Abstract

PORTELA, Julianne V. F; PESSOA, Thayze R. B; PEREIRA LIMA, Jacinete  and  EL-AOUAR, Ânoar A. Evaluation mass transfer during the drying of watermelon rind to obtain and characterize its flour. Rev. cienc. tecnol. [online]. 2015, n.23, pp.18-24. ISSN 1851-7587.

The purpose of this study was to evaluate the convective drying process of the watermelon rind and develop flour with technological and nutritional application to human nutrition. The rind was cut longitudinally (5 mm thick), preserving the epicarp and mesocarp, and it was subjected to convective drying under air temperature conditions (40-60 ºC) and with the air speed fixed (1.0m.s-1). Studies of the drying kinetics, mathematical modeling (Fick, Page and Two Parameter Empirical) of the experimental curves and determination of the effective diffusivity, water and moisture activity were conducted as parameters to define the best technological process conditions. Physiochemical characteristics of the watermelon rind flour were determined. The temperature increase resulted in the increase of the water effective diffusivity values, having the Page and Two Parameter Empirical models as those that were better adjusted to the experimental data. Based on the quality responses, 60 ºC was defined as the best condition, resulting in flour with expressive protein content and minerals.

Keywords : Citrullus lanatus; Effective diffusivity; Protein; Mineral salts; Bread making.

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