Influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó

A influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó produzido por spray drying foi avaliada. O processo foi realizado em um mini spray dryer de bancada e maltodextrina 10DE foi utilizada como agente carreador. A temperatura do ar de secagem variou de 138 a 202 °C e a concentração de maltodextrina variou de 10 a 30%. As características analisadas foram: umidade, higroscopicidade, retenção de antocianinas, cor, distribuição do tamanho de partículas e morfologia. O aumento da temperatura resultou em partículas maiores, menos úmidas, mais higroscópicas e com menor retenção de antocianinas, além de provocar uma diminuição do parâmetro de cor L* e do ângulo de tom H*. O aumento na concentração de maltodextrina resultou em partículas maiores e menos higroscópicas, com maior luminosidade (L*), menores valores de C* e maiores valores de H*. Em relação à morfologia, o aumento da temperatura levou à formação de uma maior quantidade de partículas com superfície lisa, fato atribuído à maior transferência de calor e, consequentemente, à formação mais rápida de uma membrana ao redor da gota atomizada.

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

The sorption behavior of dry products is generally affected by the drying method. The sorption isotherms are useful to determine and compare thermodynamic properties of passion fruit pulp powder processed by different drying methods. The objective of this study is to analyze the effects of different drying methods on the sorption properties of passion fruit pulp powder. Passion fruit pulp powder was dehydrated using different dryers: vacuum, spray dryer, vibro-fluidized, and freeze dryer. The moisture equilibrium data of Passion Fruit Pulp (PFP) powders with 55% of maltodextrin (MD) were determined at 20, 30, 40 and 50 ºC. The behavior of the curves was type III, according to Brunauer's classification, and the GAB model was fitted to the experimental equilibrium data. The equilibrium moisture contents of the samples were little affected by temperature variation. The spray dryer provides a dry product with higher adsorption capacity than that of the other methods. The vibro-fluidized bed drying showed higher adsorption capacity than that of vacuum and freeze drying. The vacuum and freeze drying presented the same adsorption capacity. The isosteric heats of sorption were found to decrease with increasing moisture content. Considering the effect of drying methods, the highest isosteric heat of sorption was observed for powders produced by spray drying, whereas powders obtained by vacuum and freeze drying showed the lowest isosteric heats of sorption.

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

Microparticles obtained by complex coacervation were crosslinked with glutaraldehyde or with transglutaminase and dried using freeze drying or spray drying. Moist samples presented Encapsulation Efficiency (%EE) higher than 96%. The mean diameters ranged from 43.7 ± 3.4 to 96.4 ± 10.3 µm for moist samples, from 38.1 ± 5.36 to 65.2 ± 16.1 µm for dried samples, and from 62.5 ± 7.5 to 106.9 ± 26.1 µm for rehydrated microparticles. The integrity of the particles without crosslinking was maintained when freeze drying was used. After spray drying, only crosslinked samples were able to maintain the wall integrity. Microparticles had a round shape and in the case of dried samples rugged walls apparently without cracks were observed. Core distribution inside the particles was multinuclear and homogeneous and core release was evaluated using anhydrous ethanol. Moist particles crosslinked with glutaraldehyde at the concentration of 1.0 mM.g-1 protein (ptn), were more efficient with respect to the core retention compared to 0.1 mM.g-1 ptn or those crosslinked with transglutaminase (10 U.g-1 ptn). The drying processes had a strong influence on the core release profile reducing the amount released to all dry samples

Retention of short chain fatty acids under drying and storage conditions

Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material used was inadequate to guarantee product stability.

Optimization of extrusion process for production of nutritious pellets

A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this variable. The optimal region showed that the maximum EI was found for BT in the range of 123-140 °C and 27-31% for FM, respectively. The extruded pellets obtained from the optimal processing region were probably not completely degraded, as shown in the structural characterization. Acceptable expanded pellets could be produced using a blend of PS, QPM, and SM by extrusion cooking.

Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)

Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, concentrate, and protein isolate. The protein concentrate was extracted at pH 10, followed by a precipitation at the isoelectric point to obtain the isolate that was spray dried. The thermogravimetric curves were obtained under a nitrogen atmosphere with a 100 mL/minutes flow. The initial, final and peak temperatures and mass loss were analyzed. Within the performed temperature ranges studied, the defatted meal and concentrate presented four steps of mass loss, while the isolate showed only two steps. The protein content of defatted meal from Baru nuts was higher than that of the isolate. On the other hand, there was a reduction in enthalpy, which suggests that the process applied to obtain the baru concentrate and isolate led to protein denaturation.

Microencapsulation of babassu coconut milk

The objective of this study was to obtain babassu coconut milk powder microencapsulated by spray drying process using gum Arabic as wall material. Coconut milk was extracted by babassu peeling, grinding (with two parts of water), and vacuum filtration. The milk was pasteurized at 85 ºC for 15 minutes and homogenized to break up the fat globules, rendering the milk a uniform consistency. A central composite rotatable design with a range of independent variables was used: inlet air temperature in the dryer (170-220 ºC) and gum Arabic concentration (10-20%, w/w) on the responses: moisture content (0.52-2.39%), hygroscopicity (6.98-9.86 g adsorbed water/100g solids), water activity (0.14-0.58), lipid oxidation (0.012-0.064 meq peroxide/kg oil), and process yield (20.33-30.19%). All variables influenced significantly the responses evaluated. Microencapsulation was optimized for maximum process yield and minimal lipid oxidation. The coconut milk powder obtained at optimum conditions was characterized in terms of morphology, particle size distribution, bulk and absolute density, porosity, and wettability.