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Commonly based on the liquid diffusion theory, drying theoretical studies in porous materials has been directed to plate, cylinder, and sphere, and few works are applied to non-conventional geometries. In this sense, this work aims to study, theoretically, the drying of solids with oblate spheroidal geometry based on the thermodynamics of irreversible processes. Mathematical modeling is proposed to describe, simultaneously, the heat and mass transfer (liquid and vapor) during the drying process, considering the variability of the transport coefficients and the convective boundary conditions on the solid surface, with particular reference to convective drying of lentil grains at low temperature and moderate air relative humidity. All the governing equations were written in the oblate spheroidal coordinates system and solved numerically using the finite-volume technique and the iterative Gauss–Seidel method. Numerical results of moisture content, temperature, liquid, vapor, and heat fluxes during the drying process were obtained, analyzed, and compared with experimental data, with a suitable agreement. It was observed that the areas near the focal point of the lentil grain dry and heat up faster; consequently, these areas are more susceptible to the appearance of cracks that can compromise the quality of the product. In addition, it was found that the vapor flux was predominant during the drying process when compared to the liquid flux.
João Melo; João Delgado; Wilton Silva; Antonio B. Lima; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Ivonete Santos; Maria Machado; Wanderson Lima; João Carmo. Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis. Energies 2021, 14, 3405 .
AMA StyleJoão Melo, João Delgado, Wilton Silva, Antonio B. Lima, Ricardo Gomez, Josivanda Gomes, Rossana Figueirêdo, Alexandre Queiroz, Ivonete Santos, Maria Machado, Wanderson Lima, João Carmo. Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis. Energies. 2021; 14 (12):3405.
Chicago/Turabian StyleJoão Melo; João Delgado; Wilton Silva; Antonio B. Lima; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Ivonete Santos; Maria Machado; Wanderson Lima; João Carmo. 2021. "Non-Equilibrium Thermodynamics-Based Convective Drying Model Applied to Oblate Spheroidal Porous Bodies: A Finite-Volume Analysis." Energies 14, no. 12: 3405.
The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.
João Ferreira; Alexandre Queiroz; Rossana Figueirêdo; Wilton Silva; Josivanda Gomes; Dyego Santos; Hanndson Silva; Ana Rocha; Anna Paiva; Alan Chaves; Antônio Lima; Romário Andrade. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods 2021, 10, 788 .
AMA StyleJoão Ferreira, Alexandre Queiroz, Rossana Figueirêdo, Wilton Silva, Josivanda Gomes, Dyego Santos, Hanndson Silva, Ana Rocha, Anna Paiva, Alan Chaves, Antônio Lima, Romário Andrade. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods. 2021; 10 (4):788.
Chicago/Turabian StyleJoão Ferreira; Alexandre Queiroz; Rossana Figueirêdo; Wilton Silva; Josivanda Gomes; Dyego Santos; Hanndson Silva; Ana Rocha; Anna Paiva; Alan Chaves; Antônio Lima; Romário Andrade. 2021. "Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds." Foods 10, no. 4: 788.
O noni (Morinda citrifolia L.) e o umbu (Spondias tuberosa Arruda Câmara) são frutas ainda pouco conhecidas e com exploração industrial em nível incipiente. Para preservar a produção, quando não consumidas assim que colhidas, é necessário submetê-las a processamentos, entre os quais o resfriamento ou a secagem a fim de mantê-las em condições apropriadas para o consumo. Diante disto, objetivou-se com este trabalho avaliar a cinética de secagem das polpas combinadas de noni com umbu nas temperaturas de 40, 50, 60 e 70 °C, ajustar modelos matemáticos para descrever o processo, bem como determinar suas propriedades termodinâmicas. Para cada temperatura foram utilizados 200g de polpa combinada, secadas por convecção em estufa com circulação forçada de ar, em triplicata. As razões de umidade foram calculadas e os modelos matemáticos de Page, Henderson e Pabis, Logarítmico e Newton foram ajustados para cada temperatura. O aumento da temperatura do ar de secagem promoveu redução no tempo necessário para a remoção de água das polpas combinadas de noni com umbu. O modelo de Page apresentou o maior valor de coeficiente de determinação ajustado (>0,99) e o menor valor do desvio quadrático médio (< 0,026), em quase todas as temperaturas. A elevação da temperatura do ar de secagem promoveu o aumento do coeficiente de difusão efetivo.
Karoline Thays Andrade Araújo; Alexandre José De Melo Queiroz; Rossana Maria Feitosa de Figueirêdo; Renato Costa da Silva; Lumara Tatiely Santos Amadeu; Yaroslávia Ferreira Paiva. Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu. Research, Society and Development 2021, 10, 1 .
