Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters

Detalhes bibliográficos
Autor(a) principal: Macedo, Leandro Levate
Data de Publicação: 2020
Outros Autores: Corrêa, Jefferson Luiz Gomes, Fonseca, Hugo Calixto, Araújo, Cintia da Silva, Vimercati, Wallaf Costa, Gandia, Rômulo Marçal
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10583
Resumo: Butiá (Butia capitata) is a typical Brazilian Cerrado fruit, rich in several bioactive compounds. This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp. The pulps were dried at 50 and 70 °C. Mathematical models were fitted to the moisture ratio data. The effective moisture diffusivity (Deff) and the drying rate (DR) were calculated. The fresh and dried pulps were characterized in terms of moisture content (MC), water activity (aw), total carotenoids content (TCC), yellow flavonoids, total phenolic content (TPC), antioxidant capacity and color. The Page model was the one that best fitted to the moisture ratio data. Drying reduced MC, aw and the bioactive compounds content and altered colorimetric parameters. The higher temperature resulted in lower TCC and higher total color difference. However, it reduced the drying time (from 300 to 180 min), with higher Deff and DR and resulted in samples with higher retention of yellow flavonoids, TPC and total antioxidants and a lower browning index. Therefore, 70 °C was the most suitable temperature for drying butiá pulp.
id UNIFEI_dec398e36751843341ac8d46ad30e792
oai_identifier_str oai:ojs.pkp.sfu.ca:article/10583
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parametersSecado por convección de la pulpa de Butia capitata: efecto de la temperatura del aire sobre los parámetros cinéticos y de calidadSecagem convectiva de polpa de Butia capitata: efeito da temperatura do ar nos parâmetros cinéticos e de qualidadeButia capitataDesidratação de frutasCinética de secagemDifusãoComposto bioativo.Butia capitataFruit dehydrationDrying kineticDiffusionBioactive compound.Butia capitataDeshidratación de frutasSecado cinéticoDifusiónCompuesto bioactivo.Butiá (Butia capitata) is a typical Brazilian Cerrado fruit, rich in several bioactive compounds. This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp. The pulps were dried at 50 and 70 °C. Mathematical models were fitted to the moisture ratio data. The effective moisture diffusivity (Deff) and the drying rate (DR) were calculated. The fresh and dried pulps were characterized in terms of moisture content (MC), water activity (aw), total carotenoids content (TCC), yellow flavonoids, total phenolic content (TPC), antioxidant capacity and color. The Page model was the one that best fitted to the moisture ratio data. Drying reduced MC, aw and the bioactive compounds content and altered colorimetric parameters. The higher temperature resulted in lower TCC and higher total color difference. However, it reduced the drying time (from 300 to 180 min), with higher Deff and DR and resulted in samples with higher retention of yellow flavonoids, TPC and total antioxidants and a lower browning index. Therefore, 70 °C was the most suitable temperature for drying butiá pulp.Butiá (Butia capitata) es una fruta típica del Cerrado brasileño, rica en varios compuestos bioactivos. Este trabajo tuvo como objetivo estudiar la influencia de la temperatura del aire en la cinética de secado y los parámetros de calidad de la pulpa de butiá. Las pulpas se secaron a 50 y 70 °C. Los modelos matemáticos se ajustaron a los datos de la proporción de humedad. Se calcularon la difusividad de humedad efectiva (Deff) y la velocidad de secado (DR). Las pulpas frescas y secas se caracterizaron en términos de contenido de humedad (MC), actividad de agua (aw), contenido total de carotenoides (TCC), flavonoides amarillos, contenido fenólico total (TPC), capacidad antioxidante y color. El modelo de Page fue el que mejor se ajustó a los datos del índice de humedad. El secado redujo el contenido de MC, aw y compuestos bioactivos y modificó los parámetros colorimétricos. La temperatura más alta resultó en un TCC más bajo y una diferencia de color total más alta. Sin embargo, redujo el tiempo de secado (de 300 a 180 min), con mayor Deff y DR y resultó en muestras con mayor retención de flavonoides amarillos, TPC y antioxidantes totales y un menor índice de pardeamiento. Por tanto, 70 °C era la temperatura más adecuada para secar la pulpa de butiá.Butiá (Butia capitata) é uma fruta típica do Cerrado brasileiro, rica em diversos compostos bioativos. Este trabalho teve como objetivo estudar a influência da temperatura do ar na cinética de secagem e nos parâmetros de qualidade da polpa de butiá. As polpas foram secas a 50 e 70 °C. Modelos matemáticos foram ajustados aos dados de razão de umidade. A difusividade efetiva da umidade (Deff) e a taxa de secagem (DR) foram calculadas. As polpas frescas e secas foram caracterizadas quanto ao teor de umidade (MC), atividade de água (aw), teor de carotenoides totais (TCC), flavonoides amarelos, teor de fenólicos totais (TPC), capacidade antioxidante e cor. O modelo de Page foi o que melhor se ajustou aos dados de taxa de