Influencia da temperatura do ar de secagem e da concentracao de agente carreador sobre as propriedades fisico-quimicas do suco de açai em po

Tonon Renata Valeriano, Brabet Catherine, Hubinger Miriam D.. 2009. Influencia da temperatura do ar de secagem e da concentracao de agente carreador sobre as propriedades fisico-quimicas do suco de açai em po. Ciência e Tecnologia de Alimentos, 29 (2) : 444-450.

Quartile : Q4, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The objective of this work was to study the influence of inlet air temperature and maltodextrin concentration on the physicochemical properties of açai juice powder produced by spray drying. The process was carried out in a mini spray dryer and the maltodextrin 10DEwas used as carrier agent. Inlet air temperature varied from 138 to 202 °C and maltodextrin concentration varied from 10 to 30%. The characteristics analyzed were: moisture content, hygroscopicity, anthocyanin retention, color, particle size distribution, and morphology. The increase in the temperature resulted in particles with larger size, less moisture content, more hygroscopy and with lower anthocyanin retention, besides promoting a reduction in the color parameter L* and in the hue angle H*. The increase of maltodextrin concentration resulted in less hygroscopy, particles with larger size, , with higher luminosity (L*), lower C* values and higher H* values. With respect to morphology, the increase in the temperature led to the formation of a great number of particles with smooth surface, which is due to the higher heat transfer and, consequently, to the faster formation of a membrane around the atomized drop.

Mots-clés Agrovoc : Euterpe oleracea, jus de fruits, séchage par pulvérisation, propriété physicochimique, anthocyane, température de l'air

Mots-clés géographiques Agrovoc : Brésil, Amazonie

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Tonon Renata Valeriano, Faculty of Food Engineering (BRA)
• Brabet Catherine, CIRAD-PERSYST-UMR Qualisud (FRA)
• Hubinger Miriam D., Faculty of Food Engineering (BRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/553988/)

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