Drying the pulp of umbu (Spondias tuberosa) in a foam layer

Detalhes bibliográficos
Autor(a) principal: Souza, Luana Maria Rufino de
Data de Publicação: 2021
Outros Autores: Canuto, Morgana Fabílola Cunha Silva, Silva, Débora Rafaelly Soares, Farias, Fabiana Pimentel Macêdo, Santos, Francislaine Suelia dos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/19955
Resumo: The Umbu is a native fruit from the northeast region of acidic flavor and rich in vitamin C, however, has a high content of waste due to its extreme perishability. Drying is a known method for decreasing food water activity and extending fruit shelf life, allowing for extended storage and longer product stability and longevity for longer shelf life. Among the drying media, which can be dried on the foam layer, which is a conservation method that allows food conservation to be conserved, preserving quality even at low production costs. This research aimed to perform the drying in the Umbu pulp foam layer, using an analysis of the drying kinetic curves, and using an experimental design, studying the effects of the input variables: drying temperature and recovery time. foam, on the response variables: ascorbic acid and total titratable acidity. A statistical analysis did not generate a statistically significant model at the 95% confidence level for the response variables that were studied after the experimental matrix studied.
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spelling Drying the pulp of umbu (Spondias tuberosa) in a foam layerSecado de la pulpa de umbu (Spondias tuberosa) en una capa de espumaSecagem da polpa do umbu (Spondias tuberosa) em camada de espuma DehydrationConservationWaste.DeshidrataciónConservaciónDesperdicio.DesidrataçãoConservaçãoDesperdícios.The Umbu is a native fruit from the northeast region of acidic flavor and rich in vitamin C, however, has a high content of waste due to its extreme perishability. Drying is a known method for decreasing food water activity and extending fruit shelf life, allowing for extended storage and longer product stability and longevity for longer shelf life. Among the drying media, which can be dried on the foam layer, which is a conservation method that allows food conservation to be conserved, preserving quality even at low production costs. This research aimed to perform the drying in the Umbu pulp foam layer, using an analysis of the drying kinetic curves, and using an experimental design, studying the effects of the input variables: drying temperature and recovery time. foam, on the response variables: ascorbic acid and total titratable acidity. A statistical analysis did not generate a statistically significant model at the 95% confidence level for the response variables that were studied after the experimental matrix studied.El Umbu es una fruta originaria de la región Nordeste con un sabor ligeramente ácido y rica en vitamina C, sin embargo, tiene un alto contenido de desperdicio debido a su extrema perecibilidad. El secado es un método conocido para disminuir la actividad hídrica de los alimentos y así prolongar la vida útil de la fruta, permitiendo un almacenamiento prolongado y una mayor estabilidad y longevidad del producto, con el fin de tener una vida útil más larga. Entre los medios de secado se destaca el secado por espuma, que es un método de conservación con el fin de favorecer la conservación de los alimentos, preservando su calidad con un bajo costo de producción. Esta investigación tuvo como objetivo realizar el secado en una capa de espuma de la pulpa de umbu mediante el análisis de las curvas cinéticas de secado, y mediante un diseño experimental, estudiar los efectos de las variables de entrada: temperatura de secado y tiempo de batido de la espuma, sobre la respuesta variables: ácido ascórbico y acidez total titulable. El análisis estadístico no generó un modelo estadísticamente significativo al 95% de nivel de confianza para las variables de respuesta que se estudiaron contra la matriz experimental estudiada.O umbu é um fruto nativo da região Nordeste de sabor levemente ácido e rico em vitamina C, entretanto, apresenta um alto teor de desperdícios por sua extrema perecibilidade.  