Modelagem matemática da secagem da polpa de tamarindo em leito de espuma e análise das propriedades Físico-Químicas

Abstract

Fresh fruits and vegetables are commonly consumed due to their availability, easy processing,taste, and beneficial effects on human health. These products are natural sources of antioxidantsand other bioactive compounds. Tamarind (Tamarindus indica L.) is especially cultivated intropical countries like Brazil, with notable prominence in the northeastern region. Among thevarious usable parts, its fruit is the component with the highest commercial demand, comprisingabout 55% pulp. This research aimed to determine and evaluate the drying kinetics of tamarindpulp in a foam bed at temperatures ranging from 60 to 85oC, and to assess the physicochemicalproperties after the drying process. The drying kinetics experiment was conducted using aCompletely Randomized Design with six treatments (60, 65, 70, 75, 80, and 85oC) in threereplications. The mathematical models were adjusted using the Gauss-Newton method. Thecontents of ascorbic acid, titratable acidity, soluble solids, color, water, ash, proteins, lipids,carbohydrates, and fibers were analyzed to estimate the physicochemical properties of the freshpulp and powders. The drying curves obtained clearly indicate that temperature has a significanteffect on the total drying time. The Midilli model was selected to represent the drying kineticsat the studied temperatures. With the increase in drying temperature, soluble solids andcarbohydrates increased, while lipids and minerals reached their maximum at moderatetemperatures, followed by a reduction at higher temperatures. The color coordinates (L, a, b*,chroma, and oHue), ascorbic acid, and titratable acidity continuously decreased, evidencingthermal sensitivity. The results indicated that temperature had a significant impact on allcomponents except proteins. Thus, it is concluded that foam bed drying is viable for obtainingdehydrated tamarind pulp with quality suitable for consumption.