Reidratação e comportamento reológico de cranberries desidratadas
Dried cranberries are fruits that have been submitted to drying process and are known for their high antioxidant potential. In North America, they are traditionally consumed as additives in breakfast cereals, yogurts and pasta. Changes in mechanical and rheological properties occur when cranberries...
| Autor principal: | Ciolin, Ígor Henrique de Mello Rodrigues |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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riut-1-126342020-11-16T13:35:54Z Reidratação e comportamento reológico de cranberries desidratadas Rehydration and rheological behavior of dehydrated cranberries Ciolin, Ígor Henrique de Mello Rodrigues Lenhard, Daiane Cristina Garcia, Carolina Castilho Lenhard, Daiane Cristina Garcia, Carolina Castilho Steinmacher, Nádia Cristiane Zanatta, Elciane Regina Alimentos - Análise Qualidade dos produtos Secagem Food - Analysis Quality of products Drying CNPQ::CIENCIAS AGRARIAS Dried cranberries are fruits that have been submitted to drying process and are known for their high antioxidant potential. In North America, they are traditionally consumed as additives in breakfast cereals, yogurts and pasta. Changes in mechanical and rheological properties occur when cranberries are exposed to conditions such as drying, or when immersed in aqueous medium. This work aimed to study the physicochemical characterization of dried cranberries, the kinetics modelling of cranberries rehydration at different temperatures and immersion media, the texture profile analysis of dried and rehydrated cranberries and determination of rheological behavior of cranberries suspension at different solid concentrations and different temperatures. The fruits were rehydrated in water and in milk for 6 h at temperatures of 10, 29 (room temperature) and 45°C, the sample weights were recorded periodically. Twelve models were used to describe the kinetics of the fruit rehydration, as the Fick’s second law satisfactorily represented the experimental data (R2 > 0,92). The diffusion coefficients of water and milk during the cranberries rehydration ranged from 8,33∙10-5 to 1,50∙10-4 cm² s-1. For the cranberries rehydrated in water at 10 ºC the Page model was the best fit to the experimental data (R² = 0,98), at 29 ºC, the model of diffusion approximation (R² = 0,98) and at 45 ºC, the Verma model (R² = 0,99). Considering texture, the cohesiveness of rehydrated fruits showed a significant reduction when compared to the cohesiveness of dried fruits. In order to evaluate the rheological behavior of solid suspensions, it was used five different models (Ostwald de Waelle, Newton, Herschel Bulkley, Casson e Bingham), and the rheological behavior of suspensions was defined as Casson’s plastic, since the model showed a satisfactory fit to all temperatures and concentrations analyzed, with (R² > 0,94), low values of P and RMSE and ideal values of Bf. Also, it was analyzed the effects of independent variables measurement temperature and concentration of suspended solids (dried cranberries) on the Casson initial shearing tension results (K0C) and Casson plastic viscosity (KC). It was found that the increase of suspension concentration above 20%, increased the initial shearing tension, this parameter is affected by the temperature, once an increase of temperature decreases significantly the results when using concentration of 30%. Considering plastic viscosity (Kc), the concentration of solids was the key parameter to determine (KC) and, consequently, the apparent viscosity. Also, higher temperatures decreased values of (KC), once its greatest value was obtained at concentrations above 20% and low temperatures. Cranberries desidratadas são frutas que passaram por processos de secagem e são conhecidas por possuírem um alto poder antioxidante. Na América do Norte, são tradicionalmente consumidas como aditivos em cereais matinais, iogurtes e massas. Mudanças nas propriedades mecânicas e reológicas ocorrem quando as cranberries são expostas a determinadas condições, como a secagem, ou quando imersas em meio líquido. Este trabalho teve como objetivos a caracterização físico-química de cranberries desidratadas, a modelagem da cinética de reidratação das cranberries em diferentes temperaturas e meios de imersão, a análise do perfil de textura das cranberries desidratadas e reidratadas e a determinação do comportamento reológico das suspensões de cranberries em diferentes concentrações de sólidos e em diferentes temperaturas. Para tanto, as frutas foram reidratadas em água e em leite por 6 h as temperaturas de 10, 29 e 45 °C, sendo periodicamente pesadas. Doze modelos foram utilizados para representar a cinética da reidratação das frutas, sendo que a segunda lei de Fick representou satisfatoriamente os dados experimentais (R2 > 0,92). Os coeficientes de difusão da água e do leite durante a reidratação das cranberries variaram de 8,33∙10-5 a 1,50∙10-4 cm² s-1. Para as cranberries reidratadas em água à 10 ºC o modelo de Page foi o que melhor se ajustou aos dados experimentais (R² = 0,98), à 29 ºC, foi o modelo da Aproximação da Difusão (R² = 0,98) e à 45 ºC, o modelo de Verma (R² = 0,99). Para as cranberries reidratadas em leite à 10 ºC o modelo de Verma foi o que apresentou melhor ajuste aos dados experimentais (R² = 0,99) e a 29 ºC, foi o modelo de Verma (R² = 0,99). Com relação à textura, a coesividade das frutas reidratadas apresentou redução significativa em relação à coesividade das frutas desidratadas. Para avaliar o comportamento reológico das suspensões de sólidos, utilizou-se cinco modelos (Ostwald de Waelle, Newton, Herschel Bulkley, Casson e Bingham), sendo que o