AMA StyleKaroline Thays Andrade Araújo, Alexandre José De Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Renato Costa da Silva, Lumara Tatiely Santos Amadeu, Yaroslávia Ferreira Paiva. Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu. Research, Society and Development. 2021; 10 (4):1.
Chicago/Turabian StyleKaroline Thays Andrade Araújo; Alexandre José De Melo Queiroz; Rossana Maria Feitosa de Figueirêdo; Renato Costa da Silva; Lumara Tatiely Santos Amadeu; Yaroslávia Ferreira Paiva. 2021. "Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu." Research, Society and Development 10, no. 4: 1.
A abóbora (Cucurbita moschata) é uma hortaliça apreciada por pessoas de todos os níveis de renda, porém, suas sementes são descartadas, caracterizando um desperdício em virtude da sua rica composição nutricional. Uma das formas de minimizar esse descarte é disponibilizar alternativas de uso da semente, aumentando seu atrativo para industrialização e consequentemente as possibilidades da sua aplicação na elaboração de alimentos para o consumo humano. Desse modo, objetivou-se avaliar as características físicas, fisico-quimicas e colorimétricas das sementes de abóbora in natura, germinadas e da farinha da semente de abóbora germinada. As amostras foram caracterizadas quanto a massa específica unitária, real e aparente, porosidade, cor, volume, comprimento, largura, espessura, circularidade, esfericidade, teor de água, atividade de água, pH, acidez total titulável, cinzas, lipídios, proteínas, açucares totais e redutores, determinou-se ainda as isotermas de adsorção de umidade das farinhas secas em temperaturas de 20, 25 e 30º C. Verificou-se que o modelo de Peleg, seguido do modelo de Oswin, foram os que apresentaram os melhores ajustes aos dados experimentais. A germinação alterou a massa unitária, porosidade, os parâmetros colorimétricos e gerou um aumento considerável no teor de proteínas. A secagem provocou transformações na massa unitária, porosidade, circularidade e esfericidade. Quanto aos parâmetros físico-químicos, houve redução do pH e açucares redutores e aumento dos teores de lipídios e proteínas. Sendo assim, a farinha de semente de abóbora germinada apresentou bons resultados, principalmente em relação ao teor de proteínas, apresentando-se como uma boa alternativa para o desenvolvimento de novos produtos.
Lumara Tatiely Santos Amadeu; Alexandre José De Melo Queiroz; Rossana Maria Feitosa de Figueirêdo; Yaroslávia Ferreira Paiva; João Paulo De Lima Ferreira; Carolaine Gomes dos Reis; Renato Costa da Silva; Karoline Thays Andrade Araújo; Nycolle Oliveira Coelho; Ely Félix De Sá Carneiro. Farinha de sementes germinadas de abóbora: Aspectos físicos, físico-químicos e colorimétricos. Research, Society and Development 2021, 10, 1 .
AMA StyleLumara Tatiely Santos Amadeu, Alexandre José De Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Yaroslávia Ferreira Paiva, João Paulo De Lima Ferreira, Carolaine Gomes dos Reis, Renato Costa da Silva, Karoline Thays Andrade Araújo, Nycolle Oliveira Coelho, Ely Félix De Sá Carneiro. Farinha de sementes germinadas de abóbora: Aspectos físicos, físico-químicos e colorimétricos. Research, Society and Development. 2021; 10 (3):1.
Chicago/Turabian StyleLumara Tatiely Santos Amadeu; Alexandre José De Melo Queiroz; Rossana Maria Feitosa de Figueirêdo; Yaroslávia Ferreira Paiva; João Paulo De Lima Ferreira; Carolaine Gomes dos Reis; Renato Costa da Silva; Karoline Thays Andrade Araújo; Nycolle Oliveira Coelho; Ely Félix De Sá Carneiro. 2021. "Farinha de sementes germinadas de abóbora: Aspectos físicos, físico-químicos e colorimétricos." Research, Society and Development 10, no. 3: 1.
The objective of this study was to determine the best osmotic dehydration (OD) condition for slices of mango cv. Espada through a factorial experiment, evaluating water loss and water activity during the process, and then perform convective drying at different temperatures to sensorially evaluate the obtained dried mango. An experiment was conducted in a 23 factorial experiment, with three central points, to evaluate the influence of thickness (1; 1.5 and 2 cm), sucrose concentration (35; 45 and 55 ºBrix) and temperature (30, 40 and 50 ºC) on water loss and water activity during the process. Convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with an air speed of 1.5 m s-1. The optimal OD condition was found for slices with 1 cm thickness, sucrose concentration of 55 °Brix and temperature of 50 °C. Dried mangoes produced at temperatures of 50 and 60 °C were the most accepted among the tasters for the attributes of color, appearance, odor and taste, intensity of hardness, preference and purchase intention, and can be a promising alternative for utilization of Espada mango.
