Freeze Drying
Mostrando 13-24 de 209 artigos, teses e dissertações.
-
13. Utilização de farinha de subproduto de brotos para elaboração de massa alimentícia fresca
Resumo O objetivo deste trabalho foi elaborar farinhas com brotos e subprodutos de brotos, além de avaliar a potencialidade de utilização de subprodutos de brotos na elaboração de massa alimentícia. Primeiramente, foram produzidas farinhas de broto de alfafa e farinhas de subprodutos de brotos, utilizando como métodos de processo a secagem convencion
Braz. J. Food Technol.. Publicado em: 21/03/2019
-
14. Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying
RESUMO: O objetivo desse estudo foi investigar a influência da adição dos prebióticos farelo de arroz, inulina e hi-maize, na sobrevivência de Lactobacillus acidophilus em micropartículas de alginato obtidas por gelificação externa seguida de liofilização. Analisou-se o tamanho das micropartículas, a viabilidade, em simulação gastrointestinal e
Cienc. Rural. Publicado em: 18/02/2019
-
15. Microstructure and flow properties of lyophilized mango pulp with maltodextrin
RESUMO Objetivou-se com o trabalho determinar as propriedades e o comportamento do escoamento do pó da polpa de manga liofilizada em função de diferentes concentrações de maltodextrina. Nas amostras dos pós contendo 5, 10 e 15% de maltodextrina foram determinados o efetivo ângulo de atrito interno, ângulo de atrito com a parede, índice de fluxo e de
Rev. bras. eng. agríc. ambient.. Publicado em: 2019-02
-
16. Inclusion complex of amiodarone hydrochloride with cyclodextrins: preparation, characterization and dissolution rate evaluation
ABSTRACT This study aimed to improve the water solubility of amiodarone hydrochloride (AMH) via inclusion complexes with β-cyclodextrin, methyl-β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin. Inclusion complexes were developed by physical mixture, coevaporation, spray-drying and freeze-drying. Solid state analysis was performed using X-ray powder diffr
Braz. J. Pharm. Sci.. Publicado em: 22/06/2017
-
17. Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
Abstract Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin
Food Sci. Technol. Publicado em: 15/05/2017
-
18. Influence of different drying techniques on drying parameters of mango
Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of
Food Sci. Technol. Publicado em: 08/05/2017
-
19. Effect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels
ABSTRACT Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling
An. Acad. Bras. Ciênc.. Publicado em: 04/05/2017
-
20. Fabrication of Multiple Layered Scaffolds with Controlled Porous Micro-Architecture
A multi-layer scaffold that incorporates bioglass, phosphatidylserine and steroidal saponins loaded collagen microparticles was prepared in this study. Combinatorial processing techniques involving porogen leaching protocol and freeze-drying were used. Drug distribution and microstructure could be controlled mainly by the concentrations of drug-loaded collag
Mat. Res.. Publicado em: 16/01/2017
-
21. Improvement of Solubility and Antifungal Activity of a New Aminothiophene Derivative by Complexation with 2-Hydroxypropyl-β-cyclodextrin
This study aimed to prepare a complex of 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) and 6CN10, a poorly water soluble 2-aminothiophene derivative with antifungal properties, by freeze-drying technique. The complex was characterized by thermal analysis, infrared/Raman spectroscopy, X-ray diffraction and scanning electron microscopy. In addition, we used the d
J. Braz. Chem. Soc.. Publicado em: 2017-01
-
22. Ethanol Production from Sugarcane Bagasse Using Phosphoric Acid-Catalyzed Steam Explosion
The steam explosion was carried out in the absence (autohydrolysis) and presence of phosphoric acid to evaluate the effects of temperature (180 and 210 °C), acid concentration (0 and 19 mg g-1, dry basis) and pretreatment time (5 and 10 min) on the structure and reactivity of sugarcane bagasse. Glucan recovery was used as the main response factor for pretre
J. Braz. Chem. Soc.. Publicado em: 2016-10
-
23. Assessment of differences between products obtained in conventional and vacuum spray dryer
Abstract In this work, an experimental unit of a vacuum spray dryer was built. This prototype attempted to combine the advantages of freeze-drying (drying at low temperatures due to vacuum) and spray drying (increase of surface area aiming the improvement of heat transfer efficiency). Maltodextrin solutions were dried in the vacuum operated equipment and in
Food Sci. Technol. Publicado em: 19/09/2016
-
24. Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods
Abstract Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh sample were obtained with freeze drying. It is interesting t
Food Sci. Technol. Publicado em: 21/07/2016