Cinética de degradação do ácido ascórbico em ameixas liofilizadas

Gabas, Ana Lúcia; Telis‐Romero, Javier; Menegalli, Florência Cecília

doi:10.1590/s0101-20612003000400013

Cited by 14 publications

(12 citation statements)

References 8 publications

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“…Esse mesmo comportamento foi observado por Erenturk et al (2004) ao estudarem a secagem de Rosa canina L. Gabas et al (2003) relacionaram temperatura e conteúdo de água com a degradação do ácido ascórbico, e constataram que a baixas temperaturas e elevados conteúdos de água a degradação dessa vitamina é mais acentuada.…”

Section: Avaliação Do Processo De Secagemunclassified

Desidratação da polpa de tamarindo pelo método de camada de espuma

Silva

Gurjão²,

Almeida³

et al. 2008

Ciênc. agrotec.

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RESUMOObjetivou-se, no presente trabalho, estudar a cinética de secagem da polpa de tamarindo pelo método de camada de espuma (foam-mat), a 50, 60, 70 e 80 °C, e avaliar o efeito dessas temperaturas no teor de ácido ascórbico, acidez total titulável e na cor, expressa pelo parâmetro luminosidade (L*) matiz (h°). Para a representação dos dados experimentais da secagem, três modelos matemáticos de camada fina foram aplicados adotando-se como critérios de seleção o coeficiente de determinação (R 2 ) e o desvio quadrático médio (DQM). De acordo com os resultados obtidos, tem-se que a temperatura é um fator determinante no processo de desidratação e que o modelo de Midilli e Kucuk foi o que melhor representa o comportamento das curvas de desidratação. Os melhores resultados para o teor de ácido ascórbico, acidez titulável e cor foram obtidos para as temperaturas de 60 e 70 °C.Termos para indexação: Modelagem, conservação, secagem, tamarindo. ABSTRACTThe foam-mat drying process was studied for the tamarind pulp at 50, 60, 70 and 80°C and the temperature effect on the tamarind powder were evaluated as regards to ascorbic acid content, total titratable acidity and colour, expressed by luminosity (L*) and hue (h°). For the representation of the drying process three models for thin-layer were applied and the criterion of evaluation used were the coefficient of determination (R 2 ) and root mean square error (DQM). According to the results the temperature is a determinant parameter in the drying process, and the Midilli and Kucuk model was the best one to represent the behavior of the drying curves. The best results for ascorbic acid content, titritable acidity and colour were obtained at the temperatures of 60 and 70 °C. INTRODUÇÃOO Brasil é um país privilegiado por sua diversidade de clima e solo, garantindo uma produção de frutas bastante diversificada, sendo um dos principais produtores e exportadores de várias espécies frutíferas nativas e exóticas ainda não aproveitadas em todo o seu potencial (CÁCERES, 2003).Os frutos tropicais como tamarindo, abacaxi, maracujá, manga, cajá, goiaba e graviola, têm uma especial preferência na dieta dos consumidores brasileiros (CÁCERES, 2003), devido aos seus constituintes 1 Parte do trabalho de tese do segundo autor 2 Química Industrial, Doutorando em Engenharia de Processos -Centro de Ciências e Tecnologia/CCT -Unidade Acadêmica de Engenharia Química/ UAEQ -Laboratório de Engenharia Química/LEB -Universidade Federal de Campina Grande/UFCG -Rua Euclides Carolino de Lima, 185 -Santa Rosa -58416-290 -Campina Grande, PB -adriano_santana@yahoo.com.br 3 Engenheira Agrícola, Doutora em Agronomia -Coordenação Geral de Produção e Pesquisa -Escola Agrotécnica Federal de Sousa/EAFS -Avenida PresidenteTancredo Neves, s/n -Jardim Sorrilândia -Cx. P. 49 -58000-800 -Sousa, PB -katgurjao@yahoo.com.br 4 Agrônomo, Doutor em Agronomia -Centro de Tecnologia e Recursos Naturais/CTRN -Unidade Acadêmica de Engenharia Agrícola/UAEA -Laboratório de Armazenamento e Processamento de Produtos Agrícolas/LAPPA...