Pablícia O. Galdino; Alexandre J. De M. Queiroz; Rossana M. F. De Figueirêdo; Ângela M. Santiago; Plúvia O. Galdino. Production and sensory evaluation of dried mango. Revista Brasileira de Engenharia Agrícola e Ambiental 2021, 25, 44 -50.
AMA StylePablícia O. Galdino, Alexandre J. De M. Queiroz, Rossana M. F. De Figueirêdo, Ângela M. Santiago, Plúvia O. Galdino. Production and sensory evaluation of dried mango. Revista Brasileira de Engenharia Agrícola e Ambiental. 2021; 25 (1):44-50.
Chicago/Turabian StylePablícia O. Galdino; Alexandre J. De M. Queiroz; Rossana M. F. De Figueirêdo; Ângela M. Santiago; Plúvia O. Galdino. 2021. "Production and sensory evaluation of dried mango." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 1: 44-50.
It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0–3.0%) and inulin concentrations (4.0–6.0%) and fermented under the effect of different temperatures (25–45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).
Shênia Santos Monteiro; Wilton Pereira Da Silva; Shirley Santos Monteiro; Josivanda Palmeira Gomes; Emmanuel Moreira Pereira; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Paula Trindade Rocha; Hanndson Araujo Silva; Leyllanne Renalle Batista De Almeida; Mábia Ruana Silva De Sena; Antônio Gilson Barbosa De Lima. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models. Foods 2020, 10, 25 .
AMA StyleShênia Santos Monteiro, Wilton Pereira Da Silva, Shirley Santos Monteiro, Josivanda Palmeira Gomes, Emmanuel Moreira Pereira, Alexandre José De Melo Queiroz, Rossana Maria Feitosa De Figueirêdo, Ana Paula Trindade Rocha, Hanndson Araujo Silva, Leyllanne Renalle Batista De Almeida, Mábia Ruana Silva De Sena, Antônio Gilson Barbosa De Lima. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models. Foods. 2020; 10 (1):25.
Chicago/Turabian StyleShênia Santos Monteiro; Wilton Pereira Da Silva; Shirley Santos Monteiro; Josivanda Palmeira Gomes; Emmanuel Moreira Pereira; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Paula Trindade Rocha; Hanndson Araujo Silva; Leyllanne Renalle Batista De Almeida; Mábia Ruana Silva De Sena; Antônio Gilson Barbosa De Lima. 2020. "Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models." Foods 10, no. 1: 25.
One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simplest and most inexpensive forms of processing, convective drying appears as the first option for the commercial utilization of fruit derivatives, but it is essential to understand the properties of mass transfer for the appropriate choice of drying conditions. In this study, cumbeba waste was dried at four temperatures (50, 60, 70 and 80 °C). Three diffusion models were fitted to the experimental data of the different drying conditions. Two boundary conditions on the sample surface were considered: equilibrium condition and convective condition. The simulations were performed simultaneously with the estimation of effective mass diffusivity coefficients (Def) and convective mass transfer coefficients (h). The validation of the models was verified by the agreement between the theoretical prediction (simulation) and the experimental results. The results showed that, for the best model, the effective mass diffusivities were 2.9285 × 10−9, 4.1695 × 10−9, 8.1395 × 10−9 and 1.2754 × 10−8 m2/s, while the convective mass transfer coefficients were 6.4362 × 10−7, 8.7273 × 10−7, 8.9445 × 10−7 and 1.0912 × 10−6 m/s. The coefficients of determination were greater than 0.995 and the chi-squares were lower than 2.2826 × 10−2 for all simulations of the experiments.
João P. L. Ferreira; Wilton P. Silva; Alexandre J. M. Queiroz; Rossana M. F. Figueirêdo; Josivanda P. Gomes; Bruno A. Melo; Dyego C. Santos; Thalis L. B. Lima; Rodolfo R. C. Branco; Ihsan Hamawand; Antonio G. B. Lima. Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods 2020, 9, 1818 .
AMA StyleJoão P. L. Ferreira, Wilton P. Silva, Alexandre J. M. Queiroz, Rossana M. F. Figueirêdo, Josivanda P. Gomes, Bruno A. Melo, Dyego C. Santos, Thalis L. B. Lima, Rodolfo R. C. Branco, Ihsan Hamawand, Antonio G. B. Lima. Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods. 2020; 9 (12):1818.
