Foam mat drying kinetics of jambolan and acerola mixed pulp

Matos, Joana D’arc Paz de; Figueirêdo, Rossana Maria Feitosa de; Queiroz, Alexandre José de Melo; Moraes, Maria Suiane de; Silva, Semirames do N.

doi:10.1590/1807-1929/agriambi.v26n7p502-512

Cited by 3 publications

(1 citation statement)

References 25 publications

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“…The reduction in water content was determined by weighing the sample on a semianalytical scale, at time intervals of 5, 10, 30 and 60 minutes. Three consecutive measurements were adopted as a criterion for determining constant mass at regular 60-minute intervals, without changing the mass of the samples (MATOS et al, 2022). The dry material was removed from the trays with the aid of spatulas, weighed and then packed in airtight polyethylene bags.…”

Section: Drying On Foam Layermentioning

confidence: 99%

Kinetics of drying in a Mentha crispa foam layer and adjustment of mathematical models

Leite

Cavalcante

Costa

et al. 2023

Reveng

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Mentha crispa is a plant commonly used in folk medicine to treat illnesses and has wide industrial application. Dehydration has been used for several types of plants in order to reduce the levels of water content and water activity, so that it would allow na adequate storage due to the conservation of the active principles. The objective of this work is to investigate the process of drying mint in a foam layer. The foam was physically characterized in terms of density, expansion percentage, air incorporation capacity and stability. Drying was carried out according to a factorial experimental design, in which the input variables were: temperature (50, 60 and 70 °C), concentration of foaming agent (3, 5 and 7 %) and stirring time (3, 5 and 7 min); and the output variables were: drying time and water content (Xbs) of the product. The physical properties of the foam depended only on the foaming concentration. The rise in the temperature significantly reduced the drying time and the water content of the foam. The Page, Henderson & Pabis, Newton and Modified Page mathematical models were adjusted to the experimental data and Page’s model was the one that showed to be the most adequate to represent the drying phenomenon.

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Section: Drying On Foam Layermentioning

confidence: 99%

Kinetics of drying in a Mentha crispa foam layer and adjustment of mathematical models

Leite

Cavalcante

Costa

et al. 2023

Reveng

View full text Add to dashboard Cite

show abstract

The Temperature Influence on Drying Kinetics and Physico-Chemical Properties of Pomegranate Peels and Seeds

Wanderley

Figueirêdo

Queiroz

et al. 2023

Foods

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Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegranate peels and seeds in a hot air circulation oven, at temperatures of 50, 60, and 70 °C, adjust mathematical models to experimental data, determine the effective diffusivities and thermodynamic properties of the process and the physicochemical characteristics of peels and seeds of fresh pomegranates and in their flours. Twelve models were used to adjust the drying kinetics, obtaining better results with the Diffusion Approximation model, Verma, and modified Henderson and Pabis. The effective diffusivities were well represented by an Arrhenius equation, with activation energies of 31.39 kJ/mol for seeds and 10.60 kJ/mol for peels. In the drying process, the seeds showed higher values of enthalpy, entropy, and Gibbs free energy concerning peels. Pomegranate peel and seed flours have proximal composition and distinct physicochemical characteristics, with high fiber, carbohydrate, and energy content. In addition, peel flours stand out for their mineral content, and seed flours do for their lipid and protein content.

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Utilização de extratos vegetais e emulsificantes para obtenção de um colorante natural em pó através da técnica de secagem em camada de espuma

Oliveira,

Silva,

Gouveia

et al. 2024

Cad. Pedagógico

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A cor é uma das primeiras características que são imediatamente associadas à atração dos consumidores e à escolha de seus alimentos. O sabor, a segurança e o valor nutricional dos produtos alimentícios estão relacionados à sua cor. Nesse contexto, o presente trabalho estudou a cinética de secagem de beterraba (Beta vulgaris L.) para obtenção de um corante natural de coloração rósea, por meio da técnica de secagem em camada de espuma. O processo de aquisição do corante em pó é simples e, por isso, a secagem em camada de espuma oferece grandes possibilidades comerciais, especialmente para alimentos sensíveis à temperatura. Foi realizado um planejamento experimental fatorial completo, 23+2 pontos centrais. As variáveis independentes foram a concentração de Emustab® (5,08; 12,54 e 20,00 g/100mL), a concentração de maltodextrina (2,29; 5,64 e 9,00 g/100mL) e a temperatura de secagem (60, 70 e 80 °C), enquanto que a variável dependente considerada foi o tempo de secagem. Os tratamentos foram submetidos à caracterização das espumas conforme análises de densidade, expansão, incorporação de ar e estabilidade. Em seguida, as secagens em camada de espuma foram realizadas. Para o ajuste aos dados experimentais, os modelos empíricos de Henderson e Pabis, Lewis, Page, Peleg, Silva et alli e Wang e Singh foram utilizados. O modelo empírico de Page foi o que melhor se ajustou aos dados experimentais, apresentando os maiores coeficientes de determinação (R²), variando de 0,992 a 0,999, e os menores qui-quadrados (χ2), variando entre 0,00395 e 0,03066. Por meio das expressões de derivadas dos modelos empíricos, as taxas de secagens foram determinadas, o que possibilitou a identificação dos distintos períodos envolvidos no processo.

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Foam mat drying kinetics of jambolan and acerola mixed pulp

Cited by 3 publications

References 25 publications

Kinetics of drying in a Mentha crispa foam layer and adjustment of mathematical models

Kinetics of drying in a Mentha crispa foam layer and adjustment of mathematical models

The Temperature Influence on Drying Kinetics and Physico-Chemical Properties of Pomegranate Peels and Seeds

Utilização de extratos vegetais e emulsificantes para obtenção de um colorante natural em pó através da técnica de secagem em camada de espuma

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