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dc.creatorAmaral, Isis Celena-
dc.creatorResende, Jaime Vilela de-
dc.creatorBraga Júnior, Roberto Alves-
dc.creatorLima, Renato Ribeiro de-
dc.date.accessioned2018-11-01T19:18:22Z-
dc.date.available2018-11-01T19:18:22Z-
dc.date.issued2017-
dc.identifier.citationAMARAL, I. S. et al. Evaluation of the adsorption behavior of freeze-dried passion fruit pulp with added carriers by traditional biospeckle laser techniques. Drying technology, New York, v. 35, n. 1, p. 55-65, 2017.pt_BR
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/07373937.2016.1159575pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/31553-
dc.description.abstractThis work was aimed to evaluate the potential of the biospeckle laser technique to monitor the sorption behavior of freeze-dried passion fruit pulp. For this purpose, passion fruit pulp with carriers (sucrose, fructose, maltodextrin, and ethanol) was added at different concentrations and combinations were freeze dried, and their sorption behavior was monitored in environments with relative humidities of 0.113, 0.529, 0.753, and 0.903 by gravimetric and biospeckle laser analyses. The thermal and structural stabilities of the powders were evaluated using differential scanning calorimetry and scanning electron microscopy. The biospeckle laser tool was capable of monitoring the water activity present in the passion fruit powders at relative humidities of 0.113, 0.529, and 0.753. In a relative humidity of 0.113, adsorption was slow, and the speckle pattern was altered regardless of the added carrier. Relative humidities of 0.529 and 0.753 resulted in an adsorption behavior and altered speckle pattern, which were variable, i.e., they were dependent upon the added carriers. At a relative humidity of 0.903, the adsorbed mass of water and alterations in the speckle pattern over time were intense. Ethanol furthered the degree of organization of the structures in the crystallization process. Maltodextrin was effective at stabilizing the passion fruit powders, resulting in poorer water adsorption and increased vitreous transition temperature. Fructose promoted typically amorphous freeze-dried powders, due to the high glass transition temperature and the formation of highly sticky tubular and roundish structure.pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceDrying technologypt_BR
dc.subjectBiospeckle laser techniquept_BR
dc.subjectGlass transitionpt_BR
dc.subjectMoment of inertiapt_BR
dc.subjectMaltodextrinpt_BR
dc.subjectTécnica de laser de biospecklept_BR
dc.subjectTransição de vidropt_BR
dc.subjectMomento de inérciapt_BR
dc.subjectMaltodextrinapt_BR
dc.titleEvaluation of the adsorption behavior of freeze-dried passion fruit pulp with added carriers by traditional biospeckle laser techniquespt_BR
dc.typeArtigopt_BR
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