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Made available in DSpace on 2018-12-11T17:16:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-12-29 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (cp) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring’s rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of cp was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. Food Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto JBS–Friboi, Av. Central S/N Food Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto FAPESP: 2010/09614-3 FAPESP: 2013/09344-4

Mango pulp mixed with drying aids (maltodextrin and skimmed milk) was spray dried to obtain three powder formulations. The water sorption behavior of these mango mix formulations was determined at temperatures of 20, 30, 40 and 50 °C in water activity ranging between 0.059 and 0.907. The Guggenheim, Anderson and De Boer (GAB) model was applied to modeling the adsorption isotherms of mango mix powders, resulting in statistical values of mean relative error (MRE ≤ 5.14%). Differential and integral thermodynamic properties related to water sorption for the mango powders were determined by the analytical derivation of the water activity with respect to temperature based on the GAB model fitting. The differential thermodynamic properties indicated a decrease in the water sorption energy with increasing water content and the negative values of the Gibbs free energy revealed that the sorption process was spontaneous for the three powder formulations. In spite of the formulation containing skimmed milk have shown the higher monolayer water contents, the minimal integral entropy zone observed at similar values of water activity for the three mango mix powders indicated that all of them could be safely stored at the same relative humidity condition.

The aims of this study were to assess the turmeric oleoresin microencapsulation by freeze-drying with modified starch/gelatin and to evaluate its stability during storage at different temperatures and light. Encapsulated turmeric oleoresin w stored at −20, 25 and 60C, in the absence of light, and at 25C in the presence of light, and analyzed over a period of 6 weeks for curcumin and total phenolic contents and color. The different concentrations of wall material showed no significant effect on the curcumin retention. The best conditions for microencapsulation of turmeric oleoresin were: wall material composed of 30 g/100 g of modified starch + 1 g/100 g gelatin and mechanical homogenization. Encapsulated material was more stable during storage at −20C and less stable at 25C in the presence of light. Practical Applications Turmeric oleoresin, obtained by organic solvent extraction of turmeric (Curcuma longa L.), is a brownish-orange oily liquid used as a flavoring agent and a food color. However, despite the natural antioxidants content, turmeric oleoresin is sensitive to light, heat and oxygen. Furthermore, the oleoresins are immiscible in the aqueous medium, which makes difficult its use in food matrices. Encapsulation can solve some of these problems increasing stability and solubility of turmeric oleoresin. Use of freeze-drying on the encapsulation may be interesting as the low temperature of the process can minimize adverse chemical changes and transform the physical characteristics of turmeric oleoresin without providing significant losses related to bioactive compounds.

Made available in DSpace on 2018-12-11T17:32:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-01-01. Added 1 bitstream(s) on 2021-07-15T15:04:19Z : No. of bitstreams: 1 S0104-14282017000100062.pdf: 1507797 bytes, checksum: 0f250800c93a12ba76c353686dc378a8 (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy. High-methoxyl pectin showed high solubility at all pHs investigated. The soy protein isolate showed low solubility at pH 4.5, which is close to its isoelectric point, and complete solubility at pH 11.0. The formation of complexes suggested an attractive interaction between the biopolymers, with high absorbance reading values and images of complexes from optical microscopy. These complexes were present in systems with pHs below the soy protein isolate's isoelectric point, with positive charges; the high-methoxyl pectin, however, had negative ones. Laboratory of Physical Measures Department of Food Engineering and Technology Universidade Estadual Paulista Júlio de Mesquita Filho - UNESP Laboratory of Physical Measures Department of Food Engineering and Technology Universidade Estadual Paulista Júlio de Mesquita Filho - UNESP FAPESP: 2013/10842-9 FAPESP: 2014/02910-7 FAPESP: 2014/08520-6

This study was carried out to evaluate the effects of different mixtures of carrier agents (CA) (modified starch-MS plus whey protein concentrate-WPC or soy protein isolate-SPI) on the characteristics of microcapsules containing spray-dried jussara pulp powder. Four treatments, 30 %CAC+17.5 %MS:WPC, 17.5 %CAC+30 %MS:WPC, 30 %CAC+17.5 %MS:SPI and 17.5 %CAC+30 %MS:SPI, were evaluated, where CAC=carrier agent concentration (g carrier/g jussara pulp solids) and the proportions MS:WPC and MS:SPI indicate the grams of protein (WPC or SPI) per 100g of carrier. The solubility of the particles was not affected by the wall material, attaining average values of 78 %. The concentration of 30 %CAC+17.5 %MS:WPC improved the bulk density and moisture content. WPC and SPI were shown to be good alternative secondary wall materials for jussara pulp, together with MS.

