Drying and characterization of myrtle pulp

Feitosa, Regilane M.; Figueirêdo, Rossana M. F. de; Queiroz, Alexandre J. de M.; Lima, Flávia C. dos S.; Oliveira, Emanuel N. A. de

doi:10.1590/1807-1929/agriambi.v21n12p858-864

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ARTICLE • Rev. bras. eng. agríc. ambient. 21 (12) • Dec 2017 • https://doi.org/10.1590/1807-1929/agriambi.v21n12p858-864 copy

Drying and characterization of myrtle pulp

Secagem e caracterização da polpa de murta

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The objective of this study was to develop formulations of myrtle pulp with emulsifier/stabilizer (Emustab^® and Super Liga Neutra^®) in different proportions; characterize the best foam, based on density and over-run; and determine drying kinetics at temperatures of 50, 60, 70, 80 and 90 ^oC and thicknesses of 0.5, 1.0 and 1.5 cm. Incorporation of 1.5% Emustab^® and 0.5% Super Liga Neutra^® to the myrtle pulp (F1) proved to be effective for foam-mat drying. The addition of additives influenced the physicochemical parameters of the whole myrtle pulp. The Midilli et al. model showed the best fit to the experimental data.

Key words:
Eugenia gracillima; additives; mathematical models; foam mat

Beating time (min)	Formulations
	Density (g cm^-3)			Over-run (%)
	F1	F2	F3	F1	F2	F3
5	0.4163 aC	0.4569 aB	0.4738 aA	208.67 dA	181.24 dB	171.21 dC
10	0.3200 bC	0.3433 bB	0.4198 bA	301.56 cA	274.30 cB	206.09 cC
15	0.2405 cC	0.2716 cB	0.3718 cA	434.30 bA	373.12 bB	245.61 bC
20	0.2246 dC	0.2543 dB	0.3779 cA	472.12 aA	405.30 aB	240.03 aC

Parameter	Whole pulp	Formulation F1
pH	3.33 ± 0.00	3.27 ± 0.00
Total soluble solids (ºBrix)	12.30 ± 0.00 b	15.50 ± 0.00 a
Moisture content (% w.b.)	81.26 ± 0.25 a	80.44 ± 0.42 b
Total solids (%)	18.74 ± 0.25 b	19.56 ± 0.42 a
Total titratable acidity (% citric acid)	1.54 ± 0.01 a	1.47 ± 0.00 b
Ashes (%)	0.85 ± 0.01 a	0.60 ± 0.01 b
Anthocyanins (mg 100 g^-1)	44.49 ± 0.04 a	31.15 ± 0.05 b
Density (g cm^-3)	1.285 ± 0.021 a	0.320 ± 0.01 b
Luminosity (L*)	14.22 ± 0.02 b	24.30 ± 0.34 a
Redness (+a*)	2.40 ± 0.09 b	14.41 ± 0.25 a
Yellowness (+b*)	0.37 ± 0.12b	3.86 ± 0.52 a
Water activity (a_w)	0.983 ± 0.000 a	0.976 ± 0.000 b
Total sugars (g L^-1)	130.26 ± 30.19 b	234.41 ± 59.63 a
Sucrose (g L^-1)	10.59 ± 3.87 a	11.76 ± 3.24 a
Glucose (g L^-1)	34.87 ± 3.63 b	56.89 ± 7.15 a
Xylose (g L^-1)	84.80 ± 22.68 b	165.76 ± 34.14 a

Time (min)	Parameters
Time (min)	L	+a*	+b*	∆E*
0	24.30 ± 0.34 a	14.41 ± 0.25 a	3.86 ± 0.35 a	-
5	24.28 ± 0.37 a	14.21 ± 1.77 ab	3.83 ± 5.83 a	0.31 ± 0.11 h
10	24.03 ± 0.04 ab	14.06 ± 0.03 abc	3.99 ± 0.09 a	0.69 ± 0.09 gh
15	23.65 ± 0.11 bc	13.97 ± 0.08 bcd	4.03 ± 0.38 a	1.11 ± 0.24 fg
20	23.61 ± 0.17 bc	13.77 ± 0.15 cde	3.79 ± 0.21 a	1.08 ± 0.23 fg
25	23.60 ± 0.12 bcd	13.64 ± 0.25 cde	3.77 ± 0.30 a	1.30 ± 0.04 ef
30	23.18 ± 0.07 cde	13.59 ± 0.01 de	3.66 ± 0.06 a	1.46 ± 0.20 def
35	23.10 ± 0.04 de	13.47 ± 0.07 ef	3.66 ± 0.09 a	1.65 ± 0.27 cde
40	22.93 ± 0.05 e	13.37 ± 0.02 ef	3.51 ± 0.12 a	1.80 ± 0.20 bcde
45	22.89 ± 0.06 e	13.13 ± 0.10 fg	3.68 ± 0.11 a	1.98 ± 0.15 abcd
50	22.82 ± 0.03 e	12.94 ± 0.05 gh	3.68 ± 0.10 a	2.16 ± 0.16 abc
55	22.77 ± 0.14 e	12.84 ± 0.11 gh	3.68 ± 0.10 a	2.27 ± 0.14 ab
60	22.76 ± 0.03 e	12.66 ± 0.05 h	3.68 ± 0.06 a	2.39 ± 0.15 a

