dc.creatorCABRAL, A. C. S.
dc.creatorSAID, S.
dc.creatorOLIVEIRA, W. P.
dc.date.accessioned2012-10-19T03:41:35Z
dc.date.accessioned2018-07-04T14:57:44Z
dc.date.available2012-10-19T03:41:35Z
dc.date.available2018-07-04T14:57:44Z
dc.date.created2012-10-19T03:41:35Z
dc.date.issued2009
dc.identifierINTERNATIONAL JOURNAL OF FOOD PROPERTIES, v.12, n.3, p.536-548, 2009
dc.identifier1094-2912
dc.identifierhttp://producao.usp.br/handle/BDPI/20064
dc.identifier10.1080/10942910801942483
dc.identifierhttp://dx.doi.org/10.1080/10942910801942483
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1616848
dc.description.abstractThe aim of this work was to investigate the effects of drying parameters on the retention of the enzymatic activity and on the physical properties of spray-dried pineapple stem extract. A Box and Behnken experimental design was used to investigate the effects of the processing parameters on the product properties. The parameters studied were the inlet temperature of drying gas (Tgi), the feed flow rate of the pineapple extract relative to evaporative capacity of the system (Ws /Wmax), and the concentration of maltodextrin added to the extract (MD). Significant effects of the processing parameters on the retention of the proteolytic activity of the powdered extract were observed. High processing temperatures lead to a product with a smaller moisture content, particle size, and lower agglomerating tendency. A product with insignificant losses of the proteolytic activity ( 10%) and low moisture content (less than 6.5%) is obtained at selected conditions.
dc.languageeng
dc.publisherTAYLOR & FRANCIS INC
dc.relationInternational Journal of Food Properties
dc.rightsCopyright TAYLOR & FRANCIS INC
dc.rightsrestrictedAccess
dc.subjectSpray drying
dc.subjectPineapple extract
dc.subjectProteolytic activity
dc.subjectDried extract
dc.titleRetention of the Enzymatic Activity and Product Properties During Spray Drying of Pineapple Stem Extract in Presence of Maltodextrin
dc.typeArtículos de revistas


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