Banca de DEFESA: CAMILLA EMANUELLE MENDES ROCHA GURGEL
Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.STUDENT : CAMILLA EMANUELLE MENDES ROCHA GURGEL
DATE: 18/11/2019
TIME: 14:00
LOCAL: Auditório do PPGEQ
TITLE:
GREEN AND RIPE BANANA POWDER PRODUCTION THROUGH FOAM LAYER DRYING - OPTIMIZATION OF OPERATING CONDITION, PROCESS MODELING AND PRODUCT EVALUATION
KEY WORDS:
drying, model adjustment, diffusivity coefficient, sensory
PAGES: 100
BIG AREA: Engenharias
AREA: Engenharia Química
SUMMARY:
The drying of green and ripe banana foams with the addition of albumin was studied, considering as independent variables the albumin concentration (2.5, 5.0 and 7.5%), drying temperature (60, 70 and 80 ° C) and the thickness of the foam layer (0.8; 1.3 and 1.8 ± 0.02 cm). The experiments were performed according to a fractional experimental design 33, with 2 repetitions at the central point. The effect of albumin concentration and beating time on the density and expansion of banana foams was investigated. The drying curves were plotted and the Page and Midilli models were adjusted to the experimental data of humidity ratio as a function of time throughout the drying period and the Fick model to the decreasing rate period. The effect of temperature (60 ° C, 70 ° C, and 80 ° C) on the physicochemical characteristics of the powders resulting from drying of the foams with 5% albumin and 0.8 cm thickness was evaluated. Moisture, soluble solids content, pH, centesimal composition, water activity, solubility and hygroscopiscity of the powders were determined. The beat time and concentration that resulted in the greatest expansion were 4 minutes and 5% albumin. In all drying curves, a constant rate and a decreasing rate period were identified. The effects of independent variables on drying parameters were evaluated by observing through statistical analysis the effect of temperature and thickness on drying rates in both the constant rate and average drying rates considering the constant and non-constant rates. decreasing. The operating variables had significant effects on effective diffusivity, but opposite effects of albumin concentration and thickness were observed for green and ripe bananas. Through the analysis of the proximate composition of the powders produced from the drying of the lyophilized foams and pure pulps, the products were enriched in relation to the higher concentration of proteins and mineral salts. For both fruits, the powders resulting from the drying of the foams and the freeze drying showed low humidity and water activity, are not hygroscopic, observing the reasonable solubility of the ripe banana powder against the green banana, concluding that the characterization banana powder was satisfactory and is in accordance with the Brazilian norms established for agroindustrial products. Sensory analysis showed that the formulation of a vitamin with 30% added of the banana powder and milk did not differ in flavor from the mixture made with fresh banana and milk.
BANKING MEMBERS:
Interna - 029.669.684-60 - KATIA CRISTINA BORGES - UFRN
Externo à Instituição - LUIS FERREIRA DE LIMA - UFRN
Externa ao Programa - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Presidente - 349802 - MARIA DE FATIMA DANTAS DE MEDEIROS
Externa à Instituição - THAYSE NAIANNE PIRES DANTAS