Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Morais, Maria F. de; Santos, José R. O. dos; Santos, Marisângela P. dos; Santos, Dyego da Costa; Costa, Tiago Nascimento da; Lima, Joel B.

doi:10.1590/1807-1929/agriambi.v23n9p702-708

Cited by 19 publications

(24 citation statements)

References 25 publications

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“…The enthalpy (Δ H ) varied from 24.96 to 24.63 J mol −1 , and higher values with respect to this parameter were obtained at lower temperatures which shows the water evaporation process, taken place in the product, and occurs more slowly under these conditions. According to Morais et al, 44 Δ H represents the energy needed to promote the removal of water from the sample during the drying process. The authors observed a similar behaviour when drying bacaba pulp, which presented values of Δ H that varied from 34.23 to 34.40 kJ mol −1 .…”

Section: Resultsmentioning

confidence: 99%

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample.

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Section: Resultsmentioning

confidence: 99%

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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“…For the CB powder, the convective drying process was carried out in a greenhouse with air circulation (Tronh brand, model 170) at 60 °C (Morais et al, 2019). The pulp was placed on a tray, in order to allow perpendicular air flow and simulate the thin-layer drying process.…”

Section: Raw Materials and Sample Preparationmentioning

confidence: 99%

“…method stands out for the feasibility and simplicity of the process, which thus affects the cost and benefit (Morais et al, 2019). The freeze-drying process is another promising method in drying food (Costa et al, 2019), as its operation is based on the sublimation process with high pressures and low temperature.…”

Section: Introductionmentioning

confidence: 99%

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

et al. 2022

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The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.

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“…For example, to attain 0.1 moisture ratio (MR = 0.1), the sample dried at 65°C prerequisite the minimum period (2.5 hr) trailed by 60°C sample (3.1 hr) and samples dried at 55°C took the highest time (3.7 hr). Hence greater temperature could provide a quicker drying rate (Morais et al., 2019). Excessive temperature and lower humidity, drying rate might rise firstly; in contrast as drying headways case hardening occurs (Okos et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

Section: Impact Of Temperature On Drying Behaviormentioning

confidence: 99%

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Yeasmin¹,

Rahman²,

Rana³

et al. 2020

J Food Process Preserv

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Carambola is an excellent source of vitamin C (vit‐C) and possesses many nutritious properties. This research was directed to moisture sorption isotherm, air drying kinetics, and vit‐C degradation throughout blanching, storage, and drying of carambola. Fresh carambola contained 91.44% moisture and 24.2 mg/100 g vit‐C. The monolayer moisture content was 7.3 g/100 g solid according to Brunauer, Emmett, and Teller (BET) equation. The drying process (cabinet dryer) at different temperatures and sample thickness exposed that more the temperature, higher the drying rate at a constant thickness. Furthermore, drying rate was declined at a constant temperature with the rise of sample thickness. The samples pretreated with citric acid showed the lowest drying time and vit‐C degradation in blanching. The influence of drying temperature and duration on the retention of vit‐C was also analyzed. The activation energy (Ea) of the vit‐C loss was 9.24 kcal/g‐mole. Higher the exposure at a constant temperature, more the reduction of vit‐C content as per first‐order reaction kinetics. During room temperature storage of whole carambola in 3 and 12 days showed 13.7% and 41.2% loss of vit‐C, respectively. Vit‐C degradation was lower for blanched than non‐blanched samples in refrigeration storage, while this change was relatively lower for both in frozen storage. Scanning electronic microscopic (SEM) studies were conducted to evaluate the effects of temperature and pretreatment on the surface morphology of dried carambola. Practical applications Carambola grows abundantly in Bangladesh. Nevertheless its availability and nutritive significance, it is not so utilized and popular in the fruit market. This yields postharvest difficulties for chemical and microbial spoilage due to its perishability. Therefore, drying of this fruit is an utmost operative and cost‐effective process. Thus, it will be accessible in off‐season and can be used for the development of new products with these dried fruits. The present investigation explores the physical and chemical properties of carambola to reveal its prospective in fruit processing. Presented information and results of this research can assist the food technologist in implementing the drying method and storage condition of carambola.

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Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Cited by 19 publications

References 25 publications

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

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