SECAGEM EM CAMADA DE ESPUMA DA POLPA DO FRUTO DO MANDACARU: EXPERIMENTAÇÃO E AJUSTES DE MODELOS MATEMÁTICOS

KARLA DOS SANTOS MELO; ROSSANA MARIA FEITOSA DE FIGUEIRÊDO; ALEXANDRE JOSÉ DE MELO QUEIROZ; TÂMILA KASSIMURA DA SILVA FERNANDES; MARIA DA CONCEIÇÃO TRINDADE BEZERRA

SECAGEM EM CAMADA DE ESPUMA DA POLPA DO FRUTO DO MANDACARU: EXPERIMENTAÇÃO E AJUSTES DE MODELOS MATEMÁTICOS

2013

KARLA DOS SANTOS MELO | ROSSANA MARIA FEITOSA DE FIGUEIRÊDO | ALEXANDRE JOSÉ DE MELO QUEIROZ | TÂMILA KASSIMURA DA SILVA FERNANDES | MARIA DA CONCEIÇÃO TRINDADE BEZERRA

This work was carried out with the objective to study the foam-mat drying of Cereusjamacaru pulp fruit with albumen (2%) and “Super Liga Neutra” (2%) with whipping time of 5 min, dried inoven with air circulation at 70; 80, and 90 °C with three different foam thicknesses (0.5; 1.0 and 1.5 cm). The drying curves were fitted with the Page, Henderson and Pabis and Cavalcanti Mata models. Drying time was influenced by the foam thickness and process temperature being the process faster for smaller thickness and higher temperature. The Cavalcanti Mata model presented the best fit of the experimental foam drying kinetics data.

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