Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying
| Autor: | Ivanise Guilherme Branco, Thatyana Tammy Kikuchi, Eliana Janet Sanjinez Argandoña, Charles Windson Isidoro Haminiuk, Izabel Cristina Freitas Moraes |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Antioxidant Chromatography Chemistry Pulp (paper) medicine.medical_treatment Kinetics 04 agricultural and veterinary sciences engineering.material Thermal diffusivity Hexachlamys edulis 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0404 agricultural biotechnology Drying time 010608 biotechnology engineering medicine Carotenoid Xanthan gum Food Science medicine.drug |
| Zdroj: | International Journal of Food Science & Technology. 51:1703-1710 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.13145 |
| Popis: | Summary Investigations were carried out to study the influence of the formulation on the drying characteristics and the final quality of foam-mat-dried uvaia pulp powder, such as total phenolic content, carotenoids and antioxidant activity. Two formulations were developed (one with 3.5% albumin (Alb.), 0.25% carboxymethylcellulose (CMC) and 0.25% xanthan gum (XG), and the other containing only 7% albumin) and dried at 60 and 70 °C. Drying kinetics showed only a falling rate at both temperatures and formulations. Mathematical models were fitted to the experimental data to describe the drying kinetics. The Page model provided the best description of the foams. The higher temperatures reduced the drying time and increased the effective diffusivity. Compared with the fresh pulp, the uvaia powder at 70 °C exhibited decreased antioxidant activity, total phenolics and carotenoids contents. |
| Databáze: | OpenAIRE |
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