Wilton Pereira da Silva

Universidade Federal de Campina Grande (UFCG) | UFCG · Unidade Acadêmica de Física

The exploitation of fruit residues is a tendency that has been raising considerable interest, since it reduces the amount of residues generated during agro-industrial processing, increases the profit generated in the operation and makes use of nutritional principals normally disposed of. Melon seeds are good sources of macronutrients such as protei...

A mistura das polpas de frutas apresenta-se como uma opção vantajosa, por fornecer uma boa variação de vitaminas, minerais e sabores. O objetivo deste trabalho foi avaliar o comportamento higroscópico e a estabilidade do pó misto de acerola com melancia, por meio de análises físico-químicas. O pó misto foi obtido por meio da secagem em camada de es...

The study aimed to evaluate the impact of drying at different temperatures and slice thicknesses on the physicochemical properties of dehydrated kiwi. Circular slices of kiwi, with thicknesses of 10.0 and 15.0 mm, were subjected to drying at different temperatures (50, 60, 70, and 80 °C). After drying, the samples were packed in laminated packaging...

This article aims to carry out experiments on water absorption by husked red rice at constant temperatures of 28, 40, and 50 °C. The description of the absorption kinetics and the analyses of the water distribution and volumetric expansion of each grain, at a given instant, were carried out using a diffusion model. In order for the model to be as c...

Knowledge of the physical properties of seeds, whether coated or not, is fundamental for the design of various equipment related to the sowing or storage process. In view of the above, the aim of this study was to determine the physical properties of sesame seeds coated with different formulations, containing bentonite and gypsum, and treated with...

This article aims to carry out experiments on water absorption by husked red rice, at constant temperatures of 28, 40 and 50 °C. The description of the absorption kinetics, as well as the analyses of water distribution and volumetric expansion of each grain, at a given instant, was done using a diffusion model. In order for the model to be as close...

The study was conducted with the goal of developing and evaluating the physicochemical characteristics, apparent viscosity, microbiological properties, and sensory qualities of yogurt added with myrtle (Eugenia gracillima Kiaersk.) jelly in different concentrations, over the course of refrigerated storage. Five yogurt formulations were developed, v...

This study evaluated the stability of integral pitaya pulp powder produced by lyophilization and packed in flexible, heat-sealed, aluminum-laminated packages. The pitaya pulp samples were formulated with 35% maltodextrin (DE = 10) and dehydrated using a lyophilizer. The resulting powders were stored in laminated packages for 60 days under controlle...

Proposição de equações empíricas para descrever a cinética da absorção de água por sementes de milho revestidas por película durante a germinação Proposición de ecuaciones empíricas para describir la cinética de la absorción de agua por semillas de maíz recubiertas con película durante la germinación ABSTRACT Maize is a crop widespread in various p...

In this study, we used experimental analysis and numerical simulation to describe and compare the convective drying (CD) of banana slices, without and with pretreatment with ultrasound (US) at 25 kHz. Banana slices, with an average initial thickness of about 6.60 × 10⁻³ m and an average diameter of about 3.01 × 10⁻² m, were subjected to CD at tempe...

A cor é uma das primeiras características que são imediatamente associadas à atração dos consumidores e à escolha de seus alimentos. O sabor, a segurança e o valor nutricional dos produtos alimentícios estão relacionados à sua cor. Nesse contexto, o presente trabalho estudou a cinética de secagem de beterraba (Beta vulgaris L.) para obtenção de um...

Pineapple is a widely cultivated, consumed, and processed fruit by the industry. However, only 22.5% of the whole fruit is used, which constitutes economic waste and environmental impact. The objective was to determine the drying kinetics and characterize the residual peel flours of two pineapple varieties at four drying temperatures. Jupi and Péro...

Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophil...

Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of additives and drying temperatures on the powders obtained from the blend of tropical red f...

A cinética de desidratação osmótica é uma técnica comumente utilizado no processamento de frutas imersas em soluções de sacarose concentradas sob diferentes temperaturas. O presente trabalho teve como objetivo estudar a cinética de desidratação osmótica de fatias circulares de banana Pacovan com casca, a 5 mm de espessura, submetidas às temperatura...

Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other hand, their fruits are perishable, deteriorating within a few days after harvesting. Therefore, the...

The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrigerator air temperature maintained at 3.5 °C. A solv...

Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, unde...

Blends combine advantageous characteristics of each species, resulting in products with different flavors and nutritional substances. Moreover, transforming them into powder provides numerous advantages. This work evaluated the properties of three blended foam formulations made from the pulps of tropical red fruits (acerola, guava and pitanga) to d...

