Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties

Detalhes bibliográficos
Autor(a) principal: Almeida, Raphael Lucas Jacinto
Data de Publicação: 2020
Outros Autores: Santos, Newton Carlos, Silva, Virgínia Mirtes de Alcântara, Ribeiro, Victor Herbert de Alcântara, Luíz, Márcia Ramos, Barros, Eliélson Rafael, Nunes, Jaqueline Siqueira, Nascimento, Aisla Rayanny Barbosa do, Cavalcante, Josilene de Assis, Nogueira, Hilda Camila Nascimento
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/2942
Resumo: The present study aimed to obtain the sweet potato flour through the spray drying process, in a spouted bed and to evaluate the effect of the temperatures used on its physical-chemical properties. The sweet potato was submitted to the spouting bed drying process at temperatures of 50, 60 and 70 °C, air flow in the atomizing nozzle of 3.0 m3/min and pump flow rate of 2.7 ml/min. The fresh sweet potatoes and the flours obtained were characterized according to the following physical-chemical parameters: humidity, total solids, water activity (aw), ash, lipids, carbohydrates, pH, total tileable acidity (ATT), total soluble solids (SST) and ratio (SST/ATT ash when there was an increase in the drying temperature. The drying allowed a reduction in the moisture content, water activity of fresh sweet potatoes, guaranteeing a longer shelf life of the product. There was). The sweet potato in natura showed a high moisture content of 69.48% and an increase in the contents of statistically significant differences between the temperatures used in relation to the physical-chemical parameters. However, the temperature of 80 °C enabled the highest value of total soluble solids, ratio (SST/ATT) and total carbohydrates, showing the technological potential of the powder product.
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spelling Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical propertiesObtención de batata en polvo en lecho echado e influencia de la temperatura de secado en las propiedades fisicoquímicasObtenção de batata-doce em pó em leito de jorro e influência da temperatura de secagem nas propriedades físico-químicasAtomizaçãoConservaçãoFibras.AtomizaciónConservaciónFibrasAtomizationConservationFibers.The present study aimed to obtain the sweet potato flour through the spray drying process, in a spouted bed and to evaluate the effect of the temperatures used on its physical-chemical properties. The sweet potato was submitted to the spouting bed drying process at temperatures of 50, 60 and 70 °C, air flow in the atomizing nozzle of 3.0 m3/min and pump flow rate of 2.7 ml/min. The fresh sweet potatoes and the flours obtained were characterized according to the following physical-chemical parameters: humidity, total solids, water activity (aw), ash, lipids, carbohydrates, pH, total tileable acidity (ATT), total soluble solids (SST) and ratio (SST/ATT ash when there was an increase in the drying temperature. The drying allowed a reduction in the moisture content, water activity of fresh sweet potatoes, guaranteeing a longer shelf life of the product. There was). The sweet potato in natura showed a high moisture content of 69.48% and an increase in the contents of statistically significant differences between the temperatures used in relation to the physical-chemical parameters. However, the temperature of 80 °C enabled the highest value of total soluble solids, ratio (SST/ATT) and total carbohydrates, showing the technological potential of the powder product.El presente estudio tuvo como objetivo obtener la harina de batata a través del proceso de secado por aspersión, en un lecho vertido y evaluar el efecto de las temperaturas utilizadas en sus propiedades físico-químicas. La batata se sometió al proceso de secado del lecho de salida a temperaturas de 50, 60 y 70 °C, flujo de aire en la boquilla atomizadora de 3.0 m3/min y caudal de la bomba de 2.7 ml/min. Las batatas frescas y las harinas obtenidas se caracterizaron de acuerdo con los siguientes parámetros físico-químicos: humedad, sólidos totales, actividad del agua (aw), cenizas, lípidos, carbohidratos, pH, acidez total enlosable (ATT), sólidos solubles totales (SST) y relación (cenizas SST/ATT cuando hubo un aumento en la temperatura de secado. El secado permitió una reducción en el contenido de humedad, la actividad del agua de las batatas frescas, garantizando una vida útil más larga del producto. Hubo). La batata in natura mostró un alto contenido de humedad del 69,48% y un aumento en el contenido de diferencias estadísticamente significativas entre las temperaturas utilizadas en relación con los parámetros físico-químicos. Sin embargo, la temperatura de 80 °C permitió el valor más alto de sólidos solubles totales, relación (SST/ATT) y carbohidratos totales, lo que muestra el potencial tecnológico del producto en polvo.O presente estudo teve como objetivo obter a farinha da batata-doce através do processo de secagem por atomização, em leito de jorro e avaliar o efeito das temperaturas utilizadas nas suas propriedades físico-químicas. A batata-doce foi submetida ao processo de secagem em leito de jorro nas temperaturas de 50, 60 e 70 °C, vazão do ar no bico atomizador de 3,0 m3/min e vazão de alimentação da bomba de 2,7 ml/min. A batata-doce in natura e as farinhas obtidas foram caracterizadas quanto aos seguintes parâmetros físico-químicos: umidade, sólidos totais, atividade de água (aw), cinzas, lipídeos, carboidratos, pH, acidez total tilulável (ATT), sólidos solúveis totais (SST) e ratio (SST/ATT cinzas quando se teve aumento da temperatura de secagem. A secagem possibilitou redução no teor de umidade, atividade de água da