Desidratação da polpa de tamarindo pelo método de camada de espuma

Silva, Adriano Sant’Ana; Gurjão, Kátia Cristina de Oliveira; Almeida, Francisco de Assis Cardoso; Bruno, Riselane de Lucena Alcântara; Pereira, Walter Esfrain

doi:10.1590/s1413-70542008000600032

Cited by 18 publications

(21 citation statements)

References 13 publications

(14 reference statements)

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“…Similar results were reported by Silva et al (2008) in the dehydration of tamarind pulp by the foam-mat drying method. Drying was carried out at the same temperatures (50, 60, 70 and 80 ºC) as the present study and the same variations occurred; vitamin C decreased and increased when all dried pulps were analyzed, with highest value at the temperature of 80 ºC.…”

Section: Esupporting

confidence: 90%

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

Freitas

Cavalcante

Cagnin

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this work was to perform foam-mat drying of yellow mombin pulp, verifying the kinetics and mathematical modeling of the process, and characterizing the obtained product with respect to physical and chemical characteristics, compared with the fresh pulp. Foam-mat drying was carried out with the aid of the foam agent Emustab®, at temperatures of 50, 60, 70 and 80 °C. The drying data were analyzed and fitted to four mathematical models (Wang & Singh, Verma, Page and Midilli). Effective diffusion coefficient and activation energy were determined. Titratable acidity, pH, soluble solids content and vitamin C content, as well as the solubility in water of yellow mombin powder and color variance (L*, a*, b*) were analyzed in both fresh and dehydrated pulp. The Wang & Singh model showed best fit at the temperature of 50 °C, whereas the Midilli model showed the best mathematical fit at temperatures of 60, 70 and 80 °C. Net diffusion coefficient and activation energy values were proportional to the drying temperature. Drying of the foam at 60 °C indicated guarantee of quality of yellow mombin pulp with respect to titratable acidity, pH and color of the a* coordinate.Caracterização físico-química de cajá (Spondias mombin L.) seco por camada de espuma em diferentes temperaturas R E S U M O Objetivou-se realizar a secagem da polpa dos frutos de cajá em camada de espuma, verificando a cinética e modelagem matemática do processo, e caracterizar o produto obtido quanto às características físicas e químicas, sendo estas comparadas à polpa in natura. A secagem foi realizada em camada de espuma, com auxílio do agente espumante emustab, nas temperaturas de 50, 60, 70 e 80 °C. Os dados da secagem foram analisados e ajustados por quatro modelos matemáticos (Wang e Singh, Verma, Page e Midilli). Foram determinados o coeficiente de difusão efetiva e energia de ativação. Na polpa in natura e desidratada foram analisados o teor de acidez titulável, pH, teor de sólidos solúveis e teor de vitamina C, assim como a solubilidade em água do pó de cajá e análise de variância da cor (coordenadas de L*, a* e b*). O modelo Wang e Singh indicou melhor ajuste para a temperatura de 50 °C e o modelo de Midilli demonstrou o melhor ajuste matemático para as temperaturas de 60, 70 e 80 °C. Os valores do coeficiente de difusão líquida e energia de ativação foram proporcionais à temperatura de secagem. A secagem da espuma a 60 °C indicou garantia da qualidade da polpa do cajá para acidez titulável, pH e coloração da coordenada de a*.

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Section: Esupporting

confidence: 90%

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

Freitas

Cavalcante

Cagnin

et al. 2018

Rev. bras. eng. agríc. ambient.

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“…In fact, some kind of synergy among foaming agents was also observed and discussed in the literature (Vernon‐Carter et al ., ; Dutta et al ., ; Rajkumar et al ., ). Yet there are no state‐of‐the‐art predictions about the results of multiple foaming agents used together, but this study is in agreement with other studies that recommend the use of an additive mixed with the foaming agent to increase consistency (Akintoye & Oguntunde, ; Dutta et al ., ; Bardenhagen et al ., ; Silva et al ., ; Pinto, ; Soares, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Chaves

Barreto

Reis

et al. 2013

Int J of Food Sci Tech

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Summary The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam‐mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro‐industrial products. Albumin was the best foaming agent that produced a good‐quality powder in a short period. The foam‐mat drying of Brazilian cherry pulp using albumin and Superliga® (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.

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“…A secagem em leito de espuma (foam-mat drying) é uma das técnicas empregadas para a obtenção de produtos alimentícios em pó destacando-se por ser um método em que alimentos líquidos ou semilíquidos são transformados em espumas estáveis, através de vigorosa agitação e incorporação de agentes espumantes para, posteriormente, serem desidratados (Silva et al, 2008).…”

Section: Introductionunclassified

Modelagem matemática da secagem de espuma de graviola

Baptestini

Corrêa

Junqueira

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OObjetivou-se, com este trabalho, propor e ajustar modelos matemáticos ao processo de secagem de espuma de graviola em diferentes condições de ar, determinar o coeficiente de difusão efetivo e obter a energia de ativação. Para a formação da espuma foi adicionada, à polpa, albumina, na concentração de 7,43% em massa e submetida à agitação em batedeira doméstica, durante 15 min; em seguida, esta foi espalhada sobre bandejas formando uma camada fina de cerca de 5,0 mm de espessura cujas condições de secagem foram: de 40, 50, 60, 70 e 80 °C, 5,6 m s -1 e 60%. O modelo para determinar o binômio teor de água crítico e tempo crítico e o de Midili se ajustaram bem aos dados experimentais da secagem de espuma de graviola e se obteve acréscimo no coeficiente de difusão efetiva com a elevação da temperatura de secagem e energia de ativação de 33,10 kJ mol -1 . Mathematical modeling of drying of soursop foam A B S T R A C TThe aim of this paper was to propose and to adjust mathematical models for drying process of soursop foam in different air conditions, to determine the effective diffusion coefficient and to obtain the activation energy. For foaming, albumin was added to the pulp at concentration of 7.43% and stirred in mixer for 15 min. Then, it was spread onto trays forming a thin layer about 5.0 mm thick, and the drying conditions were: 40, 50, 60, 70 and 80 °C, 5.6 m s -1 and 60%. The model for determining the binomial critical water content and critical time, and the Midili model, adjusted well to the experimental data of soursop foam drying. Furthermore, an increase was obtained in the effective diffusion coefficient with increase in drying temperature and activation energy of 33.10 kJ mol -1 . Palavras-chave:teor de água crítico tempo crítico foam-mat drying

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Desidratação da polpa de tamarindo pelo método de camada de espuma

Cited by 18 publications

References 13 publications

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

Physical-chemical characterization of yellow mombin (Spondias mombin L.) foam-mat drying at different temperatures

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Modelagem matemática da secagem de espuma de graviola

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