Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics

• Published in: Food biophysics 2024-12, Vol.19 (4), p.885-894
• Main Authors: de Jesus Junqueira, João Renato, do Carmo, Juliana Rodrigues, Miyagusku, Luciana, Balbinoti, Thaisa Carvalho Volpe, de Carvalho Rafael Salgado Junqueira, Mariel, de Lucena, Reinaldo Farias Paiva
• Format: Article
• Language: English
• Subjects: Acrocomia aculeata; Analytical Chemistry; Biological and Medical Physics; Biophysics; Chemistry; Chemistry and Materials Science; Commercialization; Drying; Energy consumption; Energy efficiency; Food Science; Infrared heating; Low temperature; Physical characteristics; Physical properties; Post-harvest decay; Regional development; Regional planning; Shelf life
• ISSN: 1557-1858; 1557-1866
• DOI: 10.1007/s11483-024-09846-6

Bocaiuva is the fruit of the palm tree Acrocomia aculeata (Jacq.) Lodd, native to various regions of Brazil, particularly in the Cerrado and Pantanal biomes. However, its commercialization is hindered by its fibrous nature and short shelf life, leading to post-harvest losses. This study aimed to obtain bocaiuva slices at different infrared drying (IRD) temperatures (60, 70 and 80 ºC). It was found that a shortening in the drying time at 80 ºC caused an increase in the drying rate. Fick’s second law and Page’s equation were suitable for describing the process behavior. The thermodynamics and energetic analysis demonstrated higher energy efficiency at 80 ºC. Lower temperature (60 ºC) promoted lower total color difference and hygroscopicity, and higher volumetric shrinkage. The results suggested that IRD at 80 ºC was able to produce bocaiuva slices with suitable physical characteristics. Furthermore, the production of dried bocaiuva contributes to the regional development of the Cerrado biome, thereby enhancing the bioeconomy.