Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Author Info

Salete Maria de Olinda Carvalho Farias Vanessa Maria Gervin Isabela da Silveira Edna Regina Amante

Corresponding Author

Edna Regina Amante
Department of Food Science and Technology, Center of Agricultural Science, Federal University of Santa Catarina, Santa Catarina, Brazil

A B S T R A C T

The solid residue from pulp production of guava (Psidium guajava) represents around 30% of the raw material. The drying of this residue on drier’ trays at 45, 50, 55, 60, 65 and 70 °C was investigated. After drying, the material was ground in one of two types of mills: a knife or a hammer mill. Guava flour samples were characterized according to their water absorption capacity (WAC), oil holding capacity (OHC), emulsifying and foaming properties, lycopene, total carotenoids and phenolic compounds. The drying curves show typical behaviour and five mathematical models (two-term exponential, Henderson and Pabis, diffusion approximation, Page and logarithmic) were constructed. Of the models tested for the temperatures applied in the experiment, only the Henderson and Pabis model, when adjusted to the experimental data obtained at temperatures of 45 to 50 °C did not represent the drying kinetics of the guava processing solid residue, with coefficients of determination of 0.9376 and 0.6905, respectively. The type of mill and the drying temperature influenced the phenolic compounds, lycopene and total carotenoids. The WAC was higher than the OHC for all drying temperatures, due to the high content of dietary fiber in this residue.

Article Info

Article Type

Research Article

Publication history

Received: Tue 01, Sep 2020
Accepted: Wed 07, Oct 2020
Published: Fri 20, Nov 2020

Copyright

© 2023 Edna Regina Amante. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Hosting by Science Repository.
DOI: 10.31487/j.JFNM.2020.02.07