umidade. A secagem reduziu o MC, aw e o conteúdo de compostos bioativos e alterou os parâmetros colorimétricos. A temperatura mais alta resultou em menor TCC e maior diferença de cor total. Porém, reduziu o tempo de secagem (de 300 para 180 min), com maiores Deff e DR e resultou em amostras com maior retenção de flavonoides amarelos, TPC e antioxidantes totais e menor índice de escurecimento. Portanto, 70 °C foi a temperatura mais adequada para a secagem da polpa de butiá.Research, Society and Development2020-12-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1058310.33448/rsd-v9i11.10583Research, Society and Development; Vol. 9 No. 11; e73791110583Research, Society and Development; Vol. 9 Núm. 11; e73791110583Research, Society and Development; v. 9 n. 11; e737911105832525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10583/9296Copyright (c) 2020 Leandro Levate Macedo; Jefferson Luiz Gomes Corrêa; Hugo Calixto Fonseca; Cintia da Silva Araújo; Wallaf Costa Vimercati; Rômulo Marçal Gandiahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMacedo, Leandro LevateCorrêa, Jefferson Luiz Gomes Fonseca, Hugo Calixto Araújo, Cintia da Silva Vimercati, Wallaf Costa Gandia, Rômulo Marçal 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10583Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:37.393907Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
Secado por convección de la pulpa de Butia capitata: efecto de la temperatura del aire sobre los parámetros cinéticos y de calidad
Secagem convectiva de polpa de Butia capitata: efeito da temperatura do ar nos parâmetros cinéticos e de qualidade
title Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
spellingShingle Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
Macedo, Leandro Levate
Butia capitata
Desidratação de frutas
Cinética de secagem
Difusão
Composto bioativo.
Butia capitata
Fruit dehydration
Drying kinetic
Diffusion
Bioactive compound.
Butia capitata
Deshidratación de frutas
Secado cinético
Difusión
Compuesto bioactivo.
title_short Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
title_full Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
title_fullStr Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
title_full_unstemmed Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
title_sort Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters
author Macedo, Leandro Levate
author_facet Macedo, Leandro Levate
Corrêa, Jefferson Luiz Gomes
Fonseca, Hugo Calixto
Araújo, Cintia da Silva
Vimercati, Wallaf Costa
Gandia, Rômulo Marçal
author_role author
author2 Corrêa, Jefferson Luiz Gomes
Fonseca, Hugo Calixto
Araújo, Cintia da Silva
Vimercati, Wallaf Costa
Gandia, Rômulo Marçal
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Macedo, Leandro Levate
Corrêa, Jefferson Luiz Gomes
Fonseca, Hugo Calixto
Araújo, Cintia da Silva
Vimercati, Wallaf Costa
Gandia, Rômulo Marçal
dc.subject.por.fl_str_mv Butia capitata
Desidratação de frutas
Cinética de secagem
Difusão
Composto bioativo.
Butia capitata
Fruit dehydration
Drying kinetic
Diffusion
Bioactive compound.
Butia capitata
Deshidratación de frutas
Secado cinético
Difusión
Compuesto bioactivo.
topic Butia capitata
Desidratação de frutas
Cinética de secagem
Difusão
Composto bioativo.
Butia capitata
Fruit dehydration
Drying kinetic
Diffusion
Bioactive compound.
Butia capitata
Deshidratación de frutas
Secado cinético
Difusión
Compuesto bioactivo.
description Butiá (Butia capitata) is a typical Brazilian Cerrado fruit, rich in several bioactive compounds. This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp. The pulps were dried at 50 and 70 °C. Mathematical models were fitted to the moisture ratio data. The effective moisture diffusivity (Deff) and the drying rate (DR) were calculated. The fresh and dried pulps were characterized in terms of moisture content (MC), water activity (aw), total carotenoids content (TCC), yellow flavonoids, total phenolic content (TPC), antioxidant capacity and color. The Page model was the one that best fitted to the moisture ratio data. Drying reduced MC, aw and the bioactive compounds content and altered colorimetric parameters. The higher temperature resulted in lower TCC and higher total color difference. However, it reduced the drying time (from 300 to 180 min), with higher Deff and DR and resulted in samples with higher retention of yellow flavonoids, TPC and total antioxidants and a lower browning index. Therefore, 70 °C was the most suitable temperature for drying butiá pulp.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-02
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://rsdjournal.org/index.php/rsd/article/view/10583
10.33448/rsd-v9i11.10583
url https://rsdjournal.org/index.php/rsd/article/view/10583
identifier_str_mv 10.33448/rsd-v9i11.10583
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10583/9296
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e73791110583
Research, Society and Development; Vol. 9 Núm. 11; e73791110583
Research, Society and Development; v. 9 n. 11; e73791110583
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052743358087168

Registros relacionados