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- Title
MODELAGEM MATEMÁTICA DA SECAGEM E PROPRIEDADES FÍSICAS E FUNCIONAIS DO BAGAÇO DE MALTE.
- Authors
Teixeira Sousa, Fernanda; Pereira da Silva, Marco Antônio; Cabral Oliveira, Daniel Emanuel; Rocha Plácido, Geovana; Cagnin, Caroline; Campos Moura, Lígia; Gonçalves Souza, Diene; Caliari, Márcio; Siqueira Lima, Maria
- Abstract
The importance of adding value to residue is gaining attention from the scientific community, so it becomes important to know the mechanisms of drying material, when assessing the development of a new product. In this context, a mathematical modeling was performed to indicate a satisfactory model to drying temperatures of 50 ° C, 60 ° C and 70 ° C to indicate the model that best suits drying conditions and evaluate the physical and functional properties of flours. After drying were prepared flour of residues brewery for the evaluation of absorption rates and solubility in water and oil absorption ability, color instrumental parameters electronic scanning microscopy and absorption in the infrared region. Model of Wang and Singh was the most suitable conditions for drying the malt residue. Flour of beer residues can be used as raw material in the preparation of food products due to the presence of bioactive compounds such as antioxidants and phenols.
- Publication
Global Science & Technology, 2016, Vol 9, Issue 3, p51
- ISSN
1984-3801
- Publication type
Article