Chicago/Turabian StyleJoão P. L. Ferreira; Wilton P. Silva; Alexandre J. M. Queiroz; Rossana M. F. Figueirêdo; Josivanda P. Gomes; Bruno A. Melo; Dyego C. Santos; Thalis L. B. Lima; Rodolfo R. C. Branco; Ihsan Hamawand; Antonio G. B. Lima. 2020. "Description of Cumbeba (Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models." Foods 9, no. 12: 1818.
The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.
Maria José De Figueiredo; Anderson Ferreira Vilela; Celene Ribeiro Ataide; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Érica De Andrade Vieira. Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse. Research, Society and Development 2020, 9, 1 .
AMA StyleMaria José De Figueiredo, Anderson Ferreira Vilela, Celene Ribeiro Ataide, Rossana Maria Feitosa De Figueirêdo, Cristiani Viegas Brandão Grisi, Arianne Dantas Viana, Érica De Andrade Vieira. Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse. Research, Society and Development. 2020; 9 (11):1.
Chicago/Turabian StyleMaria José De Figueiredo; Anderson Ferreira Vilela; Celene Ribeiro Ataide; Rossana Maria Feitosa De Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Érica De Andrade Vieira. 2020. "Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse." Research, Society and Development 9, no. 11: 1.
Convective heating is a traditional method used for the drying of wet porous materials. Currently, microwave drying has been employed for this purpose, due to its excellent characteristics of uniform moisture removal and heating inside the material, higher drying rate, and low energy demand. This paper focuses on the study of the combined convective and microwave drying of porous solids with prolate spheroidal shape. An advanced mathematical modeling based on the diffusion theory (mass and energy conservation equations) written in prolate spheroidal coordinates was derived and the numerical solution using the finite-volume method is presented. Here, we evaluated the effect of the heat and mass transport coefficients and microwave power intensity on the moisture removal and heating of the solid. Results of the drying and heating kinetics and the moisture and temperature distribution inside the solid are presented and discussed. It was verified that the higher the convective heat and mass transfer coefficients and microwave power intensity, the faster the solid will dry and heat up.
Edna Silva; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Wilton Silva; Ângela Santiago; Antonio Macedo; João Ferreira; Ítalo Gomes; Antonio Lima. Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach. Agriculture 2020, 10, 507 .
AMA StyleEdna Silva, Ricardo Gomez, Josivanda Gomes, Rossana Figueirêdo, Alexandre Queiroz, Wilton Silva, Ângela Santiago, Antonio Macedo, João Ferreira, Ítalo Gomes, Antonio Lima. Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach. Agriculture. 2020; 10 (11):507.
Chicago/Turabian StyleEdna Silva; Ricardo Gomez; Josivanda Gomes; Rossana Figueirêdo; Alexandre Queiroz; Wilton Silva; Ângela Santiago; Antonio Macedo; João Ferreira; Ítalo Gomes; Antonio Lima. 2020. "Convective and Microwave Assisted Drying of Wet Porous Materials with Prolate Spheroidal Shape: A Finite-Volume Approach." Agriculture 10, no. 11: 507.
The mango and cajarana are pleasant-tasting fruits, yellow in color, have ascorbic acid with antioxidant properties that slow down oxidation and help the immune system to promote well-being. The production of blends can improve nutritional and sensory characteristics, combining macro and micronutrients that may be present in a higher concentration in one fruit and deficient in another, increasing the possibility of obtaining new flavors constituting a new product. The study had as objective the elaboration of blends of mango cv. espada and cajarana and to determine the physical-chemical characteristics and color parameters. Three formulations were prepared: F1 - 50% mango pulp and 50% cajarana pulp; F2 - 90% mango pulp and 10% cajarana pulp and F3 - 10% mango pulp and 90% cajarana pulp. The formulations were evaluated for physicochemical parameters of water activity, moisture content, ash, total soluble solids, pH, total titratable acidity, ascorbic acid, proteins, lipids, total sugars, reducers, non-reducers and color parameters. The data obtained were submitted to analysis of variance and comparison between means by the Tukey test. The blends caused significant changes in most of the parameters evaluated, with an increase in the moisture content, ash, total titratable acidity, proteins and lipids as the concentration of the cajarana pulp was increased. The increase in the proportion of mango pulp favored the achievement of lighter blends, with a predominance of yellowness. However, the development of blends from this study presents itself as a viable alternative for the use of fruit pulps, both in terms of nutrition, complementing the nutrient content through this mixture as a very promising product for the market.
