Modelagem da cinética de secagem de batata-doce (Ipomoea batatas (L.) Lam.) em leito de espuma e caracterização da farinha obtida

• Autor(a) principal: Faccim, Andressa Garbelotto
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/4935
• topic: Drying foam bed; Sweet potato; Flour; Secagem em leito de espuma; Ciência e Tecnologia de Alimentos; Batata-doce - Secagem; Farinhas; 664

The sweet potato (Ipomoea batatas (L.) Lam.) is a vegetable world produced and known with a source of energy due to the high carbohydrate content. In reason of the composition, and easy of cultivation, the sweet potato has potential for use as raw material in the manufacture food products. Then, research has been developed to propose technologies for production of derivatives, such as flour from dry process. Thus, for the present study, it was defined as aimed to propose a technological methodology for obtaining flour from sweet potato raw and cooked, using the drying foam bed. Samples of sweet potato raw and cooked were crushed, mixed with the foaming agents Emustab® and powdered albumin to obtain foam, which was arranged in trays for drying in a dehydrator tray. The drying air temperature were 40, 50, 55, 60 and 70 °C, and the concentrations of emulsifiers were 1.46% of the powdered albumin and 8.54% of the Emustab® , according the desirability function adopted. Among the mathematical models used to describe the drying curves, the Page was presented the best fit for all evaluated drying air temperatures. For the methods of preparation used, the most applicable for the production of flour is cooked sweet potato, in reason of the minor alterations of properties physicochemical properties such as pH, acidity, protein and water solubility index. And among the tested drying air temperatures is recommended to 70 ° C due to less time for the operation.