Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced

dc.creatorSilva, VM
dc.creatorViotto, LA
dc.date2010
dc.dateAPR-JUN
dc.date2014-11-16T01:37:32Z
dc.date2015-11-26T17:37:06Z
dc.date2014-11-16T01:37:32Z
dc.date2015-11-26T17:37:06Z
dc.date.accessioned2018-03-29T00:18:47Z
dc.date.available2018-03-29T00:18:47Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 30, n. 2, n. 421, n. 428, 2010.
dc.identifier0101-2061
dc.identifierWOS:000280706600020
dc.identifier10.1590/S0101-20612010000200020
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63514
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63514
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63514
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285874
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionIn this study, the effect of the process variables of the air-drying of Sicilian lemon residues on some technological properties of the fibers produced was studied. The determination and modeling of desorption isotherms were used to establish the equilibrium moisture content at 60, 75, and 90 degrees C using the static method with 8 saturated salt solutions. The best fit was obtained with BET and GAB models. The drying process was conducted in a vertical tray dryer and delineated according to a central composite experimental design (2(2)) using the following as factors: air velocity (0.5, 0.75 and 1 m/s) and temperature (60, 75, and 90 degrees C), and it presented a good fit to the exponential model (R(2) > 99.9%). The experimental design responses evaluated were the technological properties of the fibers: water-holding, oil-holding, and swelling capacity. Since these properties were present in high levels, the lemon residues could be used to increase content of fibers in foods resulting in the addition of nutritional benefits for the consumers.
dc.description30
dc.description2
dc.description421
dc.description428
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectresidues
dc.subjectsicilian lemon
dc.subjectdesorption isotherms
dc.subjectconvective dryer
dc.subjectdietary fiber
dc.subjecttechnological properties
dc.subjectWater Sorption Isotherms
dc.subjectBy-products
dc.subjectFunctional-properties
dc.subjectFoods
dc.titleDrying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced
dc.typeArtículos de revistas


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