INFLUENCE OF DRYING TEMPERATURE AND PULP LAYER THICKNESS ON THE PHYSICAL AND PHYSICOCHEMICAL QUALITY OF PEQUI POWDER<sup>1</sup>

SOUSA, ELISABETE PIANCÓ DE; LEMOS, DANIELLE MARTINS; FIGUEIREDO, ROSSANA MARIA FEITOSA DE; GOMES, JOSIVANDA PALMEIRA; QUEIROZ, ALEXANDRE JOSÉ DE MELO

doi:10.1590/1983-21252021v34n422rc

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Food Engineering • Rev. Caatinga 34 (4) • Oct-Dec 2021 • https://doi.org/10.1590/1983-21252021v34n422rc copy

INFLUENCE OF DRYING TEMPERATURE AND PULP LAYER THICKNESS ON THE PHYSICAL AND PHYSICOCHEMICAL QUALITY OF PEQUI POWDER¹

INFLUÊNCIA DA TEMPERATURA DE SECAGEM E ESPESSURA DA CAMADA NA QUALIDADE FÍSICA E FÍSICO-QUÍMICA DE PÓS DE PEQUI

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The objective of this work was to characterize the physical and physicochemical parameters of pequi powders obtained by means of convective drying at different temperatures (50, 60, 70 and 80 °C) and pulp layer thicknesses (0.5, 1.0 and 1.5 cm). Initially, the physicochemical characterization of fresh pulp was carried out, followed by convective drying under the conditions mentioned, until the equilibrium moisture content and subsequent disintegration to obtain the powders. Subsequently, the physical and physicochemical properties of the obtained powders were analyzed and the best powder was selected based on reduced moisture content and water activity and lower peroxide index. Pequi pulp showed a high fat content and a yellowish color; with the increase in drying temperature, there were reductions in the moisture content, water activity and protein content of the powders. As for the color parameters, the powder showed a darkening with the increase in drying time; the water adsorption isotherms of the selected pequi powder were classified as Type II, and the GAB model showed the best fits. The pequi powders showed good solubility and low cohesiveness. The powder that showed good flowability was produced at a drying temperature of 60 °C and with pequi pulp layer thickness of 0.5 cm.

Keywords:
Caryocar coriaceum Wittm; Physical properties; Adsorption isotherms

Model designation	Model	Equation
Gab	$X_{e} = \frac{X_{m} {CKa}_{w}}{(1 - {Ka}_{w}) (1 - {Ka}_{w} + {CKa}_{w})}$	5
Oswin	$X_{e} = a {(\frac{a_{w}}{(1 - a_{w})})}^{b}$	6
Peleg	$X_{e} = K_{1} {(a_{w})}^{n 1} + K_{2} {(a_{w})}^{n2}$	7

Analyzed parameters	Mean and standard deviation
Moisture content (% w.b.)	$77.14 \pm 0.22$
pH	$5.50 \pm 0.01$
Total titratable acidity -TTA (% citric acid)	$0.19 \pm 0.00$
Ascorbic acid (mg/100 g)	$13.90 \pm 0.35$
Water activity (25 °C)	$0.99 \pm 0.01$
Ash (%)	$0.21 \pm 0.07$
Lipids (%)	$14.59 \pm 0.71$
Proteins (%)	$1.41 \pm 0.03$
Total carotenoids (µg/g)	$0.26 \pm 0.38$
Lightness (L*)	$68.25 \pm 0.03$
Coordinate +a *	$3.81 \pm 0.09$
Coordinate +b*	$33.28 \pm 0.10$

