Cinética De Secagem Em Camada Fina Da Banana Maçã Em Secador De Leito Fixo

Silva, A.S.; Melo, Karina Suzana Gomes de; Alves, Nemório Rodrigues; Fernandes, Thaiany; Farias, P.A.

doi:10.15871/1517-8595/rbpa.v11n2p129-136

Cited by 25 publications

(21 citation statements)

References 14 publications

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“…The influence of increased dehydration temperatures in D eff was also found in investigations involving coconut bagasse (Jena and Das ) and banana (Silva et al . ): these researchers found that the diffusion coefficient was strongly influenced by temperature, in direct proportion.…”

Section: Resultsmentioning

confidence: 97%

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Franco

Perussello

Ellendersen

et al. 2015

J Food Process Engineering

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Because of the health benefits provided by the consumption of yacon and its perishability, the foam mat drying (FMD) was applied in order to increase its shelf life. Yacon juice foams formed by the addition of two different foaming agents (emulsifier and egg albumin) and incorporation of air were subjected to dehydration, with different air temperatures (50, 60 and 70C) and layer thicknesses (0.5, 1.0 and 1.5 cm). The drying rate and effective diffusivity increase with the rise in temperature and the thickness of foam, being higher for the foam formed with egg albumin rather than emulsifier. The experimental data were fitted to several thinlayer models, among which the logarithmic model was the most suitable to represent the process. The effect of temperature, thickness and foaming agent on the drying kinetics has not been studied previously; hence, this research can aid the design of optimized FMD processes. PRACTICAL APPLICATIONSYacon is a food with great potential for research because of its beneficial properties to human health, especially the prebiotic activity, which is ascribed to the high concentration of inulin and fructooligosaccharides in its composition. However, the high percentage of water renders this tuber extremely perishable, hindering transporting and processing. The foam layer drying reduces drying time and energy demand with respect to other drying techniques and allows the formation of products with excellent physicochemical and sensorial characteristics. The assessment of the process kinetics and application of mathematical models to predict it provides information for the process design, increasing the use of yacon in the agro industry.

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Section: Resultsmentioning

confidence: 97%

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Franco

Perussello

Ellendersen

et al. 2015

J Food Process Engineering

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“…A estimativa da umidade de equilíbrio é necessária para a avaliação da cinética de secagem, utilização dos modelos matemáticos e determinação da constante de secagem (k), difusividade efetiva de massa (D ef ) e energia de ativação (E a ) (Batista 2004, Silva et al 2009). …”

Section: Volumetric Contraction and Drying Kinetics Of Musa Sapientumunclassified

Contração volumétrica e cinética de secagem de fatias de banana variedade Terra

Leite

Silva

Porto

et al. 2015

Pesqui. Agropecu. Trop.

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RESUMO A secagem é um método empregado na conservação de alimentos, influenciando no tempo de preservação, qualidade e durabilidade desses produtos. Este trabalho objetivou caracterizar a cinética de secagem e avaliar o encolhimento de fatias de banana variedade Terra, sob temperaturas de secagem de 40-60 ºC. Os modelos matemáticos utilizados para a análise da secagem foram aproximação da difusão, dois termos, Midilli & Kucuk e Thompson e, para o encolhimento, Lozano, McMinn & Magee, Rovedo, Suarez & Viollaz e Ratti. O modelo que melhor se ajustou aos dados experimentais de secagem foi o de Midilli & Kucuk, por apresentar o melhor coeficiente de determinação (R2) e o menor erro médio relativo (P) e desvio padrão da estimativa (SE). Já para o encolhimento, o melhor modelo foi o de Ratti, por apresentar maior R2 e menores P e SE. A redução de volume (RV) apresentou comportamento inversamente proporcional, em relação à temperatura. Para as temperaturas de 40 ºC, 50 ºC e 60 ºC, a RV foi, respectivamente, de 21,65 %, 19,46 % e 17,74 %, quando avaliada com paquímetro, e de 27,74 %, 24,08 % e 22,50 %, quando avaliada com imagem.

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“…Thus, it requires mathematical models that represent the reduction in water content ratio of the products during the process (Alves, 2010). The use of mathematical models to represent the process is important, because the generated information is utilized in the development of devices and prediction of drying times (Silva et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of atemoya pulp

Galdino

Figueirêdo

Queiroz

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study was conducted in order to obtain drying curves of whole atemoya pulp through the foam-mat drying method. The suspension was prepared with whole atemoya pulp mixed with 2% of Emustab ® and 2% of Super Liga Neutra ® with mixing time of 20 min, and dried in a forced-air oven at different temperatures (60; 70 and 80 °C) and thicknesses of the foam layer (0.5, 1.0 and 1.5 cm). The drying rate curves were plotted against the water content ratio and the semi-theoretical models of Henderson & Pabis, Page and Midilli were used. All tested models showed coefficient of determination (R 2 ) above 0.993, and the Midilli model showed the best fit for all conditions. Drying curves were affected by temperature and layer thickness. Cinética de secagem de polpa de atemoia R E S U M OEste trabalho foi desenvolvido com o objetivo de se obter curvas de secagem a partir de uma suspensão da polpa integral de atemoia através do método de secagem em camada de espuma (foam mat drying). A suspensão foi elaborada com polpa integral de atemoia e adição de 2% de Emustab ® e 2% de Super Liga Neutra ® com tempo de batimento de 20 min e desidratada em estufa com circulação de ar forçado em diferentes temperaturas (60; 70 e 80 °C) e espessuras da camada de espuma (0,5; 1,0 e 1,5 cm). As curvas de cinética de secagem foram traçadas quanto à razão de água e aplicados os modelos semiteóricos de Henderson & Pabis, Page e Midilli. Todos os modelos testados apresentaram coeficiente de determinação (R 2 ) acima de 0,993 enquanto o modelo de Midilli foi o que apresentou os melhores ajustes para todas as condições. As curvas de secagem foram influenciadas pela temperatura e pela espessura da camada.

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Cinética De Secagem Em Camada Fina Da Banana Maçã Em Secador De Leito Fixo

Cited by 25 publications

References 14 publications

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

Contração volumétrica e cinética de secagem de fatias de banana variedade Terra

Drying kinetics of atemoya pulp

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