Estudo da adição de albumina e da temperatura de secagem nas características de polpa de tomate em pó

Fernandes, Regiane Victória de Barros; Queiroz, Fabiana; Botrel, Diego Alvarenga; Rocha, Vitangela Vieira; Souza, Vívian Raquel de; Lima, Carla Ferreira de

doi:10.5433/1679-0359.2014v35n3p1267

Cited by 12 publications

(12 citation statements)

References 11 publications

(14 reference statements)

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“…Fernandes et al (2014) observed that the foam obtained using albumin reduced the time to reach equilibrium moisture in the drying of tomato pulp. Figures 2A and B show the drying curves of the samples containing 4 and 8% of albumin, respectively, fitted to the Midilli model.…”

Section: Resultsmentioning

confidence: 99%

“…Fernandes et al (2014), studying the influence of albumin and drying temperature on tomato pulp powder, observed that the time to reach equilibrium moisture decreased by 55% with the increment of temperature from 60 to 80 ºC. In the samples containing 4% of albumin (Figure 2A), the drying times for the samples to reach the moisture ratio of 0.5 were 108.9, 90.8 and 86.5 min at temperatures of 75, 80 and 85 ºC, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m -1 ) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R 2 ), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.Modelagem matemática das curvas de secagem em camada de espuma de polpa de goiaba R E S U M O Na secagem em camada de espuma o alimento líquido é transformado em espuma, através da adição de um agente espumante, por exemplo, a albumina. Objetivou-se, neste trabalho, avaliar o ajuste de modelos matemáticos das curvas de secagem por camada de espuma de polpa de goiaba. Na avaliação dos ajustes utilizaram-se concentrações de 4 e 8% (m m -1 ) de albumina e temperaturas de secagem de 75, 80 e 85 °C. As amostras foram colocadas em bandejas de alumínio. A secagem foi realizada em secador de bandejas. Os modelos de Lewis, Page, Midilli e Logarítmico foram ajustados aos dados experimentais e avaliados segundo os coeficientes de determinação (R 2 ), os desvios médios estimados e os testes qui-quadrados. Os modelos propostos se ajustaram bem aos dados experimentais, porém o melhor foi o de Midilli. A concentração de albumina e a temperatura influenciaram na velocidade de secagem, em que os menores tempos de secagem foram para a maior concentração de albumina e a maior temperatura de secagem.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…According to Fernandes et al (2014), 80 °C is the limit temperature for food dehydration, and lower temperatures are tested aiming at preserving nutrients at the end of the process. The samples were weighed until constant weight at regular intervals (30 min).…”

Section: Methodsmentioning

confidence: 99%

“…The longer time for the treatments at 50, 60 and 70 °C may have caused vitamin C exposure to moisture, light and oxygen, contributing to its degradation, which is due to the sensitivity to heat of the ascorbic acid molecule (Fernandes et al, 2014). Ascorbic acid content decreased in the drying of potato (Mehta et al, 2007) and onion (Kadam et al, 2009) subjected to different treatments of temperature.…”

Section: Ementioning

confidence: 99%

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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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