CINÉTICA DE SECAGEM DE SEMENTE DE PITANGA ROXA (EUGENIA UNIFLORA L.) CINÉTICA DE SECAGEM DE SEMENTE DE PITANGA ROXA (EUGENIA UNIFLORA L.)

Abstract

Pitanga is an interesting fruit in terms of its nutritional potential and sensory aspects. Its pulp is used for the formulation of pulps, jellies, ice cream, as well as its attractive coloring, generating the seed as a by-product. However, these seeds have been identified as an interesting source of nutritional compounds that can be used in the formulation of products. Given the above, the objective of the present study was to adjust mathematical models to obtain the dried purple pitanga seed for possible use in the formulation of food products. Of the mathematical models used, seven showed good adjustments (Newton, Page, Page M₂, Henderson and Pabis, Two term exponential, Wang & Sing, Henderson & Pabis Modified) with R² greater than 97%, with the Wang & Singh model showing the best fit to the experimental results (R² = 99.81%) and of great relevance to evaluate the influence of the variables in the process. This data could also be identified when the moisture content was associated with the drying time, obtaining estimated values ​​close to the experimental drying data of the purple pitanga seed.