Drying kinetics of atemoya pulp

Galdino, Plúvia Oliveira; Figueirêdo, Rossana Maria Feitosa de; Queiroz, Alexandre José de Melo; Galdino, Pablícia Oliveira

doi:10.1590/1807-1929/agriambi.v20n7p672-677

Cited by 15 publications

(14 citation statements)

References 14 publications

(8 reference statements)

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“…Water losses are higher in the beginning of the drying process, after which the losses decrease with consequent reduction in the drying rate. A similar behavior was observed by Galdino et al (2016) in the foam-mat drying of atemoya pulp at different temperatures (60, 70 and 80 °C) and thicknesses (0.5, 1.0 and 1.5 cm). There is a trend of increase in the effective diffusivity with the increment of pulp layer thickness and with the increment in temperature.…”

Section: A Bsupporting

confidence: 83%

Mathematical modeling of pequi pulp drying and effective diffusivity determination

Sousa

Figueirêdo

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe aim of this work was to study the drying kinetics of pequi pulp by convective drying at different conditions of temperature (50, 60, 70 and 80 °C) and thickness (0.5, 1.0 and 1.5 cm) at the air speed of 1.0 m s -1, with no addition of adjuvant. The experimental data of pequi pulp drying kinetics were used to plot drying curves and fitted to the models: Midilli, Page, Henderson & Pabis and Newton. Effective diffusivity was calculated using the Fick's diffusion model for a flat plate. It was found that, with increasing thickness, the drying time increased and, with increasing temperature, the drying time was reduced. The Midilli model showed the best fit to the experimental data of pequi pulp drying at all temperatures and thicknesses, presenting higher coefficients of determination (R 2 ), indicating that this model satisfactorily represents the pequi pulp drying phenomenon. There was a trend of increase in the effective diffusivity with the increase in pulp layer thickness and temperature.Modelagem matemática da secagem da polpa de pequi e determinação da difusividade efetiva R E S U M O Objetivou-se, neste trabalho, estudar a cinética de secagem da polpa de pequi por meio da secagem convectiva em diferentes condições de temperatura (50, 60, 70 e 80 ºC) e espessura (0,5; 1,0 e 1,5 cm) na velocidade do ar 1,0 m s -1 , sem adição de adjuvante de secagem. Com os dados experimentais da cinética de secagem da polpa de pequi foram traçadas curvas de secagem cujos modelos ajustados aos dados experimentais, foram: Midilli, Page, Henderson e Pabis e Newton. Calculou-se a difusividade efetiva utilizando o modelo difusivo de Fick para uma placa plana. Constatou-se que, com o aumento da espessura, o tempo de secagem aumentou e com o aumento da temperatura o tempo de secagem foi reduzido. O modelo de Midilli foi o que melhor se ajustou aos dados experimentais da secagem da polpa de pequi, em todas as temperaturas e espessuras, por apresentar maior coeficiente de determinação (R²), indicando que este modelo representa satisfatoriamente o fenômeno de secagem da polpa de pequi. Foi evidenciado que houve tendência de aumento da difusividade efetiva com o aumento da espessura da camada da polpa e com o aumento da temperatura.

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Section: A Bsupporting

confidence: 83%

Mathematical modeling of pequi pulp drying and effective diffusivity determination

Sousa

Figueirêdo

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

Self Cite

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“…The value of moisture content ratio decreased abruptly as drying temperature increased (Figure 1). In addition, as drying air temperature increased, a higher product water removal rate was observed, as reported in several studies for different plant products (Ferreira et al, 2012;Santos et al, 2013;Baptestini et al, 2016;Galdino et al, 2016). Table 2 shows the values of the chi-square test and estimated mean error (SE) obtained for the different models fitted to the drying curves of baru fruits.…”

Section: Resultssupporting

confidence: 55%

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

et al. 2018

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This study aimed to fit different mathematical models to the experimental data on drying of baru fruits (Dipteryx alata Vogel), determine and assess the effective diffusion coefficient, as well as obtain the activation energy and thermodynamic properties for the drying process under different air temperature conditions. Baru fruits with an initial moisture content of 0.429 ± 0.044 (dry basis, db) were dried in a forced air ventilation oven under four temperature conditions (40, 60, 80, and 100 °C) until reaching a moisture content of 0.065 ± 0.018 (decimal db). These data were fitted to mathematical models frequently used to represent the drying of vegetal products. The Logarithmic model presented the best fit to describe the phenomenon. The effective diffusion coefficient increased as temperature increased, being described by the Arrhenius equation, with an activation energy of 37.64 kJ mol −1 . Enthalpy and entropy decreased, while Gibbs free energy increased as drying temperature increased.

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“…This shows the high affinity of the model to the experimental data, being able to be used in the prediction of the drying process in the palm shoot with high degree of confidence within the temperature range worked in this study. Galdino et al (2016) studying the drying kinetics of atemoia pulp, observed a behavior similar to that of the present study with higher values of R 2 above 0.9, for the Page, Midilli and Henderson & Pabis models in temperature ranges 60, 70 and 80 °C.…”

Section: Resultssupporting

confidence: 88%

Technological aspects of obtaining spineless cactus [Nopalea cochenilifera (L.) Salm-Dyck] bud flour after drying

Pereira¹,

Silva²,

Sousa³

et al. 2017

Aust J Crop Sci

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The spineless cactus has high production of green matter. Its major importance is utilized for production of flour in agro-industrial processes as well as its nutritional characteristics. The objective of this work was to evaluate the quality of the flour of the spineless cactus bud produced under different temperatures and to describe the drying process by means of mathematical models. The spineless cactus genotype 'Miúda' (Nopalea cochenilifera (L.) Salm-Dyck) was used in this study. The buds approximately with 20 cm in length were harvested. Drying was carried out at different temperatures (55, 65, 75 and 85 ° C). Evaluations were done with the application of mathematical models to the data obtained from the drying kinetics, using determination of coefficients (R 2) and chi-square ( 2). The chemical and toxicological composition of flour was evaluated. The temperature treatments influenced the flour quality. The flour obtained at the temperature of 55 ° C presented the best chemical percentages and showed no toxic effect. The studied models presented good statistical indices as a function of the adjustments to the experimental data. The Wang and Singh model presented the best R 2 and   for the drying kinetics of the palm shoots. The Peleg model presented a unique graphical behavior, reaching to cross the field of negative water quantity before reaching the equilibrium point of the dehydration process. Therefore, this model cannot be used to simulate the drying process of 'Miúda' shoots within the studied temperature range.

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Drying kinetics of atemoya pulp

Cited by 15 publications

References 14 publications

Mathematical modeling of pequi pulp drying and effective diffusivity determination

Mathematical modeling of pequi pulp drying and effective diffusivity determination

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

Technological aspects of obtaining spineless cactus [Nopalea cochenilifera (L.) Salm-Dyck] bud flour after drying

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