Dyego da Costa Santos

Cinética de secagem de farinha de grãos residuais de urucum

The process of extracting the bixin colorant produces a large amount of residual annatto seeds that, in most cases, has been discarded by the industries. The objective of this study was to dehydrate residual grain flour of annato, with and without the oil layer originated of the extraction process of the pigments in an oven with forced air circulation at 40, 50, 60 and 70 oC temperature and to adjust the mathematical models of the Diffusion Approximation, Two Terms, Midilli, Page and Thompson to the experimental data. Residual grain flour of annato with water content approximately 20% w.b. was dried to the final water content of about 5% w.b. As a criterion for evaluating the adjustment of mathematical models the coefficient of determination and mean-square deviation were used. It was found that samples of flour with oil demanded longer time to achieve moisture content of 5% w.b. in comparison to samples of flour without oil. All studied models accounted satisfactorily drying kinetics of flour with and without oil, with determination coefficients above 0.95 and values of mean-square deviation below 1.0.

Estabilidade de geleias convencionais de umbu-cajá durante o armazenamento em condições ambientais

The objective was to study the physical and chemical stability of conventional umbu-caja (Spondias spp.) jams during storage for 180 days under ambient conditions. The jams were formulated through a factorial experimental design 22 with 2 experiments at the center point, resulting in 6 experiments, varying concentrations of sucrose (50, 55 and 60%) and pectin of high content of methoxylation (0.5; 1.0 and 1.5%). The formulations were heated and concentrated in open pan until it reached total soluble solids content of â‰^65 oBrix, bottled in clear glass containers and stored at mean temperature and humidity of 23.25 oC and 81%, respectively, performing physical and chemical analysis at every 30 days storage. According to the results, the storage of jams promoted significant increase in pH, total soluble solids (o Brix), ratio (total soluble solids and total acidity), firmness and adhesiveness and significant reductions in data of water activity, total acidity, lightness (L*) , intensity of yellow (+ b*), hue angle (h*) and chroma (c*). A tendency was found toward stabilization of values of moisture content and total solids in most experiments, whereas the intensity of red (+ a*) tended to increase in most jams.

OBTENÇÃO DE UBAIA DESIDRATADA PELO PROCESSO DE LIOFILIZAÇÃO

O presente estudo foi realizado com objetivo de obter ubaia desidratada pelo processo de liofilizacao e avaliar as alteracoes dos componentes nutricionais provocadas pelo processo. As amostras foram despolpadas no Laboratorio de Processamento de Alimentos da Fatec-Cariri e a polpa liofilizada em liofilizador de bancada modelo L101. A fruta in natura e a polpa liofilizada foram submetidas as analises fisico-quimicas de acordo com as metodologias preconizadas em IAL (2004), Pearson (1971), AOAC (1975) e APHA (1992). A fruta in natura apresentou teor de agua inicial de 92,47%, decrescendo para 14,25%, apos liofilizada. Houve concentracao da vitamina C de 43,7226 mg/100g (fruta in natura) a 112,4131 mg/100g (polpa liofilizada). Observou-se queda no pH e aumento significativo nos teores de cinzas, acidez e tanino apos a liofilizacao do fruto. As determinacoes de acurares totais e solidos soluveis totais apresentaram porcentagens de 4,39% e 6,73°Brix para a fruta in natura e 10,6% e 7,75°Brix para a polpa liofilizada. Observou-se ainda aumento significativo nos teores de ferro, sodio e potassio e queda nos valores de fosforo. Conclui-se que o processo de liofilizacao nao afetou significativamente as caracteristicas originais da fruta in natura.

Mathematical modeling for the annatto (Bixa orellana L.) seed drying process

The pigment extraction process using annatto ( Bixa orellana L.) seed produces a large amount of seed waste. Although most of these seeds are discarded, a number of studies report promising results with their use in animal feed. The good fiber content also suggests human nutrition applications, with possible incorporation in dietary foods. In the present study, annatto seeds derived from color extraction were dried, with and without the layer of oil left over from the process. Seeds were dried at 40, 50, 60 and 70 °C. Drying data were fitted to the Diffusion Approximation, Two Term, Midilli, Page and Thompson models. Drying was carried out up to a moisture content of approximately 5% wet basis. All the models studied exhibited adequate fit to the drying kinetics data of the annatto seeds, with coefficients of determination above 0.98 and root mean squared error (RMSE) below 1.0. Seeds with oil had longer drying times at 40 and 50 °C and shorter times at 60 and 70 °C. The coefficients of diffusion showed values between 2.67 x 10-11 and 9.50 x 10-11 m2 s-1 and between 2.7 x 10-11 and 6.21 x 10-11 m2 s-1, while activation energies for liquid diffusions were 38.04 and 23.52 kJ mol-1, for residual seed drying with and without oil, respectively.

QUALIDADE MICROBIOLÓGICA DE SUCOS IN NATURA COMERCIALIZADOS NA CIDADE DE JUAZEIRO DO NORTE-CE

O objetivo do estudo foi avaliar a qualidade higienico-sanitaria e microbiologica de sucos in natura sabores manga, acerola, goiaba e caju comercializados por vendedores ambulantes nas vias publicas da cidade de Juazeiro do Norte-CE. No segundo semestre de 2008 foram coletadas 12 amostras de sucos. As coletas foram efetuadas em periodos regulares de 7dias, durante 21 dias. As analises microbiologicas consistiram na investigacao da presenca de Salmonella spp. e numero mais provavel de coliformes totais e fecais, segundo metodologias descritas por American Public Health Association (1976). Verificou-se contaminacao por bacterias do grupo coliformes a 35 °C em tres amostras (25%). Para coliformes a 45 °C evidenciou-se contaminacao em duas amostras (16,66%), estando em desacordo com os padroes estabelecidos pela ANVISA. No tocante aos testes de Salmonella , verificou-se presenca deste microrganismo em 100% das amostras analisadas. Acoes para o controle de qualidade dos sucos de frutas in natura comercializados no mercado ambulante da cidade de Juazeiro do Norte-CE tornam-se necessarias, dentre as quais se destacam o treinamento do pessoal envolvido na producao dos sucos e monitoramento das condicoes dos manipuladores.

