ANALYSIS OF SHRINKAGE PHENOMENON IN<i>Brachiaria brizantha</i>SEEDS

Arnosti, S.; Freire, José Teixeira; Sartori, D. J. M.

doi:10.1080/07373930008917780

Cited by 9 publications

(7 citation statements)

References 5 publications

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“…This treatment is considered necessary here since shrinkage is not symmetrical and non-uniform in most foods. Moreover, according to the bibliography (Arnosti et al 2000;Calli Pacco and Menegalli 2004;Leiva Díaz et al 2009;Mowla 2002, 2003;Moreira et al 2000;Ochoa et al 2002aOchoa et al , b, 2007Sjöholm and Gekas 1995;Raghavan and Venkatachalapathy 1999;Ratti 1994;Ratti and Crapiste 2008;Schultz et al 2007) most published shrinkage data are reported to be independent from drying operating conditions or, at most, dependent on air velocity or drying method (Martynenko 2008). On the contrary, evidence suggests that shape changes with velocity and drying method, notably drying rate (Panyawong and Devahastin 2007).…”

Section: Introductionmentioning

confidence: 88%

Comparison of Drying Kinetics for Small Fruits with and without Particle Shrinkage Considerations

Márquez

Michelis

2009

Food Bioprocess Technol

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Experimental values of volume and area changes for sweet (Prunus avium) and sour (Prunus cerasus) cherry and rose hips (Rosa rubiginosa) measured in previous works were analyzed to propose generalized correlations for the three fruits which predicted with low errors. The correlation developed is lineal and the highest errors were observed for fruit water contents corresponding to storage stability values. The shape factors were measured for the fruits, which were close to spherical values as the fruits dried. This would enable the assumption of spherical shape to calculate characteristic dimensions used in modeling. Moreover, the predictions of kinetic models were compared with experimental data for three radii: the initial, assumed constant; variable, estimating the radius with the correlations published for each fruit; and variable, calculating the radius with the generalized correlation developed in this work. The RMSE between the experimental data and the predictions by the kinetic model were between 0.321 and 0.562; 0.021 and 0.111; and 0.020 and 0.093, respectively. NomenclatureA superficial area of the fruit per unit volume, m −1 A 0 initial superficial area of the fruit per unit volume, m −1 A p projected sample area, m 2 a v particle surface area per unit volume, m −1 D effective diffusion coefficient, m 2 s −1 d a equivalent diameter of the projected sample area, m kHeywood shape factor, dimensionless R sample radius, m RMSE root mean squared error t time, s V volume of the fruit, m 3 V 0 initial volume of the fruit, m 3 X water content of the fruit, kg kg −1 X* dimensionless water content X e equilibrium water content of the fruit, kg kg −1 X 0 initial water content of the fruit, kg kg −1

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Section: Introductionmentioning

confidence: 88%

Comparison of Drying Kinetics for Small Fruits with and without Particle Shrinkage Considerations

Márquez

Michelis

2009

Food Bioprocess Technol

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“…A linear dependence between apparent density and moisture content was reported by these authors in pears, carrots, potatoes, sweet potatoes and garlic. Arnosti, Freire, and Sartori (2000), working with Brachiaria prizanlha seeds, found that shrinkage coefficient depended on an adimensional moisture content (present moisture content/initial moisture content), while apparent density did not. Ramallo et al (2001) reported that shrinkage coefficient and apparent density of leaves of ''yerba mat e'' linearly depended on moisture content but were independent on drying temperature.…”

Section: Introductionmentioning

confidence: 96%

Modelling the drying of a twig of “yerba maté” considering as a composite material

Schmalko

Alzamora

2005

Journal of Food Engineering

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“…The model developed for individual particles, Equation (9), taking into account variations of the porosity during the drying process, is particularly interesting, as it can be extended to describe shrinkage behavior of packed beds. Although there are theoretical models providing physical interpretation for the shrinkage phenomenon, most researchers (Zielinska & Markowski, 2010;Ramos et al, 2010;Ochoa et al, 2007;Prado et al, 2006;Arnosti Jr. et al, 2000;Ratti, 1994;Lozano et al, 1983) have used empirical equations to represent the changes in volume and surface area as functions of moisture content. This is because empirical models allow the prediction of shrinkage without requiring the knowledge of physical properties, such as porosity which is not usually available.…”

Section: Experimental and Theoretical Approachesmentioning

confidence: 99%

“…This method can only be applied if the initial solid geometry was maintained during drying. When the shrinkage is accompanied by deformations, the use of volumetric displacement methods (buoyant forces) is recommended to determine the volume changes of material (Suzuki et al, 1976;Lozano et al, 1983;Ratti, 1994;Arnosti Jr. et al, 2000;Zielinska & Markowski, 2010;Ochoa et al, 2007). Volumetric displacement methods have been used by many researchers to determine the apparent volume of different solid materials.…”

Section: Experimental Measurementmentioning

confidence: 99%