Recobrimento de pimenta-do-reino (piper nigrum l.), em leito de jorro, com suspensão polimérica de amido de mandioca, plasticizada com etanol

Abstract

This study aimed to evaluate the black pepper coating technique using a fluidized bed, focusing on its applicability in the food industry. The research explored the optimization of operational parameters, such as suspension flow rate, temperature, and blower flow rate, using the response surface methodology within a Box-Behnken design. The goal was to improve the efficiency of the coating process, ensuring uniform distribution of the coating over the black pepper grains. This study investigated the fluid dynamic and physicochemical behavior of black pepper seeds coated with a cassava starch-based biofilm, applying the spouted bed process. The seeds were classified in group D of the Geldart classification, indicating good fluidization potential and excellent flowability, facilitating the coating process. The sphericity of the seeds (0,98) and their density (1,45 g/cm³) directly influenced their behavior in the bed, allowing minimal fluidization at a velocity of 38,32 cm/s and a pressure drop of 7,13 cmH2O. The molecular interaction between the starch and ethanol generated biofilms with flexibility and mechanical strength. However, ethanol's volatility requires control during the drying process to maintain the biofilm's quality. The spouted bed process proved efficient for coating application, and the desirability function analysis indicated that the established criteria were satisfactorily met. The results confirm the technical feasibility of applying biopolymer coatings to black pepper seeds, contributing to the development of biodegradable alternatives aligned with environmental demands