Estudo da secagem do feijão verde (Vigna unguiculata L. Walp) - análise experimental do processo combinado leito fixo/leito de jorro

Green bean is considered as one of most traditional Brazilian Northeast dishes. Green beans drying preliminary experiments show that combine processes, fixed-bed/spouted bed, resulted in dehydrated beans with uniform humidity and the recovery of the beans properties after their rehydration. From this assays was defined an initial humidity suited for the spouted bed process. A fixed-bed pre-drying process until a level of 40% humidity gave the best results. The spouted bed characteristic hydrodynamic curves were presented for different beans loads, where changes in the respective beans physical properties were evidenced during the fluidynamic assay, due simultaneous drying process. One 22 factorial experimental design was carried out with three repetition in the central point, considering as entry variables: drying air velocity and temperature. The response variables were the beans brakeage, water fraction evaporated during 20 and 50 minutes of drying and the humidity ratio. They are presented still the modeling of the drying of the green beans in fine layer in the drier of tray and the modeling of the shrinking of the beans of the drying processes fixed-bed and spouted bed

Sistema de secagem solar para frutos tropicais e modelagem da secagem de banana em um secador de coluna estática

In this study were projected, built and tested an electric solar dryer consisting of a solar collector, a drying chamber, an exhaust fan and a fan to promote forced hot air convection. Banana drying experiments were also carried out in a static column dryer to model the drying and to obtain parameters that can be used as a first approximation in the modeling of an electric solar dryer, depending on the similarity of the experimental conditions between the two drying systems. From the banana drying experiments conducted in the static column dryer, we obtained food weight data as a function of aqueous concentration and temperature. Simplified mathematical models of the banana drying were made, based on Fick s and Fourier s second equations, which were tested with the experimental data. We determined and/or modeled parameters such as banana moisture content, density, thin layer drying curves, equilibrium moisture content, molecular diffusivity of the water in banana DAB, external mass transfer coefficient kM, specific heat Cp, thermal conductivity k, latent heat of water evaporation in the food Lfood, time to heat food, and minimum energy and power required to heat the food and evaporate the water. When we considered the shrinkage of radius R of a banana, the calculated values of DAB and kM generally better represent the phenomenon of water diffusion in a solid. The latent heat of water evaporation in the food Lfood calculated by modeling is higher than the latent heat of pure water evaporation Lwater. The values calculated for DAB and KM that best represent the drying were obtained with the analytical model of the present paper. These values had good agreement with those assessed with a numeric model described in the literature, in which convective boundary condition and food shrinkage are considered. Using parameters such as Cp, DAB, k, kM and Lfood, one can elaborate the preliminary dryer project and calculate the economy using only solar energy rather than using solar energy along with electrical energy

