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首页> 外文期刊>Revista Brasileira de Fruticultura >Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning
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Characterization and drying of caja bagasse (Spondias mombin L.) in a tray dryer using a factorial planning

机译：使用阶乘规划在托盘干燥机中表征和干燥巴西甘蔗渣（Spondias mombin L.）

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摘要

The caja (Spondias mombin L.) is used in the manufacture of ice-cream, jams, pulps, beverages being also consumed in natura. One of the most important procedures in food conservation is drying, considering that most fresh fruits contain approximately 80% of water. Food drying is used to obtain two basic aspects: (1) the economic factor; in the shipping and handling of the product; (2) at the manipulation; once dried and grinded, the material is rehydrated, at desirable levels, to formulate a new product as in ice cream, jams, yoghurts and drinks and may also be added to pasta, biscuits and other industrialized products. The aim of this study was to investigate the kinetics of caja bagasse drying in a fixed-bed tray dryer, using central composite factorial planning. The following factors were evaluated: temperature (55, 65 and 75 oC), dryer inlet air velocity (3.2, 4.6 and 6.0 m.s-1) and cake thickness (0.8, 1.2 and 1.6 cm) where the response of the considered variable was caja bagasse moisture content (b.s.) and the results showed that the main effects and their interactions were significant at a 95% confidence level being the best condition obtained at temperature of 75 oC, velocity of 6.0 m.s-1 and cake thickness of 0.8 cm.
机译：卡哈酒（Spondias mombin L.）用于制造冰淇淋，果酱，果肉和天然饮料中消费的饮料。考虑到大多数新鲜水果都含有大约80％的水，因此食品保存中最重要的程序之一就是干燥。食品干燥用于获得两个基本方面：（1）经济因素;在产品的运输和处理中; （2）操纵;一旦干燥并磨碎，该材料就会以所需的水平进行水化，以配制出冰淇淋，果酱，酸奶和饮料中的新产品，也可以添加到面食，饼干和其他工业化产品中。这项研究的目的是利用中央复合因子规划研究固定床托盘干燥机中甘蔗渣干燥的动力学。评估了以下因素：温度（55、65和75 oC），干燥机进气速度（3.2、4.6和6.0 ms-1）和滤饼厚度（0.8、1.2和1.6 cm），其中所考虑的变量的响应为caja蔗渣含水量（bs）和结果表明，在95％置信度下，其主要作用及其相互作用是显着的，这是在温度为75 oC，速度为6.0 ms-1和饼块厚度为0.8 cm时获得的最佳条件。

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