Modelagem Matemática Das Curvas De Secagem De Sementes De Duas Espécies De Andiroba

Mendonça, Andreza Pereira; Silva, Luzia Marcia de Melo; Sousa, Francinalva Cordeiro de; Silva, Jeyciane Rosa da; Rosa, Jhonatas Cortes

doi:10.13083/reveng.v27i4.888

Cited by 8 publications

(5 citation statements)

References 13 publications

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“…An increase in the drying constant (k) was also observed with increases in drying temperature (50-80 °C) for the Midilli, Diffusion Approximation, Henderson & Pabis, and Newton models for the trapiá peel residues (Moura et al, 2021). Parameter n has a moderating effect on time and corrects the likely errors resulting from the neglect of internal resistance to water transfer (Mendonça et al, 2019).…”

Section: Resultsmentioning

confidence: 85%

Foam mat drying kinetics of jambolan and acerola mixed pulp

Matos

Figueirêdo

Queiroz

et al. 2022

Rev. bras. eng. agríc. ambient.

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Acerola and jambolan are fruits with several bioactive compounds of phenolic origin and a product made with these two raw materials appears to be a food with high antioxidant and nutraceutical potential. Therefore, this study aimed to evaluate the foam mat drying of the mixed pulp of jambolan and acerola. Mixed pulp formulations, containing 1.0% albumin with 0.5% xanthan gum (F1), 0.5% carboxymethylcellulose (F2) and 0.5% guar gum (F3), were dehydrated at 50, 60, 70 and 80 °C, with foam mat thickness of 0.5 cm. The elevation of the drying temperature decreased the water content and dehydration time of the samples. Formulation F3 obtained the shortest drying times; all drying models resulted in good adjustments, especially Midilli. Formulation F3 obtained greater effective diffusivity; the activation energy was higher in the F1 combination. The samples with albumin-guar (F3) showed greater enthalpy and entropy and samples with albumin-xanthan gum (F1) showed the highest Gibbs free energy. Foam mat drying is an efficient way of preserving the jambolan and acerola mixed pulp.

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Section: Resultsmentioning

confidence: 85%

Foam mat drying kinetics of jambolan and acerola mixed pulp

Matos

Figueirêdo

Queiroz

et al. 2022

Rev. bras. eng. agríc. ambient.

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“…Values close to zero correspond to neutral colors (gray tones), while values close to 60 indicate bright colors, being considered a quantitative attribute of the color and used to determine the degree of difference of a tone in comparison with a gray color with the same luminosity. The higher the chroma values, the greater the color intensity of the samples perceived by humans [23]. Therefore, the chromaticity results in values ranging from 7.917 to 22.566, which corresponds to low saturation, indicating neutral colors, less bright to human perception.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Extraction Method of Anthocyanins from Red Cabbage

et al. 2023

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Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.

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“…The chroma (C*) values were also statistically reduced with the increase in the proportion of maltodextrin. When these values are close to zero, they correspond to neutral colors (gray tones), while values close to 60 indicate bright colors [ 32 ]. Considering the values found, it appears that the powders tended to shift towards neutral colors, more grayish, with increases in the proportion of additives.…”

Section: Resultsmentioning

confidence: 99%

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

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Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

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Modelagem Matemática Das Curvas De Secagem De Sementes De Duas Espécies De Andiroba

Cited by 8 publications

References 13 publications

Foam mat drying kinetics of jambolan and acerola mixed pulp

Foam mat drying kinetics of jambolan and acerola mixed pulp

Optimization of Extraction Method of Anthocyanins from Red Cabbage

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

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