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

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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 (s...

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Autor principal:	Souza, Josilma Silva de
Outros Autores:	Medeiros, Maria de Fátima Dantas de
Formato:	doctoralThesis
Idioma:	por
Publicado em:	Universidade Federal do Rio Grande do Norte
Assuntos:	Mistura de frutas Secagem Leito de jorro Planejamento experimental Drying Mixture of fruit pulp Spouted bed Experimental design CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA
Endereço do item:	https://repositorio.ufrn.br/jspui/handle/123456789/17706
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id	ri-123456789-17706
record_format	dspace
institution	Repositório Institucional
collection	RI - UFRN
language	por
topic	Mistura de frutas Secagem Leito de jorro Planejamento experimental Drying Mixture of fruit pulp Spouted bed Experimental design CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA
spellingShingle	Mistura de frutas Secagem Leito de jorro Planejamento experimental Drying Mixture of fruit pulp Spouted bed Experimental design CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA Souza, Josilma Silva de Secagem de misturas de polpa de frutas tropicais em leito de jorro
description	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
author2	Medeiros, Maria de Fátima Dantas de
author_facet	Medeiros, Maria de Fátima Dantas de Souza, Josilma Silva de
format	doctoralThesis
author	Souza, Josilma Silva de
author_sort	Souza, Josilma Silva de
title	Secagem de misturas de polpa de frutas tropicais em leito de jorro
title_short	Secagem de misturas de polpa de frutas tropicais em leito de jorro
title_full	Secagem de misturas de polpa de frutas tropicais em leito de jorro
title_fullStr	Secagem de misturas de polpa de frutas tropicais em leito de jorro
title_full_unstemmed	Secagem de misturas de polpa de frutas tropicais em leito de jorro
title_sort	secagem de misturas de polpa de frutas tropicais em leito de jorro
publisher	Universidade Federal do Rio Grande do Norte
publishDate	2014
url	https://repositorio.ufrn.br/jspui/handle/123456789/17706
work_keys_str_mv	AT souzajosilmasilvade secagemdemisturasdepolpadefrutastropicaisemleitodejorro
_version_	1773958215100268544
spelling	ri-123456789-177062017-11-04T17:53:55Z Secagem de misturas de polpa de frutas tropicais em leito de jorro Souza, Josilma Silva de Medeiros, Maria de Fátima Dantas de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788622A0 Rocha, Sandra Cristina dos Santos http://lattes.cnpq.br/3173533801776868 Alsina, Odelsia Leonor Sanchez de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783955Z6 Correia, Roberta Targino Pinto http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798196E6 Passos, Maria Laura de Azevedo PASSOS, Maria Laura de Azevedo Souza, Domingos Fabiano de Santana http://lattes.cnpq.br/7400460833577257 Mistura de frutas Secagem Leito de jorro Planejamento experimental Drying Mixture of fruit pulp Spouted bed Experimental design CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA 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 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior A secagem de polpas de frutas em secador de leito de jorro com partículas inertes tem sido indicada como uma fonte alternativa para a produção de polpas de frutas em pó. A maioria dos processos empregados na produção de polpas e sucos de frutas, tais como Foam Mat, encapsulação por co-cristalização, secagem por atomização em spray dryer, envolvem a utilização de uma série de adjuvantes e aditivos (espessantes, encapsulantes, emulsificantes, acidulantes, aromas e corantes). Na obtenção de polpas de frutas em pó no leito de jorro, a composição da fruta exerce importante efeito sobre o desempenho do processo. Estudos realizados por Medeiros (2001) revelaram que tanto os lipídios como o amido e a pectina presentes nas frutas facilitam a produção do pó, porém a secagem de polpas de frutas com elevado teor de açúcares redutores (glicose e frutose) era praticamente inviabilizada. O objetivo do presente trabalho foi ampliar os estudos relativos à secagem de misturas de polpas de frutas, em leito de jorro acrescidas de adjuvantes (lipídios, amido e pectina), visando obter uma melhor performance do secador sem o omprometimento da qualidade sensorial e da composição do produto. A preparação destas misturas foi baseada na composição ótima encontrada por Medeiros (2001). Foram formuladas misturas de polpas de frutas (manga, umbu e seriguela) com adição de adjuvantes (amido de milho, pectina e lipídios). Como fonte de lipídios foram utilizados diferentes tipos de produtos: azeites extra virgem de oliva e de castanha do Pará, leite de coco, creme de leite, gordura da palma em pó e oleína de palma. Inicialmente, foram realizados experimentos para selecionar a melhor formulação para a mistura de polpas de frutas. Esta seleção se baseou no desempenho da secagem de cada mistura e características sensoriais do pó. Para tanto, as misturas foram submetidas à secagem, em condições operacionais (vazão do ar de secagem e de atomização, carga de inerte, temperatura e vazão de alimentação) fixas. Os resultados mostraram que entre as formulações desenvolvidas, aquelas que continham gordura de palma em pó e oleína de palma em sua composição, além de bem avaliadas nos testes sensoriais, se adequaram bem ao processo de secagem no leito de jorro. As misturas em pó foram criteriosamente avaliadas, com respeito às suas características físicas e físico-químicas. Avaliou-se também a Josilma Silva de Souza, Novembro/2009 vi solubilidade e o tempo de reconstituição das misturas, bem como às propriedades das misturas reconstituídas. De acordo com os resultados as misturas de frutas em pó apresentaram características semelhantes e qualidade compatível com a de alimentos vegetais em pó produzidos em outros tipos de secadores. Considerando que a oleína de palma é produzida no Brasil e está sendo utilizada pela indústria de alimentos em substituição a gordura de palma, optou-se por prosseguir os estudos relativos ao desempenho do processo com a mistura que incluía a oleína na sua formulação. Utilizando um planejamento experimental do tipo fatorial completo 23, com três réplicas no ponto central, foi realizado uma série de experimentos de secagem para avaliar os efeitos das variáveis de operação temperatura, vazão de alimentação e tempo de intermitência) sobre variáveis respostas relativas ao desempenho do processo (rendimento e retenção de material no leito), ângulo de repouso do leito de partículas revestidas e à qualidade do produto (umidade do pó, perdas de vitamina C e solubilidade). Na maioria dos experimentos a produção de pó foi uniforme e o maior rendimento e menor retenção de material no leito, 59,2% e 1,8g, respectivamente, foram alcançados quando a temperatura de entrada do ar foi fixada em 80°C, com alimentação de 5ml/min de mistura vazão em intervalos tempo de 10 minutos. A análise estatística dos resultados mostrou que as variáveis de processo e operação, individualmente ou de forma combinada, apresentaram efeitos significativos sobre as variáveis respostas analisadas rendimento, retenção de material no leito, umidade do pó e perdas de vitamina C. Na faixa de condições operacionais em que foram conduzidos os experimentos as variáveis respostas ângulo de repouso e solubilidade não sofreram influências significativas das variáveis de operação. Foi possível obter modelos estatisticamente significativos e preditivos para as variáveis umidade do pó e perdas de vitamina C 2014-12-17T15:42:06Z 2010-06-23 2014-12-17T15:42:06Z 2010-04-12 doctoralThesis SOUZA, Josilma Silva de. . 2010. 178 f. Tese (Doutorado em Físico-Química; Química) - Universidade Federal do Rio Grande do Norte, Natal, 2010. https://repositorio.ufrn.br/jspui/handle/123456789/17706 por Acesso Aberto application/pdf application/pdf Universidade Federal do Rio Grande do Norte BR UFRN Programa de Pós-Graduação em Química Físico-Química; Química

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

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