The aim of this work was to study the drying curves and equilibrium isotherms of extruded fish feed. The drying curves were determined at air temperatures of 50, 60, 70 and 80°C and airflow velocities of 1.5, 2.5 and 3.5 m/s
O farelo de soja, resultante da extração do óleo de soja, possui grande importância no mercado agropecuário brasileiro e mundial como ração animal e complemento alimentar humano, conforme salientado por Teixeira [12].O farelo de soja, conforme ParaÍSO [7], representa 70% da massa sólida do grão de soja, sendo que 51% correspondem às proteínas, 43% aos carboidratos e 6% às cinzas. a soja passa por várias fases até a obtenção do farelo de soja descritas por SarTOri [10] . Os resultados indicam que a temperatura não exerce influência significativa sobre os valores da umidade de equilíbrio do farelo de soja na faixa de condições experimentais exploradas e que os modelos de HaLSeY e de LUiKOV podem ser utilizados para prever a umidade de equilíbrio do farelo soja. Palavras-chave: farelo de soja, umidade de equilíbrio, isoterma, secagem.
SUMMARYSTUDY OF THe eQUiLiBriUM iSOTHerMS OF SOYBeaN MeaL. This work has as aim to study the behavior of the isotherms of the soybean meal. Therefore, experiments had been carried out by using the static method with saturated salt solution at 50, 60 and 70ºC. The data had been adjusted to the equations of the literature, using Statistica software 6.0 . The results indicated that the temperature does not affect significantly the moisture equilibrium values of the soybean meal in the range of temperatures studied and that the LUiKOV and the HaLSeY models can be used to foresee the moisture equilibrium of the soybean meal.
Recommended Citation: Luz, Gianini R.; Paraíso, Paulo R.; Jorge, Luiz M. M.; and Andrade, Cid M. G
AbstractThe process of soybean meal industrial drying requires a high consumption of energy, and it is usually performed in an indirect rotary dryer. A study aiming for the reduction of this energy consumption is vital for the competitiveness of this product. Thus, the purpose of this work was to develop a mathematical model of soybean meal drying, in permanent regime, in order to assess the optimal operational conditions of the dryer and its energetic performance. The developed model is based on balances of mass and energy, and using constitutive and empirical equations. The model validation was carried out through operational data. From this, the influences of the initial temperature, initial moisture, and relative humidity of air, as well as the dryer energetic performance, were investigated.
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