Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/24014 |
Resumo: | The species Ocimum basilicum L., popularly known as basil, basil, basilicão, among others, is a plant that has great economic value, being used as a medicinal, ornamental, aromatic plant in the food, pharmaceutical and cosmetics industry. Basil leaf is highly perishable, not being able to keep for many days. To preserve existing plant properties, the foam-mat drying method presents a simple, low-cost alternative capable of increasing shelf life. In this way, the objective of this work was to obtain and evaluate the quality of the basil leaf by drying in a foam layer using a foaming agent. The foam was analyzed. The control operation of choosing an experiment 3 midpoints, making 3 midpoints, making 11 experiments complete, for an influencing agent 3, experimental, 5% of the independent influences (4.5 and total independent factors) 6) and drying temperature (50, 60 and 70 °C) on the dependent variables (final drying time) and on the characteristics of the powder obtained (theoretical time, water activity, solubility, moisture content, ash content), pH and SST) through statistical analysis. With the drying data they were plotted as kinetic and drying rate curves. The results showed a typical drying curve, represented by two periods, the constant period and the decreasing rate period. It was observed that the increase of the drying temperature provided a reduction in the drying time, being the smallest time obtained in the experiment of maximum conditions of the experimental design. The highest drying rates were also presented in the experiments at a temperature of 70 °C and the lowest at a temperature of 50 °C. The mathematical model with the best fit for the experimental data was the Page model. The powders resulted in a slightly acidic pH, around 6.02. Average water activity of 0.360 within the parameters required by legislation. The powder moisture varied between 6.98 and 9.02%. The basil leaf powder showed ash content with an average of 12.35%, soluble solids below 2.5 ºBrix and water solubility index between 20.55 ± 0.07% and 54.58 ± 0.14% . When comparing the powder obtained by drying in a foam layer with the powder obtained by lyophilization, we have products with similar characteristics. The characteristics of the basil leaf were preserved, indicating that the foam layer drying technique is a viable process for obtaining its powder form. |
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Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espumaEstabilidadeAgente espumanteAtividade de águaModelo matemáticoStabilityFoaming agentWater activityMathematical modelCNPQ::ENGENHARIAS::ENGENHARIA QUIMICAThe species Ocimum basilicum L., popularly known as basil, basil, basilicão, among others, is a plant that has great economic value, being used as a medicinal, ornamental, aromatic plant in the food, pharmaceutical and cosmetics industry. Basil leaf is highly perishable, not being able to keep for many days. To preserve existing plant properties, the foam-mat drying method presents a simple, low-cost alternative capable of increasing shelf life. In this way, the objective of this work was to obtain and evaluate the quality of the basil leaf by drying in a foam layer using a foaming agent. The foam was analyzed. The control operation of choosing an experiment 3 midpoints, making 3 midpoints, making 11 experiments complete, for an influencing agent 3, experimental, 5% of the independent influences (4.5 and total independent factors) 6) and drying temperature (50, 60 and 70 °C) on the dependent variables (final drying time) and on the characteristics of the powder obtained (theoretical time, water activity, solubility, moisture content, ash content), pH and SST) through statistical analysis. With the drying data they were plotted as kinetic and drying rate curves. The results showed a typical drying curve, represented by two periods, the constant period and the decreasing rate period. It was observed that the increase of the drying temperature provided a reduction in the drying time, being the smallest time obtained in the experiment of maximum conditions of the experimental design. The highest drying rates were also presented in the experiments at a temperature of 70 °C and the lowest at a temperature of 50 °C. The mathematical model with the best fit for the experimental data was the Page model. The powders resulted in a slightly acidic pH, around 6.02. Average water activity of 0.360 within the parameters required by legislation. The powder moisture varied between 6.98 and 9.02%. The basil leaf powder showed ash content with an average of 12.35%, soluble solids below 2.5 ºBrix and water solubility index between 20.55 ± 0.07% and 54.58 ± 0.14% . When comparing the powder obtained by drying in a foam layer with the powder obtained by lyophilization, we have products with similar characteristics. The characteristics of the basil leaf were preserved, indicating that the foam layer drying technique is a viable process for obtaining its powder form.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESA espécie Ocimum basilicum L., popularmente conhecida como manjericão, alfavaca, basilicão, entre outros, é uma planta que apresenta grande valor econômico, sendo utilizada como planta medicinal, ornamental, aromática, na indústria alimentícia, farmacêutica e cosmética. A folha de manjericão é altamente perecível, não sendo capaz de ser conservada por muitos dias. Para preservar as propriedades existentes na planta, o método de secagem em camada de espuma (foam-mat drying) se apresenta como alternativa simples, de baixo custo e capaz de aumentar a vida útil. Dessa maneira, o objetivo desse trabalho foi obter e avaliar a qualidade do pó da folha de manjericão através da secagem em camada de espuma utilizando um agente espumante. A espuma foi caracterizada analisando sua estabilidade, densidade, capacidade de incorporação de ar, expansão, umidade e pH. O processo de secagem seguiu um planejamento experimental fatorial completo de 2³ + 3 pontos centrais, totalizando 11 experimentos, para verificar a influência das variáveis independentes: concentração de agente espumante (3, 4, 5%), tempo de agitação (4, 5 e 6 minutos) e temperatura de secagem (50, 60 e 70 °C) sobre as variáveis dependentes (tempo final de secagem) e