Effect of orange waste pretreatment on the fluid dynamics of spouted beds with mechanical agitation

Pinto, Guilherme Henrique Alves; Sukunza, Xabier; Freire, José Teixeira; Olazar, Martı́n; Freire, Fábio Bentes

doi:10.1016/j.powtec.2023.118847

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…In the static bed height range (mass of sweet potato particles) applied, the charge effect was negligible for the same airflow due to the high degree of agitation of the particles in the spouted bed. This agitation provides an effective rate of heat and mass transfer, as well as uniformity (Brito et al, 2017;Pinto et al, 2023). When evaluating sweet potato powder in a spouted bed, Almeida et al ( 2020) also observed a decrease in moisture as the temperature increased.…”

Section: Effects Of Drying Temperature and Mass Load On The Moisture ...mentioning

confidence: 99%

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

REZENDE,

PARAIZO,

SANTOS

et al. 2024

Food Sci. Technol (Campinas)

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This study aimed to study the drying of purple-fleshed sweet potato (PFSP) in a spouted bed and define the best drying conditions, producing flour and analyzing it using physical, chemical, and technological analyses. The best condition of the drying process was a feed load of 300 g PFSP and a drying temperature of 70°C. Flour with a moisture content of 3.95% and a low water activity was obtained, which had high carbohydrates, low fats, and a considerable amount of ashes and proteins. The sweet potato flour presented good solubility in water and milk and good absorption in water, oil, and milk, forming gel but not foam. PFSP flour is a good alternative for the use of its residues, avoiding the waste of raw material that has no commercial value and can be useful to incorporate in products such as porridges, creams, and sauces.

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Section: Effects Of Drying Temperature and Mass Load On The Moisture ...mentioning

confidence: 99%

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

REZENDE,

PARAIZO,

SANTOS

et al. 2024

Food Sci. Technol (Campinas)

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“…It is also important to highlight that spouted bed drying is a field that still deserves being further explored. Recent studies have developed new technologies for spouted bed drying, such as the introduction of internal bed devices as the fountain confiner (Sukunza et al, 2023;Sukunza et al, 2024), mechanical stirrer (Pinto et al, 2023), and applied different drying techniques such as the intermittent drying (de Brito et al, 2023).…”

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confidence: 99%

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Braga,

de Lima Santos,

Bicalho

et al. 2024

J Food Process Engineering

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In the fruit processing industry, a large volume of residue is generated, which is usually discarded. However, fruit residues may have appeal as functional ingredients due to the presence of bioactive compound. In this study, the drying of acerola residue in a medium‐sized conventional spouted bed was investigated. The residue was characterized; vitamin C and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) were determined to evaluate the effect of drying on bioactive compounds. To overcome the difficulty of material fluidization, a mixture composed of in natura acerola residue and acerola residue previously dried in an oven as an inert material was used. The effect of air temperature (40 and 60°C) and velocity (28 and 36 m/s) and amount of in natura residue in the mixture (20% and 30%) was evaluated during drying. As expected, higher temperatures and air velocities and lower percentages of in natura residue favored the reduction of moisture. For a mixture containing 20% in natura residue, air velocity of 36 m/s, and temperature of 60°C, it was possible to achieve a final moisture content suitable for storage (14.23% w.b.) and the highest percentage of DPPH free radical capture activity (85.31%). Moreover, a mixture containing 30% in natura residue, velocity of 28 m/s, and temperature of 40°C conserved more vitamin C (48.30 mg of ascorbic acid/100 g). Finally, spouted bed can be considered a good technique for drying acerola residue as it was able to reduce a high amount of moisture content preserving bioactive compounds during short drying periods at low temperatures.Practical ApplicationsThe acerola processing generates a residue that consists basically of the seeds, bagasse, and peels, which is rich in ascorbic acid, phenolic compounds, flavonoids, anthocyanins, and organic acids. This residue can be used to generate new food products, which reduces the environmental problem of its disposal and the loss of raw material in fruit processing. To extend the residue shelf life, it must be subjected to a drying process. In this paper, the drying of acerola residue was investigated in a medium‐sized spouted bed. The spouted bed proved effectiveness in drying the acerola residue and in conserving bioactive compounds when operating for short periods and with low temperature. Thus, it can be considered as a promising technique for drying food products. Also, the data provided in this study can contribute to the solution of the scale‐up problem in spouted beds.

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Effects of composition and pre-treatment on the physical and mechanical properties of pellets of orange juice waste

Pinto,

de Almeida Ferreira Rocha,

Saldarriaga

et al. 2024

Biomass Conv. Bioref.

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Effect of orange waste pretreatment on the fluid dynamics of spouted beds with mechanical agitation

Cited by 6 publications

References 29 publications

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Effects of composition and pre-treatment on the physical and mechanical properties of pellets of orange juice waste

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