Effect of the carrier agent on the obtaining and characterization of orange juice (citrus sinensis) by atomization

Detalhes bibliográficos
Autor(a) principal: Almeida, Thais Cartaxo de
Data de Publicação: 2021
Outros Autores: Silva, Veruscka Araújo, Ferreira, Heber Sivini
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