Influence Of Drying Air Temperature And Carrier Agent Concentration On The Physicochemical Properties Of Açai Juice Powder [influência Da Temperatura Do Ar De Secagem E Da Concentração De Agente Carreador Sobre As Propriedades Físico-químicas Do Suco De Açaí Em Pó]

The objective of this work was to study the influence of inlet air temperature and maltodextrin concentration on the physicochemical properties of açai juice powder produced by spray drying. The process was carried out in a mini spray dryer and the maltodextrin 10De was used as carrier agent. Inlet air temperature varied from 138 to 202 °C and maltodextrin concentration varied from 10 to 30%. The characteristics analyzed were: moisture content, hygroscopicity, anthocyanin retention, color, particle size distribution, and morphology. The increase in the temperature resulted in particles with larger size, less moisture content, more hygroscopy and with lower anthocyanin retention, besides promoting a reduction in the color parameter L* and in the hue angle H*. The increase of maltodextrin concentration resulted in less hygroscopy, particles with larger size, with higher luminosity (L*), lower C* values and higher H* values. With respect to morphology, the increase in the temperature led to the formation of a great number of particles with smooth surface, which is due to the higher heat transfer and, consequently, to the faster formation of a membrane around the atomized drop.292444450Alamilla-Beltrán, L., Description of morphological changes of particles along spray drying (2005) Journal of Food Engineering, 67 (1-2), pp. 179-184Official Methods of Analysis (1997), ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - A.O.A.C, 16 ed. Washington DC, euABligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917Cai, Y.Z., Corke, H., Production and properties of spray-dried Amaranthus Betacyanin Pigments (2000) Journal of Food Science, 65 (6), pp. 1248-1252del Pozo-Insfran, D., Brenes, C.H., Talcott, S.T., Phytochemical composition and pigment stability of açai (Euterpe oleraceae Mart.) (2004) Journal of Agricultural and Food Chemistry, 52 (6), pp. 1539-1545Dib Taxi, C.M., Study of the microencapsulation of camu-camu (Myrciaria dubia) juice (2003) Journal of Microencapsulation, 20 (4), pp. 443-448Ersus, S., Yurdagel, U., Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray dryer (2007) Journal of Food Engineering, 80 (3), pp. 805-812Francis, F.J., Analysis of anthocyanins (1982) Anthocyanins as Food Colors, pp. 182-205. , In: MARKAKIS, P. (ed.), New York: Academic Press, cap. 7Fraser, R.P., Dombrowski, N., Routley, J.H., The atomization of a liquid sheet by an impinging air stream (1963) Chemical Engineering Science, 18, pp. 339-353Gharsallaoui, A., Applications of spray drying in microencapsulation of food ingredients: An overview (2007) Food Research International, 40 (9), pp. 1107-1121Grabowski, J.A., Truong, V.D., Daubert, C.R., Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder (2006) Journal of Food Science, 71 (5), pp. e209-e217Hassimoto, N.M.A., Genovese, M.I., Lajolo, F.M., Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps (2005) Journal of Agricultural and Food Chemistry, 53 (8), pp. 2928-2935Hong, J.H., Choi, Y.H., Physico-chemical properties of protein- bound polysaccharide from Agaricus blazei Murill prepared by ultrafiltration and spray drying process (2007) International Journal of Food Science and Technology, 42 (1), pp. 1-8Keogh, M.K., Murray, C.A., O'Kennedy, B.T., Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders (2003) International Dairy Journal, 13 (12), pp. 995-1002Nijdam, J.J., Langrish, T.A.J., The effect of surface composition on the functional properties of milk powders (2006) Journal of Food Engineering, 77 (4), pp. 919-925Quek, S.Y., Chok, N.K., Swedlund, P., The physicochemical properties of spray-dried watermelon powder (2007) Chemical Engineering and Processing, 46 (5), pp. 386-392Rattes, A.L.R., Oliveira, W.P., Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles (2007) Powder Technology, 171 (1), pp. 7-14Reineccius, G.A., Multiple-core encapsulation: The spray drying of food ingredients Microencapsulation of food ingredients, pp. 151-185. , In: VILSTRuP, P., Surrey: Leatherhead Publishing, 2001. cap. 9Ré, M.I., Microencapsultaion by spray drying (1998) Drying Technology, 16 (6), pp. 1195-1236Righetto, A.M., Netto, F.M., Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola (2005) International Journal of Food Properties, 8 (2), pp. 337-346Rodrigues, R.A.F., (2004) Preparo, caracterização e avaliação funcional de microcápsulas obtidas por spray drying, contendo extrato de café crioconcentrado, p. 227. , Tese (Doutorado em engenharia de Alimentos) - Faculdade de engenharia de Alimentos, universidade estadual de CampinasRodríguez-Hernandez, G.R., Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product (2005) Drying Technology, 23 (4), pp. 955-973Rogez, H., (2000) Açaí: Preparo, composição e melhoramento da conservação, p. 313. , Belém, PA: EDUFPARosenberg, M., Young, S.L., Whey proteins as microencapsulating agents. Microencapsulation of anydrous milkfat-structure evaluation (1993) Food Structure, 12 (1), pp. 31-41Schauss, A.G., Antioxidant capacity ond other bioactivities of the freeze-dried amazoniam palm berry, Euterpe oleracea Mart. (Acai) (2006) Journal of Agricultural and Food Chemistry, 54 (22), pp. 8604-8610Thies, C., (1995) How to make microcapsules, , St Louis, Missouri: Lecture and LaboratoryZanatta, C.F., Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS and NMR (2005) Journal of Agricultural and Food Chemistry, 53 (24), pp. 9531-953

