TY - JOUR
AR - JFNM-2020-2-107
TI - Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing
AU - Salete Maria de , Olinda Carvalho Farias
AU - Vanessa , Maria Gervin
AU - Isabela , da Silveira
AU - Edna Regina, Amante
JO - Journal of Food Nutrition and Metabolism
PY - 2020
DA - Fri 20, Nov 2020
SN - 2674-2411
DO - http://dx.doi.org/10.31487/j.JFNM.2020.02.07
UR - https://www.sciencerepository.org/drying-and-properties-of-solid-residue-from-guava-psidium-guajava_JFNM-2020-2-107 
KW - Guava, pulp, solid residue, drying
AB - 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.