Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560 |
Resumo: | ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions. |
id |
UFCG-1_24ccd0ec1ad59e7d5d39c80fa2de0a41 |
---|---|
oai_identifier_str |
oai:scielo:S1415-43662021000800560 |
network_acronym_str |
UFCG-1 |
network_name_str |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
repository_id_str |
|
spelling |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydrationfructooligosaccharides (FOS)fructan concentrationsorbitolSmallanthus sonchifoliusABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.Departamento de Engenharia Agrícola - UFCG2021-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.8 2021reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v25n8p560-565info:eu-repo/semantics/openAccessOliveira,Letícia F.Corrêa,Jefferson L. G.Silveira,Paula G.Vilela,Marina B.Junqueira,João R. de J.eng2021-04-09T00:00:00Zoai:scielo:S1415-43662021000800560Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2021-04-09T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false |
dc.title.none.fl_str_mv |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
spellingShingle |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration Oliveira,Letícia F. fructooligosaccharides (FOS) fructan concentration sorbitol Smallanthus sonchifolius |
title_short |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_full |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_fullStr |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_full_unstemmed |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_sort |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
author |
Oliveira,Letícia F. |
author_facet |
Oliveira,Letícia F. Corrêa,Jefferson L. G. Silveira,Paula G. Vilela,Marina B. Junqueira,João R. de J. |
author_role |
author |
author2 |
Corrêa,Jefferson L. G. Silveira,Paula G. Vilela,Marina B. Junqueira,João R. de J. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira,Letícia F. Corrêa,Jefferson L. G. Silveira,Paula G. Vilela,Marina B. Junqueira,João R. de J. |
dc.subject.por.fl_str_mv |
fructooligosaccharides (FOS) fructan concentration sorbitol Smallanthus sonchifolius |
topic |
fructooligosaccharides (FOS) fructan concentration sorbitol Smallanthus sonchifolius |
description |
ABSTRACT In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1807-1929/agriambi.v25n8p560-565 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Departamento de Engenharia Agrícola - UFCG |
publisher.none.fl_str_mv |
Departamento de Engenharia Agrícola - UFCG |
dc.source.none.fl_str_mv |
Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.8 2021 reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online) instname:Universidade Federal de Campina Grande (UFCG) instacron:UFCG |
instname_str |
Universidade Federal de Campina Grande (UFCG) |
instacron_str |
UFCG |
institution |
UFCG |
reponame_str |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
collection |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) |
repository.name.fl_str_mv |
Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG) |
repository.mail.fl_str_mv |
||agriambi@agriambi.com.br |
_version_ |
1750297687898456064 |