A Secagem é um método conhecido para diminuir a atividade de água dos alimentos e assim prolongar a vida útil dos frutos, permitindo um armazenamento prolongado e uma maior estabilidade e longevidade do produto, de modo a ter uma maior vida de prateleira. Dentre os meios de secagem, destaca-se a secagem em camada de espuma, que é um método de conservação com a finalidade de favorecer a conservação dos alimentos, preservando a qualidade do mesmo com um baixo custo de produção. Essa pesquisa teve por objetivo realizar a secagem em camada de espuma da polpa do umbu mediante a análise das curvas cinéticas de secagem, e através de um planejamento experimental, estudar os efeitos das variáveis de entrada: temperatura de secagem e tempo de batimento da espuma, sobre as variáveis respostas: ácido ascórbico e acidez total titulável. A análise estatística não gerou um modelo estatisticamente significativo ao nível de 95% de confiança para as variáveis respostas que foram estudadas diante da matriz experimental estudada.Research, Society and Development2021-09-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1995510.33448/rsd-v10i11.19955Research, Society and Development; Vol. 10 No. 11; e488101119955Research, Society and Development; Vol. 10 Núm. 11; e488101119955Research, Society and Development; v. 10 n. 11; e4881011199552525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19955/17755Copyright (c) 2021 Luana Maria Rufino de Souza; Morgana Fabílola Cunha Silva Canuto; Débora Rafaelly Soares Silva; Fabiana Pimentel Macêdo Farias; Francislaine Suelia dos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Luana Maria Rufino deCanuto, Morgana Fabílola Cunha SilvaSilva, Débora Rafaelly Soares Farias, Fabiana Pimentel MacêdoSantos, Francislaine Suelia dos 2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19955Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:43.974456Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Drying the pulp of umbu (Spondias tuberosa) in a foam layer
Secado de la pulpa de umbu (Spondias tuberosa) en una capa de espuma
Secagem da polpa do umbu (Spondias tuberosa) em camada de espuma
title Drying the pulp of umbu (Spondias tuberosa) in a foam layer
spellingShingle Drying the pulp of umbu (Spondias tuberosa) in a foam layer
Souza, Luana Maria Rufino de
Dehydration
Conservation
Waste.
Deshidratación
Conservación
Desperdicio.
Desidratação
Conservação
Desperdícios.
title_short Drying the pulp of umbu (Spondias tuberosa) in a foam layer
title_full Drying the pulp of umbu (Spondias tuberosa) in a foam layer
title_fullStr Drying the pulp of umbu (Spondias tuberosa) in a foam layer
title_full_unstemmed Drying the pulp of umbu (Spondias tuberosa) in a foam layer
title_sort Drying the pulp of umbu (Spondias tuberosa) in a foam layer
author Souza, Luana Maria Rufino de
author_facet Souza, Luana Maria Rufino de
Canuto, Morgana Fabílola Cunha Silva
Silva, Débora Rafaelly Soares
Farias, Fabiana Pimentel Macêdo
Santos, Francislaine Suelia dos
author_role author
author2 Canuto, Morgana Fabílola Cunha Silva
Silva, Débora Rafaelly Soares
Farias, Fabiana Pimentel Macêdo
Santos, Francislaine Suelia dos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Souza, Luana Maria Rufino de
Canuto, Morgana Fabílola Cunha Silva
Silva, Débora Rafaelly Soares
Farias, Fabiana Pimentel Macêdo
Santos, Francislaine Suelia dos
dc.subject.por.fl_str_mv Dehydration
Conservation
Waste.
Deshidratación
Conservación
Desperdicio.
Desidratação
Conservação
Desperdícios.
topic Dehydration
Conservation
Waste.
Deshidratación
Conservación
Desperdicio.
Desidratação
Conservação
Desperdícios.
description The Umbu is a native fruit from the northeast region of acidic flavor and rich in vitamin C, however, has a high content of waste due to its extreme perishability. Drying is a known method for decreasing food water activity and extending fruit shelf life, allowing for extended storage and longer product stability and longevity for longer shelf life. Among the drying media, which can be dried on the foam layer, which is a conservation method that allows food conservation to be conserved, preserving quality even at low production costs. This research aimed to perform the drying in the Umbu pulp foam layer, using an analysis of the drying kinetic curves, and using an experimental design, studying the effects of the input variables: drying temperature and recovery time. foam, on the response variables: ascorbic acid and total titratable acidity. A statistical analysis did not generate a statistically significant model at the 95% confidence level for the response variables that were studied after the experimental matrix studied.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-07
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/19955
10.33448/rsd-v10i11.19955
url https://rsdjournal.org/index.php/rsd/article/view/19955
identifier_str_mv 10.33448/rsd-v10i11.19955
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/19955/17755
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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. 11; e488101119955
Research, Society and Development; Vol. 10 Núm. 11; e488101119955
Research, Society and Development; v. 10 n. 11; e488101119955
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
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