Predição de modelos sobre a cinética de secagem de folhas de Ziziphus joazeiro Mart

Sousa, Francinalva Cordeiro de; Martins, Jorge Jacó Alves; Rocha, Ana Paula Trindade; Gomes, Josivanda Palmeira; Pessoa, Taciano

doi:10.1590/1983-084x/12_071

Cited by 17 publications

(11 citation statements)

References 12 publications

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“…Drying appears as the process most used to extend the useful life of medicinal plants, as it guarantees stability during storage (Santos et al, 2013). It consists of the removal of much of the water initially contained in the product just after physiological maturity, promoting long storage periods without significant losses during the process (Sousa et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Different works involving the drying of leaves were carried out in the last years, as: Drying of leaves of whale grass (Cordia verbenacea DC.) (Goneli et al, 2014a); Drying of basil leaves (Reis et al, 2012); drying of leaves of Ziziphus joazeiro Mart (Sousa et al, 2015). However, the drying of the boldo leaves in their integral form has not yet been performed, nor the determination of their thermodynamic properties.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Drying kinetics and thermodynamic properties of boldo (Plectranthus barbatus Andrews) leaves

Silva¹,

Santos²,

Silva³

et al. 2019

Científica

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Boldo leaves are used as medicinal plants by the Brazilian population. Among several factors that contribute to the proper storage of this product, we highlight the drying process, which is fundamental to reduce its moisture content, aiming to maintain phytotherapic characteristics. Different works involving the drying of leaves were carried out in the last years. However, there is not much information related to the drying process related to boldo leaves. This work evaluates drying kinetics at temperatures of 20, 40 and 60 °C, as well as determines thermodynamic properties: enthalpy, entropy and Gibbs free energy. Forced air circulation ovens were used for thin layer drying of leaves. The leaves, uniformly cut rectangular, were weighed periodically until hygroscopic equilibrium. Several mathematical models were fitted to the experimental data to characterize the drying processes, using the following statistical criteria: coefficient of determination (R²), mean standard error (SE), chi-square (χ²), and residue distribution. According to the criteria used, Modified Henderson and Pabis was the model that best represented the drying kinetics of boldo leaves. The activation energy for the drying of boldo leaves was 17.969 kJ mol-1. Both enthalpy and entropy decreased with increasing drying air temperature, while Gibbs free energy increased.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Drying kinetics and thermodynamic properties of boldo (Plectranthus barbatus Andrews) leaves

Silva¹,

Santos²,

Silva³

et al. 2019

Científica

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show abstract

“…Comumente, o modelo de Midilli et at. apresenta um bom ajuste aos dados de secagem de folhas de plantas medicinais, aromáticas ou condimentares, sendo que, este também foi o modelo de melhor ajuste aos dados experimentais de secagem de folhas de Juá (Sousa, 2015), para o estudo de secagem de folhas de manjericão (REIS et al, 2012), folhas de capimlimão (Martinazzo, 2007).…”

Section: Resultados E Discussõesunclassified

MODELAGEM PARA DESCRIÇÃO DA CINÉTICA DE SECAGEM DE FOLHAS DE PARIRI (Arrabidaea chica (Humb. & Bonpl) B. Verlot) POR INFRAVERMELHO E SECADOR DE BANDEJAS

Ferreira¹,

Cunha²

2017

Blucher Chemical Engineering Proceedings

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RESUMO -As folhas da espécie Arrabidaea chica (Humb. & Bonpl) B. Verlot, conhecida como Pariri vêm sendo utilizadas na cosmetologia devido ao efeito adstringente de seu extrato. O estudo fitoquímico de plantas medicinais se baseia na secagem prévia das folhas. Objetivou-se, neste estudo, determinar e modelar as curvas de secagem das folhas de Pariri por infravermelho e secador de bandejas. Faz ainda parte do escopo a avaliação da influência da temperatura sobre o coeficiente de difusão efetivo. As secagens foram conduzidas nas temperaturas de 50, 60, 65, e 70ºC. Aos dados experimentais foram ajustados modelos matemáticos, cujas magnitudes do coeficiente de determinação (R 2 ) foram utilizadas para verificar o grau de ajuste dos modelos. Do estudo concluiu-se que: a) o comportamento das curvas de secagem das folhas de Pariri foi semelhante ao da maioria dos produtos agrícolas; b) o modelo matemático de secagem proposto por Midilli et al. foi o que melhor se ajustou aos dados experimentais; c) qualitativamente verifica-se que a cor das folhas de Pariri sofreu alterações devido à temperatura de secagem tornando-se mais escuras devido à perda de clorofila.

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“…The parameters for the fitted mathematical models were estimated by nonlinear modeling (Quasi-Newton method), using the STATISTICA 5.0 software. Table 1 lists the ten empirical and semi-empirical equations (Corrêa et al, 2007;Doymaz, 2006;Mohapatra & Rao, 2005;Lahsasni et al, 2004;Midilli et al, 2002;Panchariya et al, 2002;Ozdemir & Devres, 1999) used to fit models for drying kinetics to experimental data (Sousa et al, 2015;Sousa et al, 2014;Goneli et al, 2014;Siqueira et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum)

Andrade

Figueira²,

Teixeira

et al. 2019

Eng. Agríc.

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This study aimed to assess the drying kinetics of red and yellow chili peppers, "dedo-demoça" variety, at different temperatures (35, 45, 55, and 70 ºC) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process. Midilli model fitted well to all temperature data and best represented the drying kinetics of "dedo-demoça" chili peppers. Moreover, fruit color was affected by the drying air temperatures, in which the higher the drying air temperature, the greater the color variation.

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Predição de modelos sobre a cinética de secagem de folhas de Ziziphus joazeiro Mart

Cited by 17 publications

References 12 publications

Drying kinetics and thermodynamic properties of boldo (Plectranthus barbatus Andrews) leaves

Drying kinetics and thermodynamic properties of boldo (Plectranthus barbatus Andrews) leaves

MODELAGEM PARA DESCRIÇÃO DA CINÉTICA DE SECAGEM DE FOLHAS DE PARIRI (Arrabidaea chica (Humb. & Bonpl) B. Verlot) POR INFRAVERMELHO E SECADOR DE BANDEJAS

EFFECT OF DRYING KINETICS ON COLOR OF “DEDO DE MOÇA” CHILI PEPPERS (Capsicum baccatum)

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