Banca de QUALIFICAÇÃO: CAMILLA EMANUELLE MENDES ROCHA GURGEL
Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.DISCENTE : CAMILLA EMANUELLE MENDES ROCHA GURGEL
DATA : 16/08/2019
HORA: 13:00
LOCAL: Sala do CATRE
TÍTULO:
GREEN AND RIPE BANANA POWDER PRODUCTION THROUGH FOAM LAYER DRYING - OPTIMIZATION OF OPERATING CONDITION, PROCESS MODELING AND PRODUCT EVALUATION
PALAVRAS-CHAVES:
Effective diffusivity; drying; mathematical models; albumin
PÁGINAS: 70
GRANDE ÁREA: Engenharias
ÁREA: Engenharia Química
RESUMO:
Banana can be considered the most popular fruit in the world, and this is due to its high nutritional value associated with the low cost. However, the rapid ripening is a factor that limits its consumption. Banana powder obtained by drying processes can be considered an alternative for its preservation and utilization avoiding its decay, wastage and facilitating the consumption. The powder can be rehydrated, reconstituting themselves into a paste that can be used in the preparation of products such as smoothies, juices, cakes, ice cream and other foods. Green bananas are considered a nutritionally important biomass and holds a potentially promising market in food and health food consumption. The combination of foam formation and drying process is an alternative method for the production of fruit powder, known as foam-mat drying. The drying of mashed green and ripe banana was study using albumin as foam agent in different concentrations (2.5; 5 and 7.5%), investigating initially the effect of albumin concentration and whipping time on density and expansion of the foam. The whipping time and concentration that resulted in wider expansion were 4 minutes and 5%, respectively. For the whipping time fixed in 4 minutes, drying experiments were carried out as a fractional experimental design 33-1 with 2 repetitions at center point, to evaluate the effects of independent variables, albumin concentration 2.5, 5 and 7.5%, drying temperature 60, 70 and 80° C, and foam-mat thickness of 0.8; 1.3 and 1.8 cm on the kinetics of drying. The Page and Fick models were adjusted to experimental data of humidity ratio as a function of time. The effects on the temperature and thickness of independent variables on the drying parameters were evaluated by statistical analysis on the drying rates both in the period of constant rate as the average rate of drying considering periods of constant and decreasing rates. The higher temperatures reduced the drying time and increased effective diffusivity. Considering that for both states of maturation, the 5% concentration gave the best results for both the expansion and the kinetic parameters. A new experimental design 2² with two replicates at the central point was performed, with the concentration fixed at 5%, evaluating the effect of temperature and thickness on the characteristics of the product, such as moisture, solubility and hygroscopicity. Other important analyses like pH, acidity, soluble solids, water activity and determination of apparent and real density of banana powders and their centesimal composition have also been carried out as a preliminary study on the parameters impact of temperature on microbiological product quality and sensory analysis of banana smoothie made with the pulp of ripe banana reconstituted with the addition of milk. From the joint analysis of all results, it is concluded that both the microbiological parameters as the characterization of banana powder were satisfactory and in compliance with the Brazilian standards established for agroindustrial products. The sensory analysis showed that the formulation with 30% banana powder do not presented any difference on taste of the mixture prepared with fresh banana and milk.
MEMBROS DA BANCA:
Externa à Instituição - MARCELLO MAIA DE ALMEIDA - UEPB
Presidente - 349802 - MARIA DE FATIMA DANTAS DE MEDEIROS
Externa à Instituição - ODELSIA LEONOR SANCHEZ DE ALSINA - UNIT
Externa à Instituição - THAYSE NAIANNE PIRES DANTAS