Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300010 |
Resumo: | The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934. |
id |
UFC-2_2969c308e3ffe838dc48125c7ed638e2 |
---|---|
oai_identifier_str |
oai:scielo:S1806-66902014000300010 |
network_acronym_str |
UFC-2 |
network_name_str |
Revista ciência agronômica (Online) |
repository_id_str |
|
spelling |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray dryingGuavaFruitDryingThe guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.Universidade Federal do Ceará2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300010Revista Ciência Agronômica v.45 n.3 2014reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.1590/S1806-66902014000300010info:eu-repo/semantics/openAccessSantos,Alinne Alencar Costa dosFlorêncio,Anne Karine Gurgel DiasRocha,Érica Milô de Freitas FelipeCosta,José Maria Correia daeng2014-05-26T00:00:00Zoai:scielo:S1806-66902014000300010Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2014-05-26T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
title |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
spellingShingle |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying Santos,Alinne Alencar Costa dos Guava Fruit Drying |
title_short |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
title_full |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
title_fullStr |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
title_full_unstemmed |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
title_sort |
Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying |
author |
Santos,Alinne Alencar Costa dos |
author_facet |
Santos,Alinne Alencar Costa dos Florêncio,Anne Karine Gurgel Dias Rocha,Érica Milô de Freitas Felipe Costa,José Maria Correia da |
author_role |
author |
author2 |
Florêncio,Anne Karine Gurgel Dias Rocha,Érica Milô de Freitas Felipe Costa,José Maria Correia da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Santos,Alinne Alencar Costa dos Florêncio,Anne Karine Gurgel Dias Rocha,Érica Milô de Freitas Felipe Costa,José Maria Correia da |
dc.subject.por.fl_str_mv |
Guava Fruit Drying |
topic |
Guava Fruit Drying |
description |
The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-09-01 |
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=S1806-66902014000300010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000300010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1806-66902014000300010 |
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 |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.45 n.3 2014 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297487164309504 |