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Indução de Cristalização de Açúcares

Indução de Cristalização de Açúcares


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About the Book

Sucos de frutas em pó apresentam problemas de stikiness, solubilidade e higroscopiocidade que estão relacionados aos seus altos teores de açúcares em estado amorfo. O trabalho visou a indução de cristalização em sucos tropicais em pó, durante o processo de spray drying e a correlação da microsestrutura do pó obtido com às propriedades funcionais de stickiness, higroscopicidade e solubilidade. Para a realização deste trabalho foi utilizado suco de manga com 12°Brix. O suco antes de ser desidratado sofreu adição de carreadores: maltodextrina, goma arábica, amido waxy e maizena, nas concentrações de 12%. A solução também recebeu adição de celulose cristalina nas concentrações de 0%, 3%, 6%, 9%. O pó foi obtido mediante o uso de um mini spray dryier. No pó obtido foram realizadas as análises de microestrutura, de stickiness, solubilidade e higroscopicidade. Os resultados indicaram que pós de suco de manga obtido por Spray drying apresentam açúcares em estado amorfo. As propriedades funcionais estudadas diminuíaram em função da concentração de celulose. Pode-se concluir que a adição celulose não promoveu a cristalização de açúcares, porém teve influências nas propriedades funcionais.


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Product Details
  • ISBN-13: 9786202045148
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Novas Edicoes Academicas
  • Height: 229 mm
  • No of Pages: 72
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6202045140
  • Publisher Date: 29 Apr 2018
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 168 gr


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