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Type: Artigo de periódico
Title: Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced
Author: Silva, VM
Viotto, LA
Abstract: In this study, the effect of the process variables of the air-drying of Sicilian lemon residues on some technological properties of the fibers produced was studied. The determination and modeling of desorption isotherms were used to establish the equilibrium moisture content at 60, 75, and 90 degrees C using the static method with 8 saturated salt solutions. The best fit was obtained with BET and GAB models. The drying process was conducted in a vertical tray dryer and delineated according to a central composite experimental design (2(2)) using the following as factors: air velocity (0.5, 0.75 and 1 m/s) and temperature (60, 75, and 90 degrees C), and it presented a good fit to the exponential model (R(2) > 99.9%). The experimental design responses evaluated were the technological properties of the fibers: water-holding, oil-holding, and swelling capacity. Since these properties were present in high levels, the lemon residues could be used to increase content of fibers in foods resulting in the addition of nutritional benefits for the consumers.
Subject: residues
sicilian lemon
desorption isotherms
convective dryer
dietary fiber
technological properties
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 30, n. 2, n. 421, n. 428, 2010.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612010000200020
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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