SPRAY DRYING OF MURICI (Byrsonima crassifolia ssp.) PULP

摘要：

　　The fruit of murici (Byrsonima crassifolia ssp.) emerges as a great potential for agro-food.Spray-dried of this fruit presented a variation of final moisture content from 0.75 to 1.94%.The experimental values of process yield,water activity and vitamin C ranged from 44.5 to 66.4%,0.09 to 0.37,11.0 to 16.2 mg/100 g,respectively.Among the dependent variables,only the hygroscopicity of the powders was influenced by inlet air temperature and maltodextrin concentration,at 90% level of confidence,with coefficient of determination (R2) of 0.98,indicating that the model explains 98.44% of the experimental data.

关键词： microencapsulation maltodextrin vitamin C scanning electron microscopy

作者: A.A.Santana D.C.R.Oliveira L.E.Kurozawa R.A.Oliveira K.J.Park

作者单位: Faculty of Agricultural Engineering-University of Campinas,Candido Rondon Avenue,501;Cidade Universi Faculty of Agricultural Engineering-University of Campinas,Candido Rondon Avenue,501;Cidade Universi

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-6

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）