Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

Souza, Jéssica Leal Freitas e; Oliveira, Daniel Emanuel Cabral de; Plácido, Geovana Rocha; Egea, Mariana Buranelo; Caliari, Márcio; Silva, Marco A. P. da

doi:10.1590/1807-1929/agriambi.v23n9p655-661

Cited by 9 publications

(6 citation statements)

References 19 publications

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“…They found that the time spent for drying at 50°C was more than twice the time spent at 70°C. The increase in temperature promoted a decrease in moisture content in a shorter time, which was also verified by Reis et al (2023) for pineapple peel, Oliveira et al (2018) for baru mesocarp, and Souza et al (2019) for pequi mesocarp.…”

Section: Resultssupporting

confidence: 77%

Drying kinetics and thermodynamic properties of jabuticaba peel

SOUZA,

SILVA,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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Jabuticaba is a fruit of high nutritional value, and the peel, which is usually discarded, contains nutrients in greater concentration. An alternative for the use of jabuticaba bark is the preparation of flour. The aim of this research was to analyze the drying kinetics of jabuticaba bark by adjusting mathematical models and determining the effective diffusion coefficient, activation energy, and thermodynamic properties at different drying temperatures. The jaboticaba residues were dried in a forced ventilation oven at different temperatures of 45, 55, 65, and 75°C. Among the various models analyzed, Page was employed to streamline the drying phenomenon. The research observed that effective diffusion coefficient decreased with increasing temperature, and the activation energy for the liquid diffusion on drying was 32.63 kJ mol-1. Furthermore, enthalpy and entropy decreased with increasing drying temperature, while Gibbs’ free energy increased with increasing drying temperature.

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Section: Resultssupporting

confidence: 77%

Drying kinetics and thermodynamic properties of jabuticaba peel

SOUZA,

SILVA,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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“…A literatura cita valores de proteínas para pupunha desidratada sem casca e com casca, variando na faixa de 4,1 a 6,6% (Goia et al, 1993;Kaefer et al, 2013), resultados próximos aos encontrados no presente estudo. Souza et al (2019), desidratando frutos de pequi a diferentes temperaturas de secagem, 40, 50, 60 e 70 o C, cita que a temperatura de 60 o C, não afetou a concentração de proteínas do mesocarpo do fruto, mantendo assim, sua qualidade nutricional.…”

Section: Proteínas Totaisunclassified

Qualidade nutricional de frutos da pupunheira vermelha integral desidratados a diferentes temperaturas

Silva

Furtado

Rodrigues

2020

Agrotec

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Após a desidratação do alimento, se faz necessário uma avaliação nutricional, já que, altas temperaturas e tempos longos de secagem induzem a perdas de nutrientes. Sendo assim, o objetivo deste trabalho foi determinar em qual temperatura de secagem a polpa da pupunha vermelha integral, sofre menores perdas no seu conteúdo nutricional. As temperaturas de secagem utilizada foram, 45, 55 e 65°C. A temperatura mais eficiente na retirada de água livre da polpa de pupunha foi a 65oC. Apesar dos lipídeos apresentarem-se mais concentrados a temperatura de 45oC, foi a 65oC que houve maior concentração de proteínas e fibras. A polpa desidratada a 55 e 65oC, podem ser consideradas como fonte de fibra alimentar segundo a legislação. O menor teor de cinzas, foi obtido no tratamento a temperatura de 45oC. Os carboidratos e os carotenóides foram significativamente influenciados pelas maiores temperaturas de secagem. Portanto, dependendo da finalidade nutricional ou tecnológica para desidratar o fruto de pupunha, as três temperaturas analisadas nessa pesquisa, devem ser utilizadas para atingir o objetivo proposto.

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“…Negative entropy values indicate the presence of chemical adsorption and/or structural modifications of the adsorbent, as well as that the drying processes are entropically unfavorable [65]. Similar behavior was also observed in the drying of achachairu (Garcinia humilis) peels [63], mesocarp of baru (Dipteryx alata Vogel) [66], and mesocarp of pequi (Caryocar brasiliense Cambess) [67].…”

Section: Resultsmentioning

confidence: 53%

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

Reis,

Figueirêdo,

Queiroz

et al. 2023

Processes

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Pineapple is a widely cultivated, consumed, and processed fruit by the industry. However, only 22.5% of the whole fruit is used, which constitutes economic waste and environmental impact. The objective was to determine the drying kinetics and characterize the residual peel flours of two pineapple varieties at four drying temperatures. Jupi and Pérola pineapple peels were dried at temperatures of 50, 60, 70, and 80 °C in a thin layer. Ten mathematical models were adjusted to the experimental data to characterize the drying process. Fresh samples and flours were characterized according to their physicochemical properties (water content, ash, water activity, total sugars, reducers, pH, acidity, proteins, lipids, carbohydrates, and total energy value—TEV). The Midilli model was chosen because it best represents the drying process with high values of determination coefficients (R2) and low mean squared deviations (MSD), Chi-square (χ2), and estimated mean error (EME). The increase in temperature led to an increase in the effective diffusivity coefficient and consequent reduction in drying time. The activation energy obtained from the Arrhenius equation was 24.59 and 26.25 kJ/mol for Jupi and Pérola, respectively. Differences were reported in the enthalpy and entropy decrease with the increasing temperature, contrary to the Gibbs free energy. The flours produced had good characteristics for conservation, being acidic with low water content and low water activity. High levels of total and reducing sugars, carbohydrates, and total energy value were observed, in addition to good protein content.

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Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

Cited by 9 publications

References 19 publications

Drying kinetics and thermodynamic properties of jabuticaba peel

Drying kinetics and thermodynamic properties of jabuticaba peel

Qualidade nutricional de frutos da pupunheira vermelha integral desidratados a diferentes temperaturas

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

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