The purpose of this work was to study the effects spray-drying conditions on physicochemical characteristics blackberry powder using a central composite rotatable design. Inlet air temperature (140–180°C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, morphology, particle size analyzed. A higher inlet significantly increased hygroscopicity powder, decreased its moisture led formation larger...

Summary The aim of this work was to study the effect different carrier agents (maltodextrin, gum arabic or a blend both agents) on physicochemical properties blackberry powder produced by spray drying. Moisture content, anthocyanin retention, antioxidant activity, colour parameters, bulk and absolute density, porosity, wettability, sorption isotherms, particle size morphology powders were evaluated. use maltodextrin resulted in less hygroscopic with lower moisture content better...

The aim of this work was to evaluate the stability anthocyanins and antioxidant activity blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend both carrier agents over period 5 months. inlet air temperature 145°C concentration agent 7% (w/w). Samples were stored at 25 35°C relative humidity 32.8%. Anthocyanin degradation followed first-order kinetic model. Temperature negatively influenced anthocyanins, because these pigments are highly thermosensitive....

The use of process additives was evaluated in the drum drying commercial mango pulp, using corn starch, maltodextrin 10/20 DE, and glyceryl monostearate (GMS). mass flow rate (MFR) some powder properties were analyzed: moisture content, vitamin C, total phenolic compounds, carotenoids, β-carotene, glass transition temperature (Tg), hygroscopicity, solubility, color, rheological behavior color reconstituted pulp. pulps presented non-Newtonian pseudoplastic fluid behavior, while Tg values...

The combination of osmotic dehydration and hot air drying (OD/HA) is an industrial alternative to papaya production, but tissue softening color loss are technological problems. objective this work was study, during OD/HA processing (Formosa cultivar), the influence organic acids (citric lactic), calcium salts (lactate chloride), enzyme pectinmethylesterase (PME) on texture, color, sensory characteristics product. stability products treated with lactic acid/calcium chloride, PME/calcium...

ABSTRACT Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were deviations on canned products with a wide range heating characteristics computer‐based on‐line control retorts. Static agitated processes exhibiting rate factors (fh) ranging from 2 to 70 min. Cans fitted thermocouples subjected various types. Center profiles lethalities predicted by the model in response dynamic retort temperatures compared those...

Para a previsão da vida-de-prateleira de um alimento é essencial avaliação cinética das reações deterioração além orientação quanto às condições mais adequadas conservação dos produtos. estimativa maçã-passa, o produto foi acondicionado em filme PE 140 µ, armazenado temperaturas 5 °C (controle), 25 (ambiente) e 35 (acelerada) avaliado baseado leituras objetivas cor L, b Hunter, feitas cada 15 dias, durante 6 meses. Os dados obtidos mostram que reação degradação se ajusta ao modelo cinético...

Abstract The purpose of this work was to study the physical and chemical stability mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C glass transition temperatures (T g ) samples in equilibrium different a w were determined. degradation vitamin C color parameter b* evaluated along storage under controlled conditions (relative humidity = 60%, temperature 10, 35 °C) during 180 days. GAB model well-described water adsorption product, showing monolayer moisture content (X...

Response surface methodology was used to evaluate the best process conditions in drum drying of mango pulp regarding physicochemical properties and nutrients content. The independent variables central composite rotatable design were: temperature (119–151°C) residence time (9–41 s), while concentrations additives 3% corn starch 0.5% glyceryl monostearate. Mathematical models for moisture content, total carotenoid color parameters reconstituted (a*, Hue, ΔE) were obtained. optimized...

The stability of mango flakes produced by drum drying, using two different additives at 3% dry basis (corn starch or maltodextrin 10DE), was evaluated. process conditions were temperature 135 °C and residence time 20 seconds. Sorption isotherms 25 35 determined a static gravimetric method, the GAB model led to best adjustment. estimated shelf lives, based on obtained isotherms, showed that package with high barrier water vapor is required. samples stored under controlled (RH = 60%, for 200...

Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and also very nutritious, but it seasonal highly perishable. Therefore, drying good alternative conservation. The purpose of this work was use drum obtain jabuticaba flakes using corn starch as the main carrier agent. sorption isotherm at 25 °C studied, well determination critical storage condition estimation product shelf life through permeability different packages water vapor mathematical models. conditions were:...

This paper evaluated the influence of temperature and concentration sucrose syrup on pre-osmotic dehydration peaches. Physical (colour texture) chemical variables (soluble solid content; total sugar, reducing non-reducing sugar contents; titratable acidity) were investigated, as well osmotic parameters (loss weight water; solids incorporation). An experimental central composite design was employed varying (from 30 to 50 ºC) 45 65 ºBrix) maintaining fruit ratio (4:1), process time (4 hours),...

The aim of this study was to assess the effect reconditioning and reuse (RR) sucrose syrup in quality properties retention nutrients guava during osmotic dehydration (OD). Two trials 15 OD cycles were conducted with RR solution. parameters water loss (WL) solid incorporation (SI), as well microbial load physical–chemical fruit evaluated. results showed that did not modify WL SI, remained low. influence color osmodehydrated fruit, nutrient retentions, but probably it influenced citric acid...

The objective of this work was to determine the technical feasibility reusing sucrose syrup during osmotic dehydration peaches combined with hot air drying (OD/HD). Two trials using different reconditioning methods were carried out over 15 OD/HD cycles, new in first cycle and reconditioned following ones. method consisted sieving, vacuum concentration, replacement. second included filtration through diatomaceous earth. After OD (65°Brix/50°C/4 h), fruits dried a forced dryer (65°C)....

A desidratação osmótica pela qual passa a produção de fruta, é uma alternativa para o aproveitamento dos excedentes da persicultura. Neste trabalho se avaliou influência temperatura e concentração do xarope sacarose na pêssegos, investigaram variações propriedades físicas, químicas parâmetros (perda massa água; incorporação sólidos). O delineamento central composto rotacional foi utilizado variando-se (30 50 ºC) (45 65 °Brix) solução fixando razão mássica xarope:fruta 4:1, tempo processo 4...

Abstract: The objective of this work was to evaluate the reuse sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and application spent solution fruit dragée formulation. Osmotic trials were performed five cycles (65° Brix/45°C/3 hours), directly reusing solution, with only one intermediate reconditioning step. Variations properties parameters observed, as well a low microbial load system. rich vitamin C (30 mg 100 g-1). Pineapple covered red fruits acai powders obtained...

ABSTRACT Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying indicated to stabilize residue and use drum-dryer little studied alternative. The present study evaluated application this technology for peels, investigating influence process conditions. potential peels from Palmer, Haden, Keitt, Espada Vermelha varieties was also assessed using physicochemical analyses. results showed differences between varieties: Palmer exhibited...

<title>Abstract</title> Juçara (<italic>Euterpe edulis</italic> Martius) is a native Brazilian Atlantic Rainforest palm tree that commonly found in small farming communities located well-preserved forest remnants. Although juçara seasonal and highly perishable fruit, requiring freezing temperatures for storage, drying presents viable alternative to avoid the cold chain. This study evaluated effectiveness of drum pulp under three conditions: (1) without carrier agents, (2) with 5% (dry basis)...

Este trabalho teve como objetivo estudar a composição química e aspectos bioquímicos dos grãos de soja cultivar IAC PL-1 guandu Fava Larga, crus pós-enlatamento em diferentes estádios maturação avaliando os efeitos do processamento sobre dois cultivares. A , principalmente no último estádio verde, na colheita foi modo geral semelhante. O enlatamento conservou 95% 98% total das proteínas guandu, respectivamente. Nos enlatados obteve-se inativação da atividade lectinas. Os processamentos...

Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples stored under controlled conditions (relative humidity = 60%, temperature 20, and 35 ºC) for until 235 days. anthocyanin content color parameters (L*, a* b*) monitored. GAB model led to the best adjustment sorption isotherm, with a monolayer moisture value 0.1596 g water/g dry basis. visual observations did not point out...