Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/49307 |
Resumo: | In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions. |
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Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydrationSecagem de yacon pré-tratado por desidratação osmótica com pulso de vácuoFructooligosaccharides (FOS)Fructan concentrationSorbitolTeor de frutanosIn this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions.: Neste estudo, o yacon foi seco pelo uso de desidratação osmótica com pulso de vácuo como pré-tratamento seguida por secagem a vácuo (em diferentes temperaturas) ou secagem convectiva. O uso de desidratação osmótica e de vácuo na secagem teve sua influência avaliada com relação à cinética de secagem e à qualidade do produto final considerando a retenção de frutanos, cor e atividade de água. A segunda lei de Fick e a equação de Page se mostraram adequadas para o ajuste da evolução da secagem. Observou-se que temperaturas mais altas (60 °C) levaram a tempos de secagem menores, maiores difusividades efetivas, e maior retenção de frutanos, quando comparada a 40 e 50 °C. O pré-tratamento osmótico e a secagem a vácuo diferiram (p ≤ 0.05) na retenção de frutanos. Além disto, o produto seco pré-tratado osmoticamente apresentou menores tempos de secagem. A melhor condição foi a secagem a vácuo a 60 ºC precedida por desidratação osmótica com pulso de vácuo, que resultou na retenção de aproximadamente 38% de frutanos em um processo mais rápido, maior difusividade e um produto mais claro que nas demais condições testadas.2022-02-14T21:07:30Z2022-02-14T21:07:30Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfOLIVEIRA, L. F. et al. Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 25, n. 8, p. 560-565, 2021.http://repositorio.ufla.br/jspui/handle/1/49307Revista Brasileira de Engenharia Agrícola e Ambientalreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessOliveira, Letícia F.Corrêa, Jefferson L. G.Silveira, Paula G.Vilela, Marina B.Junqueira, João R. de J.eng2022-02-14T21:07:30Zoai:localhost:1/49307Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-02-14T21:07:30Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration Secagem de yacon pré-tratado por desidratação osmótica com pulso de vácuo |
title |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
spellingShingle |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration Oliveira, Letícia F. Fructooligosaccharides (FOS) Fructan concentration Sorbitol Teor de frutanos |
title_short |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_full |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_fullStr |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_full_unstemmed |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
title_sort |
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration |
author |
Oliveira, Letícia F. |
author_facet |
Oliveira, Letícia F. Corrêa, Jefferson L. G. Silveira, Paula G. Vilela, Marina B. Junqueira, João R. de J. |
author_role |
author |
author2 |
Corrêa, Jefferson L. G. Silveira, Paula G. Vilela, Marina B. Junqueira, João R. de J. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Letícia F. Corrêa, Jefferson L. G. Silveira, Paula G. Vilela, Marina B. Junqueira, João R. de J. |
dc.subject.por.fl_str_mv |
Fructooligosaccharides (FOS) Fructan concentration Sorbitol Teor de frutanos |
topic |
Fructooligosaccharides (FOS) Fructan concentration Sorbitol Teor de frutanos |
description |
In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluated concerning drying kinetics and quality of the final product, considering fructan retention, color, and water activity. Fick’s second law and Page’s equation were suitable for the fitting of drying evolution. It was observed that higher temperatures (60 °C) resulted in shorter drying time, higher diffusivity, and higher fructan retention when compared to 40 and 50 °C. The osmotic pretreatment and the vacuum drying differed in fructan retention (p ≤ 0.05). Moreover, the dried product, osmotically pretreated, presented a shorter drying time. The best condition was vacuum drying at 60 ºC, preceded by pulsed vacuum osmotic dehydration that resulted in fructan retention of approximately 38% in a quicker, higher diffusivity and lighter color product concerning the other tested conditions. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-02-14T21:07:30Z 2022-02-14T21:07:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
OLIVEIRA, L. F. et al. Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 25, n. 8, p. 560-565, 2021. http://repositorio.ufla.br/jspui/handle/1/49307 |
identifier_str_mv |
OLIVEIRA, L. F. et al. Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 25, n. 8, p. 560-565, 2021. |
url |
http://repositorio.ufla.br/jspui/handle/1/49307 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Revista Brasileira de Engenharia Agrícola e Ambiental reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835074641526784 |