Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Alves, Nemório Rodrigues; Silva, Thiago Aurélio Arruda; Santos, Silmara Bispo dos; Galle, Nahyara Batista Caires; Silva, Ivan D. F.; Silva, Maria I. P. da

doi:10.1590/1807-1929/agriambi.v25n1p30-36

Cited by 6 publications

(7 citation statements)

References 23 publications

(23 reference statements)

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“…Thus, according to Moura et al (2021), the enthalpy is related to the increase in diffusivity of the water from the inside to the surface, presenting an inverse relationship between the increase in diffusivity and the energy necessary (ΔH) to remove the water from the product. Similar data were found by Almeida et al (2020) and Alves et al (2021) who evaluated the thermodynamic properties of baru nut flours ( Dipteryx alata ).…”

Section: Resultssupporting

confidence: 86%

“…The convective drying of residues is one of the alternatives that could be used to make the use of these products feasible and increase their lifespan, being one of the most accessible and cheapest drying methods. The study of the drying kinetics and the use of empirical mathematical models allows one to predict the drying parameters and the behavior of the products, which significantly influences the operational costs and also the projects and the commercial feasibility of the drying systems (Alves et al, 2021; Silva et al, 2016). On the other hand, the thermodynamic properties have been used to calculate the energy required for the drying processes, and provide knowledge of the behavior of the water and its interaction with the other constituents of the product during processing (Ferreira Júnior et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Thermodynamic properties and bioactive compounds of mandacaru dried waste

Gondim

Figueirêdo

Queiroz

et al. 2022

Food Processing Preservation

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Mandacaru is a cactus native to the semiarid region of Brazil, of which the fruits are edible, highly perishable and rich in bioactive compounds, present mainly in the peel.The aim of this study was to determine the drying kinetics of the processed peels of the mandacaru fruit at three different temperatures, fit mathematical models to the experimental data, determine the effective diffusivity and the thermodynamic properties and evaluate the influence of the drying conditions on the bioactive compound concentrations. The residues from the mandacaru fruits, composed of the peels, were ground with a 3% ascorbic acid solution to transform them into a homogeneous paste.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties and bioactive compounds of mandacaru dried waste

Gondim

Figueirêdo

Queiroz

et al. 2022

Food Processing Preservation

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“…Additionally, this is an endothermic reaction, requiring an additional energy source to raise the energy level and convert the reagents to the vapor state (Ong et al, 2013; Silva et al, 2020). With increasing the temperature, the decrease in Δ H and Δ S and increase in Δ G have been observed in various agricultural products such as jabuticaba peel (Costa et al, 2016), boldo leaves (Silva et al, 2019), bacaba pulp (Morais et al, 2019), bitter lemon (Silva et al, 2020), trapia residues (Moura et al, 2021), and baru almond flours (Alves et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…This was expected, since decreases in temperature caused in less water molecule excitation, hence increasing the order of the pistachios (Silva et al, 2020). The presence of chemical adsorption or structural modifications to the adsorbent is ascribed to the negative values of the Δ S (Alves et al, 2021; Moreira et al, 2008). Values for Δ G of in hull and in‐shell pistachio samples ranged from 137.85 to 141.78 kJ/mol and 135.43 to 140.25 kJ/mol over the range of 50–65°C, respectively.…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying

Öztekin

Aktaş

Dolgun

et al. 2022

Food Processing Preservation

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The purpose of this research was to determine the drying characteristics of Uzun variety pistachios in a convectional dryer with air velocity of 1 m/s at 50, 55, 60, and 65°C. Through the end of drying, moisture transfer from in‐hull, and in‐shell pistachio samples was defined by using the diffusion model of Fick. The Arrhenius‐type relationship was used to establish the temperature dependence of the effective moisture diffusivity. The activation energy of in‐hull and in‐shell pistachios was determined to be 56.04 and 34.18 kJ/mol, respectively. Five well‐known models, that is, the logarithmic, page, two‐term, Midilli et al., and approximation of diffusion models were fit to data of moisture ratio. The Midilli et al., and the two‐term models were chosen to accurately describe the hot‐air drying behavior of in‐hull and shell pistachio samples. As shelf‐life criteria, the water activity (aw) values of fresh and dried pistachios were determined at different ambient air temperatures. The enthalpy (ΔH) and entropy (ΔS) values of the pistachio samples decreased with increasing the air temperature, while Gibbs‐free energy (ΔG) increased as the air temperature increased. Novelty impact statement Pistachio kernel has rich nutritional significance for the human diet due to its 50%–60% fat content and unsaturated fatty acid and, the drying is the most important post‐harvest process in the pistachio industry. Pistachio kernels must be dried below aw of 0.82 and 0.70 for short‐ and long‐term storage and to avoid fungal development, respectively. This work evaluates the drying conditions and presents a mathematical model for hot‐air drying of pistachio nuts and, the results show that drying of pistachio can be carried out in industrial convective dryers.

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“…Negative entropy values can be attributed to chemical changes, and product structure (Alves et al, 2021;Öztekin et al, 2022). Similar…”

Section: Activation Energy and Thermodynamic Propertiesmentioning

confidence: 97%

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

Akhoundzadeh Yamchi,

Hosainpour,

Hassanpour

et al. 2023

J Food Process Engineering

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The design of specific drying equipment requires correct knowledge of kinetic and thermodynamic characteristics of agricultural products. The purpose of this research is to find a suitable mathematical model to describe the experimental drying process, obtain the activation energy to specify the thermodynamic properties and calculate the specificity energy consumption. Bitter melons were dried in an infrared dryer with different temperatures, ultrasonic pretreatment times, and diverse distances from infrared lamps to reach moisture 0.1 kgw.kgd−1. The Midilli's model, best model to describe the drying process of bitter melon was chosen. The effective diffusion coefficient of bitter melon increased from 1.14 × 10−8 to 3.60 × 10−8 m2.s−1 with increasing drying temperature and duration of ultrasound treatment and decreasing the distance from infrared lamps. Also, Specific energy consumption decreased from 161.96 to 303.57 kWh.kg−1 by increasing the temperature and duration of ultrasound pretreatment and reducing the distance of infrared lamps.Practical applicationsReducing moisture through mass and heat transfer is necessary to maintain the quality and shelf life and reduce the waste of medicinal plants and food materials. The controlled and scientific drying of bitter melon is of utmost importance due to the sensitivity of its effective constituents to the application of heat during the drying process. The utilization of mathematical modeling to conduct theoretical research offers a robust and expeditious means of evaluating the phenomena of mass and heat transfer in the context of natural drying conditions. In order to ensure quality control, a thorough investigation of the product's drying procedure and reducing energy consumption is imperative. The findings of this investigation are applicable to the enhancement of drying processes within the medicinal plant drying sector.

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Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Cited by 6 publications

References 23 publications

Thermodynamic properties and bioactive compounds of mandacaru dried waste

Thermodynamic properties and bioactive compounds of mandacaru dried waste

Drying kinetics and thermodynamic properties of Uzun pistachios dried by convective drying

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

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