Drying kinetics of baru flours as function of temperature

Reis, Douglas Rodrigues; Brum, Fabrício Barros; Soares, Eduardo José Oenning; Magalhães, Jessiana R.; Silva, Fabrício Souza; Porto, Alexandre Gonçalves

doi:10.1590/1807-1929/agriambi.v22n10p713-719

Cited by 7 publications

(5 citation statements)

References 27 publications

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“…It is also observed in the study of Reis et al (2018) that the parameter k increases with increasing temperature, with higher values for whole 'baru' flour compared to defatted flour, agreeing with the present study. This indicates that the loss of water at high temperatures tends to be higher for 'baru' almond flour with higher lipid concentration, according to the drying rate k, implying consequences on the thermodynamic properties.…”

Section: Resultssupporting

confidence: 93%

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Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Alves

Silva

Santos

et al. 2021

Rev. bras. eng. agríc. ambient.

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The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.

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Section: Resultssupporting

confidence: 93%

“…According to Baptestini et al (2015), lower activation energy indicates a greater ease in the process of transforming liquid free water into steam. These values, compared to those found by Reis et al (2018), indicate an inverse behavior between flours with increasing temperature.…”

Section: Resultssupporting

confidence: 56%

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Alves

Silva

Santos

et al. 2021

Rev. bras. eng. agríc. ambient.

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“…22). Similar behavior has been observed by Reis et al (2018) for the drying of whole flour of 'baru' almonds and by Moscon et al (2017) for the drying of quinoa grains. The drying constant k represents the external drying conditions, can be used as an approximation to characterize the effect of temperature, and is related to the effective diffusivity in the drying process in the falling rate period (Babalis & Belessiotis, 2004).…”

Section: Resultssupporting

confidence: 81%

Drying kinetics of ‘gueroba’ (Syagrus oleracea) fruit pulp

Jorge

Ferreira

Silva

et al. 2021

Rev. bras. eng. agríc. ambient.

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The ‘Gueroba’ fruit can be used to produce flours with potential for the development of new products from the ‘Cerrado’ socio-biodiversity. The objective was to estimate the drying kinetics and determine the effective diffusion coefficient and activation energy for the pulp of ‘gueroba’ fruits subjected to different drying temperatures. ‘Gueroba’ fruits were manually pulped, removing the mesocarp with the epicarp, and this material was identified as the pulp. The material was subjected to oven drying at temperatures of 40, 50, 60 and 70 °C. Nonlinear regression models were fitted to the experimental data. The most adequate model was selected through the coefficient of determination, mean relative and estimated errors, Chi-square test, AIC and BIC. As the drying temperature increases, the processing time to achieve the same moisture content decreases, due to the increase in water diffusivity inside the product. The Midilli model showed the best fit to the experimental data obtained. The effective diffusion coefficients of the pulp of ‘gueroba’ fruits showed magnitudes between 3.11 x 10-9 to 5.84 x 10-9 m2 s-1 for temperatures from 40 to 70 °C. The activation energy of the process was 18.34 kJ mol-1.

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“…Uddin, Jantad, and Boonsupthip (2016) dried pumpkin seeds in a convective dryer and fluidized bed dryer at temperatures 70–90°C, and air velocities 2.0–4.0 m/s, verifying an increase in the effective diffusivity with increasing temperature, with D ef values increasing from 8.2 × 10 −9 to 22.7 × 10 −9 m 2 /s and from 8.4 × 10 −9 to 33.2 × 10 −9 m 2 /s for tray dryer and fluid bed dryer, respectively. Reis et al (2018) when drying the baru almond at temperatures 40, 50, and 60°C, they obtained effective diffusivity values ranging from 8.02 × 10 −10 to 19.90 × 10 −10 m 2 /s. Alves, Queiroz, Figueirêdo, Silva, and Gomes (2019) found effective diffusivity values of 6.98 × 10 −11 m 2 /s in samples of dry cowpea by direct exposure to the sun combined with night drying in a heat accumulator dryer, and 6.84 × 10 −11 m 2 /s for the control samples, which were left on the laboratory bench at night.…”

Section: Resultsmentioning

confidence: 99%

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Moraes

Queiroz

Figueirêdo

et al. 2021

J Food Process Engineering

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The objective of this study was to investigate the physical characteristics and mineral profile of seeds of three Cucurbita varieties, one of the species Cucurbita maxima (variety Crown, one Cucurbita moschata (var. Jacarezinho) and one Cucurbita pepo (var. Italian), in natura and germinated forms. Additionally, perform the drying of the germinated samples at temperatures of 50, 60, and 70°C, evaluating the adjustment by different mathematical models to predict the process, calculate the effective diffusivities, and determine the activation energy and the thermodynamic properties of the samples. The seeds were germinated until 96 hr. Then, the unit mass, apparent specific mass, real specific mass, porosity and unit volume, and the mineral profile were determined. The germinated seeds were crushed and placed to dry with a thickness of 0.5 cm until reaching the equilibrium water content. Germination resulted in an increase in unit mass, unit volume, real density, and porosity; reducing the apparent density. The minerals were presented in different proportions, with emphasis on the calcium content in the Crown variety, potassium and phosphorus in Italian variety, and magnesium in Jacarezinho variety. The Henderson and Pabis modified model was the one that best fitted the experimental data of the three varieties. The effective diffusivities of the germinated seeds increased with increasing drying temperatures. The activation‐energy value was higher in the Crown variety, followed by Jacarezinho and Italian. The greatest enthalpies and entropies were determined in the Crown variety and the highest Gibbs free energies in the Italian variety. Practical Applications The knowledge of the physical aspects, the minerals concentration, and the use of drying germinated pumpkin seeds results in products with good palatability, expanding the possibilities for industrial and commercial use. The drying of agricultural products in a convective dryer makes it possible to reduce the water content to a certain value, minimizing microbiological activity and reducing chemical deterioration reactions, essential to increase shelf life, control waste, and allow the use and consumption of a product with high quality on a large scale. The contribution to the area consists of determining important values for seed processing industries interested in greater energy efficiency and in the precise adaptation of processes and equipment, with a view to reducing costs and maximizing the quality of the final product.

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Drying kinetics of baru flours as function of temperature

Cited by 7 publications

References 27 publications

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Drying kinetics of ‘gueroba’ (Syagrus oleracea) fruit pulp

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

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