Influence of drying temperature on the physical-chemical properties of pineapple residues

Abstract

The state of Paraíba is one of the largest producers of pineapples in Brazil. This pineapple can be used in different ways both in naturaand in the production of products like: frozen pulp, juices, jams, jellies and others.The residues produced from fruit processing have in their composition various nutrients, which could be used as much for human consumption as for the manufacture of animal feed, as a way to prevent waste and to minimize the problem of environmental pollution and also malnutrition in this The influence of the drying temperature of the pineapple residue on the physical-chemical parameters of the pineapple. The residues weredried at temperatures of 50, 60 and 70 ° C. Analyzes of water content, ash, pH, acidity, water activity, reducing sugars and color were performed. The values found for the in naturaresidue were: Acidity 0.69; Water Content 82.35 g (100g-1); Color: L 38.10; a* 4.52; b*19.60; aw 0.98; pH4.18; Reducing Sugars 12.73 g (100g-1); Ash 0.47 g (100g-1). The dry residues showed an increase in acidity, pH, reducing color and sugar parameters with temperature elevation showing the inverse for the parameters of water activity and water content, the ash content remained stable as expected. Thus, a single parameter that was not influenced by temperature was the ash parameter.