Study Of Osmotic Dehydration Of Tomato In Ternary Solutions Through Response Surface Methodology [estudo Da Desidratação Osmótica De Tomate Em Soluções Ternárias Pela Metodologia De Superfície De Resposta]

The objective of this work was to study the influence of temperature (20-40°C), solution composition (0% NaCl/65% sucrose - 10% NaCl/55% sucrose) and agitation level (0 - 1000 rpm), on the osmotic dehydration of tomato's halves. The process was carried out in a jacketed tank connected to a thermostatic bath, and osmotic solution agitation was promoted by a mechanical stirrer and measured by a digital tachometer. Results were analyzed through response surface methodology, according to a 23 factorial experimental design. Water loss, salt and sucrose gain and final water activity of the product were positively influenced by temperature and by increasing salt content on the solution. Agitation influenced only on water loss, indicating that in this case, mass transfer is not governed only by a diffusion internal mechanism. Equilibrium proximity reached in each test was verified through the relationship between solution and samples water activities. The samples processed in solutions with higher salt content seemed to be more distant of equilibrium, after 3 hours of process.263715723(2002) Anuário Da Agricultura Brasileira, , AGRIANUAL 2003. São Paulo: FNP - Consultoria e Comércio(1995) Official Methods of Analysis of the Association of Official Analytical Chemists, 16th Edition, , A.O.A.C. (Association of Official Analytical Chemists) Arlington: A.O.A.CBaroni, A.F., (2004) Propriedades Mecânicas, Termodinâmicas e de Estado de Tomate Submetido à Desidratação Osmótica e Secagem, 226p. , Campinas, Tese (Doutor em Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP)Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917Bohuon, P., Collignan, A., Rios, G.M., Raoultwack, A.L., Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection (1998) Journal of Food Engineering, 37 (4), pp. 451-469Box, G.E.P., Wetz, J., Criteria for judging adequacy of estimation by an approximate response function (1973) University of Wiscosin Technical Report, (9)Chenlo, F., Moreira, G., Pereira, G., Ampudia, A., Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes (2002) Journal of Food Engineering, 54 (4), pp. 347-352Collignan, A., Raoult-Wack, A.L., Dewatering and salting of cod by immersion in concentrated sugar/salt solutions (1994) Lebensmittel-Wissenschaft und Technologie, 27 (3), pp. 259-264Hortaliças Em Numéros - Dados Socioeconômicos, , www.cnph.embrapa.br, Disponível em: Acesso em: 20 de novembro de 2005Giraldo, G., Talens, P., Fito, P., Chiralt, A., Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango (2003) Journal of Food Engineering, 58 (1), pp. 33-43Lazarides, H.N., Katsanidis, E., Nickolaidis, A., Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake (1995) Journal of Food Engeneering, 25 (2), pp. 151-166Lenart, A., Flink, J.N., Osmotic concentration of potatoes: Criteria for the end point of the osmotic effect (1984) Journal of Food Technology, 19 (1), pp. 65-89Mayor, L., Moreira, R., Chenlo, F., Sereno, A.M., Kinetics of osmotic dehydration of pumpkim with sodium chloride solutions (2005) Journal of Food Engineering, 74 (2), pp. 253-262Medina-Vivanco, M.L., (2003) Desidratação Osmótica Em Soluções Ternárias, Secagem e Transições Térmicas de Filé de Tilápia (Oreochromis Niloticus), 211p. , Campinas, Tese (Doutor em Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP)Medina-Vivanco, M., Sobral, P.J.A., Hubinger, M.D., Osmotic dehydration of tilapia fillets in limited volume of ternary solutions (2002) Chemical Engineering Journal, 86 (1-2), pp. 199-205Moreira, R., Sereno, A.M., Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions (2003) Journal of Food Engineering, 57 (1), pp. 25-31Qi, H., Le Maguer, M., Sharma, S.K., Design and selection of processing conditions of a pilot scale contactor for continuous osmotic dehydration of carrots (1998) Journal of Food Process Engineering, 21 (1), pp. 75-88Ranganna, S., (1977) Manual of Analysis of Fruit and Vegetable Products, , New Delhi, India: Mc Graw-Hill Publishing Company LimitedRaoult-Wack, A.L., Recent advances in the osmotic dehydration of foods (1994) Trends in Food Science & Technology, 5 (8), pp. 255-260Rastogi, N.K., Raghavarao, K.S.M.S., Mass transfer during osmotic dehydration of pineapple: Considering Fickian diffusion in cubical configuration (2004) Lebensmittel-Wissenschaft und Technologie, 37 (1), pp. 43-47Sereno, A.M., Moreira, R., Martínez, E., Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt (2001) Journal of Food Engineering, 47 (1), pp. 43-49Shi, J., Le Maguer, M., Kakuda, Y., Liptay, A., Niekamr, F., Lycopene degradation and isomerization in tomato dehydration (1999) Food Research International, 32 (1), pp. 15-21Telis, V.R.N., Murari, R.C.B.D.L., Yamashita, F., Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions (2004) Journal of Food Engineering, 61 (2), pp. 253-25

