Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12739 |
Resumo: | The orange (Citrus sinensis) is the citrus fruit of Asian origin with flavor varying from sweet to slightly acidic and rich in ascorbic acid (vitamin C), in addition to other nutrients, Brazil being the world's largest producer of the fruit. Perishability can be circumvented by means of a spray dryer, which produces a standardized and stable powder with easy transport and storage. The present study sought to analyze the effect of the use of maltodextrin as a carrier agent in different concentrations and the use of different temperatures of the incoming air in obtaining powdered orange juice through spray drying, observing the conservation of its physical-chemical properties. Physical-chemical analyzes were performed with the powder produced and with a commercial sample for comparison. The drying process proved to be viable with yields around 66%, the properties of the rehydrated juice were mostly preserved, presenting an effective characterization in relation to the similar commercial product. |
id |
UNIFEI_27dfd1c3952c1cd82e8702c9d91e707c |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/12739 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomizationEfecto del agente transportador en la obtención y caracterización de zumo de naranja (citrus sinensis) por atomizaciónEfeito do agente carreador na obtenção e caracterização do suco da laranja (citrus sinensis) por atomizaçãoSpray dryerMaltodextrinPhysicochemicalDryingConservationYield.AtomizadorMaltodextrinaFisicoquímicoSecadoConservaciónRendimiento.Spray dryerMaltodextrinaFísico-químicaSecagemConservaçãoRendimento.The orange (Citrus sinensis) is the citrus fruit of Asian origin with flavor varying from sweet to slightly acidic and rich in ascorbic acid (vitamin C), in addition to other nutrients, Brazil being the world's largest producer of the fruit. Perishability can be circumvented by means of a spray dryer, which produces a standardized and stable powder with easy transport and storage. The present study sought to analyze the effect of the use of maltodextrin as a carrier agent in different concentrations and the use of different temperatures of the incoming air in obtaining powdered orange juice through spray drying, observing the conservation of its physical-chemical properties. Physical-chemical analyzes were performed with the powder produced and with a commercial sample for comparison. The drying process proved to be viable with yields around 66%, the properties of the rehydrated juice were mostly preserved, presenting an effective characterization in relation to the similar commercial product.La naranja (Citrus sinensis) es la fruta cítrica de origen asiático con un sabor que va de dulce a ligeramente ácido y rico en ácido ascórbico (vitamina C), además de otros nutrientes, siendo Brasil el mayor productor mundial de la fruta. La perecibilidad se puede evitar mediante un secador por pulverización, que produce un polvo estable y estandarizado con facilidad de transporte y almacenamiento. El presente estudio buscó analizar el efecto del uso de maltodextrina como agente portador en diferentes concentraciones y el uso de diferentes temperaturas del aire entrante en la obtención de jugo de naranja en polvo mediante secado por atomización, observando la conservación de sus propiedades físico-químicas. Los análisis físico-químicos se realizaron con el polvo producido y con una muestra comercial para comparación. El proceso de secado resultó viable con rendimientos en torno al 66%, las propiedades del jugo rehidratado se conservaron en su mayoría, presentando una caracterización efectiva en relación con el producto comercial similar.A laranja (Citrus sinensis) é o fruto cítrico de origem asiática com sabor variando do doce ao levemente ácido e rico em ácido ascórbico (vitamina C), além de outros nutrientes sendo o Brasil o maior produtor mundial da fruta. A perecíbilidade pode ser contornada por meio de um secador spray dryer, que produz um pó padronizado e estável com facilidade de transporte e armazenamento. O presente estudo buscou analisar o efeito do uso de maltodextrina como agente carreador em diferentes concentrações e do uso de diferentes temperaturas do ar de entrada na obtenção do suco de laranja em pó através da secagem em spray dryer observando a conservação de suas propriedades físico-químicas. Foram realizadas as analises físico-químicas com o pó produzido e com uma amostra comercial para comparação. O processo de secagem se mostrou viável com rendimentos em torno de 66%, as propriedades do suco reidratado foram conservadas em sua maioria apresentando uma caracterização eficaz em relação ao produto similar comercial.Research, Society and Development2021-02-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1273910.33448/rsd-v10i2.12739Research, Society and Development; Vol. 10 No. 2; e49410212739Research, Society and Development; Vol. 10 Núm. 2; e49410212739Research, Society and Development; v. 10 n. 2; e494102127392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12739/11525Copyright (c) 2021 Thais Cartaxo de Almeida; Veruscka Araújo Silva; Heber Sivini Ferreirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlmeida, Thais Cartaxo de Silva, Veruscka Araújo Ferreira, Heber Sivini 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12739Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:14.384067Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization Efecto del agente transportador en la obtención y caracterización de zumo de naranja (citrus sinensis) por atomización Efeito do agente carreador na obtenção e caracterização do suco da laranja (citrus sinensis) por atomização |
title |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
spellingShingle |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization Almeida, Thais Cartaxo de Spray dryer Maltodextrin Physicochemical Drying Conservation Yield. Atomizador Maltodextrina Fisicoquímico Secado Conservación Rendimiento. Spray dryer Maltodextrina Físico-química Secagem Conservação Rendimento. |
title_short |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
title_full |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
title_fullStr |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
title_full_unstemmed |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
title_sort |
Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization |
author |
Almeida, Thais Cartaxo de |
author_facet |
Almeida, Thais Cartaxo de Silva, Veruscka Araújo Ferreira, Heber Sivini |
author_role |
author |
author2 |
Silva, Veruscka Araújo Ferreira, Heber Sivini |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Almeida, Thais Cartaxo de Silva, Veruscka Araújo Ferreira, Heber Sivini |
dc.subject.por.fl_str_mv |
Spray dryer Maltodextrin Physicochemical Drying Conservation Yield. Atomizador Maltodextrina Fisicoquímico Secado Conservación Rendimiento. Spray dryer Maltodextrina Físico-química Secagem Conservação Rendimento. |
topic |
Spray dryer Maltodextrin Physicochemical Drying Conservation Yield. Atomizador Maltodextrina Fisicoquímico Secado Conservación Rendimiento. Spray dryer Maltodextrina Físico-química Secagem Conservação Rendimento. |
description |
The orange (Citrus sinensis) is the citrus fruit of Asian origin with flavor varying from sweet to slightly acidic and rich in ascorbic acid (vitamin C), in addition to other nutrients, Brazil being the world's largest producer of the fruit. Perishability can be circumvented by means of a spray dryer, which produces a standardized and stable powder with easy transport and storage. The present study sought to analyze the effect of the use of maltodextrin as a carrier agent in different concentrations and the use of different temperatures of the incoming air in obtaining powdered orange juice through spray drying, observing the conservation of its physical-chemical properties. Physical-chemical analyzes were performed with the powder produced and with a commercial sample for comparison. The drying process proved to be viable with yields around 66%, the properties of the rehydrated juice were mostly preserved, presenting an effective characterization in relation to the similar commercial product. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12739 10.33448/rsd-v10i2.12739 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12739 |
identifier_str_mv |
10.33448/rsd-v10i2.12739 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12739/11525 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Thais Cartaxo de Almeida; Veruscka Araújo Silva; Heber Sivini Ferreira https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Thais Cartaxo de Almeida; Veruscka Araújo Silva; Heber Sivini Ferreira https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e49410212739 Research, Society and Development; Vol. 10 Núm. 2; e49410212739 Research, Society and Development; v. 10 n. 2; e49410212739 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052670920359936 |