Cinética de secagem em camada de espuma do blend de maracujá amarelo com batata yacon.

Abstract

The blend of yellow passion fruit pulp with yacon potato brings extremely attractive nutritional and sensory qualities and drying in a foam layer (foam mat drying) is a less abrasive alternative in terms of technology that prevents post-harvest losses . The objective of this research was to select the best emulsion for drying, analyze the interactions of drying conditions and to determine the mathematical model that best fits the experimental data of the drying kinetics of the blend of yellow passion fruit pulp with yacon potato. The emulsions were prepared with the blend (70% passion fruit + 30% yacon) and the addition of different Emustab® and Super Liga Neutra® concentrations (1.0, 1.5 and 2.0%), being analyzed for their mass specificity, volumetric expansion and stability. The selected emulsion was subjected to drying in different thicknesses (0.5, 1.0 and 1.5 cm), in the initial test conditions of 50, 60 and 70 ºC. The study of drying kinetics was carried out by applying the data in the mathematical models of Page, Henderson & Pabis and Exponential of two terms. The treatments with 0.5 cm of foam dried more quickly, approximately 585, 465 and 285, with K values equal to 0.0012, 0.0017 and 0.0012 for temperatures of 50, 60 and 70 ° C, respectively in the Page model. The chosen formulation was the one that uses 2% Emustab and 1.5% (T8) as a result of adequate specific mass and foam stability, the model in which the experiments were most adjusted was Page.