Hygroscopic behavior of lyophilized acerola pulp powder

被引：19
|
作者：
Ribeiro, Luciana C. [1 ]
da Costa, Jose M. C. [1 ]
Afonso, Marcos R. A. [1 ]
机构：
[1] Univ Fed Ceara, Ctr Ciencias Agr, Dept Tecnol Alimentos, Fortaleza, Ceara, Brazil
来源：
REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL | 2016年 / 20卷 / 03期
关键词：
Malpighia glabra; hygroscopicity; drying; WATER SORPTION ISOTHERMS; ADSORPTION-ISOTHERMS; MALTODEXTRIN; TEMPERATURE; AIR;
D O I：
10.1590/1807-1929/agriambi.v20n3p269-274
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
Powder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 degrees C. According to the results, the obtained powder showed hygroscopicity of 5.96 g of absorbed water 100g(-1) of solids, solubility of 95.08% and caking of 14.12%. The BET model showed the best fit to the adsorption isotherms of the acerola pulp powder obtained by lyophilization. The obtained isotherm was of type III, with a "J" shape. There was an inversion of the effect of temperature on the isotherms of acerola powders.
引用
收藏
页码：269 / 274
页数：6
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