Lyophilization kinetics and mathematical modeling of donkey milk
DOI:
https://doi.org/10.33448/rsd-v10i2.12910Keywords:
Drying kinetics; Donkey milk; Effective diffusivity; Thermodynamic properties.Abstract
He interest in donkey milk has been highlighted due to studies related to its beneficial characteristics, it has similarities in palatability and composition when compared to breast milk. Milk of this species has been shown to be low in protein and fat, and rich in lactose, in addition to having antimicrobial properties, making it an ideal food for human supplement and mainly as an alternative food for children with allergy to cow's milk protein. Therefore, the objective of this work was to study the lyophilization kinetics for donkey milk submitted to different freezing temperatures (-20, -60, -100 and -140ºC), as well as to determine the effective diffusivity and thermodynamic properties. The experimental data were subjected to analysis of the theoretical, semi-theoretical, semi-empirical and empirical drying models, and the parameters R2, Ra2, P (%), SE and DQM were determined. Among the drying models studied, the modified Cavalcanti-Mata model was the one that presented the best adjustment to the experimental data. In the models of Fick modified, Cavalcanti-Mata modified, Lewis modified and Page modified, the effective diffusivity decreased with the decrease of the freezing temperature and as a result of this, it appears that enthalpy and entropy decreased as the freezing temperature dropped and Gibbs' free energy demonstrated that the process is not spontaneous.
References
Araújo, W. D., Goneli, A. L. D., Corrêa, P. C., Hartmann Filho, C. P. & Siqueira, E. A. M. (2017). Modelagem matemática da secagem dos frutos de amendoim em camada. Revista Ciência Agronômica, 48 (03), 448-57.
Altomonte, I., Salari, F., Licitra, R. & Martini, M. (2019). Donkey and human milk: insights into their compositional similarities: Insights into their compositional similarities. International Dairy Journal, 89, 111-8.
Botelho, F. M., Hauth M. R., Hoscher, R. H. & Botelho, S. C. C. (2018). Modelagem matemática da contração volumétrica de grãos de soja durante o processo de secagem. Revista Engenharia na Agricultura, Viçosa, 26 (01), 1-12.
Carroccio, A., Cavataio, F., Montalto, GD., D´Amico, D., Alabrese, L. & Iacono G. (2000). Intolerance to hydrolysed cow’s milk proteins in infants: clinical characteristics and dietary treatment. Clin Exp Allergy, 30(11),1597-603.
Celma, A. R., López-rodriguéz, F. & Blázquez, C. (2009). Experimental modelling of infrared drying of industrial grape by-products. Food and Bioproducts Processing, 87, 247-253.
Corrêa, P. C., Oliveira, G. H. H., Oliveira, A. P. L. R., Botelho, F. M. & Goneli, A. L. D. (2017). Propriedades termodinâmicas do processo de secagem e absorção de água de grãos de arroz. CyTA-Journal of Food, 15, 204-210.
Cosentino, C., Paolino, R., Freschi, P. & Calluso, A. M. (2012). Short communication: jenny milk production and qualitative characteristics. J Dairy Sci, 95(6), 2910-5.
Cosentino, C., Paolino, R., Musto, M. & Freschi, P. (2015). Innovative Use of Jenny Milk from Sustainable Rearing. In: Vastola A (Ed). The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Springer Open, 1, 113-32.
Crank, J. (1975). The mathematics of diffusion. Oxford: Clarendon Press, (2), 1975, 414.
Crespi, M. M. (2016). Cinética de liofilização de fatias de manga. Trabalho de conclusão de curso, Universidade Tecnológica Federal do Paraná. Medianeira, Paraná, Brasil.
FAO. Food and Agriculture Organization, United Nations, Rome. (2016). <http://www.fao.org/faostat/en/#data/QA>.
Ferreira, J. C. (2011). Processo para desenvolvimento da umbuzada em pó liofilizada, comporta de polpa de umbu, extrato de soja e rapadura. Tese de Doutorado, Universidade Federal de Campina Grande, Campina Grande, Paraíba, Brasil.
Horn, M. M., Martins, V. C. A. & Plepis, A. M. de G. (2010). Determinação da energia de ativação em hidrogéis poliméricos a partir de dados termogravimétricos. Polímeros, 20, 201-204.
Iacono, G., Carroccio, A., Cavataio, F., Montalto, G., Soresi, M. & Balsamo V. (1992). Use of ass’ milk in multiple food allergy. J Pediatr Gastroenterol Nutr,14(2), 81-177.
Jidean, V. A. & Mpotokwana, S. M. (2009). Modeling of water absorption of botswana bambara varieties using Peleg's equation. Journal of Food Engineering, 92, 182–188.
