Abstract Multiphasic calcium phosphate powders were synthesized by the acidic route, using lactic acid as a chelating agent that allows the production of a stable and rich solution of calcium and phosphate ions at room temperature. After pH adjusting, without varying the concentrations of precursor solution, XRD and FTIR analyses showed different CaP phases before and after heat treatment at 1000 °C. At pH 5, brushite plate-like particles were produced, while at higher pH levels (7 to 12) nano-hydroxyapatite particles were formed. After the calcination process, partial and total decomposition of hydroxyapatite in the β-TCP phase was explained by XRF analysis due to the calcium-deficient hydroxyapatite of synthesized samples at pH 7 and 10. This work presents an important method to synthesize any desired CaP phase compositions by varying the pH level and subsequently performing heat treatment, which has a direct effect on morphology, crystallinity, and formation of different CaP powders.

The effect of the high temperature and short time (HTST) drying stage was combined with an air drying process to produce crispness in bananas. The fruit was dehydrated in an air drier for five minutes at 70°C and then immediately set at a HTST stage (130, 140, 150°C and 9, 12, 15 minutes) and then at 70°C until water activity (a w) was around 0.300. Crispness was evaluated as a function of water activity, using sensory and texture analyses. Drying kinetics was evaluated using the empirical Lewis model. Crispy banana was obtained at 140°C-12min and 150°C-15min in the HTST stage, with a w = 0.345 and a w = 0.363, respectively. Analysis of the k parameter (Lewis model) suggests that the initial moisture content of the samples effects this parameter, overcoming the HTST effect. Results showed a relationship between sensory crispness, instrumental texture and the HTST stage.