Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350723
Type: Artigo
Title: Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters
Author: Ramos, Kazumi Kawasaki
Lessio, Bruna Candiani
Mecê, Ana Luisa Baraçal
Efraim, Priscilla
Abstract: Uvaia (Eugenia pyriformis) frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10−10 and 3.22 × 10−9 m2/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3–21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.
Subject: Eugenia pyriformis Cambess
Desidratação
Frutas
Country: Coréia do Sul
Editor: Korean Society of Food Science and Technology
Rights: Fechado
Identifier DOI: 10.1007/s10068-017-0078-2
Address: https://link.springer.com/article/10.1007/s10068-017-0078-2
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.