Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Gabas, Ana Lúcia; Telis, Vânia Regina Nicoletti; Sobral, Paulo José do Amaral; Telis‐Romero, Javier

doi:10.1016/j.jfoodeng.2007.02.029

Cited by 221 publications

(214 citation statements)

References 17 publications

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“…This result is in accordance with those obtained by Gabas et al (2007) and Martinelli, Gabas and Telis-Romero (2007). Some studies have reported this inversion in the temperature effect at water activities above 0.7 for products with high sugar content such as fruits (TELIS-ROMERO et al, 2005;TSAMI et al, 1990), which can be explained by an increase in sugar solubility in water caused by increasing temperature.…”

Section: Resultssupporting

confidence: 91%

“…Goula et al (2008) reported that for spray dried tomato pulp the temperature effect was not dependent on water activity and this might be due to the fact that tomato powder contains high levels of protein and insoluble solids. Gabas et al (2007) compared isotherms of vacuum dried pineapple pulp powder and Martinelli, Gabas and Telis-Romero (2007) compared isotherms of vacuum dried lemon pulp powder, both found values between 20 and 50 o C, and also detected only a small dependence of sorption data on temperature.…”

Section: Resultsmentioning

confidence: 99%

“…Alexandre, Figueirêdo and Queiroz (2007) showed the moisture adsorption isotherms of red Brazilian cherry powder produced using the foam-mat drying process. Gabas et al (2007) and Martinelli, Gabas and Telis-Romero (2007) determined the adsorption isotherms of vacuum dried pineapple pulp powder and lemon pulp powder, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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“…This might be due to more amount of simple sugar, acids which contributed mainly caking of the powder substituted by MD. Similar observation have been reported by Hymavathi and Khader (2005) in beta-carotene rich mango powder, Jaya et al (2006) in vacuum dried mango powder, Gabas et al (2007) in vacuum dried pineapple powder.…”

Section: Resultssupporting

confidence: 90%

Effect of drying treatments and storage stability on quality characteristics of bael powder

Sagar

Kumar

2012

J Food Sci Technol

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Dehydration of bael pulp in to powder form is a challenging operation, mainly due to the sticky issue of bael pulp and caking of powder during handling and storage. To overcome on this problem maltodextrin MD (drying aid) and tricalcium phosphate, TCP (anti caking agent) were added to the bael pulp at four levels along with control and dried in a mechanical drier into thin layer at 58±2°C for 12 h, to obtain a moisture content of 4-5 % in dehydrated pulp. The dehydrated bael pulp was grounded in a laboratory powder mill and sieve with 30 mesh sieve. The powder was packed in 150gauge PP, 400gauge LDPE and 200gauge HDPE pouches and was stored at low temperature (7°C) and ambient condition (18-35°C) up to 6 months for storage study. The powder was evaluated for its quality characteristics in respect of acidity, sugars, antioxidant, phenol, ascorbic acid, non-enzymatic browning (NEB) before packaging and during storage. The amount of MD and TCP required to reduce powder stickiness and caking were optimized on the powder properties. The amount of MD (0.25 kg per kg dry bael solids) and TCP (0.15 kg per kg dry bael solids) with the values of degree of caking (19.24 %) and stickiness point temperature (45.4°C) were found to be optimum for reducing the powder stickiness, caking and nutritional parameters. The adsorption isotherm of bael powder was found to be type-II sigmoid and 200 g HDPE as packaging material followed by storage at low temperature were selected as best process.

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“…Hubinger et al (1992) found that the isotherms of pineapple, mango and guava dried under vacuum, at temperatures of 25 and 50° C, showed the same behavior observed by Pedro et al (2010). Gabas et al (2007) and Martinelli et al (2007) observed no significant effect of temperature on the isotherms of pineapple powder and lemon powder, both with 18% maltodextrin obtained by vacuum drying. Sorption isotherms showed an increase in equilibrium moisture content with increasing water activity (Figures 1 and 2).…”

Section: Sorption Isothermsmentioning

confidence: 63%

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011

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Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50 o C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.Index terms: Maltodextrin, gum arabic, GAB model. RESUMODados de umidade de equilíbrio da polpa de maracujá em pó com maltodextrina e goma arábica obtidas por dois diferentes processos de secagem (spray dryer e liofilizador) foram determinados a 20, 30, 40 e 50° C. Leite desnatado foi utilizado nas amostras em substituição a uma parte desses dois aditivos. Prepararou-se uma formulação, usando polpa de maracujá/maltodextrina/leite desnatado (PMS) e outra com polpa de maracujá/goma arábica/leite desnatado (PGS). Os comportamentos das isotermas obedeceram ao tipo III, de acordo com a classificação de Brunauer e utilizou-se o modelo de GAB para ajuste dos dados de equilíbrio. Os parâmetros obtidos pelo modelo de GAB foram afetados pela presença dos aditivos. O comportamento das isotermas de sorção para as diferentes temperaturas foram similares, notando-se uma pequena diferença em relação ao efeito da temperatura. Observaram-se também pequenas diferenças entre os dois métodos de secagem utilizados e os aditivos usados em relação ao teor de umidade de equilíbrio. Os parâmetros obtidos pela adição do leite desnatado foram considerados satisfatórios (X m variando de 0,04084 a 0,06488 em base seca) mostrando que o leite desnatado pode ser uma alternativa boa e com menor custo na substituição dos aditivos comumente utilizados nesse tipo de processo. Observou-se uma aumento do calor isostérico de sorção em relação a diminuição do teor de umidade e os valores das diferentes amostras utilizadas foram similares, comparando-se o teor de umidade de equilíbrio.Termos para indexação: Maltodextrina, goma arábica, modelo de GAB.

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Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Cited by 221 publications

References 17 publications

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Effect of drying treatments and storage stability on quality characteristics of bael powder

Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

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