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Drying of a low molecular weight protein product enriched with functional compounds in spouted bed and spray dryer to obtain a new food powder

Grant number: 12/12187-5
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): September 01, 2012
Effective date (End): August 31, 2016
Field of knowledge:Engineering - Chemical Engineering - Industrial Operations and Equipment for Chemical Engineering
Principal researcher:Sandra Cristina dos Santos Rocha
Grantee:José Júnior Butzge
Home Institution: Faculdade de Engenharia Química (FEQ). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The main purpose of this project is to meet new consumption needs of the modern society by developing a food product that aggregates nutritional quality, easy preparation and consumption and health benefits. This research proposal aims at studying the drying process of a protein peptide that has good nutritional characteristics along with other food components. Drying will be performed in a spouted bed and spray dryer to obtain a new food product powder. Different protein compositions, as well as various operational conditions will be tested in the two dryers, spouted bed and spray, and the final product will be characterized physico-chemically and nutritionally (size distribution, cohesiveness, repose angle, dispersion in liquid, solubility, color, morphology, hygroscopic characteristics, thermal degradation, pH, moisture content, reducing and total sugars, proteins, fibers, lipids, B-carothen, anthocyanins, total antioxidant activity and soluble solids), in order to find the less aggressive process to the nutritional properties and the most efficient. (AU)

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Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
BUTZGE, José Júnior. Drying of hydrolysed collagen with fruit pulp in spouted bed and spray dryer: obtaining a powder food with bioactive compounds. 2016. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química Campinas, SP.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.

Filed patent(s) as a result of this research project

COMPOSIÇÃO ALIMENTÍCIA, ALIMENTO OU BEBIDA, USO DE UMA COMPOSIÇÃO ALIMENTÍCIA, E, MÉTODO PARA PREPARAR UMA COMPOSIÇÃO ALIMENTÍCIA BR1020130325848 - Universidade Estadual de Campinas (UNICAMP) . Sandra Cristina dos Santos Rocha; José Junior Butzge; Fernanda Condi de Godoi - December 2013, 18