Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Abstract

Recebido em 27/7/10; aceito em 11/11/10; publicado na web em 18/2/11Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

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Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder

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Mathematical modeling of the pulp drying curves murici (Byrsonima crassifolia): The foam layer drying

“…In recent decades, many studies have been conducted regarding the dehydration of fruit and fruit pulp (Pereira et al, 2009;Mosquera et al, 2010;Osorio et al, 2011), geared mainly to increase the retention of the nutritional and sensory properties of the product through amendments to the existing processes or application of new techniques. Among them, we highlight the foam mat drying method, which in Brazil is also called foam mat, foam bed drying or drying foam layer.…”