Physical and Thermal Stability of Spray-Dried Swiss Cheese Bioaroma Powder

Costa, Joyce Maria Gomes da; Silva, Eric Keven; Hijo, Ariel A.C. Toledo; Azevedo, Viviane Machado; Borges, Soraia Vilela

doi:10.1080/07373937.2014.952376

Cited by 20 publications

(5 citation statements)

References 35 publications

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“…According to Avhad and Marchetti (2016), the RME and the SE are considered strong helpers in the choice of mathematical models. The model fits well with experimental data if the RME value is less than 10% and the SE is low (Costa, Silva, Hijo, Azevedo, & Borges, 2015).…”

Section: Drying Kineticssupporting

confidence: 61%

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Araújo

Barbosa

Lopes

et al. 2021

J Food Process Engineering

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Over the last few decades, the drying process has proven to be a fundamental operation within the food industry, as it prolongs the shelf life and reduces the levels of deterioration of the product. Infrared drying has gained great attention in recent years as it promotes more uniform and energy-efficient drying. Given the above, this study aimed to perform infrared drying of pear slices at different temperatures, evaluating the drying kinetics, and the thermodynamic analysis. The pear slices 3-mm thick were dried in an infrared dryer at temperatures between 50 and 100 C until constant mass.Different mathematical models were fitted to the experimental data to represent drying as a function of time. Energy and exergy analysis were performed by applying the first and second laws of thermodynamics. The Henderson and Pabis modified model

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Section: Drying Kineticssupporting

confidence: 61%

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Araújo

Barbosa

Lopes

et al. 2021

J Food Process Engineering

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show abstract

“…According to Avhad and Marchetti (2016), the relative average error and the standard error of the estimate are considered strong assistants in the choice of mathematical models. The model is well suited to experimental data if the value of the relative average error is less than 10% and the standard error of the estimate is low (in general, less than 1; Costa, Silva, Azevedo, & Borges, 2015). In addition to the parameters mentioned above, to ensure that the selected model acceptably describes the phenomenon, it is recommended that the waste dispersion analysis be carried out.…”

Section: Unit Volumetric Contractionmentioning

confidence: 99%

Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling

Araújo

Corrêa

Barbosa

et al. 2021

J Food Process Engineering

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The reduction of moisture content in coffee cherries, during drying, directly influences their physical and aerodynamic properties and quality. The knowledge of these properties is essential for cost reduction, correct conservation, and defining parameters and operation of equipment in the main postharvest operations of the crop. In this study, the main physical properties (unit specific mass, sphericity, circularity, geometric diameter, projected area, volume, and volumetric contraction) and aerodynamic properties (terminal velocity and drag coefficient, actual, and theoretical) were determined during the coffee cherries drying. The reduction of the moisture content during drying provides a reduction of 30% in the specific density of coffee cherries. In addition, it promotes the reduction of sphericity, circularity, projected area, geometric diameter, and volume of the fruits. A volumetric reduction of 40% during the drying process was observed. A new model was proposed to represent the volumetric contraction of coffee cherries during drying. The experimental terminal velocity of coffee cherries decreased during the drying process, while the drag coefficient showed an increasing trend. The theoretical aerodynamic properties found in this study, presented values close to the experimental ones, representing satisfactorily the phenomena in the function of the moisture content.

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“…The second stage was attributed to the major loss of substrate P-5 (68%) and EMWCs 1-3 (65, 64 and 61%) between 275 and 376°C, degradation to carbonaceous residues. Gradually increasing in temperature may prompt changes in the molecular structure, allowing the intermolecular interactions of long chain fatty acids which in turn reduced the thermal decomposition temperature and providing a possible increase in the thermal stability of the microparticles (Gomes da Costa et al 2015). Similarly, the lower weight loss (%), the more stable the material is towards thermal decomposition (Canevarolo 2003).…”

Section: Thermogravimetry Analysismentioning

confidence: 99%

Production of ingredient type flavoured white enzyme modified cheese

et al. 2019

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Enzyme modified white cheese (EMWC) was produced to use as flavouring ingredient. White cheese curd coupled with low fat was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis. The results revealed that lowering pH 5.6 known to impart flavour strength of cheese. The inclusion of enzyme preparations significantly elevated free amino acids and free fatty acids. Developed EMWC had relatively higher levels of volatiles and improved sensory characteristics including less negative attributes such as, astringent, bitter, pungent, rancid, smoky, and more positive attributes, such as the strength of buttery, sweaty, caramel and nutty notes. Spray-dried EMWC powders had low moisture content and water activity values whereas, scanning electron micrographs showed spherical with a uniform distribution and large microparticles size. Because consumers like low fat products with cheese flavour, EMWCs are important products. Thus, process demonstrates the potential to be a cost-effective to produce EMWC flavour as ingredient and may suited to the products in which added. Keywords Enzyme-modified white cheese Á Enzyme preparations Á Proteolysis Á Lipolysis Á Spray-drying Á Bioaroma powder Electronic supplementary material The online version of this article (

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Physical and Thermal Stability of Spray-Dried Swiss Cheese Bioaroma Powder

Cited by 20 publications

References 35 publications

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis

Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling

Production of ingredient type flavoured white enzyme modified cheese

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