Produto em pó obtido pelo processo de liofilização utilizando o leite asinino (Equus asinus) com diferentes teores de água de coco.

Abstract

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.