Data/hora: 13/06/2024 07:11:17

Provedor de dados: 	124	
País: 	Brazil	
Título: 	Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying	
Autores: 	Santos,Alinne Alencar Costa dos; Florêncio,Anne Karine Gurgel Dias; Rocha,Érica Milô de Freitas Felipe; Costa,José Maria Correia da.	
Data: 	2014-09-01	
Ano: 	2014	
Palavras-chave: 	Guava; Fruit; Drying.	
Resumo: 	The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300010	
Editor: 	Universidade Federal do Ceará	
Relação: 	10.1590/S1806-66902014000300010	
Formato: 	text/html	
Fonte: 	Revista Ciência Agronômica  v.45 n.3 2014	
Fonte: 	info:eu-repo/semantics/openAccess