Drying of uvaia pulp (Eugenia pyriformis Cambess) by foam-mat drying process

• Grant number: 12/11588-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2012
• End date: July 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Ivanise Guilherme Branco
• Grantee: Thatyana Tammy Kikuchi
• Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil

Abstract

Brazil has a large production of fruits, producing tropical fruits, subtropical fruits, and temperate fruits. The fruit can be produced for the domestic market or for export and can be marketed fresh or processed to ensure longer shelf life. Among the processes that promote longer life of food, dehydration is a simple and high-efficiency method, because it removes water, inhibiting the growth of microorganisms. The foam-mat drying is one of the ways for dehydration, it is a drying technique in which foaming agents are blended into the product, to form a stable foam, then the foam is dried, and after, the dry material is triturated, so you can obtain a powder. This work will aimed to implement the method of foam-mat drying in uvaia pulp, because it is a fruit that rots very rapidly, and this is very interesting to carry out studies to increase the life of the uvaia pulp. Will be made different foam formulations and will be used at different drying temperatures to evaluate if they are a determinant parameter in the drying process. In addition, there will be the characterization of the powder obtained, such as the moisture content, antioxidant activity, phenolic compounds, and total carotenoids, and also determine the adsorption isotherms.(AU)