Drying kinetics and thermodynamic properties of guava peel
Lígia Campos de Moura Silva,
Diene Gonçalves Souza,
Abner Alves Mesquita
et al.
Abstract:The drying agroindustrial products is used to preserve the sensory and nutritional quality and to reduce the biological activity, preventing deterioration and loss of commercial value. The objective was to study the mathematical modeling Guava bark drying to obtain flour and to determine and evaluate the effective diffusion coefficient, get the activation energy and the thermodynamic properties in drying temperatures of 45, 55, 65 and 75 °C. The experiment was conducted Instituto Federal Goiano - Campus Rio Ve… Show more
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