DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)

Souza, Diene Gonçalves; Resende, Osvaldo; Moura, Lígia Campos de; Ferreira, Weder Nunes; Andrade, José Weselli de Sá

doi:10.1590/1809-4430-eng.agric.v39n2p176-181/2019

Cited by 18 publications

(19 citation statements)

References 18 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Santos et al (2013) determined the Two-Terms model as the best fit for the drying of residual annatto flours with and without oil, although the Midilli model was described as one of the models that satisfactorily represent moisture loss in the product. Souza et al (2019b) determined that the Wang and Singh model best described the drying of pulp of biofortified sweet potato. These results point out that different models of drying suit different agricultural products.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Alves

Silva

Santos

et al. 2021

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Moisture reduction during drying can be represented by mathematical simulations through models that satisfactorily estimate the process. The behavior predicted by the models is employed in studies, designing and commercial viability of drying systems (Souza et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Alves

Silva

Santos

et al. 2021

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

show abstract

“…The values of Akaike Information Criterion (AIC) and Schwarz's Bayesian Information Criterion (BIC) were used as auxiliary to further refine the selection of the best model for representing the drying kinetics of buckwheat grains, considering the parameters of the models preselected according to Gauss-Newton criterion (Table 3). This criterion has been used previously for selecting models to represent the drying kinetics of various vegetable products, such as Piper aduncum L. leaves (Quequeto et al, 2019a), Morinda citrifolia L. grains (Quequeto et al, 2019b), and Ipomoea batatas L. pulp (Souza et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

View full text Add to dashboard Cite

Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.

show abstract

“…AIC and BIC can be used as an additional criterion to select drying kinetics models (Gomes et al, 2018), as they represent a very thorough analysis (Wolfinger, 1993). AIC and BIC was used before to select the best-fitted model for the drying kinetics of sweet potato pulp after pre-selection with the criteria based on the deviation of the estimate, standard mean error and coefficient of determination (Souza et al, 2019). Table 3 -Akaike Information Criterion (AIC) and Schwarz's Bayesian Information Criterion (BIC) for the models that best fit the drying data of watermelon (Citrullus lanatus) seeds for different temperatures Research, Society and Development, v. 9, n. 4, e16972887, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2887 11 The Page model fitted best for the temperature range from 60 to 80 °C in the drying of pumpkin (Cucurbita spp.)…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and effective diffusion of watermelon seeds

Siqueira

Mabasso

Quequeto

et al. 2020

RSD

View full text Add to dashboard Cite

ResumoAs sementes de melancia (Citrullus lanatus) apresentam elevado teor de água, e necessitam passar pelo processo de secagem para assegurar o armazenamento e manter a viabilidade da Research, Society and Development, v. 9, n. 4, e16972887, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2887 2 semente. Neste cenário, o estudo da cinética de secagem permite a descrição do processo por meio de modelos matemáticos e obtenção de informações, que auxiliam na compreensão do fenômeno em questão. Assim, objetivou-se ajustar estatisticamente oito modelos matemáticos, a fim de selecionar o que melhor representasse o comportamento da secagem da semente de melancia, determinar o coeficiente de difusão, a energia de ativação e a taxa de secagem das sementes em diferentes temperaturas. As sementes foram secas em um secador experimental nas temperaturas de 40; 45; 50; 55 e 60 °C, com velocidade do ar de 0.8 m s -1 , em quatro repetições. Para os ajustes dos modelos fez-se análise de regressão não-linear, pelo método de Gauss-Newton. Conclui-se que os modelos que melhor representam a cinética de secagem de sementes de melancia são Aproximação da difusão para as temperaturas de 40; 50 e 55 °C, e Page para 55 e 60 °C. As maiores taxas de secagem são observadas nas temperaturas mais elevadas. Os coeficientes de difusão apresentaram magnitude de 7.69684x10 -10 e 1.27585x10 -9 para o intervalo de 40 a 60 °C. E a energia de ativação foi de 12.2641 kJ mol -1 . Palavras-chave:Coeficiente de difusão; Energia de ativação; Taxa de secagem, Teor de água;Temperatura. AbstractStudying the drying kinetics allows describing the process by mathematical models and obtaining information that helps to understand the phenomenon in question. Considering that watermelon (Citrullus lanatus) seeds have high moisture content and need to be subjected to drying, the objective was to select the model that best represents the drying behavior of watermelon seeds and determine the diffusion coefficient, activation energy and drying rate of these seeds at different temperatures. The seeds were dried in an experimental dryer at temperatures of 40, 45, 50, 55 and 60 °C, with air velocity of 0.8 m s -1 , in four replicates. The models were fitted with non-linear regression analysis using the Gauss-Newton method. It was concluded that the models that best represent the drying kinetics of watermelon seeds are Approximation of Diffusion for temperatures of 40, 50 and 55 °C and Page for 55 and 60 °C.The highest drying rates are observed at the highest temperatures. The diffusion coefficients presented magnitude of 7.69684×10 -10 and 1.27585×10 -9 for the range from 40 to 60 °C, and the activation energy was 12.2641 kJ mol -1 .

show abstract

DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)

Cited by 18 publications

References 18 publications

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Drying kinetics and effective diffusion of buckwheat grains

Drying kinetics and effective diffusion of watermelon seeds

Contact Info

Product

Resources

About