Hygroscopic behavior of acerola powder obtained by spray-drying
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/35382 |
Resumo: | Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powder obtained by spray-drying, and. It was used acerola pulp containing 17.1% (m m-1) maltodextrin, and a spray-dryer with drying air temperature of 154°C. The mathematical models of GAB, BET, Henderson, and Oswin were applied to determine the isotherms, using temperatures of 25, 35 and 45°C. The hygroscopicity, degree of caking and solubility analysis were performed to characterize the powders. The powder showed hygroscopicity of 5.18, degree of caking of 3.67 and solubility of 94.88%. The evaluated mathematical models showed mean relative errors ranging from 10.18 to 29.13% and a coefficient of determination (R2) ranging from 0.939 to 0.977. At 25°C, the Oswin model was the best fitted, whereas at 35 and 45°C the best fitting was obtained by the Henderson model. Type III (J-shape) isotherms were obtained, typical of high-sugar foods. The powder showed a low hygroscopicity and degree of caking in addition to a high solubility. |
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Hygroscopic behavior of acerola powder obtained by spray-dryingdehydrationtropical fruitisotherm.Ciência e Tecnologia de Alimentos Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powder obtained by spray-drying, and. It was used acerola pulp containing 17.1% (m m-1) maltodextrin, and a spray-dryer with drying air temperature of 154°C. The mathematical models of GAB, BET, Henderson, and Oswin were applied to determine the isotherms, using temperatures of 25, 35 and 45°C. The hygroscopicity, degree of caking and solubility analysis were performed to characterize the powders. The powder showed hygroscopicity of 5.18, degree of caking of 3.67 and solubility of 94.88%. The evaluated mathematical models showed mean relative errors ranging from 10.18 to 29.13% and a coefficient of determination (R2) ranging from 0.939 to 0.977. At 25°C, the Oswin model was the best fitted, whereas at 35 and 45°C the best fitting was obtained by the Henderson model. Type III (J-shape) isotherms were obtained, typical of high-sugar foods. The powder showed a low hygroscopicity and degree of caking in addition to a high solubility. Universidade Estadual De Maringá2019-05-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionIsoterma de sorçãoapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3538210.4025/actascitechnol.v41i1.35382Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e35382Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e353821806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/35382/pdfCopyright (c) 2019 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRibeiro, Luciana CarneroCosta, José Maria Correia daAfonso, Marcos Rodrigues Amorim2019-07-17T11:54:33Zoai:periodicos.uem.br/ojs:article/35382Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:54:33Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Hygroscopic behavior of acerola powder obtained by spray-drying |
title |
Hygroscopic behavior of acerola powder obtained by spray-drying |
spellingShingle |
Hygroscopic behavior of acerola powder obtained by spray-drying Ribeiro, Luciana Carnero dehydration tropical fruit isotherm. Ciência e Tecnologia de Alimentos |
title_short |
Hygroscopic behavior of acerola powder obtained by spray-drying |
title_full |
Hygroscopic behavior of acerola powder obtained by spray-drying |
title_fullStr |
Hygroscopic behavior of acerola powder obtained by spray-drying |
title_full_unstemmed |
Hygroscopic behavior of acerola powder obtained by spray-drying |
title_sort |
Hygroscopic behavior of acerola powder obtained by spray-drying |
author |
Ribeiro, Luciana Carnero |
author_facet |
Ribeiro, Luciana Carnero Costa, José Maria Correia da Afonso, Marcos Rodrigues Amorim |
author_role |
author |
author2 |
Costa, José Maria Correia da Afonso, Marcos Rodrigues Amorim |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Ribeiro, Luciana Carnero Costa, José Maria Correia da Afonso, Marcos Rodrigues Amorim |
dc.subject.por.fl_str_mv |
dehydration tropical fruit isotherm. Ciência e Tecnologia de Alimentos |
topic |
dehydration tropical fruit isotherm. Ciência e Tecnologia de Alimentos |
description |
Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powder obtained by spray-drying, and. It was used acerola pulp containing 17.1% (m m-1) maltodextrin, and a spray-dryer with drying air temperature of 154°C. The mathematical models of GAB, BET, Henderson, and Oswin were applied to determine the isotherms, using temperatures of 25, 35 and 45°C. The hygroscopicity, degree of caking and solubility analysis were performed to characterize the powders. The powder showed hygroscopicity of 5.18, degree of caking of 3.67 and solubility of 94.88%. The evaluated mathematical models showed mean relative errors ranging from 10.18 to 29.13% and a coefficient of determination (R2) ranging from 0.939 to 0.977. At 25°C, the Oswin model was the best fitted, whereas at 35 and 45°C the best fitting was obtained by the Henderson model. Type III (J-shape) isotherms were obtained, typical of high-sugar foods. The powder showed a low hygroscopicity and degree of caking in addition to a high solubility. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Isoterma de sorção |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/35382 10.4025/actascitechnol.v41i1.35382 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/35382 |
identifier_str_mv |
10.4025/actascitechnol.v41i1.35382 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/35382/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology 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 |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e35382 Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e35382 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336427732992 |