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| Registros recuperados: 10 | |
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| Rocha,Érica M. F. F.; Sousa,Sanyelle L.; Costa,Janaina de P. da; Rodrigues,Sueli; Afonso,Marcos R. A.; Costa,José M. C. da. |
| O suco de caju é um produto amplamente consumido no Brasil, sobretudo na região Nordeste. Sua desidratação pelo processo de spray-dryer se mostra como alternativa relevante para aproveitar o excedente de produção. Dentro deste contexto este trabalho tem, como objetivo, estabelecer a melhor condição operacional de secagem em spray-dryer visando à obtenção de suco de caju em pó através de um planejamento composto central rotacional. Também foi realizada a caracterização físico-química do suco integral quanto do suco em pó de caju obtido através da melhor condição operacional do planejamento. O planejamento experimental utilizado não apresentou diferença significativa ao nível de 0,05 de probabilidade revelando que o modelo não foi ajustado aos dados, porém é... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray-dryer; Condições operacionais; Qualidade. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662014000600012 |
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| Conegero,Juliana; Ribeiro,Luciana C.; Monteiro,Antonio R. G.; Costa,José M. C. da. |
| ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hancornia speciosa Gomes; Sorption isotherm; Hygroscopicity; Dehydration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000500356 |
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| Pereira,Gerlândia da S.; Machado,Francisca L. de C.; Costa,José M. C. da. |
| ABSTRACT In this study, oranges of the cultivar ‘Valencia Delta’ were degreened, coated with carnaúba-based wax and stored under refrigeration. The influence of the application of exogenous ethylene and coating was observed on physical and physico-chemical properties of the fruits. After the application of the treatments, the fruits were refrigerated (7 ± 2 oC) for a period of 35 days. The analyzed variables included weight loss, peel color, titratable acidity, ascorbic acid, total soluble sugars, reducing sugars, total polyphenols and total chlorophyll of the peel. The coated fruits showed significant reduction in weight loss when compared with the uncoated fruits, which lost about 3.0% of moisture at the end of the experiment. Significant reduction in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Postharvest; Exogenous ethylene; Coating; Storage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016001000936 |
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| Ribeiro,Luciana C.; Costa,José M. C. da; Afonso,Marcos R. A.. |
| ABSTRACT Powder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 °C. According to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malpighia glabra; Hygroscopicity; Drying. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000300269 |
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| Oliveira,Gleison S.; Costa,José M. C. da; Afonso,Marcos R. A.. |
| A higroscopicidade de um alimento desidratado está ligada à sua estabilidade física, química e microbiológica. Este trabalho teve como objetivos a caracterização físico-química e o comportamento higroscópico dos pós da polpa de cajá liofilizada contendo maltodextrina (DE20). Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares, cor, higroscopicidade e o grau de caking. Para obtenção das isotermas os modelos de BET, GAB, Henderson e Oswin na temperatura de 25 ºC foram ajustados e avaliados. A adição de maltodextrina à polpa de cajá resultou em um pó com menor higroscopicidade e grau de caking. Além disto, os resultados demonstraram que a adição da maltodextrina confere um pó estatisticamente diferente... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alimentos em pó; Isotermas; Desidratação; Spondias mombin L. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662014001000011 |
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| Sousa,Sanyelle L.; Morais,Brena A. de; Ribeiro,Luciana C.; Costa,José M. C. da. |
| ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted bed and stored in two vacuum-sealed packages (laminated and plastic) for a period of 60 days. The parameters evaluated in this study were ascorbic acid, carotenoids, moisture, water activity, hygroscopicity, degree of caking, solubility and rehydration. Decreases in the contents of ascorbic acid and carotenoids were observed after 60 days. Moisture content remained practically unchanged during storage, and water activity showed a rising trend in the plastic package. In both packages, the powder showed low hygroscopicity and high caking formation. The solubility in both packages was higher than 90% and the time of rehydration of cashew apple juice in powder in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anacardium occidentale L.; Fruit poder; Dehydration. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000700678 |
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| Conegero,Juliana; Ribeiro,Luciana C.; Costa,José M. C. da; Monteiro,Antonio R. G.. |
| ABSTRACT This work examined the stability of lyophilized ‘mangaba’ pulp powder, rolled and packaged in plastic containers, with and without vacuum during 90 days of storage under room temperature, with evaluation of the parameters every 15 days. Analyses of ascorbic acid concentration, pH, color and water activity were carried out. It was found that ascorbic acid remained in accordance with the standards specified for daily consumption according to the Brazilian legislation in all analyzed packages, with preservation of stability in the laminated package with vacuum, which was also effective in maintaining water activity, which contributes to better stability of the product. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cold drying; Hancornia speciosa Gomes; Storage. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017000900645 |
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| Maciel,Roberta M. G.; Afonso,Marcos R. A.; Costa,José M. C. da; Severo,Leandro S.; Lima,Natália D. de. |
| ABSTRACT In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m-1) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R2), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Psidium guajava; Tray dryer; Midilli. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001000721 |
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| Moreira,Teresinha B.; Rocha,Érica M. F. F.; Afonso,Marcos R. A.; Costa,José M. C. da. |
| A qualidade e a vida útil dos pós de frutas dependem de seus teores de água e da maneira como esta se encontra ligada ao alimento. O comportamento higroscópico de alimentos em pó pode ser avaliado através de suas isotermas de sorção. O objetivo deste trabalho foi avaliar modelos matemáticos para representação da isoterma de sorção do pó de manga liofilizada e avaliar as características físico-químicas da polpa de manga in natura e seu pó liofilizado. Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico e cor. Os modelos matemáticos ajustados aos dados experimentais foram BET, GAB, Henderson e Oswin nas temperaturas de 25, 30 e 35 °C. O melhor ajuste aos dados experimentais foi obtido pelo modelo de GAB. O... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Higroscopicidade; Secagem; Pó de frutas. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662013001000011 |
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| Afonso,Marcos R. A.; Rodrigues,Brena K. M.; Costa,José M. C. da; Rybka,Ana C. P.; Wurlitzer,Nedio J.. |
| ABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Powdered fruit; Microscopy; Flow index; Powder rheology. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000200133 |
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| Registros recuperados: 10 | |
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