Obtenção da polpa de açai (Euterpe oleracea Mart.) em pó utilizando o processo de secagem em leito fluidizado

• Ano de defesa: 2021
• Autor(a) principal: Cisne, Morgana Frota
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Maltodextrina; Estabilidade; Higroscopicidad; Escoabilidade
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/66021

The present study aims to obtain açaí powdered pulp by using fluidized bed process, and evaluation of the quality of the powder obtained. Initially, frozen type A açaí pulp was purchased at a local store in Fortaleza (CE), and transported to the Food Quality Control and Drying Laboratory. The pulp was characterized and then dried in a fluidized bed at 85 ° C, with different maltodextrin concentrations (control, 10, 20 and 30%). To evaluate the drying efficiency of these samples, the experimental design used was DIC type (Fully Randomized Design), 12 dryings in total were carried out toyield, humidity, water activity, color (coordinate L *, a *, b *), solubility, hygroscopicity and degree of Caking analysis. The powder that obtained the best aspect in the experimental planning was the one that received 20% of maltodextrin. This powder was submitted to physical characterization (instrumental colour analysis), physicochemical (humidity, water activity, pH, total soluble solids, total titratable acidity, ascorbic acid, carotenoids content, anthocyanins, reducing and total sugars, solubility, hygroscopicity and degree of caking) and stability study over 90 days, in which it was evaluated (humidity, water activity, pH, total soluble solids, ascorbic acid content, instrumental colour analysis, total titratable acidity, solubility, hygroscopicity and degree of caking), adsorption isotherms, flow properties (flow function, bulk density and compaction, internal friction angle with the wall and effective internal friction angle) and scanning electron microscopy were evaluated. Drying açaí’s pulp in fluidized bed was able to reduce the moisture content, water activity, total acidity, ascorbic acid, color (L *, a *, b *), total carotenoids and anthocyanins; and significantly increase the pH, total soluble solids, reducing and total sugars in the sample with 20% maltodextrin. The stability study, the material was packaged in laminated and plastic packaging, without vacuum, in order to verify which one would confer greater protection to the material.The laminated packaging showed the best protection barrier when it comes to humidity parameters, water activity, total soluble solids, color (L *, a *, b *), ascorbic acid content. The plastic packaging offered the best barrier for total titratable acidity, pH, solubility, hygroscopicity and degree of Caking. In the study of the adsorption isotherms it was observed that, from suiting the mathematical model, it was possible to observe that the BET model was the one that best fits the isotherms of the powdered açaí pulp, with type III curves.The analysis of the flow properties of açaí pulp poder with 20 % maltodextrin, can classify through the flow index as cohesive, showed lower flow resistance compared to the other samples, and with the scanning electron microscopy analysis, it was evidenced that it presents smaller sizes, smoother, more dispersed and more spherical. Thus, from the study performed the drying of açaí pulp in fluidized bed with the sample with the best aspect, resulted in a obtaining powder with satisfactory physical and physicochemical characteristics.