Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas

Reis, Daíse Souza; Neto, Ácacio Figueirêdo; Ferraz, Andréa de Vasconcelos; Freitas, Sérgio Tonetto de

doi:10.1590/1981-6723.8315

Cited by 24 publications

(19 citation statements)

References 14 publications

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“…The green banana flour presented final moisture (6.47%) close to the values of the present study, stored in PET packaging for 90 days, at room temperature of ±26 ° C, in the study conducted by Santos et al (2010). Reis et al (2017) determined high humidity values between 18.78% and 25.48% for acerola meal (differentiated by the presence or absence of the seed in its composition) stored for 75 days in PET packages.…”

Section: Resultssupporting

confidence: 86%

Study of the storage of wholemeal and partially defatted baru flour in bioriented polypropylene packing

et al. 2019

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O trigo é um cereal cuja farinha é um importante ingrediente em diversos alimentos. Contudo, limitações como o déficit na balança comercial brasileira deste grão e a doença celíaca fazem com que cresça a utilização de produtos nacionais que substituam o trigo. O baru, surge como uma solução a esses fatores limitantes. Assim, objetivou-se avaliar as farinhas de baru integral (FI) e parcialmente desengordurada (FPD), bem como determinar suas características físicoquímicas durante o armazenamento, a temperatura ambiente, em embalagens de Polipropileno Biorentado (BOPP), ao longo de 90 dias. As farinhas foram produzidas através da trituração em liquidificador doméstico. A FPD foi obtida pela extração parcial do óleo em Sohxlet. O armazenamento foi conduzido em DIC, sob fatorial 3x2 (0, 45 e 90 dias; FI e FPD). Para verificação da influência dos tratamentos procedeu-se as análises de teor de cinzas, taxa de molhabilidade, pH, tempo de escoamento, ângulo de repouso, umidade e atividade microbiológica, à 5% de significância. Os resultados, demonstram que a embalagem proporcionou alterações em todas as propriedades avaliadas no período estudado, em ambas farinhas, apesar de manter o teor de água e atividade microbiológica dentro dos limites legais.

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Section: Resultssupporting

confidence: 86%

Study of the storage of wholemeal and partially defatted baru flour in bioriented polypropylene packing

et al. 2019

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“…Factors such as the applied dehydration method, storage time and packaging used directly influence the oxidation reactions to which the product is susceptible. Reis et al (2017) observed an increase in the concentration of vitamin C after dehydration of acerola cherry. The same authors also found that the final concentration of this vitamin was lower when they used lower temperatures and longer periods of time, since the longer exposure time in drying degrades the nutritional constituents of food.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 93%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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“…Chroma values define color intensity, where values close to zero correspond to neutral colors, and values close to sixty account for stronger colors (Tunick, 2000). Chroma is a variable related to the degree of purity of the color, which delimits the saturation level by the black or white scale that contains it (Reis et al, 2017).…”

Section: Increase In Browning Chroma and Hue Anglementioning

confidence: 99%

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

Rinaldi¹,

Vieira²,

Fialho³

2019

Científica

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Cassava (Manihot esculenta Crantz) is one of the main energy sources in human food, being largely consumed and produced in Brazil. However, it is not easy to prepare and has a high deterioration degree after harvest. As an alternative, producers and agribusinesses are extensively using vacuum packaging for the storage of minimally processed cassava roots. This study evaluates the postharvest conservation of minimally processed cassava roots packed in 130 μm, 200 μm, and 300 μm LDPE packages with and without vacuum, stored at 3 °C and 90% relative humidity. Samples were evaluated every seven days for a period of 28 days for pH, titratable acidity, soluble solids, SS/TA ratio, texture, fresh weight loss, moisture, dry matter, cooking time, color (L*, a*, b*, increase in browning, chroma, and hue angle), and microbiology (counting mesophilic aerobes, psychrotrophic aerobes, molds and yeasts, total and thermotolerant coliforms). Minimally processed cassava roots packed in LDPE packages with higher thickness (200 μm and 300 μm) show greater stability in physicochemical and microbiological components. For packages 200 μm vacuum LDPE and 300 μm LDPE in the two atmosphere conditions, stored at 3 ºC and 90% relative humidity, the shelf life of minimally processed cassava roots was 14 days. The recommended storage period for the remaining treatments is seven days.

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Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas

Cited by 24 publications

References 14 publications

Study of the storage of wholemeal and partially defatted baru flour in bioriented polypropylene packing

Study of the storage of wholemeal and partially defatted baru flour in bioriented polypropylene packing

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

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