Technological aspects in the production of pequi pulp flour
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 0, Issue 0
Abstract
The objective of this study was to evaluate the effect of drying temperature on the nutritional characteristics of pequi pulp flour.The dehydrated pequi pulp was accomplished in a dryer tray with hot air flow of 0,5 m s-1 at three temperatures 55, 65 and 70 °C. The drying kinetic were evaluated by adjusting experimental data using mathematical models by seven nonlinear regression. It was determined the effective diffusivity and energy activation required for the evaporation of the moisture from the product. The results showed a reduction of the drying time with an increasing process of the temperature. The adjustment of the models was evaluated according to the values of R2 and ERM. All models showed good adjustments, however, the Page model was the one that best values of the drying kinetics of pequi pulp for the conditions studied. The effective diffusivity values in the temperature studied are from 4,04 to 5,57 x 10-10 m 2 s -1 and the activation energy was 2,03 x 104 J mol-1 . Drying process have favored on the concentration of some nutrients, such as carbohydrates and proteins. Dehydration at 55 ºC resulted in a product with better visual appearence among the studied temperatures.
Authors and Affiliations
Priscilla Narciso Justi, Sueli Marie Ohata, Cândida Aparecida Leite Kassuya, Maria Lígia Rodrigues Macedo, Eliana Janet Sanjinez Argandoña
Keywords
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- DOI 10.18378/rvads.v12i4.4940
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