Parameter	Thickness (cm)	Temperature (°C)
Parameter	Thickness (cm)	50	60	70	80
Moisture content (% w.b.)	0.5	4.33 aA	2.18 aB	1.77 aC	1.57 aC
	1.0	3.31 cA	2.33 aB	1.88 aC	1.38 aD
	1.5	3.64 bA	1.81 bB	1.57 bC	1.45 aC
a_w(25°C)	0.5	0.57 aA	0.36 bB	0.28 aC	0.19 aD
	1.0	0.43 cA	0.37a B	0.18 bC	0.16 bD
	1.5	0.47 bA	0.20 cB	0.17 cC	0.12 cD
Lipids (% d.b.)	0.5	62.34 aA	61.44 aA	60.44 aA	60.55 aA
	1.0	59.94 aB	58.08 aB	58.95 aB	61.60 aA
	1.5	60.30 aA	59.55 aA	60.40 aA	59.83 aA
Proteins (% d.b.)	0.5	7.97 bA	7.35bB	6.98cC	6.06 cD
	1.0	8.27aA	7.52abB	7.20 bC	6.33bD
	1.5	8.47aA	7.64aB	7.39aC	6.59aD
Coordinate +a*	0.5	8.37 aAB	7.89 cC	8.20 cB	8.39 cA
	1.0	8.29 aC	8.34 bC	10.46 aA	10.09 bB
	1.5	8.35 aD	8.93 aC	9.69 bB	10.50 aA
Coordinate +b*	0.5	35.18 aA	32.62 aC	31.17 aD	34.36 aB
	1.0	34.40 aB	31.55 bB	29.80 bC	31.25 bB
	1.5	33.60 aC	32.72 aB	29.85 bC	29.36 cC
Lightness (L*)	0.5	46.42 aB	46.68 aB	41.05 aC	48.58 aA
	1.0	45.88 aA	45.48 aA	36.45 bC	38.10 bB
	1.5	45.75 aA	44.14 bB	36.78 bC	35.86 cC
Peroxide index (meq/kg)	0.5	8.02 aA	7.99 bA	7.95 aA	8.00 bA
	1.0	8.04 aA	7.66 cB	8.03 aA	8.03abA
	1.5	7.87 bC	8.28 aA	8.04 aB	8.13 aB

Parameter	Thickness (cm)	Temperature (°C)
Parameter	Thickness (cm)	50	60	70	80
Bulk density (g/cm³)	0.5	0.43bB	0.47aA	0.43aB	0.44bB
	1.0	0.45aAB	0.43bC	0.44aBC	0.47aA
	1.5	0.46aAB	0.46aAB	0.45aB	0.47aA
Tapped density (g/cm³)	0.5	0.63bB	0.58cC	0.70bA	0.56bD
	1.0	0.67bB	0.61cB	0.72aA	0.68bB
	1.5	0.68aBC	0.66aC	0.73aA	0.69aB
Hausner ratio	0.5	0.63bB	0.59cC	0.70bA	0.56bD
	1.0	0.68aB	0.62bC	0.73aA	0.70aB
	1.5	0.68aBC	0.66aC	0.74aA	0.70aB
Carr index (%)	0.5	32.33aB	29.58aC	38.67aA	31.67aB
	1.0	32.33aB	30.67aC	40.00aA	32.33aB
	1.5	31.67aB	29.67aC	39.00aA	31.67aB
Angle of repose (°)	0.5	13.68aB	12.59cC	14.33bA	13.39bA
	1.0	13.47aB	13.02bC	14.80aA	13.52aB
	1.5	13.43aBC	13.60aB	14.61abA	13.22aC
Solubility (%)	0.5	87.97aA	83.79cB	88.37aA	81.21cC
	1.0	85.87bAB	86.58bA	84.60bBC	84.25bC
	1.5	86.59bB	89.79aA	82.77cC	89.21aA

Model	Temperature	Parameters			R²	P(%)
Model	(°C)	X_m	C	K
GAB	20	1.1846	127.8250	1.0383			0.9942	5.39
	30	2.0150	3.1879	0.9719	0.9979	2.77
	40	1.9418	13.6860	0.9762	0.9980	3.10

	Temperature (°C)	Parameters				R²	P(%)
	Temperature (°C)	K₁	n₁	K₂	n₂	R²	P(%)
Peleg	20	0.1702	0.3696	0.1702	0.3696	0.8774	9.05
	30	0.1787	0.3414	0.1787	0.3414	0.7568	3.61
	40	0.1851	0.3164	0.1851	0.3164	0.7700	6.23

	Temperature (°C)	Parameters		R²	P(%)
	Temperature (°C)	A	B	R²	P(%)
Oswin	20	3.2614	0.6682	0.9851	18.80
	30	3.0518	0.7297	0.9963	15.18
	40	3.2611	0.7153	0.9960	14.81

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INFLUENCE OF DRYING TEMPERATURE AND PULP LAYER THICKNESS ON THE PHYSICAL AND PHYSICOCHEMICAL QUALITY OF PEQUI POWDER1

INFLUÊNCIA DA TEMPERATURA DE SECAGEM E ESPESSURA DA CAMADA NA QUALIDADE FÍSICA E FÍSICO-QUÍMICA DE PÓS DE PEQUI

ABSTRACT

INFLUENCE OF DRYING TEMPERATURE AND PULP LAYER THICKNESS ON THE PHYSICAL AND PHYSICOCHEMICAL QUALITY OF PEQUI POWDER¹