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| Carvalho,Webber Tavares de; Oliveira,Tatianne Ferreira de; Silva,Flávio Alves da; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Recovery of by-products; Processing; Mathematical model. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017 |
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| Damiani,Clarissa; Lage,Moacir Evandro; Silva,Flávio Alves da; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; boas,Eduardo Valério de Barros Vilas. |
| Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruits; Psidium Guineans Sw; Shelf-life. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500004 |
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| Mendes,Nathalia da Silva Rodrigues; Gomes-Ruffi,Cristiane Rodrigues; Lage,Moacir Evandro; Becker,Fernanda Salamoni; Melo,Adriane Alexandre Machado de; Silva,Flávio Alves da; Damiani,Clarissa. |
| Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expectations of consumers who desire healthy and practical products, this study aimed to evaluate the oxidative stability and the variations in chemical composition and antioxidant potential of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. The bars formulated were packed in four different types of packaging: laminated without vacuum (LWV), transparent without vacuum (TWV), transparent under vacuum (TV), and laminated under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Waste recovery; Savanna; Oxidation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400019 |
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| Damiani,Clarissa; Silva,Flávio Alves da; Lage,Moacir Evandro; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; Vilas Boas,Eduardo Valério de Barros. |
| Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruits; Annona crassiflora Mart.; Shelf-life. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400017 |
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