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Drying of sugarcane in foam mat and physicochemical characterization of the product

The drying foam mat is one of the alternative techniques to drying of liquid foods. The objective of the research was to study the drying kinetics for foam mat sugarcane juice and characterize chemical-physical dehydrated product. For foaming was used the combination of additives Emustab®, Super Lig...

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Principais autores: Marques, Gutto Monzelle Rios, Arruda, Rosa Sampaio de, Silva, Arienilmar Araújo Lopes da
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3500
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spelling peri-article-35002016-09-19T17:14:39Z Drying of sugarcane in foam mat and physicochemical characterization of the product Marques, Gutto Monzelle Rios Arruda, Rosa Sampaio de Silva, Arienilmar Araújo Lopes da Desidratação, pó, Saccarum officinarum, solubilidade, suco The drying foam mat is one of the alternative techniques to drying of liquid foods. The objective of the research was to study the drying kinetics for foam mat sugarcane juice and characterize chemical-physical dehydrated product. For foaming was used the combination of additives Emustab®, Super Liga Neutra® and Calcium Carbonate. The drying kinetics was studied at three different temperatures: 50, 60 and 70 °C with curves fitted by non-linear regression to empirical models Page Henderson and Newton. All models showed a good fit to drying, with determination coefficients above 0.99. The dehydrated product had an average moisture of 3.23% and average water activity of 0.360. The solubility of the product in flake form was 100% and the solubility of the product in powder form was 90.53%. So, it was technically feasible the dehydrated cane juice production to foam mat drying technique with microbiological and chemical stability and the possibility of rehydrated in 100%. Universidade Tecnológica Federal do Paraná (UTFPR) 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3500 10.3895/rebrapa.v7n2.3500 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 16 - 29 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 16 - 29 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3500/pdf http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Marques, Gutto Monzelle Rios
Arruda, Rosa Sampaio de
Silva, Arienilmar Araújo Lopes da
spellingShingle Marques, Gutto Monzelle Rios
Arruda, Rosa Sampaio de
Silva, Arienilmar Araújo Lopes da
Drying of sugarcane in foam mat and physicochemical characterization of the product
author_sort Marques, Gutto Monzelle Rios
title Drying of sugarcane in foam mat and physicochemical characterization of the product
title_short Drying of sugarcane in foam mat and physicochemical characterization of the product
title_full Drying of sugarcane in foam mat and physicochemical characterization of the product
title_fullStr Drying of sugarcane in foam mat and physicochemical characterization of the product
title_full_unstemmed Drying of sugarcane in foam mat and physicochemical characterization of the product
title_sort drying of sugarcane in foam mat and physicochemical characterization of the product
description The drying foam mat is one of the alternative techniques to drying of liquid foods. The objective of the research was to study the drying kinetics for foam mat sugarcane juice and characterize chemical-physical dehydrated product. For foaming was used the combination of additives Emustab®, Super Liga Neutra® and Calcium Carbonate. The drying kinetics was studied at three different temperatures: 50, 60 and 70 °C with curves fitted by non-linear regression to empirical models Page Henderson and Newton. All models showed a good fit to drying, with determination coefficients above 0.99. The dehydrated product had an average moisture of 3.23% and average water activity of 0.360. The solubility of the product in flake form was 100% and the solubility of the product in powder form was 90.53%. So, it was technically feasible the dehydrated cane juice production to foam mat drying technique with microbiological and chemical stability and the possibility of rehydrated in 100%.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3500
_version_ 1805294205425156096
score 10,814766

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