A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel

Bezerra, Carolina Vieira; Silva, Luiza Helena Meller da; Corrêa, Danielle Ferreira; Rodrigues, Antônio Manoel

doi:10.1016/j.ijheatmasstransfer.2015.02.027

Cited by 87 publications

(81 citation statements)

References 34 publications

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“…Generally, major drying process occurred during the falling-rate period, which suggested that the drying rate was controlled by the internal diffusion phenomenon according to mass transfer controlling process, and molecular diffusion migration could be the predominant mechanism for the drying of debittered apricot kernels. This result is similar to studies of pistachio nuts (Kashaninejad et al, 2007), olive-wast cake (Vega-Gálvezet et al, 2010), sweet sorghumstalk (Shen et al, 2011) and passion fruit peel (Bezerra, Silva, Corrêa, & Rodrigues, 2015). It can also be concluded that probably during the drying period, the volume and the cells gap of apricot kernels decreased with drying time and temperature increased which resulted in the increase of evaporation resistance, and the decrease in DR.…”

Section: Drying Kinetics Analysissupporting

confidence: 89%

“…The application is widely accepted by many researchers (Kashaninejad et al, 2007;Perea-Flores et al, 2012;Doymaz & İsmail, 2011;Shi et al, 2013;Bezerra et al, 2015). The determined values of effective moisture diffusion coefficient (D eff ) for all the drying temperatures calculated by the Eq.…”

Section: Effective Moisture Diffusivity (D Eff )mentioning

confidence: 99%

“…Many researchers (Kashaninejad et al, 2007;Shi et al, 2013;Perea-Flores et al, 2012;Bezerra et al, 2015;Irigoyen & Giner, 2014) also pointed out that the drying temperature has a significant effect on the effective moisture diffusivity during the drying of foodstuff. Consequently, the rate of molecular diffusion increases as the drying temperature rises, causing the higher values of D eff .…”

Section: Computation Of Activation Energy (Ea)mentioning

confidence: 99%

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Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Zhang

Song

Wang

et al. 2016

CyTA - Journal of Food

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In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model,. Among them, the Midilli et al. and Approximation of diffusion models were selected to describe the drying characteristics of apricot kernels due to their relatively higher coefficient of determination (R 2 ), and lower chi-square (χ 2 ) and root mean square error (RMSE). Beyond that, the moisture loss and the effective moisture diffusivity (D eff ) of the kernels during drying were also described and estimated by Fick's second law and the data obtained, getting a range of 1.39×10 −8 to 3.5×10 −8 m 2 /s, respectively. The temperature dependence of the diffusivity coefficients was described with the activation energy (Ea) value of 16.5 kJ/mol. All these results are beneficial for better understanding and controlling the drying of apricot kernels.Modelado matemático de semillas de albaricoque desamargadas (Prunus armeniaca L.) durante el secado de capa fina RESUMEN En este estudio, se investigó el efecto de la temperatura de secado en la cinética de secado de semillas peladas y desamargadas de albaricoque, además se empleó el modelo de secado de capa fina mediante la utilización de los ocho modelos matemáticos como por ejemplo el Henderson y Pabis, el logarítmico, el Midilli et al. y el modelo de Aproximación de difusión. Entre ellos, se seleccionaron los modelos Midilli et al. y Aproximación de difusión para describir las características de secado de las semillas de albaricoque debido a su coeficiente de determinación (R 2 ) relativamente alto, el bajo ji-cuadrado (χ 2 ) y el error cuadrático medio (RMSE). Además, se describieron la pérdida de humedad y la difusividad efectiva de la humedad (D eff ) de las semillas durante el secado y se estimaron mediante la segunda ley de Fick y los datos obtenidos, consiguiendo un rango de 1,39×10 −8 a 3,5×10 −8 m 2 /s, respectivamente. Se describió la dependencia de temperatura de los coeficientes de difusividad con el valor de energía de activación (Ea) de 16,5 kJ/mol. Todos estos resultados son beneficiosos para la comprensión y el control del secado de semillas de albaricoque. ARTICLE HISTORY

