BR102016024156B1 - METHOD OF OBTAINING AND USING BREADFRUIT POWDER AS ATOOMIZATION DRYING ADJUVANT - Google Patents
METHOD OF OBTAINING AND USING BREADFRUIT POWDER AS ATOOMIZATION DRYING ADJUVANT Download PDFInfo
- Publication number
- BR102016024156B1 BR102016024156B1 BR102016024156-1A BR102016024156A BR102016024156B1 BR 102016024156 B1 BR102016024156 B1 BR 102016024156B1 BR 102016024156 A BR102016024156 A BR 102016024156A BR 102016024156 B1 BR102016024156 B1 BR 102016024156B1
- Authority
- BR
- Brazil
- Prior art keywords
- drying
- breadfruit
- obtaining
- pulps
- suspensions
- Prior art date
Links
- 238000001035 drying Methods 0.000 title claims abstract description 19
- 235000002672 Artocarpus altilis Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000002671 adjuvant Substances 0.000 title claims abstract description 8
- 240000004161 Artocarpus altilis Species 0.000 title claims abstract 3
- 241000218232 Artocarpus Species 0.000 claims abstract description 14
- 239000000725 suspension Substances 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000011012 sanitization Methods 0.000 claims abstract description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract 2
- 239000003651 drinking water Substances 0.000 claims abstract 2
- 235000020188 drinking water Nutrition 0.000 claims abstract 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract 2
- 238000000889 atomisation Methods 0.000 claims description 3
- 239000003599 detergent Substances 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000008429 bread Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/026—Spray-drying
Abstract
produção de fruta pão em pó desidratada por atomização (spray drying) para ser utilizada como adjuvante de secagem de polpas e suspensões. a invenção refere-se ao processo de produção de fruta pão em pó desidratada por atomização (spray drying) para ser utilizada como adjuvante de secagem de polpas e suspensões. a matéria-prima utilizada foi fruta pão (artocarpus altilis) da variedade apyrene adquiridos de plantio no brejo paraibano, no município de remígio - pb, e colhidos em estádio de maturação fisiológica semi maduro. para a obtenção da polpa de fruta pão os frutos foram selecionados, lavados, sanitizados em solução de hipoclorito de sódio a 250 mg/l, durante 5 minutos e enxaguados em água corrente, em seguida foram descascados, cortados e desintegrados em multiprocessador com adição de água potável na proporção 1:1 (p/p), obtendo-se uma suspensão. a polpa de fruta pão foi desidratada em secador por atomização com uma vazão de suspensão da polpa de 6 ml/min e temperaturas do ar de secagem de 90 ºc.. após a secagem foi obtido no secador à fruta pão em pó coletado no ciclone para a utilização na indústria alimentícia atuando como um adjuvante na secagem de polpas e suspensões.production of powdered breadfruit dehydrated by spray drying to be used as a drying aid for pulps and suspensions. The invention refers to the process of producing powdered breadfruit dehydrated by spray drying to be used as a drying aid for pulps and suspensions. The raw material used was bread fruit (artocarpus altilis) of the apyrene variety, acquired from plantations in the Paraíba marsh, in the municipality of Remígio - Pb, and harvested at a semi-ripe physiological maturity stage. To obtain breadfruit pulp, the fruits were selected, washed, sanitized in a 250 mg/l sodium hypochlorite solution for 5 minutes and rinsed in running water, then peeled, cut and disintegrated in a multiprocessor with the addition of drinking water in a 1:1 (w/w) ratio, obtaining a suspension. The bread fruit pulp was dehydrated in a spray dryer with a pulp suspension flow rate of 6 ml/min and drying air temperatures of 90 ºC. After drying, bread powder collected in the cyclone was obtained in the dryer. use in the food industry acting as an adjuvant in the drying of pulps and suspensions.
