Comparação da cinética da desidratação osmótica de goiabas em sistema batelada e semicontínuo

Um desidratador osm´otico, em escala piloto, foi constru´ıdo para a desidrata¸c~ao de frutas com reaproveitamento da solu¸c~ao desidratante. Cin´eticas de desidrata¸c~ao osm´otica de goiabas foram realizadas no desidratador (sistema semicont´ınuo), variando a rela¸c~ao fruta:solu¸c~ao (1:10 e 1:20) e o fluxo da solu¸c~ao osm´otica (77 e 540 kg/h). Os resultados encontrados foram comparados com as respostas de ensaios cin´eticos obtidos em b´equeres (sistema batelada). As condi¸c~oes de processo para ambos sistemas foram: solu¸c~ao de sacarose a 60 % (m/m) e 40oC para o tempo de processamento de 0.5, 30, 60, 120, 180, 300 e 420 minutos. A solu¸c~ao desidratante no sistema semicont´ınuo foi reaproveitada por seis vezes. O fluxo atrav´es do leito de s´olidos no desidratador semicont´ınuo foi misto, entretanto as diferen¸cas na perda de peso (26.5 e 29.1%) e de ´agua (39.0 e 40.5%) em tr^es horas de desidrata¸c~ao n~ao foram significativas entre os sistemas batelada e semicont´ınuo (540 kg/h), respectivamente

Ultrasound assisted extraction and nanofiltration of phenoliccompounds from artichoke solid wastes

Artichoke wastes from the canning industry are rich in phenolic compounds, which can be used as food additives. This study aims to evaluate the potential of sequential process based on the use of ultrasound extraction and membrane technology for phenolic recovery. In the extraction step, solvent composition and ultrasound power were evaluated to understand their impact on phenolic content and antioxidant capacity. The highest yields were observed for extracts with higher ethanol content (50 and 75%). Therefore, these extracts were selected for concentration by nanofiltration in a tangential module, using differents membranes (NF270, DK and DL). The flux decrease and the phenolic retention were evaluated. Hermia's models and membrane surface characterization were used to investigate the fouling. The highest flux was observed for extracts with 50% of ethanol with a retention of chlorogenic acid higher than 95%. DK membrane showed to be less susceptible to fouling, although the cake formation occurred in all evaluated membranes. The most suitable process condition to obtain the highest phenolic yields was extraction with 50% ethanol and an ultrasound power of 240 W and extracts nanofiltration using DK membrane178170180CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP143885/2011-1; 130647/2013-6; 304475/2013-033003017029P42009/54137-1; 2009/50593-

Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.Fil: Ferrari, Cristhiane C.. Universidade Estadual de Campinas; BrasilFil: Arballo, Javier Ramiro. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Hubinger, Miriam D.. Universidade Estadual de Campinas; Brasi

Development of active films from pectin and fruit extracts: light protection, antioxidant capacity, and compounds stability

Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half‐life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications8011C2389C2396CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP143885/2011-1; 304475/2013-0Sem informaçãoSem informaçã