Sorption mechanisms of pineapple powders produced by vibro-fluidized drying (VFD), spray drying (SD), freeze drying (FD) or vacuum drying (VD) were interpreted through enthalpy/entropy variations with respect to equilibrium moisture content (EMC) at 20, 30, 40 and 50 °C and water activity (aw) between 0.059 and 0.907. Powders from SD and VFD were more hygroscopic and integral properties indicated higher stability at changing aw compared to powders from VD and FD. Powders showed an enthalpy driven zone with equal isokinetic temperature (TB1 = 499.0 ± 4.8 K) due to their same composition, and an entropy controlled zone with different isokinetic temperature, TB2 (VD: 116.0 ± 40.6 K; FD: 118.3 ± 24.1 K; SD: 95.8 ± 23.4 K; VFD: 81.8 ± 6.3 K), caused by different microstructures resulting from different drying methods. Powders from SD and VFD presented larger entropic zones that shifted the minimum integral entropy to higher aw, improving storage stability.

Data on pressure drop were obtained in stainless steel, sanitary fittings and valves during laminar and turbulent flow of egg yolk, coffee extract, blackberry juice and concentrated milk, which were selected as typical liquid food products. The rheological properties of these fluids were obtained from previously published studies and the power-law model provided the best description of the rheological behavior of these liquids. Friction losses were measured in fully and partially open butterfly, seat, no-return and ball valves, bends, tees and unions. Values of loss coefficients (kf) were calculated and correlated as a function of the generalized Reynolds number by the two-k method. The model adjustment was satisfactory, being better in the laminar flow range (0.884 ≤ r2 ≤ 0.999) than in the turbulent one (0.751 ≤ r2 ≤ 0.989). In order to test the adequacy of the results that are needed to predict loss coefficients during flow of liquid food products, measurements were carried out during the flow of orange juice in the same temperature range at which the correlations were obtained. The flow of coffee extract and egg yolk at different temperatures than those of the correlations were also analyzed. Comparison between experimental and predicted loss coefficients showed very good agreement.

Water sorption isotherms for vacuum-dried persimmon pulp (PP) powder were determined in the temperature range of 20–50C, and the effects of maltodextrin (MD) or gum arabic (GA) addition on the water sorption behavior of the dried powders were analyzed. Several models were evaluated to fit the experimental data and the Guggenheim-Anderson-de Boer model was selected as the most adequate to describe the observed behavior. Addition of encapsulants affected the isotherms: at the same water activity, PP powder with added GA (PP + GA) or MD (PP + MD) presented lower equilibrium water content than pure PP and were less affected by temperature variations. Samples of PP + MD presented lower equilibrium moisture content than those of PP + GA. The isosteric heats of sorption of pulp powders with encapsulants were higher (less negative) than those of PP, suggesting that there are more active polar sites in PP than in pulp powder containing encapsulants. PRACTICAL APPLICATIONS The choice of persimmon to carry out this work was due to the large persimmon production available in Brazil; moreover, persimmon pulp is rich in vitamin C, vitamin A and iron, as well as in phenolic compounds. Drying of fruit pulps with high sugar content presents technical difficulties because the hygroscopicity and thermoplasticity of the resulting powders when exposed to high temperature and relative humidity. For this reason, addition of high-molar-mass biopolymers, such as maltodextrin or gum arabic, is a strategy to aid drying and to improve storage stability. Knowledge of water sorption isotherms and net isosteric heats of sorption is important to various food processing operations, including drying, storage and packaging. They are useful in calculating time and energy consumptions during drying, modeling moisture changes during storage and predicting shelf life of food products.

