Open AccessAdição de lecitina de soja como adjuvante de secagem na obtenção de cajá em pó
Author(s) -
Luis Gomes Moura Neto,
Janaína de Paula da Costa,
Denise Josino Soares,
Emanuel Marques da Silva,
José Maria Correia da Costa
Publication year - 2020
Publication title -
principia/revista principia
Language(s) - English
Resource type - Journals
eISSN - 2447-9187
pISSN - 1517-0306
DOI - 10.18265/1517-0306a2020v1n52p194-201
Subject(s) - maltodextrin , chemistry , water activity , lecithin , dehydration , relative humidity , sorption isotherm , sorption , food science , pulp (tooth) , adsorption , chromatography , water content , spray drying , organic chemistry , biochemistry , physics , medicine , geotechnical engineering , pathology , engineering , thermodynamics
Various drying techniques can be applied, depending on the raw material you want to dehydrate and what you want to obtain. One way to assess whether the dehydration method was efficient is through sorption isotherms. The objective of the work was to analyze and compare the adsorption isotherms of the cajá pulp powder obtained by atomization, with the use of maltodextrin (Test A) and maltodextrin and soy lecithin (Test B). The mathematical models of GAB, BET, Henderson and Oswin were used to represent the isotherms at 25, 30, 35 and 40 ° C. The results showed that the addition of lecithin gives a statistically different powder (p <0.05) from a powder without addition in relation to soluble solids, total sugars and its color. The BET model was the one that best fit Test A, and the Henderson model was the one that best fit Test B, which proved to be Type III in the J format. It was also observed that the addition of soy lecithin provided greater water adsorptio, which demonstrates that the product should be stored in a location with low levels of relative humidity or in packaging with low permeability.