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Section: Avaliação Do Processo De Secagemunclassified

Desidratação da polpa de tamarindo pelo método de camada de espuma

Silva

Gurjão²,

Almeida³

et al. 2008

Ciênc. agrotec.

View full text Add to dashboard Cite

show abstract

“…There was a reduction in vitamin C content due to exposure to heat, both temperatures presented significant statistical difference. According to Gabas et al (2003), the loss of ascorbic acid is affected mainly by the application of high temperatures. Valverde (2011) verified for the ascorbic acid content the loss of 88.06% of the pepper in natura compared to the processed one.…”

Section: Resultsmentioning

confidence: 99%

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Silva¹,

Matos²,

Silva³

et al. 2018

JAS

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The present work had as objective to determine the kinetics of drying of the chili pepper, to adjust different mathematical models to the experimental values as a function of the water content and to characterize the same in it’s in natura form and after the drying in the temperatures of 60, 70 and 80 °C. The samples were weighted periodically until reaching the equilibrium. The mathematical models of Wang and Singh, Henderson and Pabis, Newton, Page and Thompson were adjusted to the experimental data. The best adjustment was determined in relation to the highest values of the coefficient of determination (R2) and Mean Square Deviation (MSD). The obtained results showed that the drying of the pepper is influenced by the temperature of the drying air. It is concluded that the model of Henderson and Pabis was the one that best fit to the experimental data. The increase of the drying temperature promoted a reduction in the time required for the peppers to reach the moisture of the hygroscopic balance. The parameters of acidity, lipids and proteins remained close at the different drying temperatures used, however higher when compared to the samples in natura. It can be noticed that ashes and vitamin C have suffered considerable decrease as the temperature increased, as a result of the chemical transformations that occurred in the peppers due to heat exposure and loss of moisture.

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“…For this reason, the first order model was selected for this work. The first order model was also used to describe the kinetics of AA degradation in pasteurized mango juice (Wibowo et al, 2015), in lyophilized plums (Gabas et al, 2003), in concentrated citrus juices (Burdurlu et al, 2006), in ketchup (Rajchl et al, 2010), in tomato extract (Pedro, 2009), and in concentrated tomato juice during heating and drying (Qiu et al, 2018).…”

Section: Kinetics Of Ascorbic Acid (Aa) Degradationmentioning

confidence: 99%

The tomato paste quality attributes along the industrial processing chain

Munhoz¹,

Schmidt²

2019

Afr. J. Food Sci.

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Tomato is widely consumed in the world and its concentrated paste represents the main product from industrial tomato cultivars. One of the industry's biggest challenges is to produce in a sustainable and effective chain to simultaneously fulfill the cost reduction and quality improvement demands. This study aimed to show the loss of tomato paste quality attributes along its industrial processing chain, focusing on three parameters: (1) ascorbic acid content; (2) color and (3) consistency. Samples of tomato paste (29 °Brix) were subjected to thermal treatment at 60, 70 and 80°C, cooled down and analyzed for the mentioned attributes by kinetic parameters. Both ascorbic acid (z = 62.8°C, R 2 = 0.9499) and instrumental color (z = 19.0°C, R 2 = 0.9924 for a*/b*, and z = 16.3°C, R 2 = 0.9897 for TPS) parameters degradation were well described by first-order kinetic models. Consistency attributes were not affected by the thermal treatment temperature. The temperature effect at each stage of processing allowed identifying the sterilization and storage steps as responsible for the greater degradation of color and ascorbic acid, respectively. The industry must control sterilization and increase sun protection in the offseason to preserve color and ascorbic acid, ensure lower losses of sensorial quality without reducing its productive flexibility, always prioritizing food safety.

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Cinética de degradação do ácido ascórbico em ameixas liofilizadas

Cited by 14 publications

References 8 publications

Desidratação da polpa de tamarindo pelo método de camada de espuma

Desidratação da polpa de tamarindo pelo método de camada de espuma

Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

The tomato paste quality attributes along the industrial processing chain

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