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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin

Texto completo
Autor(es):
Carvalho, Gisandro Reis [1] ; Rojas, Meliza Lindsay [2] ; Silveira, Isabela [1] ; Augusto, Pedro Esteves Duarte [3, 1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food and Bioprocess Technology; v. 13, n. 11, p. 1984-1996, NOV 2020.
Citações Web of Science: 0
Resumo

Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective drying was performed at 40 degrees C and air velocity 1 m/s. Different aspects were evaluated: drying kinetics, structural changes (microstructure and macrostructure), thermal profile and viscoelastic and rehydration behaviours. The microstructure was modified by pre-treatments, being more pronounced with AC and AA. Thinner cell walls, changes on turgor and extraction of components and air were reported, affecting the mass transfer. Moreover, the microstructural changes reinforced anisotropy and also affected the macrostructure, changing the viscoelastic behaviour. All pre-treatments resulted in a super-diffusive behaviour, decreasing the drying time from 9% (ISO) to 22% (AC). Possible relations were discussed among the compounds' physical properties, sample temperature profile, drying kinetics and equilibrium moisture. Rehydration was improved by ET and ISO, but impaired by AA. Although AC accelerates drying, it did not affect the rehydration. The viscoelasticity reflected the structure and composition, with the pre-treatments with higher structure modifications (AA and AC) losing elastic properties. In conclusion, the pre-treatments with isopropanol and ethanol showed better results, improving drying and rehydration, and are thus recommended. (AU)

Processo FAPESP: 19/19307-5 - Diferentes estratégias para avaliação e melhorias no processo de secagem de alimentos
Beneficiário:Isabela Silveira
Linha de fomento: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
Processo FAPESP: 19/05043-6 - newDRYING: Novas Estratégias para Melhoria da Secagem de Alimentos
Beneficiário:Pedro Esteves Duarte Augusto
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 18/17844-0 - Ultrassom de Potência e Aceleradores de Secagem para Melhorar a Secagem e a Reidratação de Alimentos: Vegetais e Grãos
Beneficiário:Gisandro Reis de Carvalho
Linha de fomento: Bolsas no Brasil - Pós-Doutorado