Modelagem matemática do processo de secagem da massa fibrosa de mandioca

Castiglioni, Gabriel Luis; Silva, Flávio Alves da; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1590/s1415-43662013000900012

Cited by 11 publications

(10 citation statements)

References 22 publications

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“…This behavior was expected and was also recorded by other authors when drying pumpkin slices (Borges et al, 2008), fibrous cassava mass (Castiglioni et al, 2013), lemon slices (Wang et al, 2018), and green banana peel and pulp (Gonçalves et al, 2017). In these cases, the highest rates of water vaporization in a shorter drying time was obtained by raising the temperature.…”

Section: Modsupporting

confidence: 80%

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

et al. 2019

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Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as well as determine the effective diffusion coefficient and activation energy under different drying conditions. The biofortified sweet potatoes were sliced into chips and submitted to drying in an air circulation oven at 1.0 m s −1 at temperatures of 45, 55, 65, and 75 °C until constant mass. The mathematical models Wang and Singh, Verma, Thompson, Page, Newton, Midilli et al., logarithmic, Henderson and Pabis, two-term exponential, two-term, diffusion approach, frequently used to predict the drying of vegetal products, were adjusted to the data. The Wang and Singh model was selected to represent the drying of the biofortified sweet potato pulp by exhibiting the best adjustment for most conditions. The AIC and BIC criteria were suitable for selecting the Wang and Singh model. The effective diffusion coefficient increased as drying air temperature increase and the activation energy for liquid diffusion was 29.18 kJ mol −1 .

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Section: Modsupporting

confidence: 80%

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

et al. 2019

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“…A secagem em camada fina de diversos produtos tem sido representada pelo modelo de Page, como em grãos de feijão (CORRÊA et al, 2007), sementes de mamão (VENTURINI et al, 2012), massa fibrosa de mandioca (CASTIGLIONI et al, 2013), abacaxi (OLANIPEKUN et al, 2014, e mandioca (TORREGROZA-ESPINOSA et al, 2014).…”

Section: Designaçãounclassified

CINÉTICA DE SECAGEM DE GRÃOS DE QUINOA (Chenopodium quinoa W.)

Moscon¹,

Martín²,

Spehar³

et al. 2017

Reveng

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A secagem é um processo pós-colheita largamente utilizada para o controle e a manutenção da qualidade de produtos agrícolas. Com este estudo se objetivou analisar a secagem de grãos de quinoa e ajustar modelos matemáticos existentes aos valores experimentais de razão do teor de água. Este estudo foi realizado entre Abril e Agosto de 2014. O teor de água inicial variou entre 28,32 e 27,48% b.s., sendo os grãos submetidos a secagem em estufa com circulação forçada de ar nas temperaturas de 40, 50, 60 e 70 °C, até atingirem teores de água entre 8,94 a 5,76% b.s. Treze modelos matemáticos foram ajustados aos dados experimentais. Foram consideradas as magnitudes do coeficiente de determinação (R2), erro médio relativo (P) e do desvio padrão da estimativa (SE), e ainda a facilidade de uso do modelo. Com base nos resultados obtidos, concluiu-se que os modelos de Page, Midilli e Logarítmico foram os que apresentaram coeficientes estatísticos mais satisfatórios para descrever as curvas de secagem de quinoa, em todas as temperaturas estudadas. O modelo de Page foi selecionado para descrever as curvas de secagem de quinoa devido a simplicidade de uso.

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“…The use of more accurate methods on the product drying can avoid undesirable effects that may occur on the composition [5,6]. Therefore, sorption isotherms appear to provide information about equilibrium moisture content (Xeq) and water activity (aw) by simulating different relative humidity in equilibrium with the product.…”

Section: Introductionmentioning

confidence: 99%

Water adsorption isotherms and thermodynamic properties of cassava bagasse

et al. 2016

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Water adsorption isotherms and thermodynamic properties of cassava bagasse, Thermochimica Acta http://dx. HighlightsAdsorption isotherms and composition of cassava bagasse were determined> GAB equation was the best-fitted model to sorption data of type II isotherm> Isosteric heat of sorption was calculated in a range of equilibrium moisture content> Differential enthalpy and entropy confirmed the isokinetic compensation theory> Water adsorption by cassava bagasse is considered an enthalpy driven process> AbstractLosses of food industry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of cassava bagasse.For this, cassava bagasse was chemically analyzed and had its adsorption isotherms determined in the range of 293.15 to 353.15 K through the static gravimetric method. The models of GAB, 2 Halsey, Henderson, Oswin and Peleg were fitted, and best adjustments were found for GAB model with R²>0.998 and no pattern distribution of residual plots. Isosteric heat of adsorption and thermodynamic parameters could be determined as a function of moisture content.Compensation theory was confirmed, with linear relationship between enthalpy and entropy and higher values of isokinetic temperature (TB=395.62 K) than harmonic temperature. Water adsorption was considered driven by enthalpy, clarifying the mechanisms of water vapor sorption in cassava bagasse.

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Modelagem matemática do processo de secagem da massa fibrosa de mandioca

Cited by 11 publications

References 22 publications

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

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

CINÉTICA DE SECAGEM DE GRÃOS DE QUINOA (Chenopodium quinoa W.)

Water adsorption isotherms and thermodynamic properties of cassava bagasse

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