The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder

Maron Stanley Silva Oliveira Gomes, Tiago Carregari Polachini, José Francisco Lopes Filho, Javier Telis Romero

Resumo


Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.

Palavras-chave


Isotherms; Maltodextrin; Gum arabic Water activity

Texto completo:

PDF

Referências


ADHIKARI, B. et al. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering, v. 62, n. 1, p. 53-68, 2004.

ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS. Official methods of analysis. 15th ed. Washington, DC: AOAC, 1990.

BHUSARI, S. N.; MUZAFFAR, K.; KUMAR, P. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technology, v. 266, p. 354-364, 2014.

EDRISI SORMOLI, M.; LANGRISH, T. A. G. Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT - Food Science and Technology, v. 62, n. 1, part 2, p. 875-882, 2015.

GABAS, A. L.; MENEGALLI, F. C.; TELIS-ROMERO, J. Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp. Journal of Food Science, v. 65, n. 4, p. 680-684, 2000.

GABAS, A. L. et al. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, v. 82, n. 2, p. 246-252, 2007.

GOULA, A. M.; ADAMOPOULOS, K. G. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, v. 26, n. 6, p. 726-737, 2008.

HUBINGER, M. et al. Water-vapor adsorption-isotherms of guava, mango and pineapple. Journal of Food Science, v. 57, n. 6, p. 1405-1407, 1992.

IGLESIAS, H. A.; CHIRIFE, J. Handbook of food isotherms. New York, USA: Academic Press, 1982.

JOWITT, R. et al. Physical properties of foods. London; New York: Applied Science Publishers, 1983.

LAVOYER, F. C. G. et al. Study of adsorption isotherms of green coconut pulp. Food Science and Technology (Campinas), v. 33, p. 68-74, 2013.

LEWICKI, P. P. The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology, v. 32, n. 6, p. 553-557, 1997.

LOMAURO, C. J.; BAKSHI, A. S.; LABUZA, T. P. Evaluation of food moisture sorption isotherm equations. 1. Fruit, vegetable and meat-products. Lebensmittel-Wissenschaft & Technologie, v. 18, n. 2, p. 111-117, 1985.

MOREIRA, R. et al. Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits. Journal of Food Engineering, v. 88, n. 4, p. 514-521, 2008.

NICOLETI, J. F.; TELIS-ROMERO, J.; TELIS, V. R. N. Air-drying of fresh and osmotically pre-treated pineapple slices: fixed air temperature versus fixed slice temperature drying kinetics. Drying Technology, v. 19, n. 9, p. 2175-2191, 2001.

OBEROI, D. P. S.; SOGI, D. S. Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder. Journal of Food Engineering, v. 165, p. 172-178, 2015.

OLIVEIRA, G. S.; COSTA, J. M. C. D.; AFONSO, M. R. A. Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada. Revista Brasileira de Engenharia Agrícola e Ambiental, v. 18, p. 1059-1064, 2014.

PEREZ-ALONSO, C. et al. Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering, v. 77, n. 4, p. 753-760, 2006.

RIGHETTO, A. M.; NETTO, F. M. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. International Journal of Food Properties, v. 8, n. 2, p. 337-346, 2005.

RIZVI, S. S. H. Engineering properties of foods. In: RAO, M. A.; RIZVI, S. S. H. (ed.). New York: Academic Press, 1995.

RODRÍGUEZ-BERNAL, J. M. et al. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioproducts Processing, v. 94, p. 187-198, 2015.

SAMBORSKA, K.; GAJEK, P.; KAMINSKA-DWORZNICKA, A. Spray drying of honey: the effect of drying agents on powder properties. Polish Journal of Food and Nutrition Sciences, v. 65, n. 2, p. 109-118, 2015.

SILVA, F. V. G. D. et al. Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree. Food Science and Technology (Campinas), v. 32, p. 685-691, 2012.

SILVA, M. A.; SOBRAL, P. J. A.; KIECKBUSCH, T. G. State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, v. 77, n. 3, p. 426-432, 2006.

TELIS-ROMERO, J. et al. Enthalpy-entropy compensation based on isotherms of mango. Food Science and Technology (Campinas), v. 25, p. 297-303, 2005.

TELIS, V. R. N.; SOBRAL, P. J. A. Glass transitions and state diagram for freeze-dried pineapple. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, v. 34, n. 4, p. 199-205, 2001.

TELIS, V. R. N.; SOBRAL, P. J. D. A.; TELIS-ROMERO, J. Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp. Food Science and Technology International, v. 12, n. 3, p. 181-187, 2006.

TONON, R. V.; BRABET, C.; HUBINGER, M. D. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, v. 88, n. 3, p. 411-418, 2008.

TSAMI, E. et al. Heat of Sorption of Water in Dried Fruits. International Journal of Food Science and Technology, v. 25, n. 3, p. 350-359, 1990.

VEGA-GÁLVEZ, A. et al. Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O′Neil. International Journal of Food Science & Technology, v. 44, n. 10, p. 2033-2041, 2009.




Revista Ciência Agronômica ISSN 1806-6690 (online) 0045-6888 (impresso), Site: www.ccarevista.ufc.br, e-mail: ccarev@ufc.br - Fone: (85) 3366.9702 - Expediente: 2ª a 6ª feira - de 7 às 17h.