Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Santos, Francislaine Suelia dos; Figueirêdo, Rossana Maria Feitosa de; Queiroz, Alexandre José de Melo; Santos, Dyego da Costa

doi:10.1590/1807-1929/agriambi.v21n12p872-877

Cited by 35 publications

(32 citation statements)

References 17 publications

(10 reference statements)

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“…It is evident the effect of temperature on 'bacaba' pulp dehydration, where lower moisture content in the sample was observed at the highest temperature and shortest time interval, related to the increase of the energy of water molecules, which allowed greater diffusion from the structure of the material (Sousa et al, 2018). These results are consistent with the behavior observed in the drying of fruits such as pear (Doymaz, 2013), pitaya (Santos et al, 2017) and lemon (Wang et al, 2018).…”

Section: Resultssupporting

confidence: 81%

“…According to Santos et al (2017), the mathematical model can only be used to predict drying results if the residuals are random; otherwise it will be inadequate. Doymaz (2013) and Goneli et al (2014) selected, by fitting different equations to the drying data of pear slices and aroeira leaves, respectively, the Midilli model to describe the dehydration, while Santos et al (2017) reported that the Page model was the one which best represented pitaya pulp drying. These results corroborate those of the present study, as they demonstrate the proper application of these models in the description of the drying process of agricultural products.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, studies on 'bacaba' drying will allow a better understanding of the dehydration phenomenon, besides contributing with information to produce a new input in the agroindustry that can also be incorporated in the formulation of various products, such as solid preparations for soft drinks and dairy products. Specialized literature has several studies on fruit drying (Goyal et al, 2006;Doymaz, 2013;Cruz et al, 2015;Oliveira et al, 2015;Alves & Rodovalho, 2016;Johnson & Al-Mukhaini, 2016;Silva et al, 2016;Olawoye et al, 2017;Santos et al, 2017;Deng et al, 2018;Sousa et al, 2018;Taşeri et al, 2018;Wang et al, 2018), but it was not possible to find studies on 'bacaba' drying.…”

Section: Introductionmentioning

confidence: 99%

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Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Morais

Santos

et al. 2019

Rev. bras. eng. agríc. ambient.

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This study aimed to dry ‘bacaba’ (Oenocarpus bacaba Mart.) pulp under different thermal conditions, fit different mathematical models to the dehydration curves, and calculate the diffusion coefficients, activation energy and thermodynamic properties of the process. ‘Bacaba’ fruits were meshed to obtain the pulp, which was dried at temperatures of 40, 50 and 60 °C and with thickness of 1.0 cm. Increase in drying temperature reduced the dehydration times, as well as the equilibrium moisture contents, and drying rates of 0.65, 1.04 and 1.25 kg kg min-1 were recorded at the beginning of the process for temperatures of 40, 50 and 60 °C, respectively. The Midilli’s equation was selected as the most appropriate to predict the drying phenomenon, showing the highest R2, lowest values of mean square deviation (MSD) and χ2 under most thermal conditions, and random distribution of residuals under all experimental conditions. The effective diffusion coefficients increased with increasing temperature, with magnitudes of the order of 10-9 m2 s-1, being satisfactorily described by the Arrhenius equation, which showed activation energy (Ea) of 37.01 kJ mol-1. The drying process was characterized as endergonic, in which enthalpy (ΔH) and entropy (ΔS) reduced with the increment of temperature, while Gibbs free energy (ΔG) was increased.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Morais

Santos

et al. 2019

Rev. bras. eng. agríc. ambient.

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“…The parameter n of the Page model and parameter k of the models increased as the drying air temperature increased. This is because parameter k represents the effect of external drying conditions and the parameter n infers about the effect of internal drying conditions (dos Santos, de Figueirêdo, Queiroz, & Santos, 2017; Simpson, Ramírez, Nuñez, Jaques, & Almonacid, 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

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“…The disposal of industrial wastewater into water bodies, without proper treatment, can cause severe damage to the environment and human health (Mostafa, 2015;Santos et al, 2017). Textile industries are present in most countries due to a human need for clothing and varied utility uses.…”

Section: Introductionmentioning

confidence: 99%

Use of sweet ‘Pêra’ peel as an adsorbent in the treatment of textile effluents

Nascimento

Vieira

Almeida

et al. 2019

Rev. bras. eng. agríc. ambient.

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The disposal of industrial wastewater into aquatic bodies without proper treatment can cause severe damage to the environment and human health. The objective of this study was to perform the drying of the sweet orange (Citrus sinensis L. Osbeck) peel cultivar Pêra and evaluate the viability of its use as biosorbent in the removal of a direct dye. Drying was carried out in an oven with air circulation at temperatures of 60 and 80 ºC. The mathematical models of Page, Henderson and Pabis, Logarithmic, Midilli and Two-term exponential were fitted to the moisture data as a function of time. The material was characterized by scanning electron microscopy, point of zero charge, and infrared spectroscopy. In the adsorption study, a complete 24 factorial design was used to analyze the influence of mass, initial concentration, solution pH and contact time on adsorbed quantity (qt) and removal percentage of the dye (R%). In the drying, the two-term exponential model fitted best to the experimental data. The characterization of the material indicated that the adsorbent has zero charge point of 3.5 and porous structure, and the infrared analysis indicated the presence of carboxylic and hydroxyl groups. In the adsorption, the adsorbed quantity of the dye increased under conditions of lower pH and biosorbent mass and higher initial concentration and contact time. The removal percentage of dye increases with higher biosorbent mass. The biosorbent used is a promising waste for the adsorption of the burgundy-16 dye.

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Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels

Cited by 35 publications

References 17 publications

Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Modeling and thermodynamic properties of ‘bacaba’ pulp drying

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Use of sweet ‘Pêra’ peel as an adsorbent in the treatment of textile effluents

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