Abstract
ABSTRACT The objective of this work was to perform foam-mat drying of yellow mombin pulp, verifying the kinetics and mathematical modeling of the process, and characterizing the obtained product with respect to physical and chemical characteristics, compared with the fresh pulp. Foam-mat drying was carried out with the aid of the foam agent Emustab®, at temperatures of 50, 60, 70 and 80 °C. The drying data were analyzed and fitted to four mathematical models (Wang & Singh, Verma, Page and Midilli). Effective diffusion coefficient and activation energy were determined. Titratable acidity, pH, soluble solids content and vitamin C content, as well as the solubility in water of yellow mombin powder and color variance (L*, a*, b*) were analyzed in both fresh and dehydrated pulp. The Wang & Singh model showed best fit at the temperature of 50 °C, whereas the Midilli model showed the best mathematical fit at temperatures of 60, 70 and 80 °C. Net diffusion coefficient and activation energy values were proportional to the drying temperature. Drying of the foam at 60 °C indicated guarantee of quality of yellow mombin pulp with respect to titratable acidity, pH and color of the a* coordinate.
Highlights
Yellow mombin (Spondias mombin L.) belongs to the Anacardiaceae family and produces fruits that are grown in tropical areas of America, being known as ‘taperebá’, ‘cajámirim’ or ‘cajazinho’
The samples were removed from the trays and slightly agitated, manually, to obtain the yellow mombin pulp powder
Titratable acidity was determined by titrating the filtered juice, through a Unifil filter (150-mm mesh), with NaOH solution (0.01N), and the results were expressed in % of citric acid according to the method no 942.15 of AOAC (2010). pH was measured using a digital benchtop pH meter (Luca - 210 P, MS Tecnopon) according to the method no 981.12 of AOAC (2010)
Summary
Yellow mombin (Spondias mombin L.) belongs to the Anacardiaceae family and produces fruits that are grown in tropical areas of America, being known as ‘taperebá’, ‘cajámirim’ or ‘cajazinho’. Drying of agricultural products contributes to their conservation, reduces weight and volume occupied during industrialization and commercialization, protects against degradation reactions, and makes them available in any period of the year. Foam-mat drying is appreciated in foods sensitive to heat, viscous and with high sugar levels, such as fruits and fruit juices. Since this process occurs at lower temperatures of dehydration and for shorter time - because the surface area is larger in comparison to the drying with conventional bed - there is greater preservation of nutritional characteristics (Baptestini et al, 2015). According to Kadam et al (2009), foam-mat drying contributes to the conservation of nutrients in tomato pulp
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