Description
[001] A invenção refere-se ao processo de produção de fruta-pão em pó desidratado por atomização para ser utilizada como adjuvante de secagem de polpas e suspensões.[001] The invention relates to the process of producing breadfruit powder dehydrated by spraying to be used as a drying aid for pulps and suspensions.
[002] O consumo da fruta-pão está restrita às regiões tropicais e subtropicais e a tradição cultural da região. A polpa da fruta-pão é rica em calorias, carboidratos, água, vitaminas B1, B2, C, cálcio, fósforo, ferro e tem baixo teor de gorduras, podendo ser aproveitada tanto in natura, como em produtos processados: fruta seca, farinha panificável e fonte para extração de amido.[002] Breadfruit consumption is restricted to tropical and subtropical regions and the cultural tradition of the region. Breadfruit pulp is rich in calories, carbohydrates, water, vitamins B1, B2, C, calcium, phosphorus, iron and low in fat, which can be used both in natura and in processed products: dried fruit, flour bread-making and source for starch extraction.
[003] A fruta-pão em pó representa uma forma alternativa de aproveitamento e conservação das características nutritivas do fruto, podendo ser estocada por maior período com menor peso e de fácil manuseio. Além disso, é possível, com ajustes tecnológicos, que ela possa ser utilizada como adjuvantes de secagem de suspensões.[003] Powdered breadfruit represents an alternative form of use and conservation of the nutritive characteristics of the fruit, and can be stored for a longer period with less weight and easy handling. In addition, it is possible, with technological adjustments, that it can be used as adjuvants for drying suspensions.
[004] O uso de aditivos promotores de secagem é um procedimento indispensável na secagem por aspersão da maioria das polpas de frutas, visto que esses materiais, por conterem altos teores de açúcares, são propícios a caramelização, inviabilizando o processo.[004] The use of drying promoting additives is an essential procedure in the spray drying of most fruit pulps, since these materials, because they contain high levels of sugars, are conducive to caramelization, making the process unfeasible.
[005] No processo de secagem são utilizados agentes adjuvantes que além de facilitarem a secagem, melhora as características do produto final. A utilização desses agentes carreadores pode promover um manuseio melhor do produto em pó obtido, conferindo uma maior proteção contra absorção de água do ambiente e tornando o menos higroscópico.[005] In the drying process, adjuvant agents are used that, in addition to facilitating drying, improve the characteristics of the final product. The use of these carrier agents can promote better handling of the powdered product obtained, providing greater protection against water absorption from the environment and making it less hygroscopic.
[006] Os aditivos além de reduzir a higroscopicidade do pó, podem proteger os componentes sensíveis dos alimentos contra condições desfavoráveis do ambiente, pode mascarar ou preservar sabores e aromas, reduzir a volatilidade e reatividade e fornecer atrativo a mais para a comercialização dos alimentos.[006] Additives, in addition to reducing the hygroscopicity of the powder, can protect the sensitive components of food against unfavorable environmental conditions, can mask or preserve flavors and aromas, reduce volatility and reactivity and provide more attractiveness for food marketing.
[007] A fim de viabilizar o processo de secagem por atomização, em alguns casos, faz se necessário o uso do aditivo ou material de parede, cuja função principal é envolver a partícula seca, evitando sua adesão nas paredes do secador devido à caramelização dos açúcares, além de conservar componentes voláteis constituintes do aroma.[007] In order to make the spray drying process viable, in some cases, it is necessary to use the additive or wall material, whose main function is to involve the dry particle, preventing its adhesion to the dryer walls due to the caramelization of the sugars, in addition to conserving volatile components constituting the aroma.
[008] Entre os adjuvantes estão incluídos o ar, gases comprimidos, espumas, alginatos, proteína de soja, monoesterato de glicerol, gomas naturais, sacarose, xaropes de amido e dextrinas.[008] Adjuvants include air, compressed gases, foams, alginates, soy protein, glycerol monostearate, natural gums, sucrose, starch syrups and dextrins.