Suspensions formed by saturated sucrose solutions were analyzed at different temperatures (0 ≤ T ≤ 65C) and with different added fractions (0.005 ≤ φ ≤ 0.40) of known size sucrose crystals (0.163 ≤ dp ≤ 1.26 mm). Saturated sucrose solutions, taken as the suspension dispersant mean, were rheologically characterized using a concentric-cylinder rheometer and showed Newtonian behavior. The crystal suspensions were rheologically evaluated by using a mixer-type rheometer constituting an anchor impeller coupled to a rotational rheometer, also known as a mixer-type rheometer. The studied crystal suspensions also showed Newtonian behavior. Theoretical and semiempirical models were used to describe the correlation between suspension relative viscosity and crystal volumetric fraction. The best results were obtained using the Krieger and Dougherty, and the Mooney model, resulting in values of intrinsic viscosity, (η), and maximum packing fraction, φm, compatible with data reported for coarse concentrated suspensions of nonspherical particles. PRACTICAL APPLICATIONS Rheological follow-up of dynamic systems may be useful for a wide variety of applications where there is a manifest interest in studying the rheological evolution of a medium under controlled conditions. In crystallization processes, nucleation and growth of crystals modify the system rheological properties that, when measured during the process, make possible the determination of processing rates in function of operational conditions. Viscosity is important in the work of crystallizers because of its influence in heattransfer rates. Knowledge of viscosity allows sizing of pumps, pipes and also calculation of the necessary torque for crystallizers in order to prevent super sizing of equipment. Fluid viscosity is also fundamental in the characterization of flow as well as in modeling mass and heat transfer processes involved in several unit operations used in food industry.

Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres in order to give samples with water activity in the range of 0-084 The mechanical properties of the powder were measured by confined compression tests and the compressed samples, which presented uniform surface and thickness, were subjected to color analysis The maximum force attained during the compression tests and the color coordinates could be quantified with good reproducibility. The results were related to water activity and to glass transition temperature The occurrence of mechanical changes in the powder was shown to precede significant color changes with increasing water activity. Considering the susceptibility to stickiness, the stability limit was observed at T-T(g) approximate to 2 degrees C, with a high degree of mechanical changes being detected at T-Tg 16 degrees C, whereas for significant color changes this critical temperature difference was around 32 degrees C, Authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the projects AGL2002-01793 and AGL 200505994. Vania R. N. Tells acknowledges the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) as an external grant (Proc. BEX 4452/06-2).

Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated at different vapor pressure atmospheres, giving samples with water activity between zero and 0.84. The mechanical properties of the powders were assessed by confined compression, and the compressed samples were subjected to color analysis. The maximum force attained during the compression and the color coordinates were related to water activity and glass transition temperature, and a single value of ΔT = T − Tg could be taken as the critical limit to the safe storage of the powders, regardless of their composition. The results indicated that from the perspective of the time at which deleterious changes would take place in powders stored at certain ambient conditions and exposed to certain rate of water uptake, the collapse of the powder would precede browning development.

Moisture equilibrium data of pineapple pulp (PP) powders with and without additives – 18% maltodextrin (MD) or 18% gum Arabic (GA) – were determined at 20, 30, 40 and 50 °C by using the static gravimetric method in a water activity range of 0.06–0.90. The obtained isotherms were sigmoid, typical type III, and the Guggenhein–Anderson–de Boer (GAB) model was fitted to the experimental data of equilibrium moisture content versus water activity. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples PP + GA and PP + MD presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of pulp powders with additives were higher (less negative) than those of pineapple pulp powders, suggesting that there are more active polar sites in the product without addition of GA or MD. An empirical exponential relationship could describe the heat of sorption dependence on the material moisture content.

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of soursop pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles – 3.6 mm glass beads and 3 mm Teflon cylinders (length and diameter) – were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. On the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles.

Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles – 3.6 mm glass beads and 3 mm Teflon cylinders – were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. On the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity, which could prevent stickiness between particles.

Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large range of temperatures (0 to 85°C) and concentrations (10 to 60% w/w) that might be encountered in food processes were obtained in order to contribute to extending the available database of food properties. The temperature dependence of viscosity could be adequately described by the Arrhenius model, and the activation energy was well represented by a unique function of the solute volume fraction, valid for sucrose, glucose, and fructose solutions.

The freezing point depression of mango and papaya pulps was measured by using a simple apparatus, consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of both pulps as a function of frozen water fraction and temperature was also investigated by using a coaxial dual-cylinder apparatus. Thermal conductivity above the initial freezing point was well fitted by polynomial equations. Below the freezing point, the thermal conductivity was strongly affected by both the frozen water fraction and temperature. Simple equations in terms of frozen water fraction and temperature could be fitted to the experimental data of freezing point depression and thermal conductivity.

