Data/hora: 04/06/2024 12:48:46

Provedor de dados: | Engenharia Agrícola
País: | Brazil
Título: | INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING
Autores: | Maciel,Roberta M. G.; Afonso,Marcos R. A.; da Costa,José M. C.; Araújo,Tayla M. R.
Data: | 2020-06-01
Ano: | 2020
Palavras-chave: | Tropical fruit; Food powder; Isotherm.
Resumo: | ABSTRACT Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, BET, Henderson and Oswin were fitted to determine the isotherms of powders with 4 and 8% albumin, at temperatures of 35°C and 45°C. The powders were evaluated by wall friction angle, flow index, apparent density, and particle microstructure analysis. The best fit to the isotherms was obtained by the GAB model. Wall friction angle ranged from 15.7 to 21.9° and from 13.6 to 20.4° for samples containing 4 and 8% albumin, respectively. Higher densities were observed in the powder containing 8% albumin. The powders were classified as easy flowing when the flow index was between 8.00 and 8.68. The presence of albumin in powders resulted in particles with less rough surfaces, less hygroscopicity, and improved flowability.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000300388
Editor: | Associação Brasileira de Engenharia Agrícola
Relação: | 10.1590/1809-4430-eng.agric.v40n3p388-395/2020
Formato: | text/html
Fonte: | Engenharia Agrícola  v.40 n.3 2020
Fonte: | info:eu-repo/semantics/openAccess