Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Vetor (Online) |
Texto Completo: | https://periodicos.furg.br/vetor/article/view/2561 |
Resumo: | The aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3,4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%. |
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Characterization of the fuji apple drying in thin layer: determination of glucose content, color and productionCitric acidfood dryingglucose contentsurface responseThe aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3,4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%.Universidade Federal do Rio Grande2012-04-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.furg.br/vetor/article/view/2561VETOR - Journal of Exact Sciences and Engineering; Vol. 20 No. 2 (2010); 92-108VETOR - Revista de Ciências Exatas e Engenharias; v. 20 n. 2 (2010); 92-1082358-34520102-7352reponame:Vetor (Online)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGporhttps://periodicos.furg.br/vetor/article/view/2561/1377Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenhariasinfo:eu-repo/semantics/openAccessPinto, Luiz Antonio de AlmeidaCosta, Bruna RossSilva, Roberto de Souza Gomes daMachado Júnior, Francisco Roberto de AssisCoelho, Karen2023-03-22T15:42:43Zoai:periodicos.furg.br:article/2561Revistahttps://periodicos.furg.br/vetorPUBhttps://periodicos.furg.br/vetor/oaigmplatt@furg.br2358-34520102-7352opendoar:2023-03-22T15:42:43Vetor (Online) - Universidade Federal do Rio Grande (FURG)false |
dc.title.none.fl_str_mv |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
spellingShingle |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production Pinto, Luiz Antonio de Almeida Citric acid food drying glucose content surface response |
title_short |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_full |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_fullStr |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_full_unstemmed |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
title_sort |
Characterization of the fuji apple drying in thin layer: determination of glucose content, color and production |
author |
Pinto, Luiz Antonio de Almeida |
author_facet |
Pinto, Luiz Antonio de Almeida Costa, Bruna Ross Silva, Roberto de Souza Gomes da Machado Júnior, Francisco Roberto de Assis Coelho, Karen |
author_role |
author |
author2 |
Costa, Bruna Ross Silva, Roberto de Souza Gomes da Machado Júnior, Francisco Roberto de Assis Coelho, Karen |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Pinto, Luiz Antonio de Almeida Costa, Bruna Ross Silva, Roberto de Souza Gomes da Machado Júnior, Francisco Roberto de Assis Coelho, Karen |
dc.subject.por.fl_str_mv |
Citric acid food drying glucose content surface response |
topic |
Citric acid food drying glucose content surface response |
description |
The aim of this work was to study the convective drying of Fuji apple (Mallus percicae) in thin layer and to evaluate the characteristics of the dried product. The air flow was perpendicular through the samples with air velocity of 1.5 m s-1. The study factors were the air temperature (60, 70 and 80ºC), sample thickness (3,4 and 5 mm) and citric acid solution concentration (0, 0.5 and 1 %). The glucose content and the samples color were found through spectrophotometer method. Five empirical models were used to evaluate the experimental data of the drying process. The fit of the drying data for the estimate of drying constant (K) showed high values of correlation for all models (R2 > 0.99). The Henderson-Pabis model was chosen for determination of the moisture average effective diffusivity (Deff). Through the surface response methodology, it was found that the samples with higher production and better physical-chemical characteristics was in conditions of air temperature at 70ºC, sample thickness of 3 mm and citric acid solution concentration of 1%. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-04-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/2561 |
url |
https://periodicos.furg.br/vetor/article/view/2561 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/2561/1377 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenharias info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2014 VETOR - Revista de Ciências Exatas e Engenharias |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
dc.source.none.fl_str_mv |
VETOR - Journal of Exact Sciences and Engineering; Vol. 20 No. 2 (2010); 92-108 VETOR - Revista de Ciências Exatas e Engenharias; v. 20 n. 2 (2010); 92-108 2358-3452 0102-7352 reponame:Vetor (Online) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Vetor (Online) |
collection |
Vetor (Online) |
repository.name.fl_str_mv |
Vetor (Online) - Universidade Federal do Rio Grande (FURG) |
repository.mail.fl_str_mv |
gmplatt@furg.br |
_version_ |
1797041761232617472 |