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NewDRYING: new strategies to enhance food drying

Abstract

The society demand for foods with better nutritional and sensorial properties is increasing, as well as for processes that reach these objectives with lower cost and environmental impact. In fact, new challenges can only be overcome using new approaches, guiding the present project. Although the drying process is one of the oldest methods to produce stable and safe food, there are still several limitations related to the quality of dried and rehydrated products, as well as to the time and process conditions. Moreover, the relatively short shelf life of some vegetables, such as tropical and native fruits and starchy products, limits their commercialization and potential producers, considering the risk of economic losses. Consequently, the development of preservation methods for such products is essential for their commercial viability, with drying being a potential method for stabilization and enhancement of value added. Consequently, the present project aims to study alternatives to improve the drying process of food, as well as the quality and properties of the obtained products. As a focus of the project, some emerging technologies will be studied, such as ultrasound, drying accelerators and infrared radiation, which will be used alone or in combination. Ultrasound technology will be used as a pre-treatment to convective drying, or even assisting this process. Different drying accelerators will be evaluated, such as ethanol, iso-propanol, acetic acid and acetone, in order to understand the involved mechanisms. Infrared radiation will be used alone to promote drying or assisting the convective drying. Different vegetables will be evaluated, such as fruits, roots and tubers, representing different microstructures and objectives (production of dried products for direct consumption, for rehydration or extraction of compounds). The kinetics of drying and rehydration will be studied, as well as the quality of the dried and rehydrated product, through evaluations of shape, density and volume (shrinkage), structure (macro and micro), viscoelastic properties, texture, colour and appearance, as well as the content of nutritional quality markers and the properties of compounds of interest. The evaluations will emphasize the mechanisms of mass transfer and impact in the structure of the material, focusing on the improvement of the process and the quality of the obtained products. It is expected to describe the possible benefits of using emerging technologies to improve the food drying process, with synergistic interaction among the evaluated technologies, as well as to discuss the involved mechanisms. (AU)

