Efeito de diferentes metodologias de secagem na obtenção de queijo muçarela desidratado

Abstract

Cheese is one of the most traditional ways of processing milk into a product with improved preservation. It is a product that can be classified in various ways based on processing methods and flavor profiles, providing a wide range of consumption options. Mozzarella is one of the most widely consumed cheeses in Brazil due to its affordability and popularity; furthermore, its characteristics make it suitable for dehydration studies aimed at developing faster and more economical processes while minimizing changes in its physicochemical properties. This study evaluated the use of a microwave oven, a forced-air oven, a freeze-dryer, and an air fryer to produce dehydrated mozzarella and characterized the resulting products after drying. The different methods influenced the evaluated parameters and resulted in distinct responses, although all methods were effective in producing samples with moisture content and water activity levels classified as ideal —below 5% and between 0.300 and 0.500, respectively. The microwave oven provided the shortest processing time, yielding dried samples to be obtained in 6 minutes at a power of 700 W, whereas the forced-air oven was the most time-consuming method, with the fastest process taking 45 minutes at a temperature of 150°C. Nevertheless, the forced-air oven remains a valuable, traditional, and easy-to-implement method. Regarding technological quality, particularly the preservation of color and mechanical properties, freeze-drying yielded the best results, although it required a longer processing time. The air fryer provided shorter processing times than the freeze-dryer and forced-air oven and showed operational efficiency comparable to that of microwave oven when operated in the "roast" mode. Overall, the choice of the most appropriate drying method depends on the specific processing requirements and the desired product characteristics.