2014
DOI: 10.1590/s0100-69162014000500016
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Determination of physical properties of crambe fruits during drying

Abstract: The Knowledge of the physical properties of agricultural products has great importance for the construction and operation of equipment for drying and storage, to achieve increased efficiency in post-harvest operations. The aim was to determine and analyze the physical properties of crambe fruits during drying at different temperatures. Crambe fruits with an initial moisture content of 0.36 (decimal d.b.) which was reduced by drying at 37.0; 58.8 and 83.5 ºC and relative humidity of 29.4; 11.2 and 3.2%, respect… Show more

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Cited by 4 publications
(4 citation statements)
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“…In the physical characterization of crambe, it was found out that the density of 347.36 kg m -3 corroborates with that of Silva et al (2013) and Gonçalves et al (2014). The porosity of crambe vary from 43 to 48% depending on the temperature and water content, corroborating the average for other grains, around 35 to 50% voids, this fact is due to the physical characteristics of the tegument crambe (Gonçalves et al, 2014).…”
Section: Resultssupporting
confidence: 84%
See 1 more Smart Citation
“…In the physical characterization of crambe, it was found out that the density of 347.36 kg m -3 corroborates with that of Silva et al (2013) and Gonçalves et al (2014). The porosity of crambe vary from 43 to 48% depending on the temperature and water content, corroborating the average for other grains, around 35 to 50% voids, this fact is due to the physical characteristics of the tegument crambe (Gonçalves et al, 2014).…”
Section: Resultssupporting
confidence: 84%
“…The porosity of crambe vary from 43 to 48% depending on the temperature and water content, corroborating the average for other grains, around 35 to 50% voids, this fact is due to the physical characteristics of the tegument crambe (Gonçalves et al, 2014).…”
Section: Resultssupporting
confidence: 81%
“…A dureza do tegumento/pericarpo e a formação de espaços vazios no interior das sementes têm sido apontadas como as principais causas da redução da massa específica aparente e real apresentada por sementes de algumas espécies durante a secagem (ARAUJO et al, 2014;GONÇALVES et al, 2014;MARTINS et al, 2017b). Araujo et al 2014 Na Figura 7 é possível constatar que a redução do teor de água das sementes promoveu o decréscimo da porosidade intergranular, reduzindo linearmente de 41,8 para 24,8% entre 0,4746 a 0,1124 b.s.…”
Section: Figuraunclassified
“…Devido à importância, as propriedades físicas dos produtos agrícolas, como sementes e frutos, têm sido o tema de diversas pesquisas, onde se tem verificado a elevada influência do teor de água do produto na determinação da magnitude de seus principais caracteres físicos (ARAUJO et al, 2014;GONÇALVES et al, 2014;HAUTH et al, 2018). Considerando-se a alteração do teor de água pelo processo de secagem, as modificações ocorridas nas propriedades físicas do material biológico se devem, mormente, à redução do seu volume externo (CORRÊA et al, 2011); fenômeno, esse, conhecido como contração volumétrica e que pode ser predita por modelos matemáticos empíricos a partir de dados experimentais (MARTINS et al, 2017a;OLIVEIRA et al, 2014).…”
Section: Introductionunclassified