Glass transition phenomenon on shrinkage of papaya during convective drying

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)A differential scanning calorimeter was used to determine the T-g of papaya pieces equilibrated with several water activities. Thermograms revealed the existence of two T-g. The first, which presented lower value, is due to the matrix formed by sugar and water. The second one, less visible and less plasticized by water, probably corresponds to macromolecules. The data of T-g were satisfactory correlated by the Gordon-Taylor model. A convective tray dryer was used for the drying experiments, which were carried Out at air temperatures of 40 degrees C and 70 degrees C and air velocity of 1.0 m/s. The shrinkage behavior was accomplished by total area and apparent volume alterations along drying. Samples were photographed during process, and their length and lateral areas were measured using the lrnageJ (R) software. As result, the effect of air temperature on shrinkage was significant and the highest temperature (70 degrees C) induced higher extent of shrinkage values. At this condition, papaya sample was in a rubbery state, characterized by great matrix mobility, and remained so until the end of process, since product temperature (T-p) was above the T-g along the process. At lower temperature (40 degrees C), shrinkage stopped at a critical value of moisture content (0.21 g/g, wet basis), which coincided with the point in which the T-g was close to T-p. (C) 2011 Elsevier Ltd. All rights reserved.10814350Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The water adsorption isotherm and glass transition temperatures (T(g)) of chicken protein hydrolysate powder, with and without maltodextrin or gum Arabic, were studied in order to investigate their stability. The hydrolysate powder, pure and formulated with 10%, 20% and 30% (w/w) of additive, was obtained by spray drying. The sorption isotherm was determined by the gravimetric method. A differential scanning calorimeter was used to determine the T(g) of samples equilibrated with several water activities. As results, the BET model fitted the data for the sorption isotherm of the protein hydrolysate well. A strong plasticizing effect of water on the T(g) was found, with a great reduction in this value with increase in water activity. The data for T(g) versus solids content gave a satisfactory correlation with the Gordon-Taylor model. The addition of carrier agents increased the T(g) of the hydrolysate, decreasing its hygroscopicity and, consequently, increasing its storage stability. (C) 2008 Elsevier Ltd. All rights reserved.912287296Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The spray drying of a chicken meat protein hydrolysate was studied in order to evaluate the effect of carrier agents on the physicochemical properties of the powders. The protein hydrolysate was obtained by enzymatic hydrolysis, which was carried out at 52.5 degrees C with a 4.2 g enzyme/100 g protein and a pH value of 8.0. The drying was carried out in a laboratory spray dryer, and maltodextrin and gum Arabic were used as carrier agents at three concentrations. Several physicochemical properties (moisture content, bulk density, distribution and mean diameter particle, hygroscopicity and glass transition temperature) of protein hydrolysate powders were measured. These results indicated that an increasing carrier agent concentration decreased the powder moisture content and bulk density. Mean diameter particle increased with increasing maltodextrin or gum Arabic concentration, which is related to the feed viscosity. The addition of maltodextrin or gum Arabic in the feed solution also contributed significantly to powder stability since powder hygroscopicity decreased and glass transition temperature increased with increasing carrier agent concentration. (C) 2009 Elsevier Ltd. All rights reserved.9441732326333Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology

The hydrolysis of chicken breast meat by the commercial protease Alcalase (R) 2.4L was studied to evaluate the Influence of temperature (43 to 77 degrees C), enzyme:substrate ratio (0.8% to 4.2%), and pH (7.16 to 8.84) on the responses of degree of hydrolysis and protein recovery. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis and protein recovery using response surface methodology. The optimum conditions determined were the following. 52.5 degrees C, 4.2% (w/w) enzyme:substrate ratio, and a pH value of 8.00. Under these conditions, a degree of hydrolysis of 31% and protein recovery of 91 % were obtained. A characterization of the protein hydrolysate obtained using the optimized process conditions was carried out, evaluating the chemical composition, electrophoretic profile and amino acid composition.735C405C41

