Technological aspects in the production of pequi pulp flour

Detalhes bibliográficos
Autor(a) principal: Justi, Priscilla Narciso
Data de Publicação: 2017
Outros Autores: Ohata, Sueli Marie, Kassuya, Cândida Aparecida Leite, Macedo, Maria Lígia Rodrigues, Argandoña, Eliana Janet Sanjinez
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940
Resumo: The objective of this study was to evaluate the effect of drying temperature on the nutritional characteristics of pequi pulp flour.The dehydrated pequi pulp was accomplished in a dryer tray with constant air flow of 0,5 m s-1 at three temperatures 55, 65 and 70 °C. The drying kinetic were evaluated by adjusting experimental data using mathematical models by seven non-linear regression. It was determined the effective diffusivity and energy activation required for the evaporation of the moisture from the product. The results showed a reduction of the drying time with an increasing process of the temperature. The adjustment of the models was evaluated according to the values of R2 and ERM. All models showed good adjustments, however, the Page model was the one that best values of the drying kinetics of pequi pulp for the conditions studied. The effective diffusivity values in the temperature studied are from 4,04 to 5,57 x 10-10 m2 s-1 and the activation energy was 2,03 x 104 J mol-1. Drying process have favored on the concentration of some nutrients, such as carbohydrates and proteins. Dehydration at 55 ºC resulted in a product with better visual appearence among the studied temperatures.
id GVAA-1_98f1fa04a424adfdeb5b00d89bd3ffbf
oai_identifier_str oai:ojs.gvaa.com.br:article/4940
network_acronym_str GVAA-1
network_name_str Revista Verde de Agroecologia e Desenvolvimento Sustentavel
repository_id_str
spelling Technological aspects in the production of pequi pulp flourAspectos tecnológicos na produção de farinha de polpa de pequiCaryocar brasilienseDrying kineticEffective diffusivity.Caryocar brasilienseCinéticas de secagemDifusividade efetiva.The objective of this study was to evaluate the effect of drying temperature on the nutritional characteristics of pequi pulp flour.The dehydrated pequi pulp was accomplished in a dryer tray with constant air flow of 0,5 m s-1 at three temperatures 55, 65 and 70 °C. The drying kinetic were evaluated by adjusting experimental data using mathematical models by seven non-linear regression. It was determined the effective diffusivity and energy activation required for the evaporation of the moisture from the product. The results showed a reduction of the drying time with an increasing process of the temperature. The adjustment of the models was evaluated according to the values of R2 and ERM. All models showed good adjustments, however, the Page model was the one that best values of the drying kinetics of pequi pulp for the conditions studied. The effective diffusivity values in the temperature studied are from 4,04 to 5,57 x 10-10 m2 s-1 and the activation energy was 2,03 x 104 J mol-1. Drying process have favored on the concentration of some nutrients, such as carbohydrates and proteins. Dehydration at 55 ºC resulted in a product with better visual appearence among the studied temperatures.Objetivou-se avaliar o efeito da temperatura de secagem nas características nutricionais da farinha da polpa de pequi. A secagem da polpa de pequi foi realizada em um secador de bandejas com fluxo de ar constante a 0,5 m s-1 em três temperaturas 55, 65 e 70 °C. As cinéticas de secagem foram avaliadas ajustando-se os dados experimentais através de sete modelos matemáticos por regressão não linear. Determinaram-se a difusividade efetiva e a energia de ativação requerida para a evaporação da umidade do produto. Os resultados mostraram redução do tempo de secagem com o aumento da temperatura do processo. Os ajustes dos modelos foram avaliados em função dos valores de R2 e ERM. Todos os modelos apresentaram bons indicadores estatísticos, entretanto, o modelo que representou os melhores valores da cinética de secagem da polpa de pequi, para as condições estudadas, foi o de Page. Os valores da difusividade efetiva nas condições de temperatura estudadas estão entre 4,04 a 5,57 x 10-10 m2 s-1 e a energia de ativação foi de 2,03 x 104 J mol-1. O processo de secagem favoreceu na concentração de alguns nutrientes como carboidratos e proteínas. A desidratação a 55 ºC forneceu um produto com melhor aparência visual entre as temperaturas estudadas.Editora Verde2017-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/494010.18378/rvads.v12i4.4940Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 No. 4 (2017); 775 - 782Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 Núm. 4 (2017); 775 - 782Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 12 n. 4 (2017); 775 - 7821981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/4559https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/4844https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/9187Copyright (c) 2017 Priscilla Narciso Justi et al.info:eu-repo/semantics/openAccessJusti, Priscilla NarcisoOhata, Sueli MarieKassuya, Cândida Aparecida LeiteMacedo, Maria Lígia RodriguesArgandoña, Eliana Janet Sanjinez2021-06-14T13:14:38Zoai:ojs.gvaa.com.br:article/4940Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:20.161766Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false
dc.title.none.fl_str_mv Technological aspects in the production of pequi pulp flour
Aspectos tecnológicos na produção de farinha de polpa de pequi
title Technological aspects in the production of pequi pulp flour
spellingShingle Technological aspects in the production of pequi pulp flour
Justi, Priscilla Narciso
Caryocar brasiliense
Drying kinetic
Effective diffusivity.
Caryocar brasiliense
Cinéticas de secagem
Difusividade efetiva.
title_short Technological aspects in the production of pequi pulp flour
title_full Technological aspects in the production of pequi pulp flour
title_fullStr Technological aspects in the production of pequi pulp flour
title_full_unstemmed Technological aspects in the production of pequi pulp flour
title_sort Technological aspects in the production of pequi pulp flour
author Justi, Priscilla Narciso
author_facet Justi, Priscilla Narciso
Ohata, Sueli Marie
Kassuya, Cândida Aparecida Leite
Macedo, Maria Lígia Rodrigues
Argandoña, Eliana Janet Sanjinez
author_role author
author2 Ohata, Sueli Marie
Kassuya, Cândida Aparecida Leite
Macedo, Maria Lígia Rodrigues
Argandoña, Eliana Janet Sanjinez
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Justi, Priscilla Narciso
Ohata, Sueli Marie
Kassuya, Cândida Aparecida Leite
Macedo, Maria Lígia Rodrigues
Argandoña, Eliana Janet Sanjinez
dc.subject.por.fl_str_mv Caryocar brasiliense
Drying kinetic
Effective diffusivity.
Caryocar brasiliense
Cinéticas de secagem
Difusividade efetiva.
topic Caryocar brasiliense
Drying kinetic
Effective diffusivity.
Caryocar brasiliense
Cinéticas de secagem
Difusividade efetiva.
description The objective of this study was to evaluate the effect of drying temperature on the nutritional characteristics of pequi pulp flour.The dehydrated pequi pulp was accomplished in a dryer tray with constant air flow of 0,5 m s-1 at three temperatures 55, 65 and 70 °C. The drying kinetic were evaluated by adjusting experimental data using mathematical models by seven non-linear regression. It was determined the effective diffusivity and energy activation required for the evaporation of the moisture from the product. The results showed a reduction of the drying time with an increasing process of the temperature. The adjustment of the models was evaluated according to the values of R2 and ERM. All models showed good adjustments, however, the Page model was the one that best values of the drying kinetics of pequi pulp for the conditions studied. The effective diffusivity values in the temperature studied are from 4,04 to 5,57 x 10-10 m2 s-1 and the activation energy was 2,03 x 104 J mol-1. Drying process have favored on the concentration of some nutrients, such as carbohydrates and proteins. Dehydration at 55 ºC resulted in a product with better visual appearence among the studied temperatures.
publishDate 2017
dc.date.none.fl_str_mv 2017-10-01
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://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940
10.18378/rvads.v12i4.4940
url https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940
identifier_str_mv 10.18378/rvads.v12i4.4940
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/4559
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/4844
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4940/9187
dc.rights.driver.fl_str_mv Copyright (c) 2017 Priscilla Narciso Justi et al.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Priscilla Narciso Justi et al.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.publisher.none.fl_str_mv Editora Verde
publisher.none.fl_str_mv Editora Verde
dc.source.none.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 No. 4 (2017); 775 - 782
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 12 Núm. 4 (2017); 775 - 782
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 12 n. 4 (2017); 775 - 782
1981-8203
reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel
instname:Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA
instname_str Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron_str GVAA
institution GVAA
reponame_str Revista Verde de Agroecologia e Desenvolvimento Sustentavel
collection Revista Verde de Agroecologia e Desenvolvimento Sustentavel
repository.name.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)
repository.mail.fl_str_mv rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br
_version_ 1798948090979287040