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dc.contributor.authorCarvalho, Gisandro Reis-
dc.contributor.authorMassarioli, Adna Prado-
dc.contributor.authorIzabela Dutra Alvim, Izabela Dutra-
dc.contributor.authorAugusto, Pedro Esteves Duarte-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-06-11T20:32:21Z-
dc.date.availablePT_Br
dc.date.available2021-06-11T20:32:21Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationFood Engineering Reviews / https://doi.org/10.1007/s12393-020-09259-4pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/121-
dc.description.abstractThe present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortifed pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the efect of diferent pre-treatment times with ethanol and ethanol+ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the fnal products. Pre-treatment with ethanol and ethanol+ultrasound allowed to increase signifcantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pretreatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol.pt_BR
dc.description.sponsorshipFapesp / CNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherSpringerpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectAir dryingpt_BR
dc.subjectNutritional valuept_BR
dc.subjectEmerging technologiespt_BR
dc.subjectDehydrationpt_BR
dc.subjectDried fruitspt_BR
dc.titleIron‑Fortifed Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Dryingpt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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