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Section: Drying Kinetics Analysissupporting

confidence: 89%

Section: Effective Moisture Diffusivity (D Eff )mentioning

confidence: 99%

Section: Computation Of Activation Energy (Ea)mentioning

confidence: 99%

See 1 more Smart Citation

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Zhang

Song

Wang

et al. 2016

CyTA - Journal of Food

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“…El objetivo principal del proceso es disminuir el contenido de humedad y la actividad de agua del producto para evitar la consecuente degradación bioquímica y microbiológica durante el almacenamiento y posterior transformación o consumo; esto posibilita la reducción de gastos por pérdidas y el aumento de la calidad del producto final (Fonseca et al, 2007;Michalewicx et al, 2011). Actualmente se han llevado a cabo estudios del comportamiento del secado de diferentes productos hortofrutícolas como maracuyá (Bezerra et al, 2015), mango (García et al, 2015), limón (Puente et al, 2013), nopal (Martinez et al, 2010), anacardo (Machado et al, 2010), fríjol (Doymaz, 2005), soja (Torrez y Giner, 2014), pimiento rojo (Vega et al, 2005) y arveja (Pardeshi et al, 2009;Doymaz y Kocayigit, 2011;Priyadarshini et al, 2013;Sahin et al, 2013;Zielinska et al, 2013). Estos estudios resaltan la importancia que tiene el estudio de la cinética de secado y el modelado de datos experimentales para efectos de control y optimización de procesos de secado.…”

Section: Introduccionunclassified

“…Por ello es crucial evaluar propiedades como la difusividad efectiva y la energía de activación, los cuales se determinan a partir de modelos basados en la Segunda Ley de Fick. La determinación de dichas propiedades de transporte podría ser importante para el estudio del proceso con el propósito de obtener productos de buena calidad y para implementar procesos energéticamente eficientes y amigables con el medio ambiente (Bezerra et al, 2015). De la misma manera, la difusividad efectiva corresponde a una propiedad con significado físico por medio de la cual se puede caracterizar un producto en comparación con otros, teniendo en cuenta la capacidad de un material heterogéneo para transportar humedad.…”

Section: Introduccionunclassified

Procesamiento de Arvejas (Pisum sativum L.). Parte 1: Modelado de la Cinética de Secado por Capa Delgada de Arveja, Variedades Obonuco Andina y Sureña

et al. 2016

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ResumenEn este estudio se realizó el secado de arveja variedades Obonuco Andina y Sureña a temperaturas entre 45 y 60ºC con velocidad de aire de 1.5 m/s. El incremento de la temperatura redujo el tiempo de proceso en ambas variedades. El modelo de Verma describió satisfactoriamente el proceso en términos del coeficiente de determinación ajustado, el error medio relativo y los intervalos de confianza para los parámetros del modelo. La difusividad efectiva (Deff) y la energía de activación (Ea) se calcularon empleando la solución analítica de la segunda Ley de Fick para geometría esférica y resistencia externa despreciable. La difusividad efectiva Deff se incrementó con el aumento de la temperatura, fluctuando entre 1.649×10 -10 y 2.585×10 -10 m 2 /s para variedad Obonuco Andina y entre 1.752×10 -10 y 2.586×10 -10 m 2 /s para la variedad Sureña. La energía de activación Ea para la variedad Obonuco Andina fue de 26.87 kJ/mol y para la variedad Sureña fue de 25.29 kJ/mol. Palabras clave: arvejas; secado; modelado; difusividad efectiva; energía de activación Processing of Peas (Pisum sativum L.). Part 1: Modelling of the Thin Layer Drying Kinetic of Pea, Varieties Obonuco Andina and Sureña AbstractIn this study the drying of peas, varieties Obonuco Andina and Sureña, at temperatures between 45 and 60°C with air velocity of 1.5 m/s was carried out. The temperature increase reduced the process time for both varieties. Verma´s model properly described the process in terms of the adjusted coefficient of determination, mean relative error and confidence intervals for the model parameters. The effective diffusivity (Deff) and activation energy (Ea) were calculated using the analytical solution of the second Fick's Law for spherical geometry and negligible external resistance. The effective diffusivity Deff increased when the temperature was increased, ranging between 1.649×10 -10 and 2.585×10 -10 m 2 /s to variety Obonuco Andina and between 1.752x10 -10 and 2.586×10 -10 m 2 /s for variety Sureña. The activation energy Ea for the variety Obonuco Andina was 26.87 kJ/mol and for the variety Sureña was 25.29 kJ/mol.

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Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample.

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A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel

Cited by 87 publications

References 34 publications

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Procesamiento de Arvejas (Pisum sativum L.). Parte 1: Modelado de la Cinética de Secado por Capa Delgada de Arveja, Variedades Obonuco Andina y Sureña

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

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