Secagem de misturas de polpa de frutas tropicais em leito de jorro

Drying of fruit pulps in spouted beds of inert particles has been indicated as a viable technique to produce fruit powders. Most of the processes employed to produce dried fruit pulps and juices, such as Foam Mat, encapsulation by co-crystallization and spray drying utilize adjuvant and additives (such as thickeners, coating materials, emulsifiers, acidulants, flavors and dyes), which is not always desirable. The fruit pulp composition exerts an important effect on the fruit powder production using a spouted bed. In the study by Medeiros (2001) it was concluded that lipids, starch and pectin contents play an important role on the process performance, enhancing the powder production; however, the drying of fruit pulps containing high content of reducing sugars (glucose and fructose) is practically unviable. This work has the objective of expanding the studies on drying of fruit pulps in spouted bed with aid of adjuvant (lipids, starch and pectin) aiming to enhance the dryer performance without jeopardizing the sensorial quality of the product. The optimum composition obtained by Medeiros (2001) was the basis for preparing the mixtures of pulps. The mixture formulations included pulps of mango (Mangifera indica), umbu (Spondias tuberosa) and red mombin (Spondia purpurea) with addition of cornstarch, pectin and lipids. Different products were used as lipids source: olive and Brazil nut oils, coconut milk, heavy milk, powder of palm fat and palm olein. First of all, experiments were conducted to define the best formulation of the fruit pulps mixture. This definition was based on the drying performance obtained for each mixture and on the sensorial characteristics of the dry powder. The mixture formulations were submitted to drying at fixed operating conditions of drying and atomizing air flow rate, load of inert particles, temperature and flow rate of the mixture. The best results were obtained with the compositions having powder of palm fat and palm olein in terms of the drying performance and sensorial analysis. Physical and physicochemical characteristics were determined for the dry powders obtained from the mixtures formulations. Solubility and reconstitution time as well as the properties of the product after reconstitution were also evaluated. According to these analyses, the powder from the mixtures formulations presented similar characteristics and compatible quality to those produced in other types of dryers. Considering that the palm olein is produced in Brazil and that it has been used in the food industry substituting the palm fat powder, further studies on drying performance were conducted with the composition that included the palm olein. A complete factorial design of experiments 23, with three repetitions at the central point was conducted to evaluate the effects of the air temperature, feeding flow rate and intermittence time on the responses related to the process performance (powder collection efficiency, material retained in the bed and angle of repose of the inert particles after the process) and to the product quality (mean moisture content, loss of vitamin C and solubility). Powder production was uniform for the majority of the experiments and the higher efficiency with lower retention in the bed (59.2% and 1.8g, respectively) were obtained for the air temperature of 80°C, mixture feed rate of 5ml/min in intervals of 10 min. The statistical analysis of the results showed that the process variables had individual or combined significant influences on the powder collection efficiency, material retention in the bed, powder moisture content and loss of vitamin C. At the experimental ranges of this work, the angle of repose and solubility were not influenced by the operating variables. From the results of the experimental design, statistical models were obtained for the powder moisture content and loss of vitamin C

Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum)

O tomate é um fruto muito perecível por causa do seu conteúdo de umidade. A secagem é uma das práticas industriais mais utilizadas em alimentos para manter a qualidade do produto final. A pesquisa foi desenvolvida para estudo dos parâmetros de secagem de tomate (Lycopersicon esculentum Mill), cv Carmen, com relação ao tipo de corte (meio e um quarto) e à temperatura de processo (60 e 70 ºC), bem como à escolha do tempo de secagem para a obtenção de um produto com umidade de 45% (base úmida). As cinéticas de secagem foram determinadas experimentalmente por convecção forçada e ajustadas ao modelo de Page. Os resultados obtidos mostraram que a geometria de corte influenciou na taxa de secagem e no tempo de desidratação. Os tomates cortados em quatro partes e desidratados a 70 ºC alcançaram umidade de 45% em menor tempo (10 horas), quando comparados aos tomates com o corte em metades. O modelo de Page forneceu bom ajuste nas cinéticas de secagem

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Utilização de bagaço de caju desidratado e complexo enzimático na ração para codornas japonesas em postura

Given the significant share of food costs of poultry production, it is necessary to use strategies and techniques to maximize the utilization and biological value of the components of the diets, keeping constant or improving animal performance. In this context, seeking partial substitution of corn and the best use of the constituents of the diet, the present study aimed to evaluate the effects of inclusion of cashew pomace dehydrated (BCD) and enzyme complex (EC) in the diet on performance and quality eggs of Japanese quails. A total of 200 Japanese quail at 87 days of age, in 25 cages in a completely randomized design in a factorial 2 x 2 + 1 (two levels of cashew bagasse x two levels of enzymes) + control diet without cashew bagasse totaling five treatments with five replicates of eight birds each repetition. The experiment lasted 84 days, divided into four periods of 21 days. The treatments consisted of T1-Ration Control, T2-ration with 7.5% without EC BCD, T3-ration with 7.5% BCD with CE, T4-Ration with 15% BCD without EC and T5-Feed with 15% of BCD with EC. The enzyme complex (EC) is used fermentation product of Aspergillus niger, and cashew bagasse was obtained from the juice industry, passed through drying and crushing process for producing the bran. The performance and egg quality of quails, and performance variables: feed intake (FI), feed conversion ratio per dozen eggs (CAKDZ) and egg mass (CAMO), egg production (OP% bird / day), average egg weight (PMO) and egg mass (MO), and variables were egg quality, specific gravity (SG), Haugh unit (HU), yolk index, and the relationships between components eggs (%albumen,% yolk and %shell). Data were analyzed with the Statistical SAEG (2007). The 7.5 and 15% of cashew bagasse, independent of the enzyme complex decreased feed intake and improved the average egg weight. The two levels with the addition of EC showed significant differences for feed conversion by egg mass. The 7.5 with the addition of enzyme complex obtained the lowest average feed conversion per dozen eggs. The inclusion of up to 15% of cashew bagasse dehydrated with or without addition of enzyme complex in the diet of Japanese quails not interfere in the internal and external quality of eggs. The 7.5 and 15% BCD without added enzyme complex gave better means for specific gravity. Under conditions in which the experiment was conducted, it can be stated that the inclusion of up to 15% of cashew bagasse dehydrated with added enzyme complex feeding quail is economically viable, with the level of 7.5% with the addition of complex enzyme presented the best economic indices

