Registro fonte: Reidratação de blueberry desidratada e comportamento reológico de suspensões

Reidratação de blueberry desidratada e comportamento reológico de suspensões

Blueberry is a fruit with high moisture content, and it has limited availability to the consumer at certain times of the year. So, drying of the fruit is commercially interesting. Studies of drying / rehydration kinetics allow obtaining the necessary data to improve operations and equipment construc...

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Autor principal:	Antunes, Camila Wichinhewski
Formato:	Trabalho de Conclusão de Curso (Graduação)
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2020
Assuntos:	Mirtilo Fluidos não-newtonianos Alimentos - Umidade Bilberry Non-Newtonian fluids Food - Moisture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/12654
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spelling	riut-1-126542020-11-16T13:36:13Z Reidratação de blueberry desidratada e comportamento reológico de suspensões Rehydration of dehydrated blueberry and rheological behavior of suspensions Antunes, Camila Wichinhewski Garcia, Carolina Castilho Lenhard, Daiane Cristina Garcia, Carolina Castilho Lenhard, Daiane Cristina Genena, Aziza Kamal Baraldi, Ilton José Mirtilo Fluidos não-newtonianos Alimentos - Umidade Bilberry Non-Newtonian fluids Food - Moisture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Blueberry is a fruit with high moisture content, and it has limited availability to the consumer at certain times of the year. So, drying of the fruit is commercially interesting. Studies of drying / rehydration kinetics allow obtaining the necessary data to improve operations and equipment construction. The study of the rheological behavior generates results of interest for the transport of fluids in pipes. This work aimed to evaluate the rehydration kinetics of dehydrated blueberries and the rheological behavior of dried fruit suspensions. The blueberries were rehydrated in water and milk for 330 minutes at temperatures of 3, 29 and 45 ºC and the mass gain was accompanied by periodic successive weighing. Experimental data on rehydration kinetics in both media were adjusted to Fick's Law and to the seven empirical / semi-empirical models commonly used to describe food drying. The rheological behavior was studied by testing the hardness of fruits before and after rehydration (water / 29 ° C / 45 min); and the shear stress variation versus the deformation rate of rehydrated blueberry solids suspensions. The experimental data were adjusted to six mathematical models commonly used to describe the rheological behavior of foods. A factorial design 22 with three central points was used to evaluate the influence of the temperature of analysis and concentration of suspended solids on the rheological behavior of dehydrated berries. Fick's Law was reasonably adjusted to rehydration data, and it was possible to verify that the milk diffusion coefficients for fruits were higher than those for water, a fact related to mass transport. Diffusion coefficients were higher with increasing rehydration temperature. The best fit of the experimental data during the rehydration of the berries in water to the Logarithmic models at 3 ° C, Verma and Diffusion approximation at 29 ° C and Verma, Logarithmic and Diffusion approximation at 45 ° C was verified. For rehydration in milk, the models that presented the best fit to the experimental data were those of Page and Henderson and Pabis at 3 ° C and Verma, Logarithmic and Diffusion approximation at 29 ° C. It was found that the hardness of rehydrated blueberries was lower than that of dehydrated ones and that the hardness of rehydrated berries in milk was significantly higher than that of rehydrated in water. All experimental rheometry data of the rehydrated blueberry suspensions were suitably adjusted to the Bingham model, whose parameters were used as experimental planning responses. The effects of the independent variables and their interactions were not significant on Bingham's yield stress and plastic viscosity responses within the studied ranges of temperature and concentration. The tendencies of increase of the limit tension with the increase of the variables and reduction of the plastic viscosity with the increase of the temperature were verified. Blueberry é uma fruta com alto teor de umidade, e que apresenta disponibilidade ao consumidor limitada a certos períodos do ano. Dessa forma, a secagem da fruta apresenta interesse comercial. Estudos de cinética de secagem/reidratação permitem a obtenção de dados necessários ao aperfeiçoamento de operações e construção de equipamentos. O estudo do comportamento reológico gera resultados de interesse para o transporte de fluidos em tubulações. Este trabalho teve como objetivo avaliar a cinética de reidratação de blueberries desidratadas e o comportamento reológico de suspensões da fruta seca. As blueberries foram reidratadas em água e em leite por 330 minutos às temperaturas de 3, 29 e 45 ºC e o ganho de massa foi acompanhado por pesagem sucessivas periódicas. Os dados experimentais da cinética de reidratação nos dois meios foram ajustados à Lei de Fick e a sete modelos empíricos/semiempíricos comumente utilizados para descrever a secagem de alimentos. O comportamento reológico foi estudado através de teste de dureza das frutas antes e após a reidratação (água/29 °C/45 min); e da variação da tensão de cisalhamento versus a taxa de deformação de suspensões de sólidos de blueberries reidratadas. Os dados experimentais foram ajustados a seis modelos matemáticos comumente utilizados para descrever o comportamento reológico de alimentos. Foi utilizado um planejamento fatorial 22 com três pontos centrais para avaliar a influência da temperatura de análise e concentração de sólidos em suspensão no comportamento reológico das berries desidratadas. A Lei de Fick ajustou-se razoavelmente aos dados de reidratação, sendo possível verificar que os coeficientes de difusão do leite para as frutas foram maiores do que os da água, fato relacionado ao