Autor(es)

de Franca, Pedro Renann ; Cruz-Tirado, Jam Pier ; Barbin, Douglas Fernandes ; Kurozawa, Louise Emy

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. N/A, p. 11-pg., 2022-08-30.

Resumo

The use of nondestructive techniques that can guarantee in situ monitoring of the quality of food products during drying processes can promote improvements in industrial processes. In this context, digital imaging and near infrared spectroscopy can play an important role. Red beet moisture content, betalain content, shrinkage, and color were measured during drying. The digital images showed changes in color, which intensified with increasing temperature and correlated with betalain content through multivariate linear regression (R of 0.90). In addition, sample shrinkage was identified by digital images. The volumetric shrinkage increased proportionally to the drying air temperature, with a shrinkage of 85.4 +/- 0.3% at 70 degrees C. Spectral data were obtained by a low-cost portable near infrared spectrometer. Partial least square regression was used to predict the product moisture content (R-p(2) - 0.89: RMSEP - 0.79%) and total betalain content (R-p(2) = 0.79: RMSEP = 0.30mg/gd.b) during drying. These tools can be used for the in situ control of red beet drying. (AU)

• Processo FAPESP: 18/02500-4 - Análise de alimentos: uma abordagem utilizando imagens NIR
• Beneficiário: Luis Jam Pier Cruz Tirado
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 19/23032-1 - Estudo da relação entre a formação de zonas de transição vítrea e a perda de betalaínas durante a secagem convectiva da beterraba vermelha
• Beneficiário: Pedro Renann Lopes de França
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 20/09198-1 - Imagem hiperespectral e inteligência artificial para controle de qualidade de produtos baseados em proteína: isolados, microcápsulas e géis
• Beneficiário: Luis Jam Pier Cruz Tirado
• Modalidade de apoio: Bolsas no Brasil - Doutorado