FOAM MAT DRYING OF JUÇARA PULP

This study investigated the drying of the pulp of the fruits of the juçara palm (Euterpe edulis Martius) through the mathematical modeling of the drying kinetics, the calculation of the diffusion coefficient and the activation energy and the physicochemical characterization of the dry product at temperatures of 60 and 80 °C. In order to evaluate and select the most appropriate model, five different semi-theoretical and/or empirical models were tested, adjusted and compared to the experimental humidity data. The foam and powders were characterized in relation to pH, water activity, moisture, proteins, lipids, and antioxidant activity. With the results obtained, it can be concluded that Page's mathematical model was the one that best described the drying behavior because it presented the best coefficient of determination and the lowest estimated mean error, and the values of diffusion coefficient and activation energy of the juçara pulp were directly proportional to the temperature of the drying air. The dry products showed water activity below 0.3 and moisture below 5%, favoring microbiological stability. The physicochemical analyses indicated that the values of pH, proteins and ashes did not vary during the drying process. On the other hand, the lipid content and antioxidant activity partially reduced with the drying process, suggesting possible thermal losses of volatile compounds and antioxidants. The methodology adopted proved to be effective in obtaining a stable and nutritious powder, with potential for functional food formulations and expansion of the juçara production chain, associating conservation of native fruits with the aggregation of value in processed products.