SciELO - Scientific Electronic Library Online

vol.34 issue1Carotenoids profile and total polyphenols in fruits of Pereskia aculeata MillerObtaining method and analysis of the centesimal composition of fruit-of-wolf (Solanum lycocarpum St. Fil) flour author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista Brasileira de Fruticultura

Print version ISSN 0100-2945


SILVA, Andréia Souto da; OLIVEIRA, Edson Leandro de; SANTOS, Everaldo Silvino dos  and  OLIVEIRA, Jackson Araújo de. Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning. Rev. Bras. Frutic. [online]. 2012, vol.34, n.1, pp.239-247. ISSN 0100-2945.

The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial planning. The following factors were evaluated: temperature (55, 65 and 75 ºC), dryer inlet air velocity (3.2, 4.6 and 6.0 m.s-1) and cake thickness (0.8, 1.2 and 1.6 cm) where the response of the considered variable was caja bagasse moisture content (b.s.) and the results showed that the main effects and their interactions were significant at a 95% confidence level being the best condition obtained at temperature of 75 ºC, velocity of 6.0 m.s-1 and cake thickness of 0.8 cm.

Keywords : Caja; Fruit bagasse; Drying; Factorial planning.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License