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The water sorption behavior at 25 degrees C and glass transition temperature (T-g) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning at various water activities. Sorption isotherms data were well fitted by a modified Brunauer-Emmett-Teller (BET) model. Powder without additives showed the highest water adsorption followed by those produced with 15 and 30% of carrier agent, respectively. The Gordon-Taylor model was able to predict the effect of water on the glass transition temperature. At 25 degrees C, the critical water content that ensured the glassy state of the mussel hydrolysate powder during storage increased from 0.05 to 0.12 g water/g product and the critical water activity increased from 0.24 to 0.60 when the concentration of carrier agents was increased to 30%.302175184Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CNPq [471889/2007-5]FAPESP [07/56545-4, 07/54520-4, 09/54137-1

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51 degrees C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180 degrees C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of gum arabic. The particles obtained from these solution presented a greater number of dents and larger particle size. The use of carrier agents reduced volatile loss and preserved the powder's antioxidant capacity.306653663Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)CNPq [471889/2007-5]FAPESP [2007/56545-4, 2007/54520-4, 2009/54137-1

Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The aim of the present work was to study the degradation of ascorbic acid during hot air drying of papaya cubes and to verify its relationship with glass transition. A convective tray dryer was used in the drying experiments, which were carried out at air temperatures (T-air) of 40, 50, 60 and 70 degrees C and air velocities of 1.0 and 1.32 m/s. The lowest T-air induced higher retention of this nutrient at end of drying. At 70 degrees C, papaya sample remained in the rubbery state until the end of drying, since product temperature (T-p) was above the glass transition temperature (T-g) along the process. This state is characterized by great molecular mobility inside the food, which facilitates the degradation. At 40 degrees C, the rate of nutrient degradation was very slow as T-g was close to T-p and papaya has suffered phase transition from rubbery to glassy state. (C) 2013 Elsevier Ltd. All rights reserved.123157164Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

DRYING KINETIC OF FRESH AND OSMOTICALLY DEHYDRATED MUSHROOM (AGARICUS BLAZEI)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick's, Page's and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity).352295313Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Influence of Process Conditions on the Physicochemical Properties of Pequi Powder Produced by Spray Drying

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Microencapsulation of extract pequi pulp by spray drying, using Arabic gum as a microencapsulating agent, was studied. Tween 80 was used as a secondary emulsifier. A factorial design was conducted with the following independent variables: inlet air temperature (140 to 200 degrees C), surfactant concentration Tween 80 (0 to 5%), and microencapsulating agent concentration (10 to 20%) on the responses; moisture content (0.3 to 1.9%), hygroscopicity (10.7 to 14.3g adsorved water/100g solids), process yield (25.8 to 56.1%), water activity (0.07 to 0.17), vitamin C (113.0 to 306.6mg ascorbic acid/g pequi solids), and carotenoids content (10.9 to 74.3mg carotenoids/g pequi solids). Only powder moisture content, hygroscopicity, water activity, and vitamin C content were statistically influenced by independent variables. Spray drying was optimized for maximum vitamin C and carotenoids content and minimal water content and hygroscopicity. Powder obtained under optimum conditions was characterized as to particle morphology, bulk, absolute density, and particle size distribution.317825836Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Faculty of Agricultural Engineering of the University of CampinasFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [2009/54170-9

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The influence of spray-drying conditions on the physicochemical properties of chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase (R) (Novozymes, Bagsvaerd, Denmark), was carried out at 52.5 degrees C, 4.2g enzyme/100g protein, and pH of 8.0 to obtain protein hydrolysate. The spray drying was carried out on a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design was used to evaluate the effect of the independent variables inlet air temperature, feed flow, and maltodextrin concentration on the responses powder moisture content, bulk density, mean particle diameter, and hygroscopicity. All variables had a significant effect on the properties and morphology of protein hydrolysate powder.271112481257Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq