出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This paper evaluated the drying kinetics at different temperatures and the effect of the drying temperature on the physical-chemical properties and active compounds of the residue from the industrial processing of camu-camu. The drying temperatures of 40, 50, and 60 °C were evaluated. The residues dried at different temperatures were characterized in terms of their pH, water activity, anthocyanins, flavonoids, carotenoids, phenolic compounds and Fourier transform infrared spectroscopy. The parameters of the Page model showed the best adjustments to the experimental data. Drying affected the concentration of active compounds in the camu-camu residue. At 60 °C, the degradation of flavonoids, anthocyanins, and phenolic compounds was lower than in the dry residue, possibly because less time was required to achieve equilibrium in moisture content. Thus, in order to maintain higher concentrations of active compounds in the residue, drying at higher temperatures is recommended.
