Modelagem matemática da secagem de espuma de graviola

Baptestini, Fernanda Machado; Corrêa, Paulo César; Junqueira, M. S.; Ramos, Afonso Mota; Bustos-Vanegas, Jaime Daniel; Costa, Cristian F.

doi:10.1590/1807-1929/agriambi.v19n12p1203-1208

Cited by 25 publications

(39 citation statements)

References 12 publications

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“…In the samples containing 8% of albumin ( Figure 2B), there was a reduction of 28.62% of the drying time for the samples to reach the moisture ratio of 0.5. Baptestini et al (2015) subjected soursop pulp mixed with 7.43% of albumin to the temperature range of 40 to 80 ºC and observed that the drying time at 80 ºC was 4.6 times shorter than that for 40 ºC. Madureira et al (2011) observed that the increase of 10 ºC in the temperature for the drying of cactus pear in forced-air oven led to reduction in the drying time.…”

Section: Resultsmentioning

confidence: 99%

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Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TIn foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp. The fits were evaluated using samples with 4 and 8% albumin (m m -1 ) and drying temperatures of 75, 80 and 85 °C. The samples were placed on aluminum trays. Drying was carried out in a tray dryer. The Lewis, Page, Midilli and Logarithmic models were fitted to the experimental data and evaluated based on the coefficient of determination (R 2 ), root-mean-square error (RMSE) and chi-square test. All models fitted well to experimental data and Midilli was the best. Albumin concentration and temperature influenced the drying rate; the lowest drying times occurred for the highest albumin concentration and highest drying temperature.Modelagem matemática das curvas de secagem em camada de espuma de polpa de goiaba R E S U M O Na secagem em camada de espuma o alimento líquido é transformado em espuma, através da adição de um agente espumante, por exemplo, a albumina. Objetivou-se, neste trabalho, avaliar o ajuste de modelos matemáticos das curvas de secagem por camada de espuma de polpa de goiaba. Na avaliação dos ajustes utilizaram-se concentrações de 4 e 8% (m m -1 ) de albumina e temperaturas de secagem de 75, 80 e 85 °C. As amostras foram colocadas em bandejas de alumínio. A secagem foi realizada em secador de bandejas. Os modelos de Lewis, Page, Midilli e Logarítmico foram ajustados aos dados experimentais e avaliados segundo os coeficientes de determinação (R 2 ), os desvios médios estimados e os testes qui-quadrados. Os modelos propostos se ajustaram bem aos dados experimentais, porém o melhor foi o de Midilli. A concentração de albumina e a temperatura influenciaram na velocidade de secagem, em que os menores tempos de secagem foram para a maior concentração de albumina e a maior temperatura de secagem.

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Section: Resultsmentioning

confidence: 99%

“…Among the drying processes to obtain fruit pulp powders, foam mat drying stands out. This is a method in which the liquid or semi-liquid food is mixed with foam agents and transformed into a foam through agitation, and then subjected to drying with hot air (Baptestini et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of the foam-mat drying curves of guava pulp

Maciel

Afonso

Costa

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…As temperaturas do ar de secagem selecionadas foram de 50 °C, 55 °C, 60 °C, 65 °C e 70 °C, totalizando cinco níveis de temperatura e perfazendo, portanto, um número adequado para o estudo de um fator quantitativo. Esses valores de temperatura selecionados proporcionam menores alterações de características nutricionais e sensoriais da polpa, sendo este um intervalo comumente utilizado no método de leito em espuma (MEZIANE, 2011;BAPTESTINI et al, 2015). A massa das amostras foi registrada utilizando-se uma balança com resolução de 0,001 g, em intervalos de 15 minutos durante a primeira hora, 30 minutos durante a segunda e terceira hora, e 60 minutos até que a massa permanecesse constante.…”

Section: Experimento Finalunclassified

“…Para todas as temperaturas, a razão de umidade reduziu-se rapidamente no início e, posteriormente, diminuiu lentamente à medida que se aumentou o tempo de secagem. Tais características também foram observadas na operação de secagem de nabo forrageiro (SOUSA et al, 2011) e graviola (BAPTESTINI et al, 2015).…”

