Processo de secagem em cilindro rotativo de polpa de jabuticaba usando amido de milho como aditivo
| Autor: | D. Ito, Cristhiane Caroline Ferrari, Elaine de Cássia Guerreiro Souza, Larissa Peixoto Nunes, Silvia Pimentel Marconi Germer |
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| Rok vydání: | 2020 |
| Předmět: |
Sorption isotherms
Nutrition. Foods and food supply Chemistry Pulp (paper) Myrciaria sp Storage Shelf life 04 agricultural and veterinary sciences engineering.material Pulp and paper industry 040401 food science Phenolic compounds Anthocyanins 0404 agricultural biotechnology Antioxidant activity Technological properties 040103 agronomy & agriculture engineering 0401 agriculture forestry and fisheries TX341-641 Drum drying Corn starch Food Science |
| Zdroj: | Brazilian Journal of Food Technology v.23 2020 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL Repositório do Instituto de Tecnologia de Alimentos Brazilian Journal of Food Technology, Vol 23 (2020) |
| ISSN: | 1981-6723 |
| Popis: | Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432. |
| Databáze: | OpenAIRE |
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