Evaluation of freezing, lyophilization and rehydration on the kinetic behavior of the seriguela pulp

D.S. Souza, J.D.R. Pimentel, L.G. Marques, A.A. Castro Pagani, N. Narain
The seriguela (Spondias purpurea L.) is a native fruit of tropical America, belonging to the family of the Anarcadiaceas. The objective of this work was to determine the physico-chemical characteristics, yield and evaluate the kinetic behavior of freezing, drying and rehydration of seriguela powder. The pulp from the fruits was obtained in a mechanical pulp mill, then packed in plastic containers with volumes of 30 and 60 mL. The seriguela pulp had pH, soluble solids, titratable acidity and moisture contents of 2.04, 16.75 °Brix, 0.65 g 100 g-1 and 4.67 g 100 g-1, respectively. It was observed that the fruits had a lower yield of pulp (47.1%) in relation to the residues (52.9%) and the lyophilized powder had a yield of 18.31% in relation to the pulped mass. The treatment with volume of 30 mL and initial moisture of 4.87 gwater gd.m.-1 obtained a higher drying rate and consequently reached equilibrium moisture content (0.02 gwater gd.m.-1) in a period of 30 h while for the treatment of the larger volume (60 mL), the equilibrium moisture content of 0.015 gwater gd.m.-1 was achieved in a period of 36.5 h. Both models proposed by Lewis and Brooker are appropriate to describe the drying data of both treatments. The seriguela pulp powder reached saturation moisture content of 1.66 gwater gd.m.-1 in a period of 1.8 h. It can be observed that both the Peleg and Weibull models are appropriate to describe the rehydration characteristics with values of the correlation coefficient of 0.991 for the Peleg equation indicating to be the best fit and of 0.988 for the Weibull equation.
Souza, D.S., Pimentel, J.D.R., Marques, L.G., Pagani, A.A. Castro and Narain, N. (2018). Evaluation of freezing, lyophilization and rehydration on the kinetic behavior of the seriguela pulp. Acta Hortic. 1198, 177-184
DOI: 10.17660/ActaHortic.2018.1198.28
freezing, freeze-drying, rehydration

Acta Horticulturae