Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing

Autor(es)

Carvalho, Gisandro Reis ^[1] ; Monteiro, Ricardo Lemos ^[2] ; Laurindo, Joao Borges ^[2] ; Duarte Augusto, Pedro Esteves ^{[3, 1]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba - Brazil

^[2] Fed Univ Santa Catarina UFSC, Coll Food Engn, Dept Chem & Food Engn EQA, Florianopolis, SC - Brazil

^[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 73, OCT 2021.
• Citações Web of Science: 0

Resumo

Barley malt is widely used in food and beverage industries. Although microwave drying can be an interesting alternative for stabilization, it has been traditionally processed by convective drying. This work studied the microwave and microwave-vacuum drying of barley malt, evaluating hydration, germination and drying. Both hydration and germination reduced the grain compression force, but without demonstrating a defined endpoint. The traditional convective drying (50-70 degrees C) took 540-840 min, while microwave reduced processing time in similar to 95%. Vacuum increased the drying rate and reduced the product temperature. Moisture profiles over pro-cessing were calculated based on the obtained effective diffusivity. The drying rate showed an intermediate moisture value when microwave radiation is optimum, which was associated with the best combination between absorption and conversion across the water molecules within the sample. The behavior parameter of Page Model suggested super-diffusion. In conclusion, microwave and microwave-vacuum technologies showed to be attractive alternatives for barley malt drying. (AU)

• 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
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: MARIA ANTONIA CALORI
• Modalidade de apoio: Auxílio à Pesquisa - Regular