Abstract

The murici is a fruit of the Brazilian cerrado, with striking aroma and nutritional value. It is known that the fruit drying process for obtaining the murici dry contributes to the preservation of the product, the content of nutrients and enables your addition in formulations, emphasizing the sensory and nutritional quality of food. A drying method that has been expanding in Brazil is the method of drying foam layer, where it promotes a faster drying, being used in juices, purees and pulps. The aim of this work is to carry out the pulp drying murici per layer of foam (foam mat drying), aimed at establishing a mathematical model for your drying. The study of drying of murici in layer of foam in the conditions in which the experiment was developed, it was found that the drying temperature exerts influence on the speed of drying of the product and the mathematical model that adapted the drying conditions murici was the logarithmic.

Key words: Foam mat drying, temperature, modeling.