Goat milk is still an underexploited product, mainly due to technical hurdles. Conversion into powder by spray drying can ensure product quality and safety, but un-optimized processing causes losses on product value. Therefore, our work intended to study the effects of spray drying on goat milk powder using fundamental parameters. A set of 12 experiments were conducted by varying outlet temperature, and feed flow rate so different drying kinetics were tested. The process presented yields ranging from 41 to 62.5%, benefitting from lower relative humidity conditions. Also, drying gas relative humidity close to 1% in combination with smaller droplets produced powders with higher density, lower color alterations, and lower variations on the chemical content of the powdered milk. Finally, it is concluded that the feed flow rate is a critical process parameter because it influences droplet size and relative humidity.

This research focuses on the drying kinetics of industrial pineapple processing waste on a flat plate, revealing a two-phase drying process: an initial phase with a constant drying rate followed by a phase with a decreasing drying rate. During the constant rate phase, the convective mass transfer coefficient, influenced by temperature variations from 40 to 70 °C, ranged from 5.69 × 10⁻⁷ to 2.79 × 10⁻⁷ m s⁻¹. The study introduced a novel approach to modeling the decreasing drying rate phase, applying equations derived from the Fick equation. This process involved determining the activation energy and thermodynamic properties of drying using an experimental forced convection dryer at temperatures of 40, 50, 60, and 70 °C, and an air velocity of 1.5 m/s. Data were fitted to several mathematical models, including Fick’s with four series terms, and versions of the Henderson–Pabis and Page models modified by Cavalcanti-Mata, among others. The Cavalcanti-Mata and modified Page models provided the most accurate fit to the experimental data. Results showed that diffusion coefficients vary per model yet align with literature values. Additionally, enthalpy (ΔH) and entropy (ΔS) values decreased with temperature, while Gibbs free energy (ΔG) increased, indicating that drying is an energy-dependent, non-spontaneous process.

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande. For drying, equipment with high air velocity and precise temperature control was used, operating at 120, 140, 160, and 180 °C, with an air velocity of 3 m s⁻¹. Based on the drying kinetics parameters, the activation energy for each mathematical model was determined, which indicates the energy required to break the bonds that maintain water in the product. The thermodynamic properties of the process were also determined, which are essential to help understand the drying behavior of the fruit, optimize energy efficiency and the quality of the final product. The Fick model, using six terms in the series and considering the cylindrical shape of the almond, along with the other models analyzed, showed a good fit for the experimental data, as evidenced by the R² values obtained. For the Fick model, the R² values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.

This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese’s physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese’s texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese’s microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes.

This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat–moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.