Conservação de polpa de araçá-boi submetida à irradiação gama e liofilização.

Abstract

The objective of this research was to evaluate the conservation and quality of the pulp of the guava fruit submitted to Gamma Irradiation (60 Co) and freeze drying. The work was divided into four articles. In Article I, the objective was to evaluate the quality and microbiological, physicochemical and bioactive compounds of the manioc pulp submitted to Gamma Irradiation (60 Co), where it was concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of araçá-oi pulp, remaining fit for consumption and in accordance with the law. In Article II, the objective was to analyze the microstructure and rheological behavior of the guava tree pulp treated with different doses of Gamma Irradiation. After the application of the doses, the microstructure presented differentiated ramifications when compared with the control treatment and that the Gamma Irradiation process did not affect the rheological behavior of the guinea pig pulp. In Article III, the objective was to evaluate the freezing kinetics of the guava tree pulp at a temperature of -30 ° C and with different maltodextrin concentrations. It can be observed that the freezing curve of the pulp at -30 ° C very similar to the curve obtained for pure water, allowing to clearly distinguish the three typical stages during the conversion of water to ice. The freezing time proportionally increased the inclusion of maltodextrin in the guava tree pulp, with longer time obtained for Formulation 3 (F3 = 21% maltodextrin) and shorter for the control (0% maltodextrin) at 30 ° C. . In Article IV, the objective was to evaluate the physicochemical characteristics of the lyophilized guinea-tree powder, verifying the hygroscopic behavior through the adsorption isotherms using different mathematical models. From the values ​​of the coefficient of determination and the average percentage deviation presented, it was found that all models studied were satisfactory and that the best mathematical representation of the isotherms was obtained by the GAB model.