Effects of different temperatures on electric oven drying of myrtle (Eugenia gracillima Kiaersk.) seeds modified by High Hydrostatic Pressure (HHP)

Abstract

The objective was to evaluate the effects of different temperatures (50, 60, and 70 °C) on electric oven drying of Eugenia gracillima Kiaersk. seeds modified by High Hydrostatic Pressure (HHP). All models tested (Lewis, Page, Handerson and Pabis, and Silva et alii) showed R2 above 0.97 and X2 below 0.05, with better fits using Page's model. HHP pre-treatment caused higher thermal resistance in a short time, and lower starch and amylose content, although these polysaccharides increased with increasing drying temperature. At the morphological level, the pre-treated seeds were described as having uneven, wrinkled, deformed, and more brittle surfaces. The seeds were identified for the first time with major contents of magnesium, calcium, and iron. The association of thermal and non-thermal technologies proved to be satisfactory and promising for application in this by-product, encouraging the development of new food products for human or animal consumption.