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Type: Artigo de periódico
Title: Drying operational parameters influence on chicory roots drying and inulin extraction
Author: Park, KJ
de Oliveira, RA
Brod, FPR
Abstract: Chicory (Cichorium intybus L.) root is the most important tuberous root for industrial production of inulin. Inulin is a fructooligosaccharide that is not digestible but is selectively utilized by bifidobacteria in the large intestine, being the prototype prebiotic. The inulin has been identified as an ingredient that substitutes fat or sugar. Considering that the chicory root is a highly perishable material, drying is an alternative for storing it for a long period of time. In this work, chicory roots samples were dried in a convective dryer with different temperatures and different air velocities. The dried samples were submitted to inulin extraction by diffusion process using hot water. The results were analysed in order to identify the influence of drying operational settings on effective diffusivity and extracted soluble solids. A response equation has been obtained for the effective diffusivity on chicory roots drying and for the extracted soluble solids on inulin extraction process from dried chicory root.
Subject: effective diffusivity
response surface
Country: Inglaterra
Editor: Inst Chemical Engineers
Citation: Food And Bioproducts Processing. Inst Chemical Engineers, v. 85, n. C3, n. 184, n. 192, 2007.
Rights: fechado
Identifier DOI: 10.1205/fbp07016
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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