Medeiros, Maria de Fátima Dantas deSantos, Ana Beatriz Farias Moura dos2022-02-232022-02-04SANTOS, Ana Beatriz Farias Moura dos. Secagem de polpa de jabuticaba, siriguela e umbu em camada de espuma utilizando a caseína como emulsificante. 2022. 79f. Trabalho de Conclusão de Curso (Graduação em Engenharia Química), Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2022.https://repositorio.ufrn.br/handle/123456789/46242Brazil’s great area and diversity of climates are the reasons why the country is one of the world’s biggest fruits producers. Tropical fruits have conquered the preference of picky costumers. However, most tropical fruits are seasonally produced. In harvest season, part of what is produced is wasted and out of this season the product is missing on the market. In this perspective, a drying process is a post-harvest technique that can be used to prolong lifespan of fruits. This article studied the drying process of fruit pulps (jaboticaba, siriguela and umbu) using “foam-mat” method. The technique uses artificial emulsifiers to form stable and expanded foams. The main goal of this paper was to use bovine milk casein as an alternative to be an emulsifier that adds flavor and nutritional quality to products, enabling the production of powdered fruit with high nutritional value and right conservation characteristics. The casein was obtained by enzymatic coagulation, being used in the preparation of foams in proportions of 30% and 50% of the total. Two methods of incorporating the pulp into the casein foam (a mixer and a spatula) were used. Drying was carried out in an oven with air circulation at a controlled temperature of 60°C, with monitoring of moisture loss throughout the drying process. The powdered products were submitted to physical-chemical analyses. The results showed the emulsifying capacity of casein with expansions that varied between 163.44 and 744.09%. Drying was fast, identifying an important period of constant rate. The experimental data of drying kinetics was adjusted to the Page model, obtaining R² > 0.98, with kinetic constant ranging from 0.3781x10-³min-1 to 6.571x10-³min-1. The powders, in general, presented moisture lower than 5%, water activity lower than 0.4, good fluidity and classified as non-hygroscopic or slightly hygroscopic. Therefore, the potential of the powders for commercialization was identified, since all of them presented water activities below 0.4 and acidic pH, factors that contribute to the conservation of the product.Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/CoagulaçãoMétodo de incorporação à espumaPó de frutasCoagulationFoam incorporation methodFruit powderbachelorThesis