Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes
| 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/20771 |
Resumo: | The combination of drying methods has been identified as an economical and safe alternative for the conservation of food products. Therefore, the present study aimed to perform the combined osmodhydration processes and complementary convective drying of the passion fruit mesocarp, adjust mathematical models and evaluate the influence of these processes on their thermodynamic and physical-chemical properties. An experimental design 22 was carried out to evaluate the influence of sucrose concentration and temperature, on water loss, mass loss and solids gain on osmotic dehydration. The experiment selected as planned was kiln dried at temperatures of 50, 60 and 70 ºC, using the data to obtain the thermodynamic properties of the process. The best process condition during osmotic dehydration was at 60 °Brix and 60 °C. The Logarithmic mathematical model was the one that best fit the experimental data of the drying kinetics and the drying process was defined as endorganic and not spontaneous. Even with variations in physical and physicalchemical parameters after osmotic dehydration followed by complementary convective drying, it is feasible to use this residue as an alternative form of food, in addition to minimizing the environmental impacts caused when released into the environment. |
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Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processesEvaluación de las propiedades termodinámicas y fisicoquímicas del mesocarpio del maracuyá al someterlo a procesos de secado combinadosAvaliação das propriedades termodinâmicas e físico-químicas do mesocarpo do maracujá quando submetido aos processos combinados de secagemDifusividadeEntalpiaLogarítmicoResíduosSacarose.DiffusivityEnthalpyLogarithmicResidueSucrose.DifusividadLogaritmoResiduosEntalpíaSacarosa.The combination of drying methods has been identified as an economical and safe alternative for the conservation of food products. Therefore, the present study aimed to perform the combined osmodhydration processes and complementary convective drying of the passion fruit mesocarp, adjust mathematical models and evaluate the influence of these processes on their thermodynamic and physical-chemical properties. An experimental design 22 was carried out to evaluate the influence of sucrose concentration and temperature, on water loss, mass loss and solids gain on osmotic dehydration. The experiment selected as planned was kiln dried at temperatures of 50, 60 and 70 ºC, using the data to obtain the thermodynamic properties of the process. The best process condition during osmotic dehydration was at 60 °Brix and 60 °C. The Logarithmic mathematical model was the one that best fit the experimental data of the drying kinetics and the drying process was defined as endorganic and not spontaneous. Even with variations in physical and physicalchemical parameters after osmotic dehydration followed by complementary convective drying, it is feasible to use this residue as an alternative form of food, in addition to minimizing the environmental impacts caused when released into the environment. La combinación de métodos de secado se ha señalado como una alternativa económica y segura para la conservación de productos alimentarios. Por lo tanto, el presente estudio tuvo como objetivo realizar los procesos combinados de osmodesidratación y secado convectivo complementario del mesocarpio de maracuyá, ajustar los modelos matemáticos y evaluar la influencia de estos procesos en sus propiedades termodinámicas y fisicoquímicas. Se realizó una planificación experimental 22 para evaluar la influencia de la concentración de sacarosa y la temperatura, en la pérdida de agua, la pérdida de masa y la ganancia de sólidos en la deshidratación osmótica. El experimento seleccionado según la planificación fue secado en horno a temperaturas de 50, 60 y 70 ºC, a través de los datos se obtuvieron las propiedades termodinámicas del proceso. La mejor condición de proceso durante la deshidratación osmótica fue a 60 °Brix y 60 °C. El modelo matemático logarítmico fue el que mejor se ajustó a los datos experimentales de la cinética de secado y el proceso de secado se definió como endógeno y no espontáneo. Aunque se produzcan variaciones en los parámetros físicos y fisicoquímicos después de la deshidratación osmótica seguida de un secado convectivo complementario, se hace factible el uso de este residuo como forma alternativa en los alimentos, además de minimizar los impactos ambientales causados al ser liberado en el medio ambiente.A combinação de métodos de secagem tem sido apontada como alternativa econômica e segura para a conservação de produtos alimentícios. Portanto, o presente estudo teve como objetivo realizar os processos combinados de osmodesidratação e secagem convectiva complementar do mesocarpo do maracujá, ajustar modelos matemáticos e avaliar a influência desses processos nas suas propriedades termodinâmicas e físicoquímicas. Um planejamento experimental 22 foi realizado para avaliar a influência da concentração de sacarose e da temperatura, sobre a perda de água, perda de massa e ganho de sólidos na desidratação osmótica. O experimento selecionado conforme o planejamento foi seco em estufa nas temperaturas de 50, 60 e 70 ºC, por meio dos dados foram obtidas as propriedades termodinâmicas do processo. A melhor condição de processo durante a desidratação osmótica foi a 60 °Brix e 60 °C. O modelo matemático Logarítmico foi o que melhor se ajustou aos dados experimentais da cinética de secagem e o processo de secagem foi definido como endorgênico e não espontâneo. Mesmo ocorrendo