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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Borges,Soraia Vilela (2) Souza,Alexandre Santos (2) Cereda,Marney Pascoli (1) Cirillo,Marcelo Ângelo (1) Cornejo,Félix Emílio Prado (1) Couri,Sônia (1) Daiuto,Erica Regina (1) Magalhães,Natália Ferreira (1) Ricardo,Hevandro Vaz (1) Rocha-Leão,Maria Helena (1) Mais... Palavra-chave Drying (1) Fermentation (1) Food powder properties (1) Microencapsulation (1) Spray drying (1) Swiss cheese flavor (1) Vegetables (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2009 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of spray drying conditions on the physical properties of dried pulp tomato Ciênc. Tecnol. Aliment. 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 Retention of short chain fatty acids under drying and storage conditions Ciênc. Tecnol. Aliment. Souza,Alexandre Santos; Rocha-Leão,Maria Helena; Borges,Soraia Vilela; Cirillo,Marcelo Ângelo; Cornejo,Félix Emílio Prado; Couri,Sônia. Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Microencapsulation; Spray drying; Swiss cheese flavor. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300039 Registros recuperados: 2 Primeira ... 1 ... Última

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