Cinética de secagem do resíduo de abacaxi enriquecido

Alexandre, H. V.; Silva, Flávio L. H. da; Gomes, Josivanda Palmeira; Silva, Osvaldo S. da; Carvalho, J.P; Lima, Ezenildo Emanuel de

doi:10.1590/s1415-43662013000600010

Cited by 26 publications

(16 citation statements)

References 15 publications

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“…Reducing the amount of water in agricultural products provides longer shelf life and avoids the degradation of benign substances to the consumer (Tontul & Topuz, 2017). Drying is also the commercial process most used to preserve food and, when compared to other long-term preservative methods, it has a low cost and simpler operation (Alexandre et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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

et al. 2019

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“…Thin-layer drying kinetics varies with species, variety, environmental conditions and methods of post-harvest preparation, among other factors (Alexandre et al, 2013). Thus, several studies are carried out in order to obtain useful information for understanding the process, such as the effective diffusion coefficient, activation energy and the description of water loss, through the fitting of mathematical models.…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and effective diffusion of watermelon seeds

Siqueira

Mabasso

Quequeto

et al. 2020

RSD

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ResumoAs sementes de melancia (Citrullus lanatus) apresentam elevado teor de água, e necessitam passar pelo processo de secagem para assegurar o armazenamento e manter a viabilidade da Research, Society and Development, v. 9, n. 4, e16972887, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i4.2887 2 semente. Neste cenário, o estudo da cinética de secagem permite a descrição do processo por meio de modelos matemáticos e obtenção de informações, que auxiliam na compreensão do fenômeno em questão. Assim, objetivou-se ajustar estatisticamente oito modelos matemáticos, a fim de selecionar o que melhor representasse o comportamento da secagem da semente de melancia, determinar o coeficiente de difusão, a energia de ativação e a taxa de secagem das sementes em diferentes temperaturas. As sementes foram secas em um secador experimental nas temperaturas de 40; 45; 50; 55 e 60 °C, com velocidade do ar de 0.8 m s -1 , em quatro repetições. Para os ajustes dos modelos fez-se análise de regressão não-linear, pelo método de Gauss-Newton. Conclui-se que os modelos que melhor representam a cinética de secagem de sementes de melancia são Aproximação da difusão para as temperaturas de 40; 50 e 55 °C, e Page para 55 e 60 °C. As maiores taxas de secagem são observadas nas temperaturas mais elevadas. Os coeficientes de difusão apresentaram magnitude de 7.69684x10 -10 e 1.27585x10 -9 para o intervalo de 40 a 60 °C. E a energia de ativação foi de 12.2641 kJ mol -1 . Palavras-chave:Coeficiente de difusão; Energia de ativação; Taxa de secagem, Teor de água;Temperatura. AbstractStudying the drying kinetics allows describing the process by mathematical models and obtaining information that helps to understand the phenomenon in question. Considering that watermelon (Citrullus lanatus) seeds have high moisture content and need to be subjected to drying, the objective was to select the model that best represents the drying behavior of watermelon seeds and determine the diffusion coefficient, activation energy and drying rate of these seeds at different temperatures. The seeds were dried in an experimental dryer at temperatures of 40, 45, 50, 55 and 60 °C, with air velocity of 0.8 m s -1 , in four replicates. The models were fitted with non-linear regression analysis using the Gauss-Newton method. It was concluded that the models that best represent the drying kinetics of watermelon seeds are Approximation of Diffusion for temperatures of 40, 50 and 55 °C and Page for 55 and 60 °C.The highest drying rates are observed at the highest temperatures. The diffusion coefficients presented magnitude of 7.69684×10 -10 and 1.27585×10 -9 for the range from 40 to 60 °C, and the activation energy was 12.2641 kJ mol -1 .

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“…This parameter has a fundamental importance in drying processes in dryers, since it allows better prediction of the behavior of the product in the process of volumetric reduction during the loss of water content. Alexandre et. al (2013) affirmed that among the research carried out by food technology is the search for an increase in the useful life of the food product, in order to convert them into more stable products, with storage for longer periods, using as main techniques the freezing and drying of food.…”

Section: Introductionmentioning

confidence: 99%

Determination of Volumetric Contraction and Drying Kinetics of the Dryed Banana

Souza¹,

Andrade²,

Rios³

2019

Theor Appl Eng

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Banana (Musa spp.) is one of the most nutritious and consumed fruits, especially in tropical countries. The drying of the fruit is an alternative against the injuries suffered, mainly during the post-harvest process. Thus, the knowledge of the physical properties of the product that is intended to be processed has a big importance for the dimensioning of equipment. Therefore, the objective of this work was to study the drying kinetics of the banana, transforming it into dried banana, besides evaluating the volumetric contraction suffered during drying. The bananas were dried in an oven at temperatures of 70, 60 and 50 ºC. The volumetric measurements were carried out before and after drying to determine the volumetric contraction during the process. After drying, the experimental data were modeled by nonlinear regression analysis by the Quase-Newton method, to adjust 4 mathematical models of moisture ratio and 5 mathematical models of volumetric contraction. Among the models tested, the best fit for the prediction of the Moisture Ratio was the exponential model, and for the Volumetric Contraction was the modified BALA and WOOD model.

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Cinética de secagem do resíduo de abacaxi enriquecido

Cited by 26 publications

References 15 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.)

Drying kinetics and effective diffusion of watermelon seeds

Determination of Volumetric Contraction and Drying Kinetics of the Dryed Banana

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