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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Semiárido. |
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Data corrente: |
27/05/2019 |
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Data da última atualização: |
05/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AFONSO, M. R. A.; RODRIGUES, B. K. M.; COSTA, J. M. C. da; RYBKA, A. C. P.; WURLITZER, N. J. |
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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. |
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Título: |
Microstructure and flow properties of lyophilized mango pulp with maltodextrin. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Revista Brasileira de Engenharia Agrícola e Ambiental, v. 23, n. 2, p. 133-137, 2019. |
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DOI: |
10.1590/1807-1929/agriambi.v23n2p133-137 |
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Idioma: |
Inglês
Português |
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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. |
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Palavras-Chave: |
Fluxo; Fruta em pó; Indice de fluxo; Manga com maltodextrina; Pó da polpa; Polpa liofilizada; Pós. |
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Thesagro: |
Fruta; Manga; Mangifera Indica; Microscopia; Polpa. |
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Thesaurus Nal: |
Flow; Fruits; Microscopy; Powders; Rheology. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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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 : 4 | |
| 2. |  | VALE, E. H.; HAWERROTH, M. C.; CAVALCANTI, J. J. V.; VIDAL NETO, F. das C.; MELO, D. S. Desempenho de híbridos de cajueiro-anão-precoce no litoral do Estado do Ceará. Revista Brasileira de Fruticultura, Jaboticabal, v. 36, n. 4, p. 940-949, 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Algodão. |
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| Registros recuperados : 4 | |
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