variações nos parâmetros físicos e físico-químicos após a desidratação osmótica seguida de secagem convectiva complementar, torna-se viável o aproveitamento desse resíduo como forma alternativa na alimentação, além de minimizar os impactos ambientais causados quando lançados no meio ambiente.Research, Society and Development2021-10-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2077110.33448/rsd-v10i13.20771Research, Society and Development; Vol. 10 No. 13; e122101320771Research, Society and Development; Vol. 10 Núm. 13; e122101320771Research, Society and Development; v. 10 n. 13; e1221013207712525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/20771/18733Copyright (c) 2021 Fabrícia Santos Andrade; Pablícia Oliveira Galdino; Ângela Maria Santiago; Francyellen Beserra de Oliveira; Marcello Maia de Almeida; Plúvia Oliveira Galdino; Mércia Melo de Almeida Mota; Maria Celly dos Santos Silva; Maciel de Lima Silvestre; Marina Gonçalves da Silva Nascimentohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAndrade, Fabrícia Santos Galdino, Pablícia Oliveira Santiago, Ângela MariaOliveira, Francyellen Beserra de Almeida, Marcello Maia de Galdino, Plúvia OliveiraMota, Mércia Melo de Almeida Silva, Maria Celly dos Santos Silvestre, Maciel de LimaNascimento, Marina Gonçalves da Silva 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/20771Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:19.236217Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes Evaluación de las propiedades termodinámicas y fisicoquímicas del mesocarpio del maracuyá al someterlo a procesos de secado combinados Avaliação das propriedades termodinâmicas e físico-químicas do mesocarpo do maracujá quando submetido aos processos combinados de secagem |
| title |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| spellingShingle |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes Andrade, Fabrícia Santos Difusividade Entalpia Logarítmico Resíduos Sacarose. Diffusivity Enthalpy Logarithmic Residue Sucrose. Difusividad Logaritmo Residuos Entalpía Sacarosa. |
| title_short |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| title_full |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| title_fullStr |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| title_full_unstemmed |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| title_sort |
Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes |
| author |
Andrade, Fabrícia Santos |
| author_facet |
Andrade, Fabrícia Santos Galdino, Pablícia Oliveira Santiago, Ângela Maria Oliveira, Francyellen Beserra de Almeida, Marcello Maia de Galdino, Plúvia Oliveira Mota, Mércia Melo de Almeida Silva, Maria Celly dos Santos Silvestre, Maciel de Lima Nascimento, Marina Gonçalves da Silva |
| author_role |
author |
| author2 |
Galdino, Pablícia Oliveira Santiago, Ângela Maria Oliveira, Francyellen Beserra de Almeida, Marcello Maia de Galdino, Plúvia Oliveira Mota, Mércia Melo de Almeida Silva, Maria Celly dos Santos Silvestre, Maciel de Lima Nascimento, Marina Gonçalves da Silva |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Andrade, Fabrícia Santos Galdino, Pablícia Oliveira Santiago, Ângela Maria Oliveira, Francyellen Beserra de Almeida, Marcello Maia de Galdino, Plúvia Oliveira Mota, Mércia Melo de Almeida Silva, Maria Celly dos Santos Silvestre, Maciel de Lima Nascimento, Marina Gonçalves da Silva |
| dc.subject.por.fl_str_mv |
Difusividade Entalpia Logarítmico Resíduos Sacarose. Diffusivity Enthalpy Logarithmic Residue Sucrose. Difusividad Logaritmo Residuos Entalpía Sacarosa. |
| topic |
Difusividade Entalpia Logarítmico Resíduos Sacarose. Diffusivity Enthalpy Logarithmic Residue Sucrose. Difusividad Logaritmo Residuos Entalpía Sacarosa. |
| description |
The combination of drying methods has been identified as an economical and safe alternative for the conservation of food products. Therefore, the present study aimed to perform the combined osmodhydration processes and complementary convective drying of the passion fruit mesocarp, adjust mathematical models and evaluate the influence of these processes on their thermodynamic and physical-chemical properties. An experimental design 22 was carried out to evaluate the influence of sucrose concentration and temperature, on water loss, mass loss and solids gain on osmotic dehydration. The experiment selected as planned was kiln dried at temperatures of 50, 60 and 70 ºC, using the data to obtain the thermodynamic properties of the process. The best process condition during osmotic dehydration was at 60 °Brix and 60 °C. The Logarithmic mathematical model was the one that best fit the experimental data of the drying kinetics and the drying process was defined as endorganic and not spontaneous. Even with variations in physical and physicalchemical parameters after osmotic dehydration followed by complementary convective drying, it is feasible to use this residue as an alternative form of food, in addition to minimizing the environmental impacts caused when released into the environment. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-10-07 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/20771 10.33448/rsd-v10i13.20771 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/20771 |
| identifier_str_mv |
10.33448/rsd-v10i13.20771 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20771/18733 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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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. 13; e122101320771 Research, Society and Development; Vol. 10 Núm. 13; e122101320771 Research, Society and Development; v. 10 n. 13; e122101320771 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052691163119616 |