Jarderlany Sousa Nunes

Obtaining anthocyanin from jambolan fruit: Kinetics, extraction rate, and prediction of process time for different agitation frequencies

Abstract In the literature, in general, the kinetics of bioactive compounds extraction from a solid–liquid system is described by diffusion models and by the Peleg model. In this study, four experiments on the kinetics of anthocyanin extraction from jambolan fruit, at different agitation frequencies of the medium (0, 50, 100, and 150 rpm), are described by various empirical models with up to two fit parameters. According to the statistical indicators, the best model to describe the kinetic processes was Pages, which was also used to determine the extraction rates (all decreasing) and estimate the process times for each agitation frequency. The extraction time for the 150 rpm frequency is approximately six times shorter than that for 0 rpm. Thus, the 150 rpm frequency can be recommended for industrial applications, as the process time is an important variable in the production cost.

Influência da temperatura de secagem em leito de jorro sob as características físico-químicas do repolho roxo

O repolho e uma hortalica folhosa com grande valor nutritivo e poder antioxidante, porem rapidamente deteriora-se pelo elevado teor de agua. O processo de desidratacao de polpa ou pure de frutas e hortalicas tem sido amplamente empregado, devido a preservacao das qualidades nutricionais e por sua vez, a secagem em leito de jorro vem sendo amplamente utilizada por atender principalmente esse requisito. Embora os resultados relativos a qualidade dos pos, indiquem a viabilidade do leito de jorro, faz-se necessarios estudar qual a influencia da temperatura nas caracteristicas fisico-quimicas do po obtido. Tendo em vista todos os argumentos mostrados, o presente trabalho tem como objetivo estudar a influencia da temperatura do leito de jorro nas caracteristicas fisico-quimicas do repolho roxo. Primeiramente foi obtido o sumo e a caracterizacao fisico-quimico do mesmo, em seguida o mesmo foi desidratado em leito de jorro nas temperaturas de 60, 70 e 80 °C e posteriormente os pos obtidos foram submetidos a avaliacao fisico-quimica: atividade de agua, teor de agua, pH, acidez total titulavel, teor de solidos soluveis (°Brix) e cor. Os valores de atividade de agua e acidez diminuiram com o aumento da temperatura ocorrendo o inverso para os outros parâmetros. Sendo verificada uma influencia significativa da temperatura sob os parâmetros fisico-quimicos. Influence of drying temperature in spouted bed under the physicochemical characteristics of red cabbage Abstract: Cabbage is a leafy vegetable with high nutritional value and antioxidant power, but quickly deteriorates because of the high water content. The pulp or mashed fruits and vegetables dehydration process has been widely used due to preservation of nutritional quality, and in turn, the drying in spouted bed has been widely used to cater mainly this requirement. Although the results on the quality of post indicate the feasibility of the spouted bed, it is necessary to study the influence of temperature on the physicochemical characteristics of the resulting powder. In view of all arguments shown, the present work aims to study the influence of the spouted bed temperature on the physicochemical characteristics of the purple cabbage. First was obtained juice and physicochemical characterization of it, then it was dried in spouted bed at temperatures of 60, 70 and 80 ° C and then the powders were subjected to physicochemical evaluation: water activity , water content, pH, titratable acidity, soluble solids (° Brix) and color. The water activity and acidity values decreased with increasing temperature, the opposite occur for the other parameters. It is verified a significant influence of temperature on the physical and chemical parameters.

INFLUENCE OF TEMPERATURE ON THE PROCESS OF DEHYDRATION OSMOTIC PIECES OF GUAVA

1 Programa de Pós-Graduação em Engenharia Agrícola PPGEA Universidade Federal de Campina Grande – UFCG – Campina Grande/PB Brasil deise_castro01@hotmail.com; jade_nunes@hotmail.com 2 Programa de Pós-Graduação em Engenharia de ProcessosPPGEP Universidade Federal de Campina Grande – UFCG – Campina Grande/PB Brasil aluizio.freire@oi.com.br; juarezeverton@gmail.com 3 Professor Doutor do Departamento de Física Universidade Federal de Campina Grande – UFCG – Campina Grande/PB – Brasil wiltonps@uol.com.br 4 Professora Doutora do Departamento de Engenharia Agrícola Universidade Federal de Campina Grande – UFCG – Campina Grande/PB – Brasil josivanda@gmail.com