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Adequacy of drum drying and freeze drying processes on reuse of waste material from fresh-cut products as dry mashed functional food

Abstract

The minimal processing product industry is the fastest growing area in agribusiness. This area deals with fresh vegetable cuts that are delivered peeled, sliced, sanitized and totally edible. The minimal processing industry generates large amount of leavings (peels, seeds, cuttings, stems, skins, etc..,). This disposal, made in an unbridled and inappropriate way, has been a big nuisance causing drastic environmental problem in municipal landfills. In this context, the objective in the development of this research, is reuse byproducts of minimal processing industry. Initially, it will be taken up a mix of leaving vegetables with functional properties, in paste/cream/puree form, rich in nutrients. In order to overcome the challenges to extend the shelf life, microbiological stabilization and final product appreciation, the 'drum drier' drying technology will be used. By a CCRD (Central Composite Rotatable Design), it will be assessed the independent variables: vapor pressure and residence time. Aimed at adapting the optimal operating conditions of efficiency on the following responses: moisture content, solubility, wettability, water activity, hygroscopicity, together with the maximum physics-chemical preservation of the powdered product, under the different analyzes of functional assessment: ascorbic acid, total phenolics, antioxidant activity and carotenoids. Concomitantly the equipment energy demand will be evaluated. (AU)

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