Ciência e Tecnologia de Alimentos
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Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
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URL do programa: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA
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Navegando Ciência e Tecnologia de Alimentos por Assunto "Activation energy"
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- ItemEstudo da cinética de secagem e análise da farinha de yacon (Smallanthus sonchifolius)(Universidade Federal do Espírito Santo, 2013-08-21) Souza, Michelle Carvalho de; Teixeira, Luciano José Quintão; Saraiva, Sérgio Henriques; Kawase, Kátia Yuri FaustaThe yacon tuber is an Andean origin, and its consumption has been disseminated by other countries due to its characteristics of functional food. The benefits of yacon are due to the presence of FOS (fructo-oligosaccharides), which are non-digestible carbohydrates by the human body, which act as fiber and are fermented by intestinal bacteria, producing compounds beneficial to health. Due to the high water content, 90% average, the yacon is susceptible to rapid degradation and a lifespan of about seven days. The drying is an alternative to increasing the consumption period of yacon, moreover, yacon flour can be used as an ingredient in various manufactured products. To study the drying of yacon, and getting flour which preserved the characteristics as close as possible to the fresh products, this study tested five drying temperatures (40, 50, 60, 70 and 80 º C). The mathematical model that best fit the experiment was the Page model, and from this, one can develop a generalized mathematical model to represent the drying of yacon. We estimated the effective diffusivity of yacon tested at different temperatures by diffusion model, moreover, the influence of the drying temperature on the effective diffusivity was measured by adjusting the Arrhenius model. The activation energy for liquid diffusion in the drying process of yacon was 22.088 kJ / mol. At 60 ° C the yacon reached its equilibrium moisture content close to 400 minutes, which was also observed at higher temperatures. The crude fiber content of the flour did not vary with increasing drying temperature, however, the largest amount of reducing sugar was obtained at 80 ° C, while at 50 ° C was found the highest amount of non-reducing sugar. This may be due to hydrolysis of FOS result of the thermal effect. Thus, the flour produced at 60 º C has low humidity, while preserving its merits closer the product fresh