Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Santos, Dyego da Costa; Rocha, Ana Paula Trindade; Gomes, Josivanda Palmeira; Oliveira, Emanuel Neto Alves de; Albuquerque, Esther Maria Barros de; Araújo, Gilmar Trindade de

doi:10.1590/1807-1929/agriambi.v20n12p1118-1123

Cited by 5 publications

(8 citation statements)

References 8 publications

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“…This phenomenon is in agreement with Santos et al (2016), who reported an increase in the moisture content of 'umbu-cajá' (Spondias spp.) pulp along the 180 days of storage under ambient conditions.…”

Section: Resultssupporting

confidence: 93%

“…Conegero et al (2017) observed increase in the water's activity, evaluating the stability of 'mangaba' (Hancornia speciosa Gomes) powder along the 90 days of storage. Santos et al (2016) stored 'umbu-cajá' (Spondias spp.) powder and reported an increase in water activity along the storage.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

“…These authors reported that the reduction in soluble solids content may be due to increase of moisture content during storage, altering the proportion of solids in the total mass Costa et al (2013). observed reduction in the values of soluble solids in passion fruit powder at the end of 360 days of storage Santos et al (2016). also reported a reduction in soluble solids content in 'umbu-cajá ' (Spondias spp.)…”

mentioning

confidence: 97%

“…The yellow intensity (+b*) of the kiwi powder dehydrated at 70 °C tended to decrease from 15 days of storage. This type of degradation, which results in color changes, is common when the product is subjected to a long storage time and was evidenced by Santos et al (2016) in 'umbu-cajá' (Spondias spp.) powder stored for 180 days.…”

mentioning

confidence: 99%

“…Along the storage, the hue angle ranged from 74.33 to 76.33, which represents a small variation for this characteristic (Figure 4E). Santos et al (2016) studied the stability of the lyophilized 'umbu-cajá' (Spondias spp.) pulp during 180 days of storage and observed a reduction in the hue angle of the powder sample formulated with 10% of arabica gum (G10).…”

mentioning

confidence: 99%

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Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Moreira

Lima

Castro

et al. 2020

JAS

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For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

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Section: Resultssupporting

confidence: 93%

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

mentioning

confidence: 97%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Moreira

Lima

Castro

et al. 2020

JAS

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Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (Rollinia mucosa [Jacq.] Baill) pulp

Souza

Aquino

Santos

et al. 2022

J Food Process Engineering

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This study aimed to dry the pulp of "Biribá" (Rollinia mucosa [Jacq.] Baill) using the foam-mat drying method at the temperatures of 30 C, 40 C, 50 C, and 60 C, fit different mathematical models to the experimental data, calculate the thermodynamic properties, and analyze the powders produced for water activity, morphology, and Xray diffraction. The results showed that the Midilli model, for having the highest coefficients of determination and low values of mean squared deviation and chi-square, could be selected as the most suitable to predict the drying kinetics of "biribá." The effective diffusivity was on the order of 10 À10 m 2 s À1 , and the Arrhenius equation evidenced dependence of this parameter with drying air temperature, which showed an activation energy of 53.47 kJ mol À1 . The thermodynamic properties indicated the existence of an endergonic process. "Biribá" powders showed water activity ranging from .44 to .54 and porous, irregular, and agglomerated morphological structures, with X-ray diffractograms characteristic of amorphous materials. Practical applicationsIn this study, foam-mat drying characteristics of "Biribá" (Rollinia mucosa [Jacq.] Baill) pulp were investigated in a food dehydrator. The effect of different temperatures on drying characteristics and thermodynamic properties, and water activity, microstructural properties and X-ray diffraction of the powders produced was determined. This information may help to optimize the process conditions and reduce costs of processing and packaging.

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Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TRed mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data , solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and 0.21-0.25, respectively. The powder particles exhibited spherical shape, smooth surface and some irregularities, with tendency to form agglomerates. The isotherms had a type-II sigmoidal behavior, and the Peleg model, at all temperatures, showed the best fits to the experimental data with determination coefficients above 0.99 and mean percentage deviations lower than 2.0%.Isotermas de adsorção do pó de seriguela produzido em secador de leito de jorro R E S U M OA seriguela é um fruto sazonal e susceptível a reações de deterioração devido ao seu elevado teor de água, o que evidencia a necessidade de utilização de processos que prolonguem sua vida útil e a disponibilize durante todo o ano, inclusive a mercados distantes dos locais de produção. Assim, objetivou-se produzir a polpa de seriguela em pó em secador de leito de jorro, analisá-la quanto aos parâmetros físicos e químicos e avaliar seu comportamento higroscópico nas temperaturas de 20, 30 e 40 °C, com ajustes dos modelos de GAB, Oswin e Peleg aos dados experimentais. Os resultados das análises físicas e químicas evidenciaram tempo de molhagem intermediário, de 0,39 g min -1, solubilidade superior a 60% e média fluidez com fator de Hausner e índice de Carr compreendido entre 1,26-1,34 e 0,21-0,25, respectivamente. As partículas de pó se apresentaram com formato esférico, superfície lisa e algumas irregularidades, com tendência de formação de aglomerados. As isotermas tiveram comportamento sigmoidal do tipo II, com o modelo de Peleg detendo, em todas as temperaturas, os melhores ajustes aos dados experimentais com coeficientes de determinação superiores a 0,99 e desvios percentuais médios inferiores a 2,0%.

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Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Cited by 5 publications

References 8 publications

Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (Rollinia mucosa [Jacq.] Baill) pulp

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

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