The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp.

Pseudoternary phase diagrams, at 25 °C, were constructed for the systems soy bean oil (SBO)/surfactant/water, with single anionic sodium bis(2-ethylhexyl)sulfosuccinate (AOT), nonionic monoolein (MO) and mixtures of these surfactants, showing the isotropic phase of W/O microemulsions (MEs). The area of ME formation in the phase diagrams was shown to be dependent of the relative amount of surfactants, being larger for MO:AOT equals to 2:1. Rheological and dynamic light scattering (DLS) studies indicated that the viscosity of the isotropic ME phase exhibited two different behaviors depending on composition. The viscosity of “dry” MEs initially decreased with increasing amount of water following a dilution line in the phase diagram, i.e., a constant surfactant:SBO percentage ratio. As the water content increased the relative viscosity attained a minimum and then increased. This minimum could be related to the transition between two ME regions, L2 and L 2 ′ , having different characteristics. DLS measurements confirm the existence of ordinary W/O ME droplets in the L2 region and suggest the existence of another structure in the L 2 ′ region. The size of the MEs droplets in L2 phase ranges from 3.6 to 16.5 nm, depending on composition of SBO, surfactant and water. Small angle X-ray scattering (SAXS) also indicates the existence of structures with different characteristics, for the SAXS curves exhibit a typical micelle asymmetrical peak at low scattering vector q for MEs in L2 but a symmetrical correlation peak at higher q vector in L 2 ′ .

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:04Z No. of bitstreams: 1 S0101-20612005000400027.pdf: 513768 bytes, checksum: c4004d79ec6c4dc0faa05555ebc3b201 (MD5) Made available in DSpace on 2013-08-22T18:53:04Z (GMT). No. of bitstreams: 1 S0101-20612005000400027.pdf: 513768 bytes, checksum: c4004d79ec6c4dc0faa05555ebc3b201 (MD5) Previous issue date: 2005-12-01 Made available in DSpace on 2013-09-30T19:44:35Z (GMT). No. of bitstreams: 2 S0101-20612005000400027.pdf: 513768 bytes, checksum: c4004d79ec6c4dc0faa05555ebc3b201 (MD5) S0101-20612005000400027.pdf.txt: 34564 bytes, checksum: 16c8463b784466e318234b020b5dc5a1 (MD5) Previous issue date: 2005-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T14:01:57Z No. of bitstreams: 2 S0101-20612005000400027.pdf: 513768 bytes, checksum: c4004d79ec6c4dc0faa05555ebc3b201 (MD5) S0101-20612005000400027.pdf.txt: 34564 bytes, checksum: 16c8463b784466e318234b020b5dc5a1 (MD5) Made available in DSpace on 2014-05-20T14:01:57Z (GMT). No. of bitstreams: 2 S0101-20612005000400027.pdf: 513768 bytes, checksum: c4004d79ec6c4dc0faa05555ebc3b201 (MD5) S0101-20612005000400027.pdf.txt: 34564 bytes, checksum: 16c8463b784466e318234b020b5dc5a1 (MD5) Previous issue date: 2005-12-01 O processo de co-cristalização consiste na concentração de um xarope de sacarose até a supersaturação, quando então é adicionado o material a ser encapsulado. A partir daí, a mistura é submetida a uma intensa agitação que induz à nucleação e à aglomeração do produto. Neste trabalho, a encapsulação de suco concentrado de maracujá em sacarose por co-cristalização foi avaliada, determinandose o efeito da fração de suco adicionada e do pH do suco sobre a umidade, solubilidade, densidade aparente e ângulo de repouso do produto final e acompanhando-se a cinética de cristalização em um reo-reator, constituído de um cristalizador acoplado a um reômetro rotacional de cilindros concêntricos, cujo cilindro interno foi substituído por um agitador. A cinética de co-cristalização foi representada por um modelo empírico ajustado aos dados obtidos. A co-cristalização foi acelerada em função do aumento do pH e da redução da porcentagem de suco. Os produtos co-cristalizados apresentaram menor umidade e maior solubilidade em baixas concentrações de suco. A densidade aparente e o ângulo de repouso foram similares aos da matriz encapsulante e situaram-se na faixa em que se encontram a maioria dos pós alimentícios. Co-crystallization is an encapsulation process where a second ingredient is incorporated in a porous conglomerate of sucrose microcrystals formed by spontaneous crystallization. The process is carried out by concentrating a sucrose syrup until supersaturation and, then, adding the core material, with the mixture being submitted to an intensive agitation that leads to nucleation and product agglomeration. In the present work, encapsulation of passion fruit concentrated juice by co-crystallization with sucrose was evaluated by determining the effects of added juice fraction and juice pH on moisture content, solubility, apparent density and repose angle of final product, as well as by following the co-crystallization kinetics in a rheo-reactor, constituted of a crystallizer adapted to a concentric cylinders rotational rheometer, in which an agitator substitutes for the internal cylinder. The cocrystallization kinetics was described by an empirical model fitted to experimental data and the crystallization rate was accelerated with increasing pH and decreasing added juice fraction. The co-crystallized products presented lower moisture content and higher solubility at lower juice fractions. Apparent density and repose angle were similar to those reported for the encapsulating matrix and were in the range of values reported for most of food powders. Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos Açúcar Guarani S.A. Universidade Estadual de Campinas Departamento de Engenharia de Alimentos Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos

