Data/hora: 05/06/2024 18:06:40

Provedor de dados: | 94
País: | Brazil
Título: | Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning
Autores: | Silva,Andréia Souto da; Oliveira,Edson Leandro de; Santos,Everaldo Silvino dos; Oliveira,Jackson Araújo de.
Data: | 2012-03-01
Ano: | 2012
Palavras-chave: | Caja; Fruit bagasse; Drying; Factorial planning.
Resumo: | The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial planning. The following factors were evaluated: temperature (55, 65 and 75 ºC), dryer inlet air velocity (3.2, 4.6 and 6.0 m.s-1) and cake thickness (0.8, 1.2 and 1.6 cm) where the response of the considered variable was caja bagasse moisture content (b.s.) and the results showed that the main effects and their interactions were significant at a 95% confidence level being the best condition obtained at temperature of 75 ºC, velocity of 6.0 m.s-1 and cake thickness of 0.8 cm.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000100032
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/S0100-29452012000100032
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.34 n.1 2012
Fonte: | info:eu-repo/semantics/openAccess