comportamento reológico das suspensões foi definido como plástico de Casson, uma vez que o modelo apresentou ajuste satisfatório em todas as faixas de temperatura e concentração avaliadas, com (R² > 0,94), baixos valores de P e RMSE e valores ideais de Bf. Ainda, foram avaliados os efeitos das variáveis independentes temperatura de medição e concentração da suspensão de sólidos (cranberries desidratadas) sobre as respostas de tensão de cisalhamento inicial de Casson (K0C) e viscosidade plástica de Casson (KC). Verificou-se que o aumento da concentração da suspensão acima de 20%, resultou em maior tensão de cisalhamento inicial, sendo tal fato influenciado pela temperatura, cujo aumento resulta em diminuição significativa da referida resposta quando a concentração é de 30%. Para a viscosidade plástica (KC), a concentração de sólidos foi a variável chave na definição de (KC) e, consequentemente, da viscosidade aparente. Ainda, temperaturas mais elevadas acarretaram diminuição no valor de (KC), cujo maior valor foi encontrado para concentrações acima de 20% e a baixas temperaturas. 2020-11-16T13:35:53Z 2020-11-16T13:35:53Z 2016-11-23 bachelorThesis CIOLIN, Ígor Henrique de Mello Rodrigues. Reidratação e comportamento reológico de cranberries desidratadas. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Universidade Tecnológica Federal do Paraná, Medianeira, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/12634 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Medianeira Brasil Engenharia de Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Alimentos - Análise Qualidade dos produtos Secagem Food - Analysis Quality of products Drying CNPQ::CIENCIAS AGRARIAS |
| spellingShingle |
Alimentos - Análise Qualidade dos produtos Secagem Food - Analysis Quality of products Drying CNPQ::CIENCIAS AGRARIAS Ciolin, Ígor Henrique de Mello Rodrigues Reidratação e comportamento reológico de cranberries desidratadas |
| description |
Dried cranberries are fruits that have been submitted to drying process and are known for their high antioxidant potential. In North America, they are traditionally consumed as additives in breakfast cereals, yogurts and pasta. Changes in mechanical and rheological properties occur when cranberries are exposed to conditions such as drying, or when immersed in aqueous medium. This work aimed to study the physicochemical characterization of dried cranberries, the kinetics modelling of cranberries rehydration at different temperatures and immersion media, the texture profile analysis of dried and rehydrated cranberries and determination of rheological behavior of cranberries suspension at different solid concentrations and different temperatures. The fruits were rehydrated in water and in milk for 6 h at temperatures of 10, 29 (room temperature) and 45°C, the sample weights were recorded periodically. Twelve models were used to describe the kinetics of the fruit rehydration, as the Fick’s second law satisfactorily represented the experimental data (R2 > 0,92). The diffusion coefficients of water and milk during the cranberries rehydration ranged from 8,33∙10-5 to 1,50∙10-4 cm² s-1. For the cranberries rehydrated in water at 10 ºC the Page model was the best fit to the experimental data (R² = 0,98), at 29 ºC, the model of diffusion approximation (R² = 0,98) and at 45 ºC, the Verma model (R² = 0,99). Considering texture, the cohesiveness of rehydrated fruits showed a significant reduction when compared to the cohesiveness of dried fruits. In order to evaluate the rheological behavior of solid suspensions, it was used five different models (Ostwald de Waelle, Newton, Herschel Bulkley, Casson e Bingham), and the rheological behavior of suspensions was defined as Casson’s plastic, since the model showed a satisfactory fit to all temperatures and concentrations analyzed, with (R² > 0,94), low values of P and RMSE and ideal values of Bf. Also, it was analyzed the effects of independent variables measurement temperature and concentration of suspended solids (dried cranberries) on the Casson initial shearing tension results (K0C) and Casson plastic viscosity (KC). It was found that the increase of suspension concentration above 20%, increased the initial shearing tension, this parameter is affected by the temperature, once an increase of temperature decreases significantly the results when using concentration of 30%. Considering plastic viscosity (Kc), the concentration of solids was the key parameter to determine (KC) and, consequently, the apparent viscosity. Also, higher temperatures decreased values of (KC), once its greatest value was obtained at concentrations above 20% and low temperatures. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Ciolin, Ígor Henrique de Mello Rodrigues |
| author_sort |
Ciolin, Ígor Henrique de Mello Rodrigues |
| title |
Reidratação e comportamento reológico de cranberries desidratadas |
| title_short |
Reidratação e comportamento reológico de cranberries desidratadas |
| title_full |
Reidratação e comportamento reológico de cranberries desidratadas |
| title_fullStr |
Reidratação e comportamento reológico de cranberries desidratadas |
| title_full_unstemmed |
Reidratação e comportamento reológico de cranberries desidratadas |
| title_sort |
reidratação e comportamento reológico de cranberries desidratadas |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
CIOLIN, Ígor Henrique de Mello Rodrigues. Reidratação e comportamento reológico de cranberries desidratadas. 2016. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Universidade Tecnológica Federal do Paraná, Medianeira, 2016. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/12634 |
| _version_ |
1805303874908585984 |
| score |
10,814766 |