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- Title
Programação linear para formulação de pasta de vegetais e operação de secagem em leito de jorro.
- Authors
Paula Quites Larrosa, Ana; Muszinski, Patrícia; de Almeida Pinto, Luiz Antônio
- Abstract
The linear programming technique was used for formulation of vegetables paste for the production of dehydrated soup, aiming to maximize the caloric value. The drying operation was carried out in spouted bed cone-cylinder, and were analyzed the air inlet temperature and paste flow rate. The responses were water holding capacity (WHC), water solubility index (WSI), color, protein solubility in aqueous media, and production of dried material. The results showed that the formulation of vegetables paste using linear programming was appropriate to maximize the caloric value (320kcal 100g-1) of final product. The best drying conditions were found at inlet air temperature of 105°C and paste flow rate of 900g h-1. The dried product showed WHC of 4.2±01g g-1, WSI of 14.9±0.1%, the protein solubility in aqueous solution of 29±1%, Hue angle 75.7±0.1°, and productivity of 29±1g h-1, and it showed lower color in relation to in nature paste.
- Subjects
LINEAR programming; PESTOS; VEGETABLES; FOOD dehydration; SOLUBILITY; VEGETABLE pastes; EQUIPMENT &; supplies; COMPUTER software
- Publication
Ciência Rural, 2011, Vol 41, Issue 11, p2032
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782011001100030