Desenvolvimento, caracterização e estabilidade de geleia tradicional de umbu-cajá

The aim of this study was to develop traditional umbu-caja jam, characterization of its physical, chemical, microbiological and sensory parameters, and to evaluate the stability during storage for six months at ambient conditions. For processing, 44% of the diluted umbu-caja pulp, 1% of high methoxyl pectin (HMP) and 55% of granulated sugar were used. The formulation was subjected to cooking in open stainless steel pan until soluble solids content of about 68 a Brix. The jam was bottled in transparent glass containers. It was characterized and stored in temperature and humidity averages of 23.25 oC and 81% respectively with monitoring by physical and chemical analysis at every 30 days of storage. The results of the chemical characterization showed that product presented high carbohydrate content, low protein and ash contents and calorific value of 256 g kcal/100 g. It was not observed any microorganisms in this product (molds and yeasts, total and thermotolerants coliforms, Staphylococcus, Salmonella and mesophilic bacteria). There was a high acceptability, with acceptance rates greater than 70% for all investigated sensory attributes (color, appearance, aroma, consistency, taste, sweetness and overall impression) and purchase intent of 67.5%, indicating a potential for industrialization and marketing. The storage caused a significant increase in pH, total soluble solids (TSS), TSS/TA ratio and firmness, and significant reductions in titratable acidity (TA), water activity, lightness (L*), intensities of red (a*) and of yellow (b*) colors, chroma (c*), hue angle (h*), extrusion and adhesiveness. There was a tendency for stability of moisture and total solids. The processing of umbu-caja for preparation of jam was feasible, presenting itself as another option of income for small farmers in the Brazilian semiarid.

Composição nutricional de geleias de umbu-cajá durante estocagem em temperatura ambiente

The objective of this study was to evaluate the nutritional composition of imbu-cajá jellies made with sucrose and aspartame during room temperature storage. The formulations were prepared from a mixture of 4 parts of water to 6 parts of pulp, pectin and crystal sugar, in conventional formulations, and aspartame in the dietary formulations. The formulations were heated and concentrated to approximately 63°Brix (conventional jellies with sugar) and 12.5°Brix (dietary jellies with aspartame), then packaged in transparent glass jars, and held for 180 days under ambient conditions, with an analysis of the nutritional composition at zero time (after processing) and after every 30 days of storage. It was verified that the dietary jellies showed good nutritional stability during the storage period, and no significant changes were detected in the values for ash, water content, proteins, caloric value, carbohydrates and total sugars. As for the conventional jellies, it was found that the 180 days of storage promoted significant increases in carbohydrates, calories and reducing sugars, and significant reductions in the water content, total sugars and non-reducing sugars, while the ash values remained statistically stable as also those of the proteins.

Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

Objetivou-se caracterizar blend de abacaxi com acerola liofilizado quanto a composicao fisico-quimica. O estudo foi conduzido no Laboratorio de Armazenamento e Processamento de Produtos Agricolas da Universidade Federal de Campina Grande, Campina Grande, Paraiba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas as analises fisico-quimicas. Onde foi obtido um teor de agua de 92% da amostra in natura e, apos o processo de liofilizacao houve uma reducao de 70%. A atividade de agua (a w ) foi inferior a 0,30 apos a desidratacao. Observou-se que houve um amento significativo nos teores de solidos totais, acidez total titulavel e solidos soluveis totais. No tocante a relacao SST/ATT houve um decrescimo de 8,37% e, com relacao ao pH nao houve diferenca significativa entre a amostra in natura e a liofilizada. Com relacao aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma reducao de 9,27% apos a liofilizacao. O processo de secagem por liofilizacao concentrou as caracteristicas fisicas e quimicas das amostras avaliadas, sendo considerado um metodo eficiente para reducao da atividade de agua e para conservacao dos alimentos. Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method Abstract : The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.

PROCESSAMENTO DE LICOR DE GRAVIOLA: INFLUÊNCIA DAS VARIÁVEIS DE PROCESSO NAS CARACTERÍSTICAS FÍSICAS E QUÍMICAS

Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 ° Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). Firstorder models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

CARACTERIZAÇÃO FÍSICO-QUÍMICA DE BEBIDA LÁCTEA FERMENTADA SABOR UVA COM ADIÇÃO DE PREBIÓTICO

O objetivo do estudo foi caracterizar, quanto aos parâmetros fisico-quimicos, a bebida lactea fermentada sabor uva com adicao de prebiotico, desenvolvida no Laboratorio de Engenharia de Alimentos (LEA) da Universidade Federal de Campina Grande. O leite e a uva roxa utilizados na obtencao do produto foram adquiridos no comercio da cidade de Campina Grande, PB. A partir disso, foi obtida a polpa da uva e adicionada ao produto em tres concentracoes diferentes (5, 10 e 15%) e, posteriormente, foram realizadas as analises fisico-quimicas, quanto aos parâmetros: acidez, pH, solidos soluveis, teor de agua, solidos totais, acucares e cinzas. Os resultados das analises foram submetidos a analise estatistica, na qual os resultados das amostras de 5 a 10%, em grande maioria, nao apresentaram diferenca significativa a 5% de probabilidade.