Aplicação de processos combinados osmótico e secagem em air fryer em berinjelas condimentadas com hibisco

Monteiro, Shênia Santos; Monteiro, Shirley Santos; Santos, Newton Carlos; Barros, Sâmela Leal; Cruz, Oziel Nunes da; Martins, Laésio Pereira; Gomes, Josivanda Palmeira

doi:10.33448/rsd-v9i3.2267

Cited by 1 publication

(1 citation statement)

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“…Comparing the evaluated models, it can be said that the Page model was the one that best fitted the drying curve, with high R 2 and less quadratic deviation. Monteiro et al (2020) when also performing the drying kinetics of osmotically dehydrated eggplant cubes, observed that the Page model was the one with the highest determination coefficients (R 2 ) and the lowest values of the chi-square function at all temperatures analyzed. It can be seen through Figure 4, that the first 4 hours of drying were quite effective in reducing large amounts of water, then it appears that the curve reaches the most stable level of dehydration where the variation of water removed is minimal.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 99%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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Section: Journal Of Agricultural Studiesmentioning

confidence: 99%