Evaluation and mathematical modeling of foam-mat drying of Momordica charantia L. leaves.

Autor: Negreiros JKDS; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal de Pernambuco, Recife, Brazil., Oliveira BF; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal de Pernambuco, Recife, Brazil., Sobrinho MADM; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal de Pernambuco, Recife, Brazil., Cavalcante JA; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal da Paraíba, João Pessoa, Brazil., Costa NA; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal da Paraíba, João Pessoa, Brazil., Santos FA; Departamento de Engenharia Química | Programa de Pós-Graduação em Engenharia Química, Universidade Federal da Paraíba, João Pessoa, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Dec 01. Date of Electronic Publication: 2024 Dec 01.
DOI: 10.1111/1750-3841.17497
Abstrakt: This study aimed to analyze the influence of operational parameters (foaming agent concentration, agitation time, and drying temperature) on the characteristics of the final product and the foam drying process of Momordica charantia L. leaves, in addition to performing mathematical modeling of the experimental data. The foam characteristic was most influenced by the foaming agent concentration, where the increase in this variable increased its stability, reaching the highest index of 0.9838 ± 0.0038. The drying process was best represented by the Page model, which presented the best adjustments to the experimental data and was significantly affected by the drying temperature, where the increase in this variable resulted in an increase in the drying rate, causing a reduction in the total drying time, with the shortest time obtained being 170 min. The product obtained was also more affected by the drying temperature, where the increase in this variable resulted in better preservation of the biochemical compounds of the material, presenting the highest phenolic compound content of 14,933.95 ± 135.97 mg EAG/g extract. The increase in temperature also reduced the moisture content and water activity of the product, with the lowest values obtained being 5.20 ± 0.60% and 0.25 ± 0.01, respectively, ensuring safe storage for the material.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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