http://lattes.cnpq.br/6246987281520071; SOUSA, Francisca Moisés de.
Resumo:
The interest in donkey milk has been highlighted due to studies related to its beneficial
characteristics, it has similarities in palatability and composition when compared to breast
milk. Therefore, the objective of this work was to study donkey milk, coconut water and
formulations containing donkey milk added with 0%, 16%, 32% and 48% coconut water,
freezing kinetics are performed at temperatures of -20, -60, -100 and -140ºC, afterwards
the lyophilization kinetics to obtain the products in powders and finally the physical
characterization of the powders. The experimental data were subjected to analysis of the
theoretical, semitic, semi-empirical and empirical drying models to determine the
diffusivity, thermodynamic properties, as well as the parameters R2, Ra2, P (%), SE and
DQM. The results with respect to freezing kinetics, showed that all samples had the three
distinct phases of cooling, crystallization and freezing, also the average diffusivity
increased with the reduction of temperature. In the modified Fick, modified Cavalcanti Mata, modified Lewis and modified Page, the sublimation diffusivity decreased with the
decrease of the freezing temperature and as a result, it appears that the enthalpy and
entropy increased as the temperature of freezing was decreasing and Gibbs free energy
demonstrated that the process is not spontaneous.