Otimização das condições do processo de secagem da polpa do mamão formosa (Carica Papaya L.) em leito de espuma e leito fixo para produção de farinha

Abstract

Papaya (Carica papaya L.) is a very perishable fruit rich in antioxidant compounds. Its waste is high, generating economic losses and environmental losses. The objective of the present study was to optimize the drying processes in the foam bed and in the fixed bed of papaya, and to compare both processes. Initially, the concentrations of the foaming agents maltodextrin and Emustab® were optimized. The central rotational composite design (DCCR) was used, with the concentrations of the agents varying from 0 to 5%, evaluating the influence of these factors on the variables: specific mass of the foam formed, water activity, humidity, solubility, drying time, time wettability and total carotenoids of the flours. The physical and chemical characteristics of the flours were determined. For simultaneous optimization of the response variables, the desirability function was used. In the second stage of the research, the drying temperature of the foam was optimized, maintaining the optimum condition determined in the first stage, and varying the drying temperature (40, 50, 60, 70 and 80 ° C). The third step consisted of drying the papaya in a fixed bed dryer with variation in the drying temperature (40, 50, 60, 70 and 80 ° C), and the response variables were analyzed by the desirability function to determine the best drying temperature. In the first stage, it was found that there was a significant influence (p <0.05) of the foaming agents on the variables water activity, humidity, wetting time and drying time. The chemical characteristics of pH, color and acidity were also significantly influenced according to the concentration of the agents. The combination in the flour obtained of 0.05% of maltodextrin and 2.95% of emustab® obtained greater overall desirability (0.8840) for presenting the most desirable characteristics (minimization of humidity, water activity, drying time and drying time). wettability). The different temperatures of foam bed drying influenced significantly the variables: water activity, humidity, wetting time and drying time. The physical-chemical characteristics of acidity, color and pH were also influenced by temperature. The temperature of 80ºC was determined as the best for the foam bed drying process for the production of papaya flour, as it presents more satisfactory characteristics (minimum values of water activity, humidity, drying time and wetting time). In fixed bed drying, the different temperatures significantly influenced (p <0.05) the variables: water activity, humidity, wetting time, drying time, solubility and total carotenoids. The physical-chemical characteristics, color and pH were influenced by temperature. The temperature of 65.25 ºC was determined as the best for the drying process in fixed bed for the production of papaya flour, as it presents more satisfactory characteristics (optimum point between minimizing water activity, humidity, timewettability, drying time and maximization of solubility and carotenoid content). It is concluded that the two methods result in variables with satisfactory responses, but when comparing the two methods, the foam bed stands out for presenting more expressive values (reduced values of humidity, water activity, drying time, wetting time and values greater solubility and carotenoid content). The optimization of the two drying processes was of great relevance because in addition to determining the optimum conditions for the processes, it allowed the production of flours with satisfactory technological characteristics and that can be applied in food formulations with the aim of adding nutritional and functional value, since the Papaya flour has considerable concentrations of carotenoids provitamin A.