Difusividade efetiva de grãos e frutos de pinhão-manso

Siqueira, Valdiney Cambuy; Resende, Osvaldo; Chaves, Tarcísio Honório

doi:10.5433/1679-0359.2012v33supl1p2919

Cited by 12 publications

(16 citation statements)

References 8 publications

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“…Gely and Santalla (2007) and Costa et al (2011) evaluated the drying of quinoa and crambe and reported activation energies of 37.97 and 37.07 kJ.mol -1 , respectively. The activation energy of soybean encountered in the present study was lower than that found in other studies; this may be due to the more unstable bond between water and the product evaluated, as reported by Siqueira et al (2012). Table 6 shows the values of enthalpy, entropy and Gibbs free energy for the different drying conditions.…”

Section: Journal Of Agricultural Engineering 2013; Volume Xliv(s2):e66contrasting

confidence: 56%

Kinetic and thermodynamic properties of soybean grains during the drying process

Oliveira¹,

Resende²,

Bessa³

et al. 2013

J Agricult Engineer

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The aims of this work were to adjust different mathematical models to experimental data describing the drying of the Valiosa cultivar soybean grain, to determine and to evaluate the effective diffusion coefficient and to obtain the activation energy and the thermodynamic properties of the drying process under different air conditions. The experiments were conducted at the Federal Institute of Education, Science and Technology of Goiás (Instituto Federal de Educação, Ciência e Tecnologia Goiano -Câmpus Rio Verde). The Valiosa cultivar soybean grains, with an initial moisture content on a dry basis of 0.56 (d.b., decimal), were dried in an oven with forced air ventilation at five different temperatures (40, 55, 70, 85 and 100°C) until reaching a moisture content of 0.133±0. 019 (d.b.). Of the models analyzed, Page's model was selected to best represent the drying phenomenon. The effective diffusion coefficient of soybeans increased with the air temperature and was described by the Arrhenius equation; an activation energy of 22.77 kJ mol -1 was reported for liquid diffusion in the drying of the soybeans. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased with increasing drying temperature.

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Section: Journal Of Agricultural Engineering 2013; Volume Xliv(s2):e66contrasting

confidence: 56%

Kinetic and thermodynamic properties of soybean grains during the drying process

Oliveira¹,

Resende²,

Bessa³

et al. 2013

J Agricult Engineer

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“…Vários autores relatam o comportamento do coeficiente efetivo de difusão. Botelho et al (2010) obtiveram, estudando a hidratação do arroz na parboilização, valores de 0,8 a 9,18 x 10 -11 (m² s -1 ), Siqueira et al (2012) relataram, estudando grãos e frutos de pinhão-manso, valores entre 9,29 x 10 -10 a 41,48 x 10 -10 m 2 s -1 .…”

Section: Resultsunclassified

Análise da hidratação de grãos de alpiste

Lisbôa

Silva

Cavalcanti³

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M ONeste trabalho se objetivou estudar o fenômeno de hidratação em grãos de alpiste (Phalaris canariensis L.) em diferentes temperaturas. Foram utilizados grãos secos de alpiste, embebidos em água destilada, nas temperaturas de 10, 25 e 45 °C. O aumento da temperatura resultou em aumento da taxa de absorção de água e o modelo de Peleg se ajustou satisfatoriamente aos dados experimentais. O coeficiente efetivo de difusão aumentou com a variação crescente da temperatura, de 2,396 até 2,428×10 -13 m² s -1 . A dependência do coeficiente efetivo de difusão com a temperatura pode ser descrita pela relação de Arrhenius apresentando, para a faixa de temperatura estudada, a magnitude da energia de ativação aparente para o processo de 39,239 ± 4,3463. Analysis of hydration of grains of birdseed A B S T R A C TThe objective of this work was to study the hydration of grains of birdseed (Phalaris canariensis L.) at different temperatures. Dried birdseed beans were used embedded in distilled water at temperatures of 10, 25 and 45 °C. Increasing the temperature resulted in higher water absorption rate and the model of Peleg adjusted satisfactorily to experimental data. The effective diffusion coefficient increased with increasing temperature from 2.396 to 2.428 × 10 -13 m² s -1 . The dependence of the effective diffusion coefficient on temperature can be described by the Arrhenius relationship, presenting, for the studied temperature range, the magnitude of the apparent activation energy for the process of 39.239 ± 4.3463. Palavras-chave:difusão Peleg Phalaris canariensis L.

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“…Given that this statistical parameter indicates the ability of a model to accurately describe a certain physical process, and that a smaller magnitude of SE corresponds to a higher quality of fit to the observed data (Siqueira et al, 2012a), these two models do not adequately represent the niger seed drying process.…”

Section: Resultsmentioning

confidence: 99%

“…Among the three models that meet the statistical requirements and that are recommended to represent the thin-layer drying of niger seeds, the Page model is the simplest and most traditional model. The simplicity of the Page model is related to the fewer number of parameters that it requires, and its common use is related to its continued recommendation and application to represent the thin-layer drying process for various agricultural products, including jatropha fruit (Siqueira et al, 2012a), pistachio nuts (Kashaninejad et al, 2007), hulled coffee beans (Goneli et al, 2009), and cactus pear (Madureira et al, 2011). The Page model showed excellent fit and fidelity with respect to the behavior of niger seed drying (Figure 3).…”

Section: Resultsmentioning

confidence: 99%

“…Such models include the Midilli, Page, Thompson, Verma, Henderson and Pabis, logarithmic, two-term, two-term exponential, Newton, Wang and Singh, diffusion approximation, and Valcam models (Mohapatra & Rao, 2005;Kashaninejad et al, 2007;Goneli et al, 2009;Corrêa et al, 2010;Resende et al, 2011;Prates et al, 2012;Reis et al, 2012;Siqueira et al, 2012a;Siqueira et al, 2012b;Isquierdo et al, 2013;Santos et al, 2013). Fernanda P. da Silva, Valdiney C. Siqueira, Guilherme A. Quinzani, et al Eng.…”

Section: Introductionmentioning

confidence: 99%

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Drying Kinetics of Niger Seeds

et al. 2017

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ABSTRACT:The objectives of this study were to describe the process of drying niger seeds through the fitting of different mathematical models to the experimental drying data, to select the best model that represents the phenomenon, and to determine the diffusion coefficients and thermodynamic properties of the product. Seeds with an initial moisture content of 0. , and 80ºC in a fixed bed experimental dryer. After drying, different mathematical models were fitted to determine the diffusion coefficient by applying liquid diffusion theory, which allowed for calculation of the energy activation, enthalpy, entropy, and Gibbs free energy values. The Page model was selected to represent the drying process of niger seed drying, as it is a traditional and simple model. The effective diffusion coefficient increased as the temperature increased. The activation energy for liquid diffusion at the temperature range of 40 o C to 80ºC was 46.83 kJ mol -1 . The enthalpy and entropy specific values decreased as the drying air temperature increased. The Gibbs free energy values also increased as the drying air temperature increased.

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Difusividade efetiva de grãos e frutos de pinhão-manso

Cited by 12 publications

References 8 publications

Kinetic and thermodynamic properties of soybean grains during the drying process

Kinetic and thermodynamic properties of soybean grains during the drying process

Análise da hidratação de grãos de alpiste

Drying Kinetics of Niger Seeds

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