batata-doce in natura garantindo uma maior vida de prateleira do produto. Houve). O batata-doce in natura apresentou alto teor de umidade de 69,48% e aumento nos teores de diferenças estatísticas significativas entre as temperaturas utilizadas com relação aos parâmetros físico-químicos. No entanto, a temperatura de 80 °C possibilitou o maior valor de sólidos solúveis totais, ratio (SST/ATT) e carboidratos totais evidenciando o potencial tecnológico do produto em pó.Research, Society and Development2020-03-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/294210.33448/rsd-v9i4.2942Research, Society and Development; Vol. 9 No. 4; e124942942Research, Society and Development; Vol. 9 Núm. 4; e124942942Research, Society and Development; v. 9 n. 4; e1249429422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2942/2180Copyright (c) 2020 Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Virgínia Mirtes de Alcântara Silva, Victor Herbert de Alcântara Ribeiro, Márcia Ramos Luíz, Eliélson Rafael Barros, Jaqueline Siqueira Nunes, Aisla Rayanny Barbosa do Nascimento, Josilene de Assis Cavalcante, Hilda Camila Nascimento Nogueirainfo:eu-repo/semantics/openAccessAlmeida, Raphael Lucas JacintoSantos, Newton CarlosSilva, Virgínia Mirtes de AlcântaraRibeiro, Victor Herbert de AlcântaraLuíz, Márcia RamosBarros, Eliélson RafaelNunes, Jaqueline SiqueiraNascimento, Aisla Rayanny Barbosa doCavalcante, Josilene de AssisNogueira, Hilda Camila Nascimento2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/2942Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:19.803730Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
Obtención de batata en polvo en lecho echado e influencia de la temperatura de secado en las propiedades fisicoquímicas
Obtenção de batata-doce em pó em leito de jorro e influência da temperatura de secagem nas propriedades físico-químicas
title Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
spellingShingle Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
Almeida, Raphael Lucas Jacinto
Atomização
Conservação
Fibras.
Atomización
Conservación
Fibras
Atomization
Conservation
Fibers.
title_short Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
title_full Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
title_fullStr Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
title_full_unstemmed Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
title_sort Obtaining powdered sweet potato in spouted bed and influence of drying temperature on physicochemical properties
author Almeida, Raphael Lucas Jacinto
author_facet Almeida, Raphael Lucas Jacinto
Santos, Newton Carlos
Silva, Virgínia Mirtes de Alcântara
Ribeiro, Victor Herbert de Alcântara
Luíz, Márcia Ramos
Barros, Eliélson Rafael
Nunes, Jaqueline Siqueira
Nascimento, Aisla Rayanny Barbosa do
Cavalcante, Josilene de Assis
Nogueira, Hilda Camila Nascimento
author_role author
author2 Santos, Newton Carlos
Silva, Virgínia Mirtes de Alcântara
Ribeiro, Victor Herbert de Alcântara
Luíz, Márcia Ramos
Barros, Eliélson Rafael
Nunes, Jaqueline Siqueira
Nascimento, Aisla Rayanny Barbosa do
Cavalcante, Josilene de Assis
Nogueira, Hilda Camila Nascimento
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Almeida, Raphael Lucas Jacinto
Santos, Newton Carlos
Silva, Virgínia Mirtes de Alcântara
Ribeiro, Victor Herbert de Alcântara
Luíz, Márcia Ramos
Barros, Eliélson Rafael
Nunes, Jaqueline Siqueira
Nascimento, Aisla Rayanny Barbosa do
Cavalcante, Josilene de Assis
Nogueira, Hilda Camila Nascimento
dc.subject.por.fl_str_mv Atomização
Conservação
Fibras.
Atomización
Conservación
Fibras
Atomization
Conservation
Fibers.
topic Atomização
Conservação
Fibras.
Atomización
Conservación
Fibras
Atomization
Conservation
Fibers.
description The present study aimed to obtain the sweet potato flour through the spray drying process, in a spouted bed and to evaluate the effect of the temperatures used on its physical-chemical properties. The sweet potato was submitted to the spouting bed drying process at temperatures of 50, 60 and 70 °C, air flow in the atomizing nozzle of 3.0 m3/min and pump flow rate of 2.7 ml/min. The fresh sweet potatoes and the flours obtained were characterized according to the following physical-chemical parameters: humidity, total solids, water activity (aw), ash, lipids, carbohydrates, pH, total tileable acidity (ATT), total soluble solids (SST) and ratio (SST/ATT ash when there was an increase in the drying temperature. The drying allowed a reduction in the moisture content, water activity of fresh sweet potatoes, guaranteeing a longer shelf life of the product. There was). The sweet potato in natura showed a high moisture content of 69.48% and an increase in the contents of statistically significant differences between the temperatures used in relation to the physical-chemical parameters. However, the temperature of 80 °C enabled the highest value of total soluble solids, ratio (SST/ATT) and total carbohydrates, showing the technological potential of the powder product.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-20
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/2942
10.33448/rsd-v9i4.2942
url https://rsdjournal.org/index.php/rsd/article/view/2942
identifier_str_mv 10.33448/rsd-v9i4.2942
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2942/2180
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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. 4; e124942942
Research, Society and Development; Vol. 9 Núm. 4; e124942942
Research, Society and Development; v. 9 n. 4; e124942942
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_ 1797052646860783616

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