Section: Araújo C S Et Alunclassified

“…A cinética de secagem e o ajuste de modelos matemáticos já foram estudados para diversas frutas, tais como carambola (KARIM; WAI, 1999), graviola (BAPTESTINI et al, 2015), nabo forrageiro (SOUSA et al, 2011), maçã (KALETA et al, 2013, mamão (KANDASAMY et al, 2012) e tomate (KADAM; BALASUBRAMANIAN, 2011), porém poucos estudos exploraram a acerola. Desta forma, este trabalho teve os objetivos de estudar a etapa de secagem da polpa de acerola em leito de espuma, avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola, ajustar modelos matemáticos para descrever a operação e avaliar o efeito da temperatura sobre a umidade do produto desidratado.…”

Section: Introductionunclassified

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Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Araújo

Macedo

Vimercati

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos Foam-mat drying kinetics for acerola and adjustment of the mathematical models ResumoA acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente trabalho teve o objetivo de estudar a etapa de secagem da polpa de acerola em leito de espuma, além de avaliar o efeito da temperatura sobre a cinética de secagem da polpa de acerola e ajustar modelos matemáticos para descrever o processo. O experimento foi conduzido em três repetições. A espuma foi elaborada com 250 mL da polpa de acerola adicionada de 4% do agente espumante, sendo, então, espalhada uniformemente em bandejas de inox. AbstractAcerola (Malpighia emarginata DC) is a fruit rich in nutrients, especially vitamin C, but the in natura fruit is highly perishable and hence processing of the acerola pulp becomes indispensable. The aim of this paper was to study the foam mat drying process of acerola pulp to evaluate the effect of temperature on the drying kinetics of the pulp and fit mathematical models in order to describe the operation. The experiment was carried out with three repetitions. The foam was prepared with 250 mL of the pulp plus 4% of foaming agent and spread evenly in stainless steel trays. The selected drying air temperatures were 50 °C, 55 °C, 60 °C, 65 °C and 70 °C. The moisture ratios were then calculated and the Page, Henderson and Pabis and Lewis mathematical models fitted for each temperature. The Page model showed the highest determination coefficient (> 0.99) and lowest standard error for the regression at all temperatures (<0.03). The proposed generalized model presented a determination coefficient of 0.9933. The Page model and the generalized model were adequate to describe the drying process of the acerola pulp. The moisture contents of the dehydrated products were in accordance with the values established by Brazilian law. Keywords

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Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)

Santos

Silva

Gomes

et al. 2022

J Food Process Engineering

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The present study goal was to determine the thermal properties of apples during their cooling. Fuji apple was cooled in a domestic refrigerator by natural convection. Thermal properties were determined assuming the geometry of an equivalent sphere. An optimizer software (LS Optimizer) was used for the inverse problem. A new heat conduction software was developed to solve the direct problem, using the spherical geometry of the diffusion equation with the boundary condition of the third kind. Thus, thermal properties of apples and their uncertainties were calculated during cooling. The developed software for the direct problem was used to simulate the cooling kinetics for any previously specified point within the sphere. The fitting of the simulated curve to the experimental points showed coefficient of determination (R2) greater than 0.99 and low values of the chi‐square function (χ2). Therefore, it can be concluded that the spherical geometry and the boundary condition of the third kind were adequate to describe the process of heat removal for apple. Determined values of thermal diffusivity and convective heat transfer coefficient were α = (1.38 ± 0.07) × 10−7 m2 s−1 and h = (1.360 ± 0.018) × 10−6 m s−1, respectively, with confidence intervals of 95.4%. Another confirmation of the developed model was the fact that the thermal diffusivity was similar to the estimate by Riedel correlation (α = 1.38 × 10−7 m2 s−1). The position of the thermocouple in the equivalent sphere calculated by numerical solution was r = 6.6 mm. Practical Applications One of the main contributions of this paper is the calculation of thermal parameters along cooling with their uncertainties. This will result in very accurate simulation of the pasteurization and freezing processes. Furthermore, the values obtained in the study can be used to predict new cooling curves for the same product, but with different dimensions.

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Modelagem matemática da secagem de espuma de graviola

Cited by 25 publications

References 12 publications

Mathematical modeling of the foam-mat drying curves of guava pulp

Mathematical modeling of the foam-mat drying curves of guava pulp

Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos

Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)

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