Datos experimentales de la cinética del secado y del modelo matemático para pulpa de cupuaçu (Theobroma grandiflorum) en rodajas

Giraldo-Zúñiga, Abraham D.; Arévalo-Pinedo, Aroldo; Silva, Alessandra Ferreira; Silva, Polyana Ferreira; Valdes-Serra, Juan Carlos; Pavlak, Marta Cristina de Menezes

doi:10.1590/s0101-20612010000100027

Cited by 10 publications

(5 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Table 4 shows the estimated values of the model coefficients and the corresponding values of the coefficients of determination, as well as the standard error. The constant (k 1 ) in the different models increases as a function of temperature (with the exception of the approximation diffusion model), which was similarly reported in the drying that was carried out by Murta [13] and Cupuasu [24], and in hazelnut roasting [9]. This indicates that the mass transfer process by effective diffusivity controls the roasting process of cocoa beans, just like in food drying.…”

Section: Exponential Modelssupporting

confidence: 65%

“…Moisture diffusion is given by gradients produced through various mechanisms involved in moisture migration or reduction, and its value is calculated through mathematical models adjusting the experimental values [24,39,40]. Applying Equation 6, the effective diffusivity values (D e ) were obtained, and they gradually increased as the temperature increased ( Table 5).…”

Section: Effective Roasting Diffusivitymentioning

confidence: 99%

“…Theoretical models generally use mass and energy transfer equations simultaneously, while taking food properties, such as particle geometry, shrinkage, diffusive moisture coefficient, and critical moisture content, into account [13,23]. In the case of empirical equations, kinetic models, such as Newton, Henderson and Pabis, Page, Wang-Singh, Logarithmic, and Two Term, among others, are used [13,14,[24][25][26]. Although some empirical models may give good results for engineering applications in the food industry, they do not allow for the simulation of experiments performed under different conditions than those used to identify the parameters of the model.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

et al. 2019

View full text Add to dashboard Cite

Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s−2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol−1.

show abstract

Section: Exponential Modelssupporting

confidence: 65%

Section: Effective Roasting Diffusivitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

et al. 2019

View full text Add to dashboard Cite

show abstract

“…When long drying time conditions are met, the MR for anomalous diffusion can be expressed as Equation 12 (Giraldo‐zuniga et al, ; Simpson et al, ),

MR = (\frac{6}{π^{2}}) e (- D_{eff} {(\frac{π}{r})}^{2} t^{α})

…”

Section: Methodsmentioning

confidence: 99%

Drying characteristics of maize grain in solar bubble dryer

Asemu

Habtu

Delele

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

A newly designed solar bubble dryer was used to study the drying behavior of freshly harvested maize grain. The performance of the dryer was tested at sample loads of 10.87 kg/m 2 (thin layer), 16.3 kg/m 2 (medium layer), and 21.74 kg/m 2 (thick layer) under two mixing conditions, 2 and 3 hr intervals. BH-540 and BH-660 maize varieties at 22-29% (w.b.) moisture content were used. A temperature rise of about 30 C was recorded in the dryer with respect to the ambient air. The required drying

show abstract

“…Estos mismos resultados obtuvieron con otro tipo de frutas. Por ejemplo, el modelo de Page ajustó adecuadamente en la cinética de secado de cupuacu [15], yacón [16] y piña [17]. En la figura 3 se muestran las curvas de cinética de secado.…”

Section: B Determinación Del Daño Por Descongelamiento a Través De La...unclassified

Evaluating cold damage on blueberries (Vaccinium corymbosum) caused by different thawing methods

Alvarado¹,

Palacios²,

Flores³

et al. 2022

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research A

View full text Add to dashboard Cite

The aim of this work was to evaluate the effect of thawing method to the cold damage of blueberries (Vaccinium corymbosum). For that, blueberries samples of "ventura" variety were frozen at -13°C for 7 days and then were thawed following 4 methods: refrigeration, air, water, and microwave. In order to evaluate cold damage, two indirect procedures were performed: studying mass transfer during drying process and by measuring drip loss by electric conductivity. As results, significant difference was found among the thawing methods, being air method the worstmethod since more damages causes on the berries. On the other hand, refrigeration, and water methos were the best for thawing blueberries. Therefore, avoiding structural changes.

show abstract

Datos experimentales de la cinética del secado y del modelo matemático para pulpa de cupuaçu (Theobroma grandiflorum) en rodajas

Cited by 10 publications

References 5 publications

Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

Drying characteristics of maize grain in solar bubble dryer

Evaluating cold damage on blueberries (Vaccinium corymbosum) caused by different thawing methods

Contact Info

Product

Resources

About