Cinética De Secagem De Grãos De Soja: Influência Varietal

Botelho, Fernando Mendes; Hoscher, Renata Henrique; Hauth, Michele Rosemari; Botelho, Sílvia de Carvalho Campos

doi:10.13083/reveng.v26i1.807

Cited by 9 publications

(8 citation statements)

References 14 publications

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“…Considering that the activation energy refers to the energy needed to break the barrier found by water molecules when they migrate to the surface of the product along the drying process, the higher its value, the lower the diffusivity of water in the product (Silva et al, 2017b). Botelho et al (2018) clarify that the activation energy is the minimum energy required to trigger the diffusive process of water vapor in the product and it can be used to compare drying between different products.…”

Section: Results and Discu And Discu And Discu And Discussion Ssion S...mentioning

confidence: 99%

Citron melon peel flours: drying kinetics and physicochemical evaluation

Leite

FIGUEIRÊDO²,

QUEIROZ³

et al. 2023

Not Bot Horti Agrobo

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In the utilization of citron melon (Citrullus lanatus var. citroides), it is necessary to deal with a large amount of residues constituted by the peels. These materials commonly discarded can be fully utilized, since they are a source of nutrients. The peels contain not only fibers, but also proteins, sugars and minerals, which, after drying, are concentrated to values that make them interesting for various uses, including for the enrichment of flours or combinations to prepare bakery products. Therefore, the drying of the peels, besides enabling the conservation and storage at room temperature, expands the forms of use and the possibilities of entering the production chain. This study aimed to characterize physico-chemically and determine drying kinetics, effective diffusivity, activation energy and thermodynamic properties of citron melon peels at different drying temperatures. The peels were dried in an oven with forced air circulation, in a thin layer, at temperatures of 60, 70, 80 and 90 °C. With the data collected in the drying, the drying kinetic curves were constructed and eleven mathematical models were fitted to the experimental data. The dried material was crushed in a knife mill and characterized for physicochemical parameters. Midilli model resulted in the best fits, followed by Page and Approximation of Diffusion models. Effective diffusivity increased with drying temperature; activation energy was obtained from the Arrhenius equation and was equal to 8.18 kJ/mol. Enthalpy and entropy were reduced with increased temperature, while Gibbs free energy increased.

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Section: Results and Discu And Discu And Discu And Discussion Ssion S...mentioning

confidence: 99%

Citron melon peel flours: drying kinetics and physicochemical evaluation

Leite

FIGUEIRÊDO²,

QUEIROZ³

et al. 2023

Not Bot Horti Agrobo

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“…fruits, according to a study conducted by Resende et al (2018) at temperatures of 40, 60, 80 and 100 ºC. The Midilli model fitted best to the experimental data of drying of different cultivars of soybean (Glycine max) (Botelho et al, 2018). In other studies (Martins et al, 2015;Moscon et al, 2017;Morais et al, 2019), the Two Terms model is recommended to represent the drying curves of various products (Chen et al, 2015;Araujo et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Five mathematical models (Table 1) frequently used to represent the drying phenomenon of plant products Resende et al, 2018;Botelho et al, 2018) were fitted to the experimental data of moisture content ratio during drying of tamarind seeds.…”

Section: Methodsmentioning

confidence: 99%

Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Ferreira

Resende

Pinheiro

et al. 2021

Rev. bras. eng. agríc. ambient.

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In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.

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“…A taxa de remoção de água (TRA) foi maior para a temperatura de 40 °C. De acordo com Botelho et al (2018), o incremento da temperatura promove aumento do potencial do ar de secagem e da transferência de calor para o produto, desta forma, a velocidade de formação e migração do vapor d'água do interior para a superfície e ambiente é maior. Constata-se que a TRA reduz continuamente com o tempo, conforme o teor de água do produto se aproxima ao seu teor de água de equilíbrio.…”

Section: Resultsunclassified

Cinética de secagem de café natural e descascado a baixa temperatura e umidade relativa com emprego de uma bomba de calor

Jordan

Siqueira

Cavalcanti‐Mata

et al. 2020

RSD

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Objetivou-se com este trabalho avaliar a cinética de secagem dos grãos de café natural e descascado e ajustar modelos matemáticos aos dados experimentais empregando um protótipo de bomba de calor. A metodologia científica utilizada neste experimento foi uma pesquisa a nível de laboratório empregando o método quantitativo. Os grãos de café foram submetidos a pré-secagem em terreiro suspenso e quando atingiram os teores médios de água inicial de 35,20 e 44,87% (base úmida), para o café natural e descascado, respectivamente, foram encaminhados para secagem no protótipo de sistema de secagem com bomba de calor. A secagem foi conduzida em camada fixa, utilizando 900 g de grãos de café natural e 700 g de café descascado. Submeteu-se a secagem em quatro condições de temperatura de bulbo seco, temperatura de ponto de orvalho e umidade relativa, em delineamento inteiramente casualizado, em três repetições. A partir da determinação da razão de umidade foram ajustados diferentes modelos matemáticos para a descrição da cinética de secagem dos grãos de café. O tempo de secagem do café natural e descascado utilizando o sistema de bomba de calor pode ser considerado baixo para todas as condições de secagem, dado as características morfológicas e do alto teor de água inicial do produto. O modelo de Midilli descreveu satisfatoriamente a cinética de secagem do café natural e descascado em baixa temperatura, utilizando o sistema de bomba de calor. A taxa de secagem é maior para as maiores temperaturas apenas na fase inicial do processo.

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Cinética De Secagem De Grãos De Soja: Influência Varietal

Cited by 9 publications

References 14 publications

Citron melon peel flours: drying kinetics and physicochemical evaluation

Citron melon peel flours: drying kinetics and physicochemical evaluation

Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Cinética de secagem de café natural e descascado a baixa temperatura e umidade relativa com emprego de uma bomba de calor

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