Simular um processo de secagem, com base em estudos teórico-experimentais. Este é o objetivo deste projeto, que utiliza a linguagem de programação Fortran e um estúdio de programação visual, chamado Compaq Visual Fortran, para criar um software, na plataforma Windows, com interface de comunicação com o usuário, que simula o processo de secagem de b...

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, wh...

Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegra...

Minimal processing consists in eliminating inedible parts of agricultural products, through cutting, reducing them to smaller portions, ready for immediate consumption or subsequent preparation. Despite the practicality, this resource is responsible for the first physical alterations in the tissues of food, contributing to its perishability. Howeve...

The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condit...

This study aimed to dry the pulp of “Biribá” (Rollinia mucosa [Jacq.] Baill) using the foam‐mat drying method at the temperatures of 30°C, 40°C, 50°C, and 60°C, fit different mathematical models to the experimental data, calculate the thermodynamic properties, and analyze the powders produced for water activity, morphology, and X‐ray diffraction. T...

Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew apple can be transformed into pulp, which is then...

Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculation, evaluating the geometric shape during moisture removal and product heating. Hand-peeled whol...

The objective of this work was to determine the drying kinetics and the thermodynamic properties of the drying process of germinated seeds from faba beans of the Olho-de-Vó Preta (OVP), Raio-de-Sol (RS) and Branca (B) varieties. Additionally, the physicochemical properties of the germinated seeds and subsequent dried flours were determined. A thin...

The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, test...

In the present work, drying of passion fruit peels was carried out in an oven (with and without pretreatment with blanching) at temperatures of 60 and 70 °C. The objective of this work is to apply two diffusive models to describe the drying of passion fruit peels, and use them to analyze the effects of temperature and pre-treatment on the drying pa...

The present study goal was to determine the thermal properties of apples during their cooling. Fuji apple was cooled in a domestic refrigerator by natural convection. Thermal properties were determined assuming the geometry of an equivalent sphere. An optimizer software (LS Optimizer) was used for the inverse problem. A new heat conduction software...

The objective of this work was to intermittently and continuously dry “Neve” melon seeds and study their behavior. The seeds were dried in a fixed-bed dryer at a temperature of 60 °C under the influence of air velocity of 1 m s−1, followed by the prediction of drying kinetics, including that of intermittent processes with its effective time (pseudo...

It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process c...

The methods for drying agricultural products are necessary to check the quality of the final product and feasibility of the process. The objective of this study was to perform the drying of pear by continuous and intermittent methods (α = 2/3) at two different temperatures, compare the two methods and describe the processes using mathematical and d...

Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on p...

Methodology Heat and mass diffusion phenomena are found in various processes of technological interest, including pasteurization, drying and water immersion of agricultural products, among others. The objective of this work was to study the process of water absorption by rice grains with and without husk, using diffusion and empirical models to des...

The present study evaluated the effects of temperature in the drying of “Palmer” mango peel on its physicochemical characteristics, bioactive compounds, and antioxidant activity, generating information for a better utilization of this by-product and its use in food products. Peels with average thickness of 1.5 mm were dried in an air circulation ov...

There are four main waste products produced during the harvesting and milling process of sugarcane: cane trash, molasses, bagasse and mill mud-boiler ash mixture. This study investigates the value proposition of different techniques currently not being adopted by the industry in the utilisation of these wastes. The study addresses the technical cha...

The present study aimed to characterize the physical, chemical and rheological properties of starch extracted from pitomba seeds and verify the influence of its addition on the syneresis and viscosity characteristics of ketchup during storage, compared to maize starch. Extraction was performed by grinding the seeds in sodium metabisulfite solution...

Commonly based on the liquid diffusion theory, drying theoretical studies in porous materials has been directed to plate, cylinder, and sphere, and few works are applied to non-conventional geometries. In this sense, this work aims to study, theoretically, the drying of solids with oblate spheroidal geometry based on the thermodynamics of irreversi...

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals g...

The goal of this research was to evaluate the kinetics of thermal degradation of the hibiscus extracts powder at different temperatures and to characterize physicochemically the freeze-dried aqueous extract of the hibiscus flower (Hibiscus sabdariffa) with different concentrations of maltodextrin (0, 5, 10 and 15%). The analyzed parameters were: wa...

The present study aimed to evaluate the mathematical modelling of the drying kinetics, as well as to determine the effective diffusivity coefficient and the activation energy during the drying process of germinated pumpkin seeds. The drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60 and 70 °C and air speeds of 0.7, 1....

