Mathematical modeling of drying kinetics in foam-mat drying of soursop (Annona muricata Linn) leaf and characterization of the obtained powder

Barbara Freire de Oliveira, Jéssica Kelly da Silva Negreiros, Karina Soares do Bonfim, Josilene de Assis Cavalcante, Márcia Ferraz Pinto, Nagel Alves Costa

Abstract


The soursop (Annona muricata L.) stands out for the different attributions in the medicinal area, highlighting the leaves by their traditional use in the form of teas. This work had the objective of producing the powder of the soursop leaf by the method of foam-mat drying using the Portogel® as foaming agent. The influence of the variables, emulsifier concentration, agitation time and temperature drying were verified. Physical characterizations of the soursop leaf foam were performed: density, percentage of expansion and foam stability. With the data of the drying kinetics it was possible to obtain the adjustments to the non-linear mathematical models and with the obtained powders the following physical chemical characterizations were performed moisture content, water activity, pH, total soluble solids, total titratable acidity, water solubility index, total antioxidant activity and total phenolics. All experiments showed a typical drying curve, represented by a constant rate period and a decreasing rate. For the adjustments to the nonlinear mathematical models, those that best represented the experimental data were those of Page and Page Modified. A maximum moisture content of 4,10g/100g, water activity was lower than 0.406, a slightly acidic pH, a total soluble solids content of approximately 47 oBrix and total titratable acidity in the range of 2 g citric acid/100 g. The antioxidant activity by the DPPH and total phenolics presented higher values in the minimum drying conditions, being: 121.07 μmolTx/g and 1420 mg GAE/100g of powder, respectively. The drying process of the soursop leaf by the foam layer method was satisfactory in terms of the evaluated parameters.


Keywords


Stability; Mathematical Models; Water Activity; Antioxidant; Phenolics.

References


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DOI: http://dx.doi.org/10.33448/rsd-v9i4.2811

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