Cinética de secagem de abacaxi (Ananas comosus L.) e avaliação de suas características físico-químicas

Abstract

Pineapple presents itself as a perishable fruit and vulnerable to kneading which ends up causing post-harvest losses, this fruit can be used in several ways, both for fresh consumption and for industrialization, such as: syrup pieces, juice, candied, jellies, liquor, wine, vinegar and brandy. Associated with this, drying is mentioned as one of the methods of using surplus production and reducing product losses. In this work the drying kinetics of the pineapple and the evaluation of its physical-chemical characteristics were studied. The pineapple drying was carried out in an air circulation oven at temperatures of 50, 60 and 70ºC and the drying kinetics results were adjusted by the mathematical models of Wang, Page, Henderson & Pabis. In addition, the drying effect was evaluated through physical-chemical analyzes of pH, humidity, soluble solids and total titratable acidity. Based on the results obtained, it was possible to verify that the temperature influenced the drying kinetics of the pearl pineapple and the models that best fit were Page and Henderson & Pabis. Regarding the physical and chemical properties, it was possible to verify that the drying process did not negatively alter its properties and, in addition, this process is capable of producing a food with a higher shelf life since there is a reduction in water.