Machado, F. M. C. R. R. (2015). Projeto para Implementação de Uma Exploração de Asininos (Equus asinus) com o objetivo de Produzir Leite de Burra. Dissertação de Mestrado, Universidade de Lisboa, Lisboa, Portugual.
Madamba, P. S., Driscoll, R. H. & Buckle, K. A. (1996). Thin-layer drying characteristics of garlic slices. Journal of Food Engineering. 29 (1), 75-97.
Martins, J. J. A., Marques, J. I., Santos, D. C. & Rocha, A. P. T. (2014). Modelagem matemática da secagem de cascas de mulungu. Biosci. J., 30 (6), 1652-1660.
Martins, R. C. & Jesus Júnior, A. L. (2011). Evolução da produção de coco no Brasil e o comércio internacional - Panorama 2010. Embrapa, (1), 32.
Massouras, T., Triantaphyllopoulos, K.A. & Theodossiou, I. (2017). Chemical composition, protein fraction and fatty acid profile of donkey milk during lactation. International Dairy Journal, 75, 83-90.
Mendonça, A. P., Sampaio, P. T. B., Almeida, F. A. C., Ferreira, R. F. & Novais, J. M. (2015). Determinação das curvas de secagem das sementes de andiroba em secador solar. R. Bras. Eng. Agríc. Ambiental, 19 (4), 382-387.
Mohapatra, D. & Rao, P. S. (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering, 66 (4), 513-518.
Olanipekun, B. F., Tunde-Akintunde, T. Y., Oyelade, O. J., Adebisi, M. G. & & Adenaya, T. A. (2015). Mathematical modeling of thin-layer pineapple drying. Journal of Food Processing and Preservation, 39(6), 1431-1441.
Oliveira, G. H. H., Aragão, D. M. S., Oliveira, A. P. L. R., SILVA, M. G. & Gusmão, A. C. A. (2015). Modelagem e propriedades termodinâmicas na secagem de morangos. Brazilian Journal Of Food Research, 18 (4).
Oliveira, G. H. H., Corrêa, P. C., Araújo, E. F., Valente, D. S. M. & Botelho, F. M. (2010). Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea mays L.). International Journal of Food Science and Technology, Londres, 45 (3), 546-554.
Oliveira, S. N. (2016). Liofilização de polpa de maracujá do mato (passiflora cincinnata mast.) para obtenção de produtos alimentícios. Tese (Doutorado em Engenharia Agrícola). Universidade Federal de Campina Grande. Campina Grande, Paraíba, Brasil.
Pereira A. S. et al. (2018). Metodologia da pesquisa científica. UFSM.
Rangel, A. H.N., Júnior, J. G. B. G., Simplício, A. A., Freire, R. M. B. & Novaes, L. P. (2015). Aspectos composicionais e nutricionais do leite de jumenta: uma revisão. Revista do Instituto de Laticínios Cândido Tostes, 70(3), 160-171.
Salimei, E., & Fantuz, F. (2012). Equid Milk for Human Consumption. International Dairy Journal, 24, 130-142.
Santos, I. C. B. (2017). Produção e composição do leite de jumentas da raça pêga. Dissertação de mestrado, Universidade Federal da Bahia, Salvador, Bahia, Brasil.
SBP. Departamento Científico de Alergia da SBP lança documento inédito: Um Guia Prático Atualizado sobre anafilaxia. (2016). <https://www.sbp.com.br/imprensa/detalhe/nid/departamento-cientifico-de-alergia-da-sbp-lanca-documento-inedito-um-guia-pratico-atualizado-sobre-anafilaxia/>.
SILVA, R. F. (2015). Efeitos clínicos da infusão contínua de xilazina ou detomidina em asininos nordestinos pré-medicados ou não com hioscina. Trabalho de conclusão de curso, Universidade Federal da Paraíba. Areia, Paraíba, Brasil.
Trinchese, G., Cavaliere, G., Canani, R. B., Matamoros, S., Bergamo, P., De Filippo, C., et al. (2015). Human, donkey and cow milk differently affects energy efficiency and inflammatory state by modulating mitochondrial function and gut microbiota. J Nutr Biochem, 26(11), 1136-46.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Francisca Moisés de Sousa; Mário Eduardo Rangel Moreira Cavalcanti-Mata; Maria Elita Martins Duarte; Mylena Olga Pessoa Melo; Manoel Tolentino Leite Filho; Rebeca Morais Silva Santos ; Michelly Daiane Araújo de Almeida; Anastácia Maria Mikaella Campos Nóbrega André; Alexandre da Silva Lúcio; Kamila de Lima Santos; Jorge Jacó Alves Martins ; Larissa Monique de Sousa Rodrigues
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
