Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-05-21 DOI:10.1007/s11483-024-09846-6

João Renato de Jesus Junqueira, Juliana Rodrigues do Carmo, Luciana Miyagusku, Thaisa Carvalho Volpe Balbinoti, Mariel de Carvalho Rafael Salgado Junqueira, Reinaldo Farias Paiva de Lucena

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Abstract

Bocaiuva is the fruit of the palm tree Acrocomia aculeata (Jacq.) Lodd, native to various regions of Brazil, particularly in the Cerrado and Pantanal biomes. However, its commercialization is hindered by its fibrous nature and short shelf life, leading to post-harvest losses. This study aimed to obtain bocaiuva slices at different infrared drying (IRD) temperatures (60, 70 and 80 ºC). It was found that a shortening in the drying time at 80 ºC caused an increase in the drying rate. Fick’s second law and Page’s equation were suitable for describing the process behavior. The thermodynamics and energetic analysis demonstrated higher energy efficiency at 80 ºC. Lower temperature (60 ºC) promoted lower total color difference and hygroscopicity, and higher volumetric shrinkage. The results suggested that IRD at 80 ºC was able to produce bocaiuva slices with suitable physical characteristics. Furthermore, the production of dried bocaiuva contributes to the regional development of the Cerrado biome, thereby enhancing the bioeconomy.

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红外线干燥 Bocaiuva（Acrocomia aculeata）切片：干燥动力学、能耗和质量特性

Bocaiuva 是棕榈树 Acrocomia aculeata (Jacq.) Lodd 的果实，原产于巴西多个地区，特别是 Cerrado 和 Pantanal 生物群落。然而，由于其纤维性和货架期短，导致收获后的损失，阻碍了其商业化。本研究的目的是在不同的红外干燥（IRD）温度（60、70 和 80 ºC）下获得 bocaiuva 切片。研究发现，在 80 ºC 温度下缩短干燥时间可提高干燥速率。菲克第二定律和佩奇方程适用于描述过程行为。热力学和能量分析表明，80 ºC 时的能量效率更高。温度越低（60 ºC），总色差和吸湿性越低，体积收缩率越高。结果表明，80 ºC 的 IRD 能够生产出具有合适物理特性的椰菜切片。此外，椰菜干的生产有助于塞拉多生物群落的地区发展，从而提高生物经济。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.