Liofilização da polpa de mangaba para obtenção da fruta em pó.

Abstract

The objective of this research was to study the acquisition of “mangaba” powder using the process of lyophilization.Thus, it was determined the kinetics of freezing of the “mangaba” pulp at temperatures of -30, -50, -170 and -196 ºC and subsequently the kinetics of lyophilization to obtain the powder product. It was also determined the chemical and physical-chemical characteristics of the products in natura and of the lyophilized product. To express the kinetics of freezing it was used the Fourier model for a form of flat plate and the kinetics of lyophilization using the Page model. In the kinetics of lyophilization to the temperature of frozen product to -50 ºC. It was verified that after 24 h in case the product is still kept moist with a water content of 24% w.b.s. requiring a longer time to reach the ideal humidity for storage. Also, it was checked the time of freezing for samples of “mangaba” pulp as expected, was lower as it was used lower temperatures. It is concluded that the models