Made available in DSpace on 2018-11-26T16:28:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-01-01. Added 1 bitstream(s) on 2021-07-15T14:31:48Z : No. of bitstreams: 1 S0100-40422016000100094.pdf: 590277 bytes, checksum: 9f5c51826a6cfd32cd42f58eca1d580c (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The microencapsulation of palm oil may be a mechanism for protecting and promoting the controlled release of its bioactive compounds. To optimize the microencapsulation process, it is necessary to accurately quantify the palm oil present both external and internal to the microcapsules. In this study, we developed and validated a spectrophotometric method to determine the microencapsulation efficiency of palm oil by complex coacervation. We used gelatin and gum arabic (1:1) as wall material in a 5% concentration (w/v) and palm oil in the same concentration. The coacervates were obtained at pH 4.0 +/- 0.01, decanted for 24 h, frozen (-40 degrees C), and lyophilized for 72 h. Morphological analyzes were then performed. We standardized the extraction of the external palm oil through five successive washes with an organic solvent. We then explored the best method for rupturing the microcapsules. After successive extractions with hexane, we determined the amount of palm oil contained in the microcapsules using a spectrophotometer. The proposed method was shown to be of low cost, fast, and easy to implement. In addition, in the validation step, we confirmed the method to be safe and reliable, as it proved to be specific, accurate, precise, and robust. Univ Fed Triangulo Mineiro, Dept Engn Alimentos, BR-38064200 Uberaba, MG, Brazil Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil Univ Fed Paraiba, Dept Tecnol Sucroalcooleira, BR-58055000 Joao Pessoa, Paraiba, Brazil Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil FAPESP: 2010/09614-3 FAPESP: 2014/02910-7

Phase transitions of freeze-dried persimmon in a large range of moisture content were determined by differential scanning calorimetry (DSC). In order to study this transitions at low and intermediate moisture content domains, samples were conditioned by adsorption at various water activities (aw=0.11–0.90) at 25°C. For the high moisture content region, samples were obtained by water addition. At aw≤0.75 two glass transitions were visible, with Tg decreasing with increasing water activity due to water plasticizing effect. The first Tg is due to the matrix formed by sugars and water. The second one, less visible and less plasticized by water, is probably due to macromolecules of the fruit pulp. At aw between 0.80 and 0.90 a devitrification peak appeared after Tg and before Tm. At this moisture content range, the Gordon–Taylor model represented satisfactorily the matrix glass transition curve. At the higher moisture content range (aw>0.90), the more visible phenomenon was the ice melting. Tg appeared less visible because the enthalpy change involved in glass transition is practically negligible in comparison with the latent heat of melting. In the high moisture content domain Tg remained practically constant around Tg′ (−56.6°C).

Moisture equilibrium data of persimmon skin and pulp were determined using the static gravimetric method. Adsorption and desorption isotherms were obtained in the range of 20–70°C, to water activities ( a w ) from 0.02 to 0.85. The application of the GAB model to the experimental results, using direct nonlinear regression analysis, provided a good agreement between experimental and calculated values. The net isosteric heat of sorption was estimated from equilibrium sorption data, using the Clausius–Clapeyron equation. Isosteric heats of sorption were found to increase with increasing temperature and could be well adjusted by an exponential relationship. The enthalpy–entropy compensation theory was applied to sorption isotherms and plots of Δ H versus Δ S for skin and pulp provided the isokinetic temperatures, indicating an enthalpy controlled sorption process.

