文章基本信息

标题：Avaliao das propriedades termodinamicas e físico-químicas do mesocarpo do maracujá quando submetido aos processos combinados de secagem
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作者：Fabrícia Santos Andrade ; Pablícia Oliveira Galdino ; ngela Maria Santiago 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：13
页码：1-15
DOI：10.33448/rsd-v10i13.20771
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The combination of drying methods has been identified as an economical and safe alternative for the conservation of food products. Therefore, the present study aimed to perform the combined osmodhydration processes and complementary convective drying of the passion fruit mesocarp, adjust mathematical models and evaluate the influence of these processes on their thermodynamic and physical-chemical properties. An experimental design 22 was carried out to evaluate the influence of sucrose concentration and temperature, on water loss, mass loss and solids gain on osmotic dehydration. The experiment selected as planned was kiln dried at temperatures of 50, 60 and 70 oC, using the data to obtain the thermodynamic properties of the process. The best process condition during osmotic dehydration was at 60 °Brix and 60 °C. The Logarithmic mathematical model was the one that best fit the experimental data of the drying kinetics and the drying process was defined as endorganic and not spontaneous. Even with variations in physical and physicalchemical parameters after osmotic dehydration followed by complementary convective drying, it is feasible to use this residue as an alternative form of food, in addition to minimizing the environmental impacts caused when released into the environment.
关键词：Diffusivity;Enthalpy;Logarithmic;Residue;Sucrose.