Secagem de colágeno hidrolisado com polpa de frutas em leito de jorro e spray dryer : obtenção de um alimento em pó com compostos bioativos

Content Provider	Semantic Scholar
Author	Butzge, José Júnior
Copyright Year	2016
Abstract	The aim of this work was to develop a high nutritional food powder by drying a blend of hydrolysed collagen (HC) and fruit pulps, such as grape (Vitis vinifera L.) and mango (Mangifera indica L.) without using adjuvants. As a mean to overcome the technical and scientific problems associated with the powder production by drying of food pastes, the influence of operational process conditions and different compositions on the drying performance and product quality were evaluated, in spouted bed and spray dryer. Preliminary experiments were carried out to understand and consolidate the initial variables in both processes. A detailed study was also conducted using a central composite rotatable design in each dryer device and for each fruit pulp. The independent variables were: air temperature, paste feed flow rate and the ratio of fruit pulp and HC in the paste. The responses were powder yield and composition of anthocyanins or betacaroten in the powder. The process and product optimization was made considering the relationship of powder production performance and composition of bioactive in the final product. The physicochemical and nutritional characteristics of powders produced at the optimized conditions were analyzed. In general, high drying yields were observed in both dryers and the produced powders showed bioactive compounds incorporated into the final product. At the optimized conditions, efficiencies above 80% were achieved for spouted bed drying, 70% and 50% for spray drying of pastes having 50% of grape pulp and mango pulp, respectively. Additionally, the powders showed good content of anthocyanins or betacaroten. The principal effect on the powder efficiency for both drying processes was paste composition. The composition effect is more pronounced in the spouted bed, since this process is conducted at low temperatures, not exceeding the glass transition temperature of powders with high amount of HC. The temperature during spray drying exceeded the glass transition temperature in all experiments. However, the characteristics of this equipment allowed the drying of a wide range of compositions. Other process variables such as feed flow rate and air temperature also had great importance in the process and they might be analyzed in each case. The relation between powder production efficiency and preservation of bioactive compounds in the powder showed that the spouted bed and spray dryer are feasible to drying this or other HC products. Finally, the food composition developed has high nutritional value and has great economic potential.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.unicamp.br/jspui/bitstream/REPOSIP/330563/1/Butzge_JoseJunior_D.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article