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. Practical Applications The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods.

This study evaluated the effect of sonication on the stability of turmeric oleoresin microcapsules produced by spray and freeze-drying using blends of gelatin-collagen as encapsulating matrices. Samples prepared with different wall matrix formulations presented solubility between 82.7 and 86.9%, yield above 88% and encapsulation efficiency between 17.41 and 56.21%. The wall matrix composed of 2% gelatin and 28% collagen (C2G28), which presented the highest yield (94.7%) and good encapsulation efficiency (42.83%), was adopted to investigate the effects of ultrasound in the emulsification step (C2G28US), to compare the performance of spray and freeze-drying, as well as to study stability of the microcapsules during storage under incident light. Ultrasound combined with spray drying resulted in the smallest particle size, according to SEM analyses and the highest curcumin retention (342.84 mg/g). Sonication also showed positive effects on product stability, with better curcumin color retention observed for spray-dried microcapsules. Practical Applications Encapsulation of turmeric oleoresin by spray drying in protein matrices composed of gelatin and collagen hydrolysate was enhanced by using ultrasound in the emulsification step, which resulted in the smallest particle size, higher curcumin retention and greater color stability under light incidence. The produced curcumin capsules may be used as a food supplement or as a natural dye.

We report the effect of solvent concentration on mass transfer coefficients in extractive distillation. We also compare some of the existing mass transfer coefficients in packed columns. Finally, a new specific correlation for liquid film mass transfer in extractive distillation is presented

