Influence of drying conditions on the rheological properties of prunes

Rheological properties of rehydrated prunes were obtained applying compression-relaxation tests by using a Texture Analyzer TAXT2i. A mathematical development was adopted to determine the stress and area, along the deformation. Experimental data of stress versus time was fitted by using three different rheological models: generalized Maxwell, Normand & Peleg and Maxwell. Results showed that generalized Maxwell model can be used to describe the viscoelastic behavior of the samples. The rheological parameters obtained indicated that prunes exhibited elastic behavior more pronounced at low moisture content and drying air temperature. At high moisture content and temperature the sample became a more viscous and less rigid.

Viscoelastic behavior of persimmons dried at constant air temperature

The viscoelastic behavior of dried persimmons at different air-drying temperatures and velocities was evaluated. Air temperatures and velocities were varied according to a second-order central composite design, with temperature ranging from 40degreesC to 70degreesC and air velocity from 0.8 to 2.0 m/s. After drying, persimmons were equilibrated at four different water activities: 0.432, 0.576, 0.625 and 0.751. The rheological behavior of dried and conditioned persimmons was studied under uniaxial compression-relaxation tests. Three different rheological models were fitted to the experimental relaxation curves: Maxwell, Generalized Maxwell and Peleg and Normand. Based on the root mean square of residuals, the Generalized Maxwell model showed the best fit and a regression analysis was applied to obtain response surfaces for the model parameters. The dependence of the rheological properties on water activity was also analysed. Results showed that only the linear effect of air temperature was significant at a 5% level on the equilibrium stress and relaxation times. In a general way, these parameters increased with increasing air temperature and decreasing water activity. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles. (c) 2006 Elsevier Ltd. All rights reserved.

Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of soursop pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp theological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders (length and diameter) - were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles. (c) 2006 Elsevier B.V. All rights reserved.

Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder

Moisture equilibrium data of persimmon pulp powders with 50% maltodextrin (dry basis) obtained with different drying methods were determined at 20, 30, 40 and 50 degrees C. The spray-dryer gave a dry product with a higher adsorption capacity than the other methods. The vacuum- and freeze-dried products had the same adsorption capacity. The highest isosteric heat of sorption was observed for powders produced by spray-drying. The isokinetic temperature (T(B)) calculated for persimmon pulp powder obtained by vacuum-, spray- and freeze-drying were 541.4 K, 616.3 K, 513.2 K, respectively. The sorption process was spontaneous and enthalpy controlled.

Beta-carotene stability during drying and storage of cassava and sweet potato

The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying (100% and 96%, respectively), but lower retention (84% and 91%) was observed in cassava. Cassava also showed lower β-carotene stability than sweet potato during the storage of unblanched dried samples. β-Carotene content of dried cassava was reduced from 8.6 μg/g to traces in 20 days of storage while the initial amount of dried sweet potato (463 μg/g) was reduced by about 45% (210 μg/g). Blanching did not affect the β-carotene retention during the drying, but enhanced the stability of this carotenoid during the storage of dried samples at room temperature, especially in cassava. The initial levels of blanched-dried cassava and sweet potato (7.8 and 513 μg/g, respectively) took 70 days to fall by around 50%.

Effect of drying technique on some physical properties of cross-linked high amylose/pectin mixtures

Polymers mixtures as well as cross-linking reactions are approaches that have been used successfully to modulate the polymers characteristics in order to improve the control over drug release rate. High amylose and pectin are polysaccharides frequently used to prepare drug delivery systems. Since the drying technique can strongly influence the properties of such systems, the aim of this work was to characterize high amylose/pectin mixtures cross-linked with sodium trimetaphosphate and dried by different techniques-oven and lyophilization. The results showed that samples dried by lyophilization presented reduced particle size, higher porosity and higher swelling ability than the samples dried in oven. Besides, lower thermal stability and different diffraction patterns showed by the former particles should reflect the structural changes as a function of drying technique. © 2013 Informa Healthcare USA, Inc.

Secagem de celulases de origem fúngica por spray-drying

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

Drying kinetics and quality of natural coffee

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Preservation of wild feline semen by freeze-drying: experimental model

According to the Convention on International Trade in Endangered Species, 36 wild feline species are threatened by extinction or severely endangered, and to save them is the target of several conservation programs. This study aimed to assess the viability of the freeze-drying technique for domestic cat sperm cells, with the ultimate goal of transferring this technology to the wild feline species. The domestic cat is an excellent experimental model for wild felids. It is in this scenario that the freeze-drying process (low-temperature vacuum dehydration) of sperm cells shows its value in preserving male cats' germplasm. Results from membrane and DNA integrity analysis are promising and validates the use of frozen-dried sperm samples in intracytoplasmic sperm injections (ICSIs). Further studies are still necessary to evaluate the ICSI embryo production using domestic cat frozen-dried sperm and the possibility of using such technology with wild felines.

Construction of a chamber for in situ monitoring of the drying process of gels and porous solids

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

Produção de fitases por fermentação em estado sólido e imobilização das enzimas por srpay drying

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

Influence of alternative drying aids on water sorption of spray dried mango mix powders: a thermodynamic approach

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

Enhancement of quality and stability of dried papaya by pectin-based coatings as air-drying pretreatment

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of edible coatings on convective drying and characteristics of the dried pineapple

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)