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 5 publications

(4 citation statements)

References 33 publications

(44 reference statements)

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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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Section: Resultsmentioning

confidence: 63%

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

et al. 2020

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“…Brazilian Applied Science Review, Curitiba, v.6, n.6, p. 1588-1620, nov.dec., 2022 adjuvantes de secagem quando esse método é realizado em alimentos constituídos em sua maioria por açúcares de baixo peso molecular, como polpa de frutos, com a finalidade de evitar o desenvolvimento de pós com elevada higroscopicidade (CAVALCANTE et al, 2018). Brazilian Applied Science Review, Curitiba, v.6, n.6, p. 1588-1620, nov.dec., 2022…”

Section: Secagem Por Atomizaçãounclassified

Principias métodos de secagem utilizados na obtenção de polpa de fruto em pó solúveis: uma revisão

Freitas¹,

Ribeiro²,

Viana³

et al. 2022

BASR

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Os frutos são alimentos com alto valor nutritivo e variados compostos bioativos que são benéficos à saúde, com diversas funcionalidades biológicas. Entretanto, são alimentos altamente perecíveis no período de pós-colheita. Visando preservar sua composição nutricional e suas características sensoriais, utilizam-se técnicas de secagem que prolongam a vida de prateleira do frutos e também possibilitam que sejam desenvolvidos novos produtos, como os pós solúveis, com mínimas perdas nutricionais e alta conservação da palatabilidade. A presente revisão literária teve como intuito coletar dados sobre as técnicas de secagem de frutos para a produção de pós solúveis, sendo elas: atomização, leito em espuma, liofilização, leito de jorro, janela de refratância e secagem em diferentes estufas. Foram considerados os trabalhos publicados nos últimos 5 anos, observando as metodologias aplicadas e os principais resultados obtidos em cada estudo. Conclui-se que a técnica de secagem por atomização é a mais utilizada dentre as elencadas. Além disso, percebe-se uma caracterização incompleta dos pós nos trabalhos encontrados, o que dificulta a análise geral das técnicas aplicadas e a comparação entre os resultados. Assim se faz necessário a padronização de análises, para avaliar os resultados de forma qualificada.

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“…The total solids, moisture content, and water activity of the biomass samples are presented in Table 7. These parameters are directly associated with microbial development (Romão, 2015) and can indicate the chemical, physical, and microbial stability of the biomass (Cavalcante et al, 2018). Different microorganisms require different values of aw (which ranges from 0 to 1) for growth.…”

Section: Total Solids Moisture Content and Water Activitymentioning

confidence: 99%

Physicochemical characterization of agro-industrial residues for second-generation ethanol production

Evangelista

Arruda

Menezes

et al. 2021

RSD

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Ethanol production from renewable sources, such as lignocellulosic materials, is already underway in several countries. The interest in the technology stems from concerns about global warming and the environmental impacts of solid waste disposal. Moreover, the conversion of agro-industrial wastes into ethanol is a value-adding strategy. This study aimed to evaluate the physicochemical characteristics of three lignocellulosic materials— rice straw bran, sugarcane bagasse, and corn peel bran—and determine, on the basis of these analyses, their suitability as feedstocks for second-generation ethanol production. Physicochemical characterization included the determination of particle size, moisture, ash, total solids, water activity, crude fat, protein, total extractives, soluble and insoluble lignin, holocellulose, cellulose, hemicellulose, and total carbohydrates. Rice straw bran is composed of 38.33% cellulose and 19.73% hemicellulose, sugarcane bagasse is composed of 27.09% cellulose and 5.61% hemicellulose, and corn peel bran is composed of 55.75% cellulose and 12.93% hemicellulose. The characterization showed the high concentration of cellulose in the residue of the corn peel bran. The results indicate that the three biomasses are suitable raw materials for biofuel production.

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

Cited by 5 publications

References 33 publications

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

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

Principias métodos de secagem utilizados na obtenção de polpa de fruto em pó solúveis: uma revisão

Physicochemical characterization of agro-industrial residues for second-generation ethanol production

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