Among several biodegradable coatings used to extend the shelf life of fresh fruits, those that can be obtained from Moringa oleifera stand out due to their extraordinary biochemical, antibacterial and antifungal properties. Another aspect is their constitution which is composed of proteins, lipids, carbohydrates, carotenoids, vitamins, minerals and...

The present study aimed to evaluate the mathematical modelling of the drying kinetics, as well as to determine the effective diffusivity coefficient and the activation energy during the drying process of germinated pumpkin seeds. The drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60 and 70 °C and air speeds of 0.7, 1....

This chapter presents the application of an analytical solution for the diffusion equation in cylindrical coordinates, considering a boundary condition of the third kind. This diffusive model was used to verify the influence of the presence of the seed coat in jackfruit seeds on the mass transfer at the product surface and on the drying time. For t...

The baroa potato has characteristics of nutritional importance that can play an important role in people's diet, however, it has a short shelf life and little agro-industrial use, causing waste and economic loss; these being factors that influence the search for ways to add value to this product. Combined with the convenience of the society that li...

This work aims to experimentally study the drying of agricultural products using microwaves, with particular reference to grains. Microwave drying experiments were carried out with paddy rice grains in natura (BRSMG Conai variety) for three levels of incident microwave power per mass of fresh grain (6.27, 14.63 and 22.99 W/g). Results of grain dryi...

One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simpl...

Fresh bananas are fruits with high moisture content after harvest, and are subjected to the drying process to minimize waste and deterioration, and increase shelf life. This work presents a study of drying bananas in an oven. The whole bananas were manually peeled and dried at temperatures of 50 and 60ºC. Lumped models of heat and mass transfer and...

Convective heating is a traditional method used for the drying of wet porous materials. Currently, microwave drying has been employed for this purpose, due to its excellent characteristics of uniform moisture removal and heating inside the material, higher drying rate, and low energy demand. This paper focuses on the study of the combined convectiv...

Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimenta...

The objective of this article was to describe the osmotic dehydration of cubic pieces of melon immersed in solutions of water and sucrose, using a three-dimensional solution of the diffusion equation in Cartesian coordinates, considering the resistance to mass flows on the surface. Three experiments were conducted at room temperature, with no conti...

RESUMO Devido à alta importância em se dar um melhor destino aos produtos orgânicos advindos da agricultura, este trabalho teve como o objetivo de reaproveitar os produtos da feirinha de orgânicos da UFCG que seriam descartados pelos comerciantes e secá-los em estufa de circulação forçada na temperatura de 65 ºC com o intuito de diminuir sua umidad...

The introduction of new products on the market requires the study of its hygroscopicity, as it directly influences the characteristics of food and its stability. The objective of this study was to determine the water adsorption isotherms and the integral isosteric heat of sorption of melon seed flours, of the snow variety, produced by intermittent...

O ketchup é um molho popular em diversos países, caracterizado pela cor forte, sabor adocicado e consistência espessa. Variações nessas características podem interferir na aceitação do produto, assim, objetivou-se com este estudo analisar a aceitação dos parâmetros sensoriais (aroma, cor, sabor, aparência) e intenção de compra de ketchup adicionado...

This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten‐free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80°C and air velocity of 1.5 m/s. Mathematical models (empirical and dif...

The choice of the drying process plays a key role in reducing the costs of electricity consumption in the food industry. Thus, this study aimed to evaluate continuous and intermittent drying of rough rice, using empirical and diffusion models to describe the drying kinetics, considering only effective time of operation to compare and evaluate these...

Myrtle ( Eugenia gracílima Kiaersk) is a fruit that has significant amounts of anthocyanins and its sensory characteristics give it commercial value and its short shelf life justifies studies on conservation processes. The aim of this study was to assess the dehydration of myrtle pulp in spray dryer using maltodextrin as promoter, evaluating the ef...

The objective of this article was to determine local thermal diffusivity of green coconut pulp stored in a paral-lelepiped-shaped metallic container during heating in a thermal treatment. A thermocouple was placed in the center of the container with the product, initially at 25.8°C, and then the set was dipped in a water bath at 64.85°C. The temper...

Seed coating is a technique used to improve seed sowing and the germination conditions. However, information on the storage of coated seeds is still scarce in literature. Given the above, the goal was to study the physiological quality of sesame seeds coated with different combinations of materials + treatment products (formulations) during 180 day...

Seed coating is a technique used to improve seed sowing and the germination conditions. However, information on the storage of coated seeds is still scarce in literature. Given the above, the goal was to study the physiological quality of sesame seeds coated with different combinations of materials + treatment products (formulations) during 180 day...