Hygroscopic behavior of acerola powder obtained by spray-drying

Authors

  • Luciana Carnero Ribeiro Universidade Federal do Ceará
  • José Maria Correia da Costa Universidade Federal do Ceará
  • Marcos Rodrigues Amorim Afonso Universidade Federal do Ceará

DOI:

https://doi.org/10.4025/actascitechnol.v41i1.35382

Keywords:

dehydration, tropical fruit, isotherm.

Abstract

 

Acerola is a tropical fruit characterized by a high content of vitamin C. The food sorption isotherms reflect the way that the water binds to the food. This study aimed to fit mathematical models to the adsorption isotherms of the acerola pulp powder obtained by spray-drying, and. It was used acerola pulp containing 17.1% (m m-1) maltodextrin, and a spray-dryer with drying air temperature of 154°C. The mathematical models of GAB, BET, Henderson, and Oswin were applied to determine the isotherms, using temperatures of 25, 35 and 45°C. The hygroscopicity, degree of caking and solubility analysis were performed to characterize the powders. The powder showed hygroscopicity of 5.18, degree of caking of 3.67 and solubility of 94.88%. The evaluated mathematical models showed mean relative errors ranging from 10.18 to 29.13% and a coefficient of determination (R2) ranging from 0.939 to 0.977. At 25°C, the Oswin model was the best fitted, whereas at 35 and 45°C the best fitting was obtained by the Henderson model. Type III (J-shape) isotherms were obtained, typical of high-sugar foods. The powder showed a low hygroscopicity and degree of caking in addition to a high solubility.

 

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Author Biographies

Luciana Carnero Ribeiro, Universidade Federal do Ceará

Doutoranda em Ciencia e Tecnologia de Alimentos pela Universidade Federal do Ceará. Departamento de Tecnologia de Alimentos.

José Maria Correia da Costa, Universidade Federal do Ceará

Professor Associado da Universidade Federal do Ceará, no Departamento de Tecnologia de Alimentos.

Marcos Rodrigues Amorim Afonso, Universidade Federal do Ceará

Professor Associado da Universidade Federal do Ceará, no Departamento de Tecnologia de Alimentos.

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Published

2019-05-02

How to Cite

Ribeiro, L. C., Costa, J. M. C. da, & Afonso, M. R. A. (2019). Hygroscopic behavior of acerola powder obtained by spray-drying. Acta Scientiarum. Technology, 41(1), e35382. https://doi.org/10.4025/actascitechnol.v41i1.35382

Issue

Vol. 41 (2019): Publicação Contí­nua

Section

Science, Food Technology and Food Engineering

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