Spray drying of blue shark skin protein hydrolysate: physical, morphological, and antioxidant properties

The objective of this work was to evaluate the influence of inlet air temperature and maltodextrin concentration on the physical, morphological, and antioxidant properties of powdered blue shark skin protein hydrolysate. Higher inlet air temperatures led to lower moisture content and bulk density, whereas higher maltodextrin concentrations led to lower moisture content and hygroscopicity, higher bulk density, and larger particles size. Antioxidant capacity was mainly affected by maltodextrin concentration, which was attributed to two possible reasons: the protection provided to the peptides fractions and/or the formation of Maillard reaction products with antioxidant activity. In addition, maltodextrin itself showed a slight antioxidant capacity, which may have contributed to the higher antioxidant capacity of powders compared to the liquid hydrolysate.321619861996CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informaçãoSem informaçãoSem informaçã

Cinética de transferência de massa de melão desidratado osmoticamente em soluções de sacarose e maltose Mass transfer kinetics of osmodehydrated melon with sucrose and maltose solutions

Cubos de melão de 20mm da variedade Cucumis melo inodorus, cultivar Gold Mine foram desidratados osmoticamente com o objetivo de se estudar a cinética de transferência de massa durante o processo. As amostras foram imersas em soluções hipertônicas de sacarose ou maltose nas concentrações de 40 a 60°Brix e a desidratação foi conduzida por 8 horas com temperatura controlada (30 ou 40°C) e agitação de 120rpm. Perda de água e incorporação de sólidos na fruta foram avaliados ao longo do processo em função da temperatura de tratamento, tipo e concentração da solução. Os coeficientes de difusão para a água e os açúcares foram estimados através de um modelo empírico da literatura, baseado na equação de Fick. Para todos os ensaios, a perda de água aumentou significativamente com a elevação da temperatura e da concentração da solução desidratante, entretanto, os ensaios com maltose promoveram uma maior taxa de saída de água da fruta e menor ganho de sólidos. O modelo empírico utilizado se ajustou adequadamente aos dados experimentais, apresentando valores do coeficiente de correlação (R²) superiores a 0,92.Melon cubes of 20mm from the Cucumis melo inodorus variety, Gold Mine cultivar were osmotically dehydrated with the aim of studying the mass transfer kinetics during the process. The samples were immersed in hypertonic solution of sucrose or maltose with different concentrations (40 to 60°Brix) and the osmotic dehydration was carried out for eight hours under controlled temperature (30°C or 40°C) and agitation (120rpm). Water loss and solids gain were evaluated throughout the process as a function of temperature, osmotic agent and solution concentration. The diffusion coefficients for water and sugar were estimated using an empiric model from literature based on Fick's unsteady law of diffusion. For all treatments, water removal increased at a significant level for higher temperature and solution concentrations, but the greatest water loss rate and lowest sugar uptake was verified when using maltose solutions. The empiric model showed a good fit to experimental values with a high degree of correlation (R² > 0,92)

Caracterização de farinhas de tapioca produzidas no estado do Pará Characterization of tapioca flour obtained in Pará state, Brazil

A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica. O objetivo deste trabalho foi caracterizar duas farinhas de tapioca produzidas no estado do Pará: uma no Baixo Amazonas e outra na Zona Bragantina. As duas farinhas apresentaram perfis granulométricos distintos e diferença significativa (P 0,05) para a maioria dos parâmetros físico-químicos e tecnológicos analisados. A farinha de tapioca proveniente do Baixo Amazonas apresentou maior umidade (10,7%), em função da maior capacidade de adsorver água, devido a sua maior área específica (menor granulometria). A microscopia óptica com luz polarizada, juntamente com as características dos dois produtos indicou a inexistência de um processo padrão utilizado na produção da farinha de tapioca.<br>Tapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P 0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particle-size). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour