclassified

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Andrade

Ferreira

Lima

et al. 2021

RSD

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Esse estudo objetivou-se avaliar as características físico-químicas do pó de Araçá-boi liofilizado, e o comportamento higroscópico utilizando isotermas de adsorção e diferentes modelos matemáticos. As formulações da polpa de Araçá-boi com diferentes concentrações de maltodextrina (14, 21 e 28%) foram congeladas em freezer à -18 °C, em seguida, desidratadas em liofilizador de bancada. Foram determinados os parâmetros de teor de água, sólidos totais, pH e acidez titulavel. As isotermas de adsorção de água do pó de Araçá-boi nas temperaturas de 25, 30 e 35 °C foram determinadas usando o método especial indireto estático, utilizando o higrômetro Aqualab, para medir a atividade de água. Os modelos de Henderson, Oswin, Halsey, GAB e Peleg foram ajustados às isotermas de adsorção de água utilizando regressão não linear. A partir do coeficiente de determinação (R2) e do desvio percentual médio (P), verificou-se que, entre os modelos estudados e considerando as temperaturas testadas, os valores de R2 obtidos em GAB, Halsey e Peleg estão tão próximos entre si que, no pior dos casos, não superam 0,9% de diferença. A melhor representação matemática das isotermas foi obtida pelo modelo de GAB, uma vez que apresentou os menores valores para Xm, sendo, portanto, o modelo que melhor explica o ganho de água.

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“…Conversely, the Oswin model showed the largest errors, 11.76 and 15.93% at 35 °C. Cavalcante et al (2018) obtained similar behavior studying soursop pulp powder, where the GAB model had the best fit and errors below 5%. Furthermore, Bezerra et al (2011) reported the GAB and Oswin models as being satisfactory to fit adsorption isotherm data of powdered mango, with a determination coefficient of 0.96 and relative mean errors (E) below 10%.…”

Section: Resultsmentioning

confidence: 63%

Influence of Albumin on Guava Pulp Powder Obtained by Foam-Mat Drying

et al. 2020

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Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, BET, Henderson and Oswin were fitted to determine the isotherms of powders with 4 and 8% albumin, at temperatures of 35°C and 45°C. The powders were evaluated by wall friction angle, flow index, apparent density, and particle microstructure analysis. The best fit to the isotherms was obtained by the GAB model. Wall friction angle ranged from 15.7 to 21.9° and from 13.6 to 20.4° for samples containing 4 and 8% albumin, respectively. Higher densities were observed in the powder containing 8% albumin. The powders were classified as easy flowing when the flow index was between 8.00 and 8.68. The presence of albumin in powders resulted in particles with less rough surfaces, less hygroscopicity, and improved flowability.

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Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer

Cited by 6 publications

References 33 publications

Sorption isotherms of powdered cajá-manga pulp in different drying processes

Sorption isotherms of powdered cajá-manga pulp in different drying processes

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Influence of Albumin on Guava Pulp Powder Obtained by Foam-Mat Drying

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