Obtenção de preparado em pó para sorvete de maracujá amarelo (Passiflora edulis fo. Flavicarpa) por secagem via Spray Drying

Abstract

Conventional ice cream faces commercial expansion challenge, mainly due to its refrigerated transport need. The cold plate is an equipment made of stainless steel sheet that can reach -30ºC. A powdered preparation, made of ice cream basic ingredients, represents an innovation in the field, since it will become ice cream with the cold plate help, after rehydration, and the cold chain can be eliminated from the making and transport process. After obtained, the powder, with the addition of powdered milk, make up the base ingredients of the preparation. As to the drying conditions of this process, according to carried out bibliography, it is observed that the best passion fruit pulp drying conditions have carrier agent %PPF:%maltodextrin of 11,66, being add a 12g maltodextrin/100g (1:1 proportion) with drying air temperature of 190ºC. The yield, under these conditions, is equivalent to 39% of the dry solids initial value, present in the pulp. This project’s goal is to evaluate the powdered preparation for passion fruit ice cream, through this fruit drying process, using spray dryer as drying equipment, and the passion fruit peel flour (PPF) as a partial maltodextrin substitute. The project discourse about all the productive process aspects of the powdered preparation, providing information about packaging, layout, energy and mass balance, waste treatment, equipment prices and cost analyzis. Keywords:Spray Dryer. Passion fruit. Powdered preparation. Ice cream. Cold plate.