Model/Thickness	Temperature (°C)	Parameter						R²	MSD	RD
Model/Thickness	Temperature (°C)	K			N			R²	MSD	RD
Page (0.5 cm)	50	0.0023			1.3260			0.9964	0.0312	R
	60	0.0024			1.4276			0.9971	0.0185	R
	70	0.0021			1.4639			0.9991	0.0098	B
	80	0.0039			1.4910			0.9975	0.0168	R
	90	0.0023			1.6641			0.9961	0.0215	R
		A		K		C
Exponential (0.5 cm)	50	1.1686		0.0085		-0.1323		0.9921	0.0001	B
	60	1.2137		0.0117		-0.1616		0.9899	0.0351	R
	70	1.2902		0.0110		-0.2287		0.9917	0.0303	B
	80	1.2742		0.0183		-0.2151		0.9888	0.0358	B
	90	1.5233		0.0147		-0.4701		0.9872	0.0390	R
		A	K		n		B
Midilli et al. (2002) (0.5 cm)	50	0.9750	0.0017		1.3777		-0.00006	0.9978	0.0127	B
	60	0.9794	0.0020		1.4596		-0.0001	0.9983	0.0143	R
	70	0.9957	0.0023		1.4387		-0.0001	0.9996	0.0058	B
	80	0.9854	0.0037		1.4891		-0.0002	0.9985	0.0131	R
	90	0.9766	0.0021		1.6610		-0.0004	0.9982	0.0145	B
		K			N
Page (1.0 cm)	50	0.0011			1.2987			0.9984	0.0141	B
	60	0.0012			1.3321			0.9992	0.0102	R
	70	0.0011			1.3601			0.9995	0.0072	R
	80	0.0010			1.4115			0.9982	0.0140	B
	90	0.0006			1.6261			0.9975	0.0174	R
		A		K		C
Exponential (1.0 cm)	50	1.1576		0.0045		-0.1120		0.9954	0.0246	B
	60	1.1587		0.0057		-0.1109		0.9947	0.0270	B
	70	1.2509		0.0051		-0.2041		0.9953	0.0227	B
	80	1.3377		0.0051		-0.2958		0.993	0.0265	B
	90	1.3314		0.0078		-0.2555		0.9792	0.051	B
		A	K		n		B
Midilli et al. (2002) (1.0 cm)	50	1.0059	0.0013		1.2531		-0.00001	0.9987	0.0131	B
	60	0.9954	0.0012		1.3233		-0.00001	0.9996	0.0074	R
	70	0.9993	0.0013		1.3229		-0.00001	0.9998	0.0035	R
	80	0.9930	0.0011		1.3821		-0.00011	0.9993	0.0087	B
	90	0.9882	0.0005		1.6392		-0.00000	0.9984	0.0142	R
		K			N
Page (1.5 cm)	50	0.0008			1.2639			0.9958	0.0237	R
	60	0.0009			1.3659			0.9993	0.0244	R
	70	0.0011			1.3386			0.9976	0.0174	B
	80	0.0009			1.4055			0.9985	0.0133	B
	90	0.0015			1.3642			0.9986	0.0136	B
		A		K		C
Exponential (1.5 cm)	50	1.2476		0.0025		-0.2288		0.9977	0.0172	B
	60	1.1683		0.0050		-0.1203		0.9939	0.0001	B
	70	1.2425		0.0046		-0.2081		0.9953	0.0245	B
	80	1.2710		0.0053		-0.2231		0.9938	0.0278	B
	90	1.2322		0.0064		-0.1886		0.9964	0.0220	B
		A	K		N		B
Midilli et al. (2002) (1.5 cm)	50	1.0000	0.0013		1.1474		-0.0001	0.9984	0.0145	R
	60	0.9954	0.0010		1.3354		-0.0001	0.9992	0.0106	R
	70	0.9890	0.0011		1.3212		-0.0001	0.9991	0.0107	B
	80	0.9972	0.0011		1.3555		-0.0001	0.9993	0.0091	B
	90	0.9981	0.0018		1.3047		-0.0001	0.9996	0.0073	R

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[1] alex@deag.ufcg.edu.br (Corresponding author)