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:12Z No. of bitstreams: 1 S0101-20612010000400024.pdf: 637505 bytes, checksum: c3cd023d42f4a4edd0bf96d9adbc8378 (MD5) Made available in DSpace on 2013-08-22T18:53:12Z (GMT). No. of bitstreams: 1 S0101-20612010000400024.pdf: 637505 bytes, checksum: c3cd023d42f4a4edd0bf96d9adbc8378 (MD5) Previous issue date: 2010-12-01 Made available in DSpace on 2013-09-30T19:44:44Z (GMT). No. of bitstreams: 2 S0101-20612010000400024.pdf: 637505 bytes, checksum: c3cd023d42f4a4edd0bf96d9adbc8378 (MD5) S0101-20612010000400024.pdf.txt: 39438 bytes, checksum: 8d691a8fa9399bbac0127173ed69dea2 (MD5) Previous issue date: 2010-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:11:45Z No. of bitstreams: 2 S0101-20612010000400024.pdf: 637505 bytes, checksum: c3cd023d42f4a4edd0bf96d9adbc8378 (MD5) S0101-20612010000400024.pdf.txt: 39438 bytes, checksum: 8d691a8fa9399bbac0127173ed69dea2 (MD5) Made available in DSpace on 2014-05-20T15:11:45Z (GMT). No. of bitstreams: 2 S0101-20612010000400024.pdf: 637505 bytes, checksum: c3cd023d42f4a4edd0bf96d9adbc8378 (MD5) S0101-20612010000400024.pdf.txt: 39438 bytes, checksum: 8d691a8fa9399bbac0127173ed69dea2 (MD5) Previous issue date: 2010-12-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Os métodos de secagem geralmente influenciam o comportamento de sorção dos alimentos. As isotermas de sorção são úteis para determinar as propriedades termodinâmicas do produto em pó desidratado por diferentes métodos de secagem. O objetivo deste estudo foi analisar o efeito dos tipos de secadores nas propriedades de sorção da polpa de maracujá (PFP) com 55% de maltodextrina (MD) em pó, obtida por vácuo, spray dryer, secador vibrofluidizado e liofilizador. As isotermas foram determinadas através do método estático gravimétrico na faixa de temperatura de 20 a 50 ºC. As curvas apresentaram comportamento tipo III, de acordo com a classificação de Brunauer. O modelo de GAB se ajustou satisfatoriamente aos dados de umidade de equilíbrio. A temperatura não influenciou os teores de umidade de equilíbrio. O pó obtido pelo spray dryer apresentou uma capacidade de sorção maior em relação aos outros métodos testados. Já os pós obtidos por secagem a vácuo e pelo liofilizador apresentaram a menor capacidade de sorção. O calor isostérico de sorção diminuiu com o aumento do teor de umidade. Considerando os métodos de secagem, o pó produzido pelo spray dryer apresentou o maior valor do calor isostérico de sorção, enquanto aqueles produzidos por secagem a vácuo e pelo liofilizador apresentaram os menores valores do calor isostérico de sorção. The sorption behavior of dry products is generally affected by the drying method. The sorption isotherms are useful to determine and compare thermodynamic properties of passion fruit pulp powder processed by different drying methods. The objective of this study is to analyze the effects of different drying methods on the sorption properties of passion fruit pulp powder. Passion fruit pulp powder was dehydrated using different dryers: vacuum, spray dryer, vibro-fluidized, and freeze dryer. The moisture equilibrium data of Passion Fruit Pulp (PFP) powders with 55% of maltodextrin (MD) were determined at 20, 30, 40 and 50 ºC. The behavior of the curves was type III, according to Brunauer's classification, and the GAB model was fitted to the experimental equilibrium data. The equilibrium moisture contents of the samples were little affected by temperature variation. The spray dryer provides a dry product with higher adsorption capacity than that of the other methods. The vibro-fluidized bed drying showed higher adsorption capacity than that of vacuum and freeze drying. The vacuum and freeze drying presented the same adsorption capacity. The isosteric heats of sorption were found to decrease with increasing moisture content. Considering the effect of drying methods, the highest isosteric heat of sorption was observed for powders produced by spray drying, whereas powders obtained by vacuum and freeze drying showed the lowest isosteric heats of sorption. Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T19:02:15Z No. of bitstreams: 1 S0104-66322010000400008.pdf: 469264 bytes, checksum: b8f4dbb9ef731e5244fc2db6b88d70fe (MD5) Made available in DSpace on 2013-08-22T19:02:15Z (GMT). No. of bitstreams: 1 S0104-66322010000400008.pdf: 469264 bytes, checksum: b8f4dbb9ef731e5244fc2db6b88d70fe (MD5) Previous issue date: 2010-12-01 Made available in DSpace on 2013-09-30T20:03:02Z (GMT). No. of bitstreams: 2 S0104-66322010000400008.pdf: 469264 bytes, checksum: b8f4dbb9ef731e5244fc2db6b88d70fe (MD5) S0104-66322010000400008.pdf.txt: 30857 bytes, checksum: 8a1d07c0d06b59f912a650a49f2a4478 (MD5) Previous issue date: 2010-12-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T14:01:56Z No. of bitstreams: 2 S0104-66322010000400008.pdf: 469264 bytes, checksum: b8f4dbb9ef731e5244fc2db6b88d70fe (MD5) S0104-66322010000400008.pdf.txt: 30857 bytes, checksum: 8a1d07c0d06b59f912a650a49f2a4478 (MD5) Made available in DSpace on 2014-05-20T14:01:56Z (GMT). No. of bitstreams: 2 S0104-66322010000400008.pdf: 469264 bytes, checksum: b8f4dbb9ef731e5244fc2db6b88d70fe (MD5) S0104-66322010000400008.pdf.txt: 30857 bytes, checksum: 8a1d07c0d06b59f912a650a49f2a4478 (MD5) Previous issue date: 2010-12-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The study of non-Newtonian flow in plate heat exchangers (PHEs) is of great importance for the food industry. The objective of this work was to study the pressure drop of pineapple juice in a PHE with 50º chevron plates. Density and flow properties of pineapple juice were determined and correlated with temperature (17.4 < T < 85.8ºC) and soluble solids content (11.0 < Xs < 52.4 ºBrix). The Ostwald-de Waele (power law) model described well the rheological behavior. The friction factor for non-isothermal flow of pineapple juice in the PHE was obtained for diagonal and parallel/side flow. Experimental results were well correlated with the generalized Reynolds number (20 < Re g < 1230) and were compared with predictions from equations from the literature. The mean absolute error for pressure drop prediction was 4% for the diagonal plate and 10% for the parallel plate. Universidade Estadual Paulista Department of Food Engineering and Technology University of São Paulo Escola Politécnica Department of Chemical Engineering Universidade Estadual Paulista Department of Food Engineering and Technology FAPESP: 06/56015-2