Obtenção da polpa em pó de biribá (Rollinia mucosa) pelo processo de liofilização e de secagem em camada de espuma: estudo dos parâmetros físicos, químicos e físico-químicos.

Abstract

The Biriba (Rollinia mucosa ) belongs to the family Annonaceae is consumed in the form in nature , its fruit has a very short shelf life . This presents good prospects for exploration due to great flavor and exotic aroma . Thus , the present work aims to study the dehydration of pulp by Tootles method liofilazação and dehydration foam layer , evaluating the characteristics of the dried product . For this we determined the physical, chemical and physico- chemical parameters of the whole pulp : water content , total solids , water activity , TSS / TTA , total soluble solids , pH , titratable acidity and lipids , proteins, pectin , vitamin C , starch, total sugars, reducing and non-reducing sugars , ash and minerals ( K , Ca , P , S , Fe , Zn , Cu , Rb , Sr , Br ) , density and color . We analyzed the rheological behavior of the pulp at temperatures of 10, 20 , 30 and 40 ° C and was found between the Sisko model , Ostwald -de- Waelle , Casson , Herschel - Bulkley , Mizrahi - Berk , which better Vocadlo fits the data . The kinetics of drying was accomplished using two methods: lyophilization and foam layer, the former is used only to whole pulp and second foam is prepared by adding 1.5 , 2.5 and 3.5% Emustab neutral Premier Maltodextrin and homogenized for 15 minutes. It was observed density and expandability of the foam and subjected to drying at temperatures of 40 , 50 and 60 ° C. Was used for the analysis and representation theorists Pabis , logarithmic , semi Midilli and Page models Cavalcanti Woods & Henderson . We analyzed the post as the water content , water activity , total acidity, pH , vitamin C , fat, protein, total sugars, reducing and non-reducing brightness , intensity of red and yellow, gray , mineral profile , yield and morphology of the powders . It was determined the adsorption isotherms of water for all powder samples at 25 ° C and adjusted, the experimental data models Gab , Halsey , Oswin and Peleg . With the post was elaborated refreshment and made sure sensory acceptance test and purchase intent . Full pulp BIRIBA presents acidic pH indicated as being low acidity , has a tendency of behavior of non -Newtonian fluid pseudoplastic character, the model that best fits Herschel - Bulkley is . The drying method and is influenced by the temperature used. Drying occurred in a shorter time in the method the foam layer which leads to a higher drying rate than lyophilization, the model Cavalcanti Mata makes the best fit. The freeze-drying provides greater removal of water , whereas these powdered pulps have lower moisture content and water activity; process occurs after the retention of vitamin C. The pulp powder had low levels of lipid , protein and ash and high amounts of sugars ; and how the color of light happens predominance indicating white coloring . The isotherms exhibit behavior typical of type III , above 65 % of water content , post adsorb water with increasing speed . The post recontituidos good acceptance among tasters , but those with higher percentage are obtained by lyophilization method and the foam layer using 60 ° C temperature in the three concentrations studied additives .