OBTENÇÃO E CARACTERIZAÇÃO DE AMIDO DA SEMENTE DA JACA POR SECAGEM EM LEITO DE JORRO

Abstract

The activities related to the processing of residues have been a positive point in the food industry. The demand for new starch sources has been growing and the productive sector is looking for new technologies and new sources of natural starch. Therefore, the aim of our work was to study the properties of starch extracted from jackfruit residues after drying in a spouted bed. An experimental design comprising 7 experiments was used with variations in the inlet temperature ranging from 60 to 80ºC and atomization pressure varying from 2 to 4 bar, with the starch yield and content as the dependent variable. Physicochemical, physical and morphological properties of starch were evaluated in order to observe the effectiveness of the drying process. The results revealed that drying resulted in a powder with a water content of around 5%, with an experiment with a significant yield of 66.82% and 99.44% in starch content when using a temperature of 60 ° C and atomization pressure of 4 bar, thus demonstrating that in order to obtain industrial efficiency, energy savings occur, being an attraction for its commercialization. Regarding the physical-chemical and physical properties, favorable results were obtained, being possible to emphasize the effectiveness of the extraction and drying process. The scanning electron microscopy did not present any significant difference due to the structure of the starches, being possible, therefore, to emphasize that the changes in temperature and pressure in the drying process did not influence the morphology of the powdered starch granules.