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Drying of Albedo and Whole Peel of Yellow Passion Fruit

2019; Canadian Center of Science and Education; Volume: 11; Issue: 6 Linguagem: Inglês

10.5539/jas.v11n6p501

1916-9760

E. C. O. da Silva, W. P. da Silva, Josivanda Palmeira Gomes, C. M. D. P. S. Silva, Hofsky Vieira Alexandre, Vera Solange de Oliveira Farias, Bruno Adelino de Melo, Alexandre José de Melo Queiroz, R. M. F. de Figuiredo,

Agricultural and Food Sciences

The use of waste has been the focus of attention of the agri-food sector, and a fruit with large amount of waste is the passion fruit. Its peel consists of albedo and flavedo, which can be used to manufacture flour, and some studies propose the need to remove the flavedo as well as to perform maceration. The objective of the present work was to study the drying process to produce flour from passion fruit albedo and whole peel, checking the influences of the flavedo removal and maceration steps, as well as the drying temperatures (70 and 80 ºC). Yield after drying was calculated and it was shown to be low. Page, Silva et alii, Henderson and Pabis and Logarithmic mathematical models were fitted to the experimental data using LAB Fit software. The statistical indicators used to identify the best fit were coefficient of determination (R2) and chi-square (χ2). The Page model was the one that fitted best to the data, showing the best statistical indicators. Also, it can also be highlighted that the sample composed of peel without maceration and dried at 70 ºC had the best results regarding the statistical indicators.