Brazil has a large production of fruits, producing tropical fruits, subtropical fruits and temperate fruits. The fruit can be produced for the domestic market or for export, and can be marketed fresh or processed to ensure longer shelf life. Among the processes that promote longer life of food, dehydration is a simple and high-efficiency method, because it removes water, inhibiting the growth of microorganisms. The foam-mat drying is one of the way for dehydration, it is a drying technique in which foaming agents are blended to the product, so form a stable foam, then the foam is drying, after, the dry material is triturated , so you can obtains powder. This work will be aimed to implement the method of foam-mat drying in uvaia pulp, because it is a fruit that rots very rapidly, and thus is very interesting carrying out studies to increase the life of the uvaia pulp . Will be made different foam formulations and will be used at different drying temperatures to evaluate if they are a determinant parameter in the drying process. In addition, there will be the characterization of the powder obtained, as the moisture content, antioxidant activity, phenolic compounds, total carotenoids and also determine the adsorption isotherms.
News published in Agência FAPESP Newsletter about the scholarship: