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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Semiárido. |
Data corrente: |
27/05/2019 |
Data da última atualização: |
05/11/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
AFONSO, M. R. A.; RODRIGUES, B. K. M.; COSTA, J. M. C. da; RYBKA, A. C. P.; WURLITZER, N. J. |
Afiliação: |
Marcos R. A. Afonso, Universidade Federal do Ceará (UFC); Brena K. M. Rodrigues, Universidade Federal do Ceará (UFC); José M. C. da Costa, Universidade Federal do Ceará (UFC); ANA CECILIA POLONI RYBKA, CPATSA; NEDIO JAIR WURLITZER, CNPAT. |
Título: |
Microstructure and flow properties of lyophilized mango pulp with maltodextrin. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Revista Brasileira de Engenharia Agrícola e Ambiental, v. 23, n. 2, p. 133-137, 2019. |
DOI: |
10.1590/1807-1929/agriambi.v23n2p133-137 |
Idioma: |
Inglês Português |
Conteúdo: |
The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density. |
Palavras-Chave: |
Fluxo; Fruta em pó; Indice de fluxo; Manga com maltodextrina; Pó da polpa; Polpa liofilizada; Pós. |
Thesagro: |
Fruta; Manga; Mangifera Indica; Microscopia; Polpa. |
Thesaurus Nal: |
Flow; Fruits; Microscopy; Powders; Rheology. |
Categoria do assunto: |
-- F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/200345/1/Microstructure-and-flow-2019.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197857/1/ART19006.pdf
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Marc: |
LEADER 02291naa a2200385 a 4500 001 2111147 005 2019-11-05 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1590/1807-1929/agriambi.v23n2p133-137$2DOI 100 1 $aAFONSO, M. R. A. 245 $aMicrostructure and flow properties of lyophilized mango pulp with maltodextrin.$h[electronic resource] 260 $c2019 520 $aThe present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density. 650 $aFlow 650 $aFruits 650 $aMicroscopy 650 $aPowders 650 $aRheology 650 $aFruta 650 $aManga 650 $aMangifera Indica 650 $aMicroscopia 650 $aPolpa 653 $aFluxo 653 $aFruta em pó 653 $aIndice de fluxo 653 $aManga com maltodextrina 653 $aPó da polpa 653 $aPolpa liofilizada 653 $aPós 700 1 $aRODRIGUES, B. K. M. 700 1 $aCOSTA, J. M. C. da 700 1 $aRYBKA, A. C. P. 700 1 $aWURLITZER, N. J. 773 $tRevista Brasileira de Engenharia Agrícola e Ambiental$gv. 23, n. 2, p. 133-137, 2019.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registros recuperados : 3 | |
2. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUZA, J. H. P. de; AFONSO, M. R. A.; COSTA, J. M. C. da; WURLITZER, N. J.; RYBKA, A. C. P.; COSTA, J. de P. da. Influência do tempo de liofilização nas características da manga cv. Kent em pó. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. O uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Belém, PA: SBCTA:UFPA, 2018.Tipo: Artigo em Anais de Congresso |
Biblioteca(s): Embrapa Semiárido. |
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3. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | COSTA, L. O.; LARA JUNIOR, J. M.; COSTA, J. M. C. da; AFONSO, M. R. A.; RODRIGUES, S.; WURLITZER, N. J. Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation. Revista Ciência Agronômica, Fortaleza, v. 50, n. 2, p. 251-258, 2019.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Agroindústria Tropical. |
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