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Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds Ciênc. Tecnol. Aliment.
SILVA,Aline Kazumi Nakata da; RODRIGUES,Breno Diniz; SILVA,Luiza Helena Meller da; RODRIGUES,Antonio Manoel da Cruz.
Abstract In this study, the spouted bed drying technique was used to obtain powder from shrimp wastes, with high quality for subsequent extraction of astaxanthin using vegetable oil, as alternative to organic solvents. Shrimp waste paste was dried in three inlet air temperatures (70, 80 and 90 °C), and air velocity used in the experiments was 100% over minimum spouting velocity. The minimum spouting, the velocities were 1.23, 1.33 and 1.39 m/s, for temperatures of 90, 100 and 110 °C respectively. The powder obtained in this work shows properties comparable to of the commercial products, indicating that the spouted bed is an alternative technique to obtain powdered products with quality good, at low cost and suitable for subsequent extraction of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shrimp waste; Oil extraction; Carotenoid; Palm olein.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300454
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Deep-fat frying of meat products in palm olein Ciênc. Tecnol. Aliment.
Osawa,Cibele Cristina; Gonçalves,Lireny Aparecida Guaraldo.
This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 ºC for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Palm olein; Deep-fat frying; Meat products.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400025
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