sobre as características do pó obtido (rendimento teórico, atividade de água, solubilidade, teor de umidade, teor de cinzas, pH e SST) através de análise estatística. Com os dados da secagem foram plotadas as curvas de cinética e de taxa de secagem. Os resultados apresentaram uma curva típica de secagem, representada por dois períodos, o período constante e o período de taxa decrescente. Observou-se que o aumento da temperatura de secagem proporcionou uma redução no tempo de secagem, sendo o menor tempo obtido no experimento de máximas condições do planejamento experimental. As maiores taxas de secagem também foram apresentadas nos experimentos à temperatura de 70 °C e as menores na temperatura de 50 °C. O modelo matemático com o melhor ajuste para os dados experimentais foi o modelo de Page. Os pós obtiveram como resultado pH levemente ácido, em torno de 6,02. Atividade de água em média de 0,360 dentro dos parâmetros exigidos pela legislação. A umidade do pó variou entre 6,98 e 9,02%. O pó da folha de manjericão mostrou teor de cinzas com média de 12,35 %, sólidos solúveis abaixo de 2,5 ºBrix e índice de solubilidade em água entre 20,55 ± 0,07% e 54,58 ± 0,14%. Ao comparar o pó obtido por secagem em camada de espuma com o pó obtido por liofilização temos produtos com características semelhantes. As características da folha de manjericão foram preservadas, indicando que a técnica de secagem em camada de espuma é um processo viável para a obtenção da sua forma em pó.Universidade Federal da ParaíbaBrasilEngenharia QuímicaPrograma de Pós-Graduação em Engenharia QuímicaUFPBCavalcante, Josilene de Assishttp://lattes.cnpq.br/5620795941510888Costa, Nagel Alveshttp://lattes.cnpq.br/0172323790934673Costa, Iasmyn Irenny de Souza2022-07-27T16:48:47Z2022-06-112022-07-27T16:48:47Z2022-03-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/24014porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T12:12:39Zoai:repositorio.ufpb.br:123456789/24014Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T12:12:39Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
title |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
spellingShingle |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma Costa, Iasmyn Irenny de Souza Estabilidade Agente espumante Atividade de água Modelo matemático Stability Foaming agent Water activity Mathematical model CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
title_full |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
title_fullStr |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
title_full_unstemmed |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
title_sort |
Secagem da folha do manjericão (Ocimum basilicum L.) pelo método de camada de espuma |
author |
Costa, Iasmyn Irenny de Souza |
author_facet |
Costa, Iasmyn Irenny de Souza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cavalcante, Josilene de Assis http://lattes.cnpq.br/5620795941510888 Costa, Nagel Alves http://lattes.cnpq.br/0172323790934673 |
dc.contributor.author.fl_str_mv |
Costa, Iasmyn Irenny de Souza |
dc.subject.por.fl_str_mv |
Estabilidade Agente espumante Atividade de água Modelo matemático Stability Foaming agent Water activity Mathematical model CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
topic |
Estabilidade Agente espumante Atividade de água Modelo matemático Stability Foaming agent Water activity Mathematical model CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
description |
The species Ocimum basilicum L., popularly known as basil, basil, basilicão, among others, is a plant that has great economic value, being used as a medicinal, ornamental, aromatic plant in the food, pharmaceutical and cosmetics industry. Basil leaf is highly perishable, not being able to keep for many days. To preserve existing plant properties, the foam-mat drying method presents a simple, low-cost alternative capable of increasing shelf life. In this way, the objective of this work was to obtain and evaluate the quality of the basil leaf by drying in a foam layer using a foaming agent. The foam was analyzed. The control operation of choosing an experiment 3 midpoints, making 3 midpoints, making 11 experiments complete, for an influencing agent 3, experimental, 5% of the independent influences (4.5 and total independent factors) 6) and drying temperature (50, 60 and 70 °C) on the dependent variables (final drying time) and on the characteristics of the powder obtained (theoretical time, water activity, solubility, moisture content, ash content), pH and SST) through statistical analysis. With the drying data they were plotted as kinetic and drying rate curves. The results showed a typical drying curve, represented by two periods, the constant period and the decreasing rate period. It was observed that the increase of the drying temperature provided a reduction in the drying time, being the smallest time obtained in the experiment of maximum conditions of the experimental design. The highest drying rates were also presented in the experiments at a temperature of 70 °C and the lowest at a temperature of 50 °C. The mathematical model with the best fit for the experimental data was the Page model. The powders resulted in a slightly acidic pH, around 6.02. Average water activity of 0.360 within the parameters required by legislation. The powder moisture varied between 6.98 and 9.02%. The basil leaf powder showed ash content with an average of 12.35%, soluble solids below 2.5 ºBrix and water solubility index between 20.55 ± 0.07% and 54.58 ± 0.14% . When comparing the powder obtained by drying in a foam layer with the powder obtained by lyophilization, we have products with similar characteristics. The characteristics of the basil leaf were preserved, indicating that the foam layer drying technique is a viable process for obtaining its powder form. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-27T16:48:47Z 2022-06-11 2022-07-27T16:48:47Z 2022-03-30 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/24014 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/24014 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia Química Programa de Pós-Graduação em Engenharia Química UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia Química Programa de Pós-Graduação em Engenharia Química UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842997340405760 |