Evaluation of the thermodynamic and physicochemical properties of passion fruit mesocarp when submitted to combined drying processes
DOI:
https://doi.org/10.33448/rsd-v10i13.20771Keywords:
Diffusivity; Enthalpy; Logarithmic; Residue; Sucrose.Abstract
The combination of drying methods has been identified as an economical and safe alternative for the conservation of food products. Therefore, the present study aimed to perform the combined osmodhydration processes and complementary convective drying of the passion fruit mesocarp, adjust mathematical models and evaluate the influence of these processes on their thermodynamic and physical-chemical properties. An experimental design 22 was carried out to evaluate the influence of sucrose concentration and temperature, on water loss, mass loss and solids gain on osmotic dehydration. The experiment selected as planned was kiln dried at temperatures of 50, 60 and 70 ºC, using the data to obtain the thermodynamic properties of the process. The best process condition during osmotic dehydration was at 60 °Brix and 60 °C. The Logarithmic mathematical model was the one that best fit the experimental data of the drying kinetics and the drying process was defined as endorganic and not spontaneous. Even with variations in physical and physicalchemical parameters after osmotic dehydration followed by complementary convective drying, it is feasible to use this residue as an alternative form of food, in addition to minimizing the environmental impacts caused when released into the environment.
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Copyright (c) 2021 Fabrícia Santos Andrade; Pablícia Oliveira Galdino; Ângela Maria Santiago; Francyellen Beserra de Oliveira; Marcello Maia de Almeida; Plúvia Oliveira Galdino; Mércia Melo de Almeida Mota; Maria Celly dos Santos Silva; Maciel de Lima Silvestre; Marina Gonçalves da Silva Nascimento
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