Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels
ABSTRACT The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coeffici...
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Universidade Federal de Campina Grande
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| author | Francislaine S. dos Santos Rossana M. F. de Figueirêdo Alexandre J. de M. Queiroz Dyego da C. Santos |
| author_facet | Francislaine S. dos Santos Rossana M. F. de Figueirêdo Alexandre J. de M. Queiroz Dyego da C. Santos |
| author_sort | Francislaine S. dos Santos |
| collection | DOAJ |
| description | ABSTRACT The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R2), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and color, in order to evaluate the influence of temperature on the quality of powders. The Page model was the one that best fitted to the experimental data, presenting coefficient of determination higher than 0.998, mean square deviation lower than 0.02 and random distribution of residuals. Increment in drying air temperature promoted increase of pH, ascorbic acid, luminosity and yellowness, and reduction of moisture content, reducing sugars, acidity, betacyanins, betaxanthins, water activity and redness. Considering the retention of betalains, the drying temperature of 50 °C is the most suitable for the production and use of ‘pitaya’ peel powder. |
| format | Article |
| id | doaj-art-91fa1c294a3b4c3c8c5ce83746e38ecb |
| institution | Kabale University |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-91fa1c294a3b4c3c8c5ce83746e38ecb2025-08-20T03:37:08ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-1929211287287710.1590/1807-1929/agriambi.v21n12p872-877S1415-43662017001200872Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peelsFrancislaine S. dos SantosRossana M. F. de FigueirêdoAlexandre J. de M. QueirozDyego da C. SantosABSTRACT The objective of this work was to obtain the drying kinetic curves of white-fleshed ‘pitaya’ peels and characterize the obtained powder regarding physical and chemical parameters. Different mathematical models were fitted to the experimental data of drying kinetics, considering the coefficient of determination (R2), mean square deviation (MSD) and residual distribution as fit criteria. The peels had an initial moisture content of 93.38% (w.b.) and final moisture contents of 5.39% at temperature of 50 °C, 5.27% at 60 °C and 4.40% at 70 °C. After drying, the peels were disintegrated to obtain the powders and characterized for moisture content, reducing sugars, total titratable acidity, ascorbic acid, betacyanins, betaxanthins, water activity and color, in order to evaluate the influence of temperature on the quality of powders. The Page model was the one that best fitted to the experimental data, presenting coefficient of determination higher than 0.998, mean square deviation lower than 0.02 and random distribution of residuals. Increment in drying air temperature promoted increase of pH, ascorbic acid, luminosity and yellowness, and reduction of moisture content, reducing sugars, acidity, betacyanins, betaxanthins, water activity and redness. Considering the retention of betalains, the drying temperature of 50 °C is the most suitable for the production and use of ‘pitaya’ peel powder.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200872&lng=en&tlng=enHylocereus undatusdehydrationmathematical modelingbetalains |
| spellingShingle | Francislaine S. dos Santos Rossana M. F. de Figueirêdo Alexandre J. de M. Queiroz Dyego da C. Santos Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels Revista Brasileira de Engenharia Agrícola e Ambiental Hylocereus undatus dehydration mathematical modeling betalains |
| title | Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels |
| title_full | Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels |
| title_fullStr | Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels |
| title_full_unstemmed | Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels |
| title_short | Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels |
| title_sort | drying kinetics and physical and chemical characterization of white fleshed pitaya peels |
| topic | Hylocereus undatus dehydration mathematical modeling betalains |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200872&lng=en&tlng=en |
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