SciELO - Scientific Electronic Library Online

 
vol.28 número4Propiedades Reológicas de la Pulpa de Papaya (Carica papaya)Determinación del Contenido de Polifenoles Totales, Flavonoides y Actividad Antioxidante de 34 Cafés Comerciales de Panamá índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

MAHN, Andrea V; PEREZ, Carmen E  e  REYES, Alejandro E. Effect of the Drying Conditions in a Pulsed Fluidized Bed Dryer on the Sulforaphane Content of Broccoli. Inf. tecnol. [online]. 2017, vol.28, n.4, pp.17-28. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000400004.

The effect of the drying conditions of sulforaphane-rich broccoli in a pulsed fluidized bed dryer, on the sulforaphane content and drying kinetics was studied, with the aim of identifying the operating conditions that minimize the loss of sulforaphane in the dehydrated product. A central composite design was used, in which drying air temperature and plate rotational speed were the variables considered. The drying curves were fitted to empirical models and it was found that Page's model showed the best fit (R2≥99%). The drying time decreased with the increase of drying air temperature and the increase of the plate rotational speed. The regression model predicted that 29°C and 108 rpm were the optimal conditions, resulting in a sulforaphane content equal to 1.5 μmol/g in dry basis, giving a value that is 1.36-fold the sulforaphane content in fresh broccoli. This value was experimentally confirmed.

Palavras-chave : pulsed fluidized bed dryer; broccoli; sulforaphane; drying kinetics; optimization.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons