Determination of characteristic properties of mulatto beans (Phaseolus vulgaris L.) during convective drying

Oliveira, Hugo Miguel Lisboa; Silva, Hanndson Araujo; Paiva, Gustavo; Oriente, Suelma Ferreira do; Pasquali, Matheus Augusto de Bittencourt; Duarte, M. de L. R.; Mata, M. E. R. M. C.

doi:10.1016/j.jafr.2019.100003

Cited by 16 publications

(16 citation statements)

References 22 publications

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“…All models were linearized in the temperature range of 40–80°C. These results are similar to the results found for other agriculture products, except the value obtained with the Cavalcanti‐Mata model though the value is in the same order (Lisboa et al, 2019).…”

Section: Resultssupporting

confidence: 89%

“…The activation energy and the thermodynamic properties were deter- Mata model, the values were 14.2 and 7.9 kJ/mol, respectively. All models were linearized in the temperature range of 40-80 C. These results are similar to the results found for other agriculture products, except the value obtained with the Cavalcanti-Mata model though the value is in the same order (Lisboa et al, 2019).…”

Section: Thermodynamic Propertiessupporting

confidence: 81%

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A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Cavalcanti‐Mata

Duarte

Lira

et al. 2020

J Food Process Engineering

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The drying process is an essential step in the postharvest of grains. The objective of this research was to study the drying kinetics of chickpeas (Cicer arietinum L.), by introducing a new approach to simplify the Fick equation. Drying temperatures of 40, 50, 60, 70, and 80 C were used in a hot air convective dryer to dry thin-layers of chickpeas. The mathematical models (Fick, modified Henderson & Pabis, modi

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Section: Resultssupporting

confidence: 89%

Section: Thermodynamic Propertiessupporting

confidence: 81%

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Cavalcanti‐Mata

Duarte

Lira

et al. 2020

J Food Process Engineering

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“…Considering the data presented in Table 2, the moisture content presented a high value in fresh kernel, however after the drying process there was a reduction of approximately 95% in the amount of water ISSN 2166-0379 2020 on the flour. This fact corroborates the studies of (Campidelli et al, 2019;Lisboa et al, 2019) confirming the need for the drying process to remove water from the product, providing safe storage. The increase on all other constituents is due to water removal.…”

Section: Centesimal Composition Of Fresh and Powdered Kernelssupporting

confidence: 87%

“…For effective use and increasing the added value of seeds and grains, long term storage is essential (Lisboa et al, 2019). The moisture removal process is used to improve this shelf life because the presence of moisture in kernel stimulates the development of microorganisms, causing irreversible damage and decreasing product quality (Avhad & Marchetti, 2016).…”

Section: Introductionmentioning

confidence: 99%

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Silva¹,

Gomes²,

Queiroz³

2020

JAS

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The hygroscopic and thermal behavior of kernel flour from Ziziphus joazeiro fruits were investigated. Adsorption isotherms were obtained at temperatures of 293, 303 and 313 K and adjusted to GAB, Oswin and Peleg models. The best fit of the experimental data was obtained with the GAB model with R² values> 0.994 and mean percentage deviation P <10%. The isotherms obtained were sigmoidal type II. Isosteric heat and other thermodynamic properties were calculated as a function of moisture content. Adsorption isosteric heat decreased exponentially with increasing moisture content and differential entropy increased with moisture content, while differential enthalpy decreased. The theory of compensation confirmed that these properties are dependent on moisture content. The isotherms presented a spontaneous and enthalpy process.

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“…When adjusting Fick's model by varying the number of terms from 1 to 6, and temperatures ranging from 40 to 80°C to the experimental data of drying kinetics of the achachairu peels, it is observed that the coefficients of determination ( R 2 ) vary from 92.80% for the 1st term of the series to 98.34% for the 6th term and the chi‐square function ( χ 2 ) varies from 0.0463 for the 1st term to 0.00150 for the 6th term. According to Lisboaet al, 34 this result suggests that increasing the number of terms in the series leads to a more distinctive equation of the process.…”

Section: Resultsmentioning

confidence: 95%

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample.

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Determination of characteristic properties of mulatto beans (Phaseolus vulgaris L.) during convective drying

Cited by 16 publications

References 22 publications

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

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