Secagem de misturas de polpa de frutas tropicais em leito de jorro

Drying of fruit pulps in spouted beds of inert particles has been indicated as a viable technique to produce fruit powders. Most of the processes employed to produce dried fruit pulps and juices, such as Foam Mat, encapsulation by co-crystallization and spray drying utilize adjuvant and additives (such as thickeners, coating materials, emulsifiers, acidulants, flavors and dyes), which is not always desirable. The fruit pulp composition exerts an important effect on the fruit powder production using a spouted bed. In the study by Medeiros (2001) it was concluded that lipids, starch and pectin contents play an important role on the process performance, enhancing the powder production; however, the drying of fruit pulps containing high content of reducing sugars (glucose and fructose) is practically unviable. This work has the objective of expanding the studies on drying of fruit pulps in spouted bed with aid of adjuvant (lipids, starch and pectin) aiming to enhance the dryer performance without jeopardizing the sensorial quality of the product. The optimum composition obtained by Medeiros (2001) was the basis for preparing the mixtures of pulps. The mixture formulations included pulps of mango (Mangifera indica), umbu (Spondias tuberosa) and red mombin (Spondia purpurea) with addition of cornstarch, pectin and lipids. Different products were used as lipids source: olive and Brazil nut oils, coconut milk, heavy milk, powder of palm fat and palm olein. First of all, experiments were conducted to define the best formulation of the fruit pulps mixture. This definition was based on the drying performance obtained for each mixture and on the sensorial characteristics of the dry powder. The mixture formulations were submitted to drying at fixed operating conditions of drying and atomizing air flow rate, load of inert particles, temperature and flow rate of the mixture. The best results were obtained with the compositions having powder of palm fat and palm olein in terms of the drying performance and sensorial analysis. Physical and physicochemical characteristics were determined for the dry powders obtained from the mixtures formulations. Solubility and reconstitution time as well as the properties of the product after reconstitution were also evaluated. According to these analyses, the powder from the mixtures formulations presented similar characteristics and compatible quality to those produced in other types of dryers. Considering that the palm olein is produced in Brazil and that it has been used in the food industry substituting the palm fat powder, further studies on drying performance were conducted with the composition that included the palm olein. A complete factorial design of experiments 23, with three repetitions at the central point was conducted to evaluate the effects of the air temperature, feeding flow rate and intermittence time on the responses related to the process performance (powder collection efficiency, material retained in the bed and angle of repose of the inert particles after the process) and to the product quality (mean moisture content, loss of vitamin C and solubility). Powder production was uniform for the majority of the experiments and the higher efficiency with lower retention in the bed (59.2% and 1.8g, respectively) were obtained for the air temperature of 80°C, mixture feed rate of 5ml/min in intervals of 10 min. The statistical analysis of the results showed that the process variables had individual or combined significant influences on the powder collection efficiency, material retention in the bed, powder moisture content and loss of vitamin C. At the experimental ranges of this work, the angle of repose and solubility were not influenced by the operating variables. From the results of the experimental design, statistical models were obtained for the powder moisture content and loss of vitamin C