Luis Paulo Firmino Romao Da Silva; Alexandre Jose De Melo Queiroz; Adolfo Pinheiro De Oliveira; Rossana Maria Feitosa De Figueirêdo; Maria Suiane De Moraes; Joana D'Arc Paz De Matos. O Physico-chemical properties of mango pulp and cajarana blends. Comunicata Scientiae 2020, 11, e3403 -e3403.
AMA StyleLuis Paulo Firmino Romao Da Silva, Alexandre Jose De Melo Queiroz, Adolfo Pinheiro De Oliveira, Rossana Maria Feitosa De Figueirêdo, Maria Suiane De Moraes, Joana D'Arc Paz De Matos. O Physico-chemical properties of mango pulp and cajarana blends. Comunicata Scientiae. 2020; 11 ():e3403-e3403.
Chicago/Turabian StyleLuis Paulo Firmino Romao Da Silva; Alexandre Jose De Melo Queiroz; Adolfo Pinheiro De Oliveira; Rossana Maria Feitosa De Figueirêdo; Maria Suiane De Moraes; Joana D'Arc Paz De Matos. 2020. "O Physico-chemical properties of mango pulp and cajarana blends." Comunicata Scientiae 11, no. : e3403-e3403.
A elaboração de geleias com a adição de resíduos do processamento de frutas, como cascas e sementes, pode proporcionar a redução de impactos ambientais e o enriquecimento nutricional dos produtos. Com vistas ao aproveitamento dos resíduos do processamento do melão e do mandacaru, assim como minimizar as perdas pós-colheita dessas frutas, objetivou-se a elaboração e caracterização de três formulações de geleias de melão cv. ‘Orange Flesh’, acrescidas da casca do melão e de sementes de mandacaru. As geleias foram caracterizadas quanto aos parâmetros físico-químicos (pH, acidez total titulável, açúcares totais, açúcares redutores e não redutores, sólidos solúveis totais, teor de água, atividade de água e cinzas) e compostos bioativos (ácido ascórbico, compostos fenólicos totais, antocianinas totais e flavonoides totais). Das geleias elaboradas observou-se que a formulação com adição das cascas do melão cozidas (F3), foi a que obteve os maiores teores dos compostos bioativos, como os compostos fenólicos 39,98 mg 100-1 g-1, contudo as formulações F2 (geleia de melão com 1% de sementes de mandacaru) e F1 (geleia de melão) obtiveram bons resultados. A polpa de melão, suas cascas e as sementes de mandacaru mostraram-se como alternativas viáveis na produção de geleias. A incorporação das sementes de mandacaru e das cascas do melão contribuiu para a funcionalidade e atratividade das geleias e serve como alternativa de aproveitamento de resíduos.
Carolaine Gomes Dos Reis; Rossana Maria Feitosa De Figueiredo; Alexandre José De Melo Queiroz; Lumara Tatiely Santos Amadeu; Thalis Leandro Bezerra De Lima; Patrícia Da Silva Costa. Geleias de melão com casca e enriquecida com sementes de mandacaru. Revista Verde de Agroecologia e Desenvolvimento Sustentável 2020, 15, 414 -421.
AMA StyleCarolaine Gomes Dos Reis, Rossana Maria Feitosa De Figueiredo, Alexandre José De Melo Queiroz, Lumara Tatiely Santos Amadeu, Thalis Leandro Bezerra De Lima, Patrícia Da Silva Costa. Geleias de melão com casca e enriquecida com sementes de mandacaru. Revista Verde de Agroecologia e Desenvolvimento Sustentável. 2020; 15 (4):414-421.
Chicago/Turabian StyleCarolaine Gomes Dos Reis; Rossana Maria Feitosa De Figueiredo; Alexandre José De Melo Queiroz; Lumara Tatiely Santos Amadeu; Thalis Leandro Bezerra De Lima; Patrícia Da Silva Costa. 2020. "Geleias de melão com casca e enriquecida com sementes de mandacaru." Revista Verde de Agroecologia e Desenvolvimento Sustentável 15, no. 4: 414-421.
The choice of the drying process plays a key role in reducing the costs of electricity consumption in the food industry. Thus, this study aimed to evaluate continuous and intermittent drying of rough rice, using empirical and diffusion models to describe the drying kinetics, considering only effective time of operation to compare and evaluate these processes. Experiments were carried out during the month of April 2018, in Campina Grande, Paraiba Brazil, and were conducted with continuous and intermittent drying of rough rice grains (about 20 g, each experiment) using a fixed-bed dryer with constant power, at temperatures of 50 and 70 °C. For the intermittent experiments, the intermittency ratio was α = 2/3 and the drying periods were 10 and 20 min, with intermittency periods of 20 and 40 min, respectively. Comparison between continuous and intermittent drying kinetics indicated reduction in the effective time of all intermittent drying experiments, reaching up to 32.2%, hence promoting energy saving. It was also found that a one-dimensional diffusion model with boundary condition of the first kind properly described all rough rice drying processes and that the effective mass diffusivity is higher in intermittent drying, compared to continuous drying at the same temperature.