[009] Nos últimos anos vários polissacarídeos têm sido testados como facilitadores da secagem. A utilização da fruta-pão em pó na indústria alimentícia atuando como um adjuvante na secagem de polpas e suspensões é uma boa opção para o mercado por ser rica em amido, ter baixa higroscopicidade e poder ser utilizada de forma eficiente como adjuvante em processos de secagem por atomização além de ser uma fruta presente nas regiões tropicais e litorâneas e de consumo pouco apreciado.[009] In recent years several polysaccharides have been tested as drying facilitators. The use of breadfruit powder in the food industry acting as an adjuvant in the drying of pulps and suspensions is a good option for the market because it is rich in starch, has low hygroscopicity and can be used efficiently as an adjuvant in drying processes. by atomization in addition to being a fruit present in tropical and coastal regions and of little appreciated consumption.
[0010] A utilização preferencial deste processo se faz com frutas submetidas à pré-lavagem com detergente, preferencialmente neutro, e água corrente, visando remover sujeiras e outros materiais estranhos e logo após foi realizada a sanitização imergindo-se as frutas em solução de hipoclorito de sódio com concentração preferencial de 250 mg/L, por um período preferencial de 5 minutos, e após enxaguados em água corrente para retirada do excesso da solução sanitizante, em seguida foram descascados, cortados e desintegrados, preferencialmente em multiprocessador, com adição de água potável na proporção de 1:1 (p/p), obtendo-se uma suspensão que em seguida é filtrada.[0010] The preferential use of this process is made with fruits submitted to pre-washing with detergent, preferably neutral, and running water, in order to remove dirt and other foreign materials and soon after the sanitization was carried out by immersing the fruits in a hypochlorite solution of sodium with a preferential concentration of 250 mg/L, for a preferential period of 5 minutes, and after rinsing in running water to remove the excess of the sanitizing solution, then they were peeled, cut and disintegrated, preferably in a multiprocessor, with the addition of water potable in a proportion of 1:1 (w/w), obtaining a suspension which is then filtered.
[0011] A utilização preferência deste processo se faz com o uso de secagem em secador por atomização (spray drying), modelo LM FBD 1.0 da marca Labmaq do Brasil, com um bico atomizador de duplo fluido com mistura externa, com diâmetro de 1,2 mm, vazão de suspensão da polpa de 6 mL/min e temperaturas do ar de secagem de 90 °C.[0011] The preferred use of this process is the use of drying in an atomization dryer (spray drying), model LM FBD 1.0 of the brand Labmaq do Brasil, with a double fluid atomizing nozzle with external mixture, with a diameter of 1, 2 mm, pulp suspension flow rate of 6 mL/min and drying air temperatures of 90 °C.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102016024156-1A BR102016024156B1 (en) | 2016-10-07 | 2016-10-07 | METHOD OF OBTAINING AND USING BREADFRUIT POWDER AS ATOOMIZATION DRYING ADJUVANT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102016024156-1A BR102016024156B1 (en) | 2016-10-07 | 2016-10-07 | METHOD OF OBTAINING AND USING BREADFRUIT POWDER AS ATOOMIZATION DRYING ADJUVANT |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR102016024156A2 BR102016024156A2 (en) | 2018-06-19 |
| BR102016024156B1 true BR102016024156B1 (en) | 2021-12-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102016024156-1A BR102016024156B1 (en) | 2016-10-07 | 2016-10-07 | METHOD OF OBTAINING AND USING BREADFRUIT POWDER AS ATOOMIZATION DRYING ADJUVANT |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BR102016024156B1 (en) |
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2016
- 2016-10-07 BR BR102016024156-1A patent/BR102016024156B1/en active IP Right Grant
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| Publication number | Publication date |
|---|---|
| BR102016024156A2 (en) | 2018-06-19 |
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| B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] | ||
| B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
| B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
| B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
| B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
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Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 07/10/2016, OBSERVADAS AS CONDICOES LEGAIS. |