Resumo

HINCAPIE LLANOS, Gustavo Adolfo et al. Effect of the drying temperatuere on the functional propperties of the dietary fiber contained in citropulp. Rev. Lasallista Investig. [online]. 2010, vol.7, n.2, pp.85-93. ISSN 1794-4449.

Introduction. Agrifood waste use is a current research subject, given the nutritional value many of them keep and the reduction of negative environmental impacts generated by their disposal. The drying process is a necessary stage and it is relevant to preserve and process these sources. Substantial modifications in the chemical and physical properties of some elements or considerable nutritional components that give functionality to the alimentary material, such as dietary fiber, can take place. Objective. To determine the kinetics of the drying process for the waste produced in orange juice's extraction. Materials and methods. Valencia variety oranges were used at 40°C, 45°C, 50°C, 55°C and 60°C at a constant speed of 3m/s. At these conditions, the content and the properties of the dietary fiber's functional conditions were evaluated: The swell capacity (SC), the water retention capacity (WRC) and the lipid adsorption capacity. Conclusions. At 50°C The functional properties of the dietary fiber are preserved in a better way. 19.75 hours are required to achieve a humidity of 0.12kg water/kg of dry sample.

Palavras-chave : drying kinetics; citropulp; functional properties; dietary fiber.

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