Joan Alves Pereira; Wilton Da Silva; Josivanda Gomes; Alexandre Queiroz; Rossana De Figueirêdo; Bruno De Melo; Ângela Santiago; Antônio De Lima; Antonio De Macedo. Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity. Agriculture 2020, 10, 282 .
AMA StyleJoan Alves Pereira, Wilton Da Silva, Josivanda Gomes, Alexandre Queiroz, Rossana De Figueirêdo, Bruno De Melo, Ângela Santiago, Antônio De Lima, Antonio De Macedo. Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity. Agriculture. 2020; 10 (7):282.
Chicago/Turabian StyleJoan Alves Pereira; Wilton Da Silva; Josivanda Gomes; Alexandre Queiroz; Rossana De Figueirêdo; Bruno De Melo; Ângela Santiago; Antônio De Lima; Antonio De Macedo. 2020. "Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity." Agriculture 10, no. 7: 282.
The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.
Maria Suiane Moraes; Janaina Almeida Dantas Esmero; Rossana Maria Feitosa De Figueirêdo; Alexandre José De Melo Queiroz. Physico-chemical properties of different formulations of pequi pulp with milk. Comunicata Scientiae 2020, 11, e3297 -e3297.
AMA StyleMaria Suiane Moraes, Janaina Almeida Dantas Esmero, Rossana Maria Feitosa De Figueirêdo, Alexandre José De Melo Queiroz. Physico-chemical properties of different formulations of pequi pulp with milk. Comunicata Scientiae. 2020; 11 ():e3297-e3297.
Chicago/Turabian StyleMaria Suiane Moraes; Janaina Almeida Dantas Esmero; Rossana Maria Feitosa De Figueirêdo; Alexandre José De Melo Queiroz. 2020. "Physico-chemical properties of different formulations of pequi pulp with milk." Comunicata Scientiae 11, no. : e3297-e3297.
O aproveitamento de resíduos do processamento de frutas para desenvolvimento de novos produtos busca reduzir o desperdício, agregar valor a matéria prima e inserir no mercado um alimento com maior conteúdo nutricional, tendo em vista os compostos presentes em sementes e cascas. Diante disso, objetivou-se elaborar e caracterizar geleias de melão Pele de Sapo, cujas formulações foram: F1 [polpa: açúcar (1:1)]; F2 (F1 + 0,6% sementes de maracujá) e F3 (F1 + 10% cascas de melão). A polpa e as geleias foram caracterizadas quanto aos parâmetros físico-químicos e compostos bioativos. Verificou-se que as adições dos resíduos, com destaque para as cascas de melão, apresentaram-se como uma boa opção de aproveitamento, contribuindo com melhorias na qualidade do produto.
Lumara Tatiely Santos Amadeu; Rossana Maria Feitosa De Figueiredo; Alexandre José De Melo Queiroz; Carolaine Gomes Dos Reis; Thalis Leandro Bezerra De Lima; Patrícia Da Silva Costa. Resíduos de frutas na elaboração de geleia de melão Pele de Sapo. Revista Verde de Agroecologia e Desenvolvimento Sustentável 2020, 15, 153 -159.
AMA StyleLumara Tatiely Santos Amadeu, Rossana Maria Feitosa De Figueiredo, Alexandre José De Melo Queiroz, Carolaine Gomes Dos Reis, Thalis Leandro Bezerra De Lima, Patrícia Da Silva Costa. Resíduos de frutas na elaboração de geleia de melão Pele de Sapo. Revista Verde de Agroecologia e Desenvolvimento Sustentável. 2020; 15 (2):153-159.
Chicago/Turabian StyleLumara Tatiely Santos Amadeu; Rossana Maria Feitosa De Figueiredo; Alexandre José De Melo Queiroz; Carolaine Gomes Dos Reis; Thalis Leandro Bezerra De Lima; Patrícia Da Silva Costa. 2020. "Resíduos de frutas na elaboração de geleia de melão Pele de Sapo." Revista Verde de Agroecologia e Desenvolvimento Sustentável 15, no. 2: 153-159.
The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s-1. Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data.
Daniela Dantas De Farias Leite; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Regina Nascimento Campos; Dyego Da Costa Santos; Thalis Leandro Bezerra De Lima. Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds. Journal of Agricultural Studies 2020, 8, 79 -100.