Articles published in Pesquisa para Inovação FAPESP about research grant:
Researchers create ingredients to produce food by 3D printing 
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Scientific publications (24)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CASTANHA, NANCI; MIANO, ALBERTO C.; JONES, OWEN G.; REUHS, BRADLEY L.; CAMPANELLA, OSVALDO H.; AUGUSTO, PEDRO E. D.. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. FOOD HYDROCOLLOIDS, v. 108, . (16/18052-5, 19/05043-6)
CARVALHO, GISANDRO REIS; MONTEIRO, RICARDO LEMOS; LAURINDO, JOAO BORGES; DUARTE AUGUSTO, PEDRO ESTEVES. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 73, . (18/17844-0, 19/05043-6)
GOMES, BRUNA DE OLIVEIRA; SANTOS, KAROLINE COSTA; CARVALHO, GISANDRO REIS; BITENCOURT, BRUNA SOUSA; GUEDES, JAQUELINE SOUZA; DUARTE AUGUSTO, PEDRO ESTEVES. vaia fruit (Eugenia pyriformis Cambess) drying: Ethanol as pre-treatment, convective drying kinetics and bioactive compound. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 46, n. 2, . (19/05043-6, 14/12606-3, 18/17844-0)
MANIGLIA, BIANCA C.; CASTANHA, NANCI; ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO E. D.. Emerging technologies to enhance starch performance. CURRENT OPINION IN FOOD SCIENCE, v. 37, p. 26-36, . (19/05043-6)
CARVALHO, GISANDRO REIS; ROJAS, MELIZA LINDSAY; SILVEIRA, ISABELA; AUGUSTO, PEDRO ESTEVES DUARTE. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, v. 13, n. 11, p. 1984-1996, . (19/19307-5, 19/05043-6, 18/17844-0)
SANTOS, KAROLINE COSTA; GUEDES, JAQUELINE SOUZA; LINDSAY ROJAS, MELIZA; CARVALHO, GISANDRO REIS; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. ULTRASONICS SONOCHEMISTRY, v. 70, . (18/17844-0, 19/05043-6)
LIMA, DAMARIS CARVALHO; MANIGLIA, BIANCA CHIEREGATO; MATTA, JR., MANOEL DIVINO; LE-BAIL, PATRICIA; LE-BAIL, ALAIN; DUARTE AUGUSTO, PEDRO ESTEVES. Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality. International Journal of Biological Macromolecules, v. 167, p. 894-905, . (19/05043-6)
ROJAS, MELIZA LINDSAY; KUBO, MIRIAN T. K.; CAETANO-SILVA, MARIA ELISA; AUGUSTO, PEDRO E. D.. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 56, n. 9, SI, p. 4376-4395, . (17/16977-4, 19/05043-6)
CARVALHO, GISANDRO REIS; MASSARIOLI, ADNA PRADO; ALVIM, IZABELA DUTRA; AUGUSTO, PEDRO ESTEVES DUARTE. ron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Dryin. FOOD ENGINEERING REVIEWS, v. 13, n. 3, SI, p. 726-739, . (19/05043-6, 18/17844-0)
BITENCOURT, BRUNA SOUSA; GOMES CORREA, JEFFERSON LUIZ; CARVALHO, GISANDRO REIS; DUARTE AUGUSTO, PEDRO ESTEVES. alorization of Pineapple Pomace for Food or Feed: Effects of Pre-treatment with Ethanol on Convective Drying and Quality Propertie. WASTE AND BIOMASS VALORIZATION, v. 13, n. 4, SI, p. 2253-2266, . (18/17844-0, 19/05043-6)
ROMERO, ALESSANDRA DE CASSIA; CALORI-DOMINGUES, MARIA ANTONIA; ABDALLA, ADIBE LUIZ; DUARTE AUGUSTO, PEDRO ESTEVES. Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure, v. 38, n. 4, p. 659-669, . (19/05043-6)
ROJAS, MELIZA LINDSAY; GOMES, BRUNA DE OLIVEIRA; CARVALHO, GISANDRO REIS; SANTOS, KAROLINE COSTA; GUEDES, JAQUELINE SOUZA; BITENCOURT, BRUNA SOUSA; AUGUSTO, PEDRO ESTEVES DUARTE. onvective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezin. JOURNAL OF FOOD PROCESS ENGINEERING, v. 44, n. 10, . (14/12606-3, 18/17844-0, 19/05043-6)
MANIGLIA, BIANCA C.; CASTANHA, NANCI; LE-BAIL, PATRICIA; LE-BAIL, ALAIN; AUGUSTO, PEDRO E. D.. Starch modification through environmentally friendly alternatives: a review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. 61, n. 15, p. 2482-2505, . (19/05043-6)
ROMERO, ALESSANDRA DE CASSIA; DE ALMEIDA MORAIS, JOAO BRUNO; DUARTE AUGUSTO, PEDRO ESTEVES; CALORI-DOMINGUES, MARIA ANTONIA. Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMIN, v. 56, n. 9, . (19/05043-6, 16/10732-7)
LIMA, DAMARIS CARVALHO; CASTANHA, NANCI; MANIGLIA, BIANCA CHIEREGATO; MATTA JUNIOR, MANOEL DIVINO; LA FUENTE, CARLA IVONNE ARIAS; AUGUSTO, PEDRO ESTEVES DUARTE. Ozone Processing of Cassava Starch. OZONE-SCIENCE & ENGINEERING, v. 43, n. 1, p. 60-77, . (17/05307-8, 16/18052-5, 19/05043-6)
CLAUDIO MIANO, ALBERTO; ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO E. D.. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. ULTRASONICS SONOCHEMISTRY, v. 79, . (19/05043-6)
MANIGLIA, BIANCA C.; LIMA, DAMARIS C.; MATTA JUNIOR, MANOEL D.; LE-BAIL, PATRICIA; LE-BAIL, ALAIN; AUGUSTO, PEDRO E. D.. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions. Food Research International, v. 128, . (16/18052-5, 19/05043-6)
MANIGLIA, BIANCA C.; LIMA, DAMARIS C.; DA MATTA JUNIOR, MANOEL; OGE, ANTHONY; LE-BAIL, PATRICIA; AUGUSTO, PEDRO E. D.; LE-BAIL, ALAIN. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application. Food Research International, v. 137, . (19/05043-6)
ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO ESTEVES DUARTE; CARCEL, JUAN ANDRES. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, v. 101, n. 5, p. 2078-2089, . (19/05043-6)
CASTANHA, NANCI; ROJAS, MELIZA LINDSAY; DUARTE AUGUSTO, PEDRO ESTEVES. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. SCIENTIA AGROPECUARIA, v. 12, n. 2, p. 203-212, . (16/18052-5, 19/05043-6)
AUGUSTO, PEDRO E. D.. Challenges, trends and opportunities in food processing. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 72-78, . (19/05043-6)
GUEDES, JAQUELINE S.; SANTOS, KAROLINE C.; CASTANHA, NANCI; ROJAS, MELIZA L.; JUNIOR, MANOEL D. MATTA; LIMA, DAMARIS C.; AUGUSTO, PEDRO E. D.. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. FOOD STRUCTURE-NETHERLANDS, v. 29, . (19/05043-6)
LIMA, DAMARIS CARVALHO; VILLAR, JAMES; CASTANHA, NANCI; MANIGLIA, BIANCA CHIEREGATO; MATTA JUNIOR, MANOEL DIVINO; AUGUSTO, PEDRO ESTEVES DUARTE. Ozone modification of arracacha starch: Effect on structure and functional properties. FOOD HYDROCOLLOIDS, v. 108, . (16/18052-5, 19/05043-6)
GUEDES, JAQUELINE SOUZA; LIMA, DAMARIS CARVALHO; CASTANHA, NANCI; MATTA JUNIOR, MANOEL DIVINO; DUARTE AUGUSTO, PEDRO ESTEVES. Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 10, . (19/05043-6, 14/12606-3)

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