Secagem da polpa de pitanga (eugenia uniflora) por atomização - efeitos da adição do leite e aditivos

• Autor(a) principal: Araújo, Yuri Souza
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/38826
• topic: pitanga; atomização; spray dryer; surinam Cherry; milk; Engenharias.

Drying of pitanga pulp (Eugenia uniflora) in spray dryer drier was studied using different formulations that included the addition of milk and whey, gum and albumin in different proportions to assess the effect of these adjuvants (carrier agents) and milk on yield process and the physicochemical characteristics of the product obtained. Using a spray dryer from manufacturer LABMAQ DO BRASIL LMTD, model MSD 1.0. The operating conditions were: initial temperature of 120 ° C, drying air flow rate of 1.65 m³/min, feed flow rate of 0.68 L/h and air flow of the compressor atomization of 0.35 L/min. According to the results, the highest yields were obtained without the addition of milk, and among the additives, whey protein facilitated the highest production of powder, reaching a yield of up to 47%. Regarding the characterization of the powder, they presented about 10% of humidity, with the addition of milk being responsible for a fall in half in the moisture content. All water activities were less than 0.4. This guarantees the preservation of the powder in terms of microbial activity. The powders showed high solubility. However, addition of the milk reduced the solubility of the powder. The basic potential of the milk also reduced the total crew acidity of the powders. Hygroscopicity, which was in the range of 25%, dropped to 15% with milk.