AMA StyleDaniela Dantas De Farias Leite, Alexandre José De Melo Queiroz, Rossana Maria Feitosa De Figueirêdo, Ana Regina Nascimento Campos, Dyego Da Costa Santos, Thalis Leandro Bezerra De Lima. Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds. Journal of Agricultural Studies. 2020; 8 (1):79-100.
Chicago/Turabian StyleDaniela Dantas De Farias Leite; Alexandre José De Melo Queiroz; Rossana Maria Feitosa De Figueirêdo; Ana Regina Nascimento Campos; Dyego Da Costa Santos; Thalis Leandro Bezerra De Lima. 2020. "Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds." Journal of Agricultural Studies 8, no. 1: 79-100.
This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.
João P. De L. Ferreira; Deise S. De Castro; Inacia Dos S. Moreira; Wilton P. Da Silva; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz. Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental 2020, 24, 200 -208.
AMA StyleJoão P. De L. Ferreira, Deise S. De Castro, Inacia Dos S. Moreira, Wilton P. Da Silva, Rossana M. F. De Figueirêdo, Alexandre J. De M. Queiroz. Convective drying kinetics of osmotically pretreated papaya cubes. Revista Brasileira de Engenharia Agrícola e Ambiental. 2020; 24 (3):200-208.
Chicago/Turabian StyleJoão P. De L. Ferreira; Deise S. De Castro; Inacia Dos S. Moreira; Wilton P. Da Silva; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz. 2020. "Convective drying kinetics of osmotically pretreated papaya cubes." Revista Brasileira de Engenharia Agrícola e Ambiental 24, no. 3: 200-208.
As solar radiation is abundant in Brazil during most of the year and this source of energy is renewable and non-polluting par excellence, solar drying of agricultural products is a promising methodology. The objective of this study was to dry cowpea [Vigna unguiculata (L.) Walp.] bean grains using solar energy in different exposure times, adjusting the mathematical models and calculation of the effective diffusivity. Drying was performed during the day with samples exposed to the sun; during the night, half of the samples were put to dry in a heat accumulator dryer for nighttime drying and the other half was left on a laboratory bench as control. Cowpea bean grains had initial and final moisture contents of 65.42 and 6.73% d.b. (after drying in the heat accumulator dryer), respectively. The models Approximation of Diffusion, Page, Verma, Logarithmic and Two Terms were fitted to the drying kinetics and all of them fitted well to the experimental data, with coefficients of determination (R2) higher than 0.98, mean square deviations (MSD) less than 0.01 and chi-square (χ2) values lower than 0.0001. The effective diffusivity values were of the order of 10-11 m2 s-1 for the cowpea bean samples. The heat accumulator dryer was effective as a complement to the drying by exposure to the sun, maintaining a suitable temperature for nighttime drying.
Ronaldo A. Alves; Alexandre J. De M. Queiroz; Rossana M. F. de Figueirêdo; Wilton P. da Silva; Josivanda P. Gomes. Solar drying of cowpea bean combined with drying in a heat accumulator dryer. Revista Brasileira de Engenharia Agrícola e Ambiental 2019, 23, 1 .
AMA StyleRonaldo A. Alves, Alexandre J. De M. Queiroz, Rossana M. F. de Figueirêdo, Wilton P. da Silva, Josivanda P. Gomes. Solar drying of cowpea bean combined with drying in a heat accumulator dryer. Revista Brasileira de Engenharia Agrícola e Ambiental. 2019; 23 (9):1.
Chicago/Turabian StyleRonaldo A. Alves; Alexandre J. De M. Queiroz; Rossana M. F. de Figueirêdo; Wilton P. da Silva; Josivanda P. Gomes. 2019. "Solar drying of cowpea bean combined with drying in a heat accumulator dryer." Revista Brasileira de Engenharia Agrícola e Ambiental 23, no. 9: 1.
In this work, the formulations prepared with buriti pulp and different maltodextrin concentrations (5, 10 and 15%) were dried in spray dryer and the chemical, physical and physical-chemical characteristics of the formulations and powder samples were evaluated. In this drying process two kinds of powder samples were collected: one into drying chamber and another in the cyclone. Using a factorial experimental planning, the experiments were conducted, in order to assess the moisture and ash contents, total acidity and density of both samples. The formulations dried in the spray dryer presented be feasible for the production of buriti pulp powder; however, powder samples collected into drying chamber and cyclone were different. Among the parameters analysed, it was found that only for density the samples collected into drying chamber, that the first-order empirical model obtained was statistically significant and predictive.
