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| Sousa,Alexandre Santos de; Borges,Soraia Vilela; Magalhães,Natália Ferreira; Ricardo,Hevandro Vaz; Azevedo,Aline Damico. |
| Powdered tomato was produced by spray drying the tomato pulp. A full 2³ factorial design with the central point was used, varying the feed flow rate (127-276 g/min), air inlet temperature (200-220ºC) and the atomisation speed (25,000-35,000 rpm). The responses analysed were: moisture content, solubility, wettability consistency and colour, but the factors only significantly affected the colour parameter. All the samples became significantly darker and less red with an increase of the variables under study. A low atomisation speed (25,000 rpm) and lower inlet air temperature (220ºC) produced the powders with a higher colour index (a/b) and less darkening. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray dried tomato (Lycopersicon esculentum); Colour; Solubility; Wettability. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400019 |
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| Souza,Alexandre Santos; Borges,Soraia Vilela; Magalhães,Natália Ferreira; Ricardo,Hevandro Vaz; Cereda,Marney Pascoli; Daiuto,Erica Regina. |
| A complet factorial experimental design was applied to determinate the influence of the variable inlet air temperature, feed flow rate, and atomizer speed on the physical properties of the tomato pulp powder. Results showed that these variables had a significant positive effect on the moisture content, apparent density, and particle size and no significant effects on the porosity and true density. The best spray drying conditions to produce lower moisture content and higher apparent density tomato powder were inlet air temperature of 200 °C, feed flow rate of 276 g/min, and atomizer speed of 30000 rpm. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vegetables; Drying; Food powder properties. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200008 |
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