transporte de massa. Os coeficientes de difusão foram maiores com o aumento da temperatura de reidratação. Verificou-se melhor ajuste dos dados experimentais durante a reidratação das berries em água aos modelos Logarítmico a 3 °C, Verma e Aproximação de difusão a 29 °C e Verma, Logarítmico e Aproximação de difusão a 45 °C. Para a reidratação em leite, os modelos que apresentaram melhor ajuste aos dados experimentais foram os de Page e Henderson e Pabis a 3 °C e de Verma, Logarítmico e Aproximação de difusão a 29 °C. Verificou-se que a dureza das blueberries reidratadas foi menor do que a das desidratadas e que a dureza das berries reidratadas em leite foi significativamente maior do que a das reidratadas em água. Todos os dados experimentais de reometria das suspensões de blueberries reidratadas ajustaram-se adequadamente ao modelo de Bingham, cujos parâmetros foram utilizados como respostas do planejamento experimental. Os efeitos das variáveis independentes e de suas interações não foram significativos sobre as respostas tensão limite de escoamento e viscosidade plástica de Bingham, dentro das faixas estudadas de temperatura e concentração. Foram verificadas as tendências de aumento da tensão limite com o aumento das variáveis e redução da viscosidade plástica com o aumento da temperatura. 2020-11-16T13:36:13Z 2020-11-16T13:36:13Z 2017-11-21 bachelorThesis ANTUNES, Camila Wichinhewski. Reidratação de blueberry desidratada e comportamento reológico de suspensões. 2017. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/12654 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	Mirtilo Fluidos não-newtonianos Alimentos - Umidade Bilberry Non-Newtonian fluids Food - Moisture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
spellingShingle	Mirtilo Fluidos não-newtonianos Alimentos - Umidade Bilberry Non-Newtonian fluids Food - Moisture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Antunes, Camila Wichinhewski Reidratação de blueberry desidratada e comportamento reológico de suspensões
description	Blueberry is a fruit with high moisture content, and it has limited availability to the consumer at certain times of the year. So, drying of the fruit is commercially interesting. Studies of drying / rehydration kinetics allow obtaining the necessary data to improve operations and equipment construction. The study of the rheological behavior generates results of interest for the transport of fluids in pipes. This work aimed to evaluate the rehydration kinetics of dehydrated blueberries and the rheological behavior of dried fruit suspensions. The blueberries were rehydrated in water and milk for 330 minutes at temperatures of 3, 29 and 45 ºC and the mass gain was accompanied by periodic successive weighing. Experimental data on rehydration kinetics in both media were adjusted to Fick's Law and to the seven empirical / semi-empirical models commonly used to describe food drying. The rheological behavior was studied by testing the hardness of fruits before and after rehydration (water / 29 ° C / 45 min); and the shear stress variation versus the deformation rate of rehydrated blueberry solids suspensions. The experimental data were adjusted to six mathematical models commonly used to describe the rheological behavior of foods. A factorial design 22 with three central points was used to evaluate the influence of the temperature of analysis and concentration of suspended solids on the rheological behavior of dehydrated berries. Fick's Law was reasonably adjusted to rehydration data, and it was possible to verify that the milk diffusion coefficients for fruits were higher than those for water, a fact related to mass transport. Diffusion coefficients were higher with increasing rehydration temperature. The best fit of the experimental data during the rehydration of the berries in water to the Logarithmic models at 3 ° C, Verma and Diffusion approximation at 29 ° C and Verma, Logarithmic and Diffusion approximation at 45 ° C was verified. For rehydration in milk, the models that presented the best fit to the experimental data were those of Page and Henderson and Pabis at 3 ° C and Verma, Logarithmic and Diffusion approximation at 29 ° C. It was found that the hardness of rehydrated blueberries was lower than that of dehydrated ones and that the hardness of rehydrated berries in milk was significantly higher than that of rehydrated in water. All experimental rheometry data of the rehydrated blueberry suspensions were suitably adjusted to the Bingham model, whose parameters were used as experimental planning responses. The effects of the independent variables and their interactions were not significant on Bingham's yield stress and plastic viscosity responses within the studied ranges of temperature and concentration. The tendencies of increase of the limit tension with the increase of the variables and reduction of the plastic viscosity with the increase of the temperature were verified.
format	Trabalho de Conclusão de Curso (Graduação)
author	Antunes, Camila Wichinhewski
author_sort	Antunes, Camila Wichinhewski
title	Reidratação de blueberry desidratada e comportamento reológico de suspensões
title_short	Reidratação de blueberry desidratada e comportamento reológico de suspensões
title_full	Reidratação de blueberry desidratada e comportamento reológico de suspensões
title_fullStr	Reidratação de blueberry desidratada e comportamento reológico de suspensões
title_full_unstemmed	Reidratação de blueberry desidratada e comportamento reológico de suspensões
title_sort	reidratação de blueberry desidratada e comportamento reológico de suspensões
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2020
citation	ANTUNES, Camila Wichinhewski. Reidratação de blueberry desidratada e comportamento reológico de suspensões. 2017. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2017.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/12654
_version_	1805317548879642624
score	10,814766

Reidratação de blueberry desidratada e comportamento reológico de suspensões

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