Influência do método de fenação e tempo de armazenamento sobre a composição bromatológica e ocorrência de fungos no feno de alfafa (Medicago sativa, L. cv. Flórida 77)

O experimento objetivou estudar a influência de 24 tratamentos resultantes do arranjo fatorial 6 x 4, referente a seis métodos de fenação e quatro tempos de armazenamento em delineamento inteiramente casualizado, com cinco repetições para análise bromatológica e quatro para determinação de fungos. Os métodos de fenação consistiram em: T1 - (sombra, E) secagem à sombra, a forrageira foi levada para o galpão imediatamente após o corte e mantida espalhada (E); T2 e T3 - o material permaneceu ao sol até perder 50% do peso e posteriormente foi seco à sombra, sendo o T2 espalhado (sol 50%, E) e o T3 amontoado - A (sol 50%, A); T4 e T5, consistiram do recolhimento da forragem para completar sua secagem à sombra, após viragem e perda de 60% de peso sob exposição ao sol, T4 espalhada (sol 60%, E), T5 amontoada (sol 60%, A) e o T6 perda de 80% do peso sob exposição ao sol e posteriormente amontoado à sombra (sol 80%, A). Os quatro tempos de armazenamento foram: 0, 15, 30 e 60 dias. Verificou-se que os fenos nos quais o material ficou mais tempo exposto ao sol apresentaram pior qualidade em termos de PB, FDN e FDA. A ocorrência de fungos foi maior no feno seco à sombra (T1) e naqueles em que a forragem foi amontoada, devido à ausência de aeração para retirada de umidade. O método mais adequado para a conservação da alfafa consistiu na exposição da forragem ao sol até a perda de 50% do peso da forragem original, com posterior secagem do material espalhado à sombra.

Evaluation of new red winemaking technologies through consumer liking

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

INFLUENCE of ENCAPSULATING MATERIALS on WATER SORPTION ISOTHERMS of VACUUM-DRIED PERSIMMON PULP POWDER

Water sorption isotherms for vacuum-dried persimmon pulp (PP) powder were determined in the temperature range of 20-50C, and the effects of maltodextrin (MD) or gum arabic (GA) addition on the water sorption behavior of the dried powders were analyzed. Several models were evaluated to fit the experimental data and the Guggenheim-Anderson-de Boer model was selected as the most adequate to describe the observed behavior. Addition of encapsulants affected the isotherms: at the same water activity, PP powder with added GA (PP + GA) or MD (PP + MD) presented lower equilibrium water content than pure PP and were less affected by temperature variations. Samples of PP + MD presented lower equilibrium moisture content than those of PP + GA. The isosteric heats of sorption of pulp powders with encapsulants were higher (less negative) than those of PP, suggesting that there are more active polar sites in PP than in pulp powder containing encapsulants.PRACTICAL APPLICATIONSThe choice of persimmon to carry out this work was due to the large persimmon production available in Brazil; moreover, persimmon pulp is rich in vitamin C, vitamin A and iron, as well as in phenolic compounds. Drying of fruit pulps with high sugar content presents technical difficulties because the hygroscopicity and thermoplasticity of the resulting powders when exposed to high temperature and relative humidity. For this reason, addition of high-molar-mass biopolymers, such as maltodextrin or gum arabic, is a strategy to aid drying and to improve storage stability. Knowledge of water sorption isotherms and net isosteric heats of sorption is important to various food processing operations, including drying, storage and packaging. They are useful in calculating time and energy consumptions during drying, modeling moisture changes during storage and predicting shelf life of food products.

Adaptações em forno de microondas doméstico para utilização em laboratório

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Secagem e armazenamento de sementes de juçara

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da perda da tolerância à dessecação e da quantidade de dna nuclear em sementes de Peltophorum dubium (spreng.) taubert durante e após a germinação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The Chemical Percolation Devolatilization Model Applied to the Devolatilization of Coal in High Intensity Acoustic Fields

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Mineralogical characterization of clays used in the structural ceramic industry in west of S. Paulo State, Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)