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Previous issue date: 2015-02-13 / A graviola (A. muricata) ? uma fruta rica em sais minerais com destaque para o teor de
pot?ssio. A comercializa??o da graviola in natura e processada tem aumentado muito
nos ?ltimos anos. A secagem de polpas de frutas visando a obten??o da polpa em p?
tem sido muito estudada, buscando-se alternativas que garantam a qualidade do produto
desidratado a um baixo custo de produ??o. A alta concentra??o de a??cares redutores
presentes nas frutas provoca problemas de aglomera??o e reten??o de material na
secagem de polpas de frutas em secadores de leito de jorro. Por outro lado em rela??o a
secagem de leite e de polpas de frutas com adi??o de leite em leito de jorro, resultados
bastante promissores s?o citados na literatura. Com base nestes resultados foi estudada
neste trabalho a secagem da polpa de graviola com adi??o de leite em leito de jorro com
part?culas inertes. Os ensaios foram baseados num planejamento experimental 24
sendo
avaliados os efeitos da concentra??o de leite (30 a 50% m/m), temperatura do ar de
secagem (70 a 90?C), tempo de intermit?ncia (10 a 14 min), e raz?o da velocidade do ar
em rela??o a de jorro m?nimo (1,2 a 1,5) sobre a taxa de produ??o, umidade do p?,
rendimento, taxa de secagem e efici?ncia t?rmica do processo. Realizaram-se an?lises
f?sico-qu?micas das misturas, dos p?s e das misturas reconstitu?das por reidrata??o dos
p?s. Foram ajustados modelos estat?sticos de primeira ordem aos dados de produ??o de
p?, rendimento e efici?ncia t?rmica, que se mostraram estatisticamente significativos e
preditivos. Foi alcan?ado um rendimento superior a 40% nas condi??es de 50% de leite
na mistura, 70?C de temperatura do ar de secagem e 1,5 para a raz?o entre a velocidade
do ar e a de jorro m?nimo. O tempo de intermit?ncia n?o mostrou efeito significativo
sobre as vari?veis analisadas. O produto final apresentou umidade na faixa de 4,18% a
9,99% e atividade de ?gua entre 0,274 a 0,375. As misturas reconstitu?das por
reidrata??o do p? mantiveram as mesmas caracter?sticas das misturas naturais / The soursop (A. muricata) is a fruit rich in minerals especially the potassium content.
The commercialization of soursop in natura and processed has increased greatly in
recent years. Drying fruit pulp in order to obtain the powdered pulp has been studied,
seeking alternatives to ensure the quality of dehydrated products at a low cost of
production. The high concentration of sugars reducing present in fruits causes problems
of agglomeration and retention during fruit pulp drying in spouted bed dryers. On the
other hand in relation to drying of milk and fruit pulp with added milk in spouted bed,
promising results are reported in the literature. Based on these results was studied in this
work drying of the pulp soursop with added milk in spouted bed with inert particles.
The tests were based on a 24
factorial design were evaluated for the effects of milk
concentration (30 to 50% m/m), drying air temperature (70 to 90 ?C), intermittency time
(10 to 14 min), and ratio of air velocity in relation to the minimum spout (1.2 to 1.5) on
the rate of production, of powder moisture, yield, rate of drying and thermal efficiency
of the process. There were physical and chemical analysis of mixtures, of powders and
of mixtures reconstituted by rehydration powders. Were adjusted statistical models of
first order to data the rate of production, yield and thermal efficiency, that were
statistically significant and predictive. An efficiency greater than 40% under the
conditions of 50% milk mixture, at 70 ? C the drying air temperature and 1.5 for the
ratio between the air velocity and the minimum spout has been reached. The
intermittency time showed no significant effect on the analyzed variables. The final
product had moisture in the range of 4.18% to 9.99% and water activity between 0.274
to 0.375. The mixtures reconstituted by rehydration powders maintained the same
characteristics of natural blends.
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/19691 |
| Date | 13 February 2015 |
| Creators | Machado, Izadora Pereira |
| Contributors | 41294734415, http://lattes.cnpq.br/0028833497936929, Jer?nimo, Carlos Enrique de Medeiros, 03262908428, http://lattes.cnpq.br/9996525070555805, Correia, Roberta Targino Pinto, 84702885472, http://lattes.cnpq.br/7098666299806958, Medeiros, Maria de F?tima Dantas de |
| Publisher | Universidade Federal do Rio Grande do Norte, P?S-GRADUA??O EM ENGENHARIA QU?MICA, UFRN, Brasil |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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