Wolia Costa Gomes; Rossana Maria Feitosa Figueirêdo; Alexandre José De Melo Queiroz; Alyson Rodrigues; Glauber Cruz; Paulo Cesar Mendes Villis. Spray drying of the buriti pulp at different maltodextrin concentrations and temperature. Ciência e Natura 2018, 40, 72 .
AMA StyleWolia Costa Gomes, Rossana Maria Feitosa Figueirêdo, Alexandre José De Melo Queiroz, Alyson Rodrigues, Glauber Cruz, Paulo Cesar Mendes Villis. Spray drying of the buriti pulp at different maltodextrin concentrations and temperature. Ciência e Natura. 2018; 40 ():72.
Chicago/Turabian StyleWolia Costa Gomes; Rossana Maria Feitosa Figueirêdo; Alexandre José De Melo Queiroz; Alyson Rodrigues; Glauber Cruz; Paulo Cesar Mendes Villis. 2018. "Spray drying of the buriti pulp at different maltodextrin concentrations and temperature." Ciência e Natura 40, no. : 72.
The objective of this study was to develop formulations of myrtle pulp with emulsifier/stabilizer (Emustab® and Super Liga Neutra®) in different proportions; characterize the best foam, based on density and over-run; and determine drying kinetics at temperatures of 50, 60, 70, 80 and 90 oC and thicknesses of 0.5, 1.0 and 1.5 cm. Incorporation of 1.5% Emustab® and 0.5% Super Liga Neutra® to the myrtle pulp (F1) proved to be effective for foam-mat drying. The addition of additives influenced the physicochemical parameters of the whole myrtle pulp. The Midilli et al. model showed the best fit to the experimental data. RESUMO Neste trabalho objetivou-se desenvolver formulações de polpa de murta adicionada de emulsificante/estabilizante (Emustab® e Super Liga Neutra®) em proporções diferentes; caracterizar a melhor espuma, com base na densidade e over-run; e determinar as cinéticas de secagem nas temperaturas de 50, 60, 70, 80 e 90 oC e nas espessuras 0,5, 1,0 e 1,5 cm. A incorporação de 1,5% de Emustab® e 0,5% Super liga Neutra® à polpa de murta (F1) mostrou-se eficaz para a secagem em camada de espuma. A adição de aditivos influenciou nos parâmetros físico-químicos da polpa de murta integral. O modelo de Midilli et al. se destacou como o melhor ajuste aos dados experimentais.
Regilane M. Feitosa; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz; Flávia C. Dos S. Lima; Emanuel N. A. De Oliveira. Drying and characterization of myrtle pulp. Revista Brasileira de Engenharia Agrícola e Ambiental 2017, 21, 858 -864.
AMA StyleRegilane M. Feitosa, Rossana M. F. De Figueirêdo, Alexandre J. De M. Queiroz, Flávia C. Dos S. Lima, Emanuel N. A. De Oliveira. Drying and characterization of myrtle pulp. Revista Brasileira de Engenharia Agrícola e Ambiental. 2017; 21 (12):858-864.
Chicago/Turabian StyleRegilane M. Feitosa; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz; Flávia C. Dos S. Lima; Emanuel N. A. De Oliveira. 2017. "Drying and characterization of myrtle pulp." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 12: 858-864.
The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R2), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and color, in order to evaluate the influence of temperature on the quality of powders. The Page model was the one that best fitted to the experimental data, presenting coefficient of determination higher than 0.998, mean square deviation lower than 0.02 and random distribution of residuals. Increment in drying air temperature promoted increase of pH, ascorbic acid, luminosity and yellowness, and reduction of moisture content, reducing sugars, acidity, betacyanins, betaxanthins, water activity and redness. Considering the retention of betalains, the drying temperature of 50 °C is the most suitable for the production and use of ‘pitaya’ peel powder.
Francislaine S. Dos Santos; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz; Dyego Da Costa Santos. Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels. Revista Brasileira de Engenharia Agrícola e Ambiental 2017, 21, 872 -877.
AMA StyleFrancislaine S. Dos Santos, Rossana M. F. De Figueirêdo, Alexandre J. De M. Queiroz, Dyego Da Costa Santos. Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels. Revista Brasileira de Engenharia Agrícola e Ambiental. 2017; 21 (12):872-877.
Chicago/Turabian StyleFrancislaine S. Dos Santos; Rossana M. F. De Figueirêdo; Alexandre J. De M. Queiroz; Dyego Da Costa Santos. 2017. "Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels." Revista Brasileira de Engenharia Agrícola e Ambiental 21, no. 12: 872-877.