Drying kinetics and thermodynamic properties of pigeon pea beans

Maia, Rayonny Batista; Santos, Samuel Gonçalves Ferreira dos; Queiroz, Juliano Silva; Rodovalho, Renato Souza; Silva, Daniel Pereira da; Morgado, Valdoméria Neves de Moraes

doi:10.15361/1984-5529.2019v47n2p164-174

Cited by 5 publications

(4 citation statements)

References 20 publications

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“…At 80 °C, the approximation of the diffusion model demonstrated satisfactory fitting by presenting lower values of P and SE. Midilli (4) and the Approximation of diffusion (13) models have been used previously to represent the drying kinetics of grains (Khanali et al, 2012;Maia et al, 2019;Perea-Flores et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

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Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.

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Section: Resultsmentioning

confidence: 99%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

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“…Gibbs free energy is a measure of the work carried out by the system in the process of adsorption or desorption; a positive value indicates the addition of energy for the occurrence of phase change (liquid to vapor) of the product (Kaleemullah & Kailappan, 2007;Oliveira et al, 2015). The drying process is characterized as nonspontaneous, requiring the addition of energy, supplied by the drying air, to promote a reduction in the moisture content (Maia et al, 2019). Santos and Morais (2015), when drying orange peel, obtained values for the variation in Gibbs free energy of between 161.00 and 230.00 kJ mol À1 K À1 , and when drying jabuticaba peel, Costa et al (2016) obtained 4G values of between 34.56 and 34.80 kJ mol À1 K À1 .…”

Section: Thermodynamic Propertiesmentioning

confidence: 99%

Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

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Trapi a (Crataeva tapia L.) is an edible, arboreal fruit species found in Brazil, of which the pulp is suitable for industrialization. The residual peel and seeds are sources of bioactive compounds and can be used after appropriate treatment. Such fruit parts have been introduced as ingredients in various applications to reduce waste in agricultural production and take advantage of the presence of nutrients, but to make them viable for industrial use, the moisture content of the product should be reduced, enabling it to be conserved at room temperature and transformed into powder or flour. The objective of this study was to assess the convective drying of residual trapi a peel and seeds in 0.6 cm thick layers at temperatures of 50, 60, 70, and 80 C, and to fit 10 mathematical models to the experimental data. In addition, the activation energy for the drying of the residues and the thermodynamic properties were also determined. Of the models tested, the Midilli model best fitted the drying kinetics of the residues, with a coefficient of determination (R 2 ) ≥ .9960. The effective diffusivity increased with the drying temperature, ranging from 5 Â 10 À10 to 16.1 Â 10 À10 m 2 s À1 , and the activation energy (E a ) varied between 18 and 24.2 kJ mol À1 , with lower E a values for the peel and higher values for the seeds.Gibbs free energy variation increased with increasing temperature and was considered a nonspontaneous process, while the enthalpy and entropy decreased. Practical ApplicationsThe use of the data presented here for the drying kinetics and thermodynamic properties provides support for the use of the dried trapi a residues (previously discarded) in the production of new foods, due to knowledge of the processing time and physical behavior of the sample. The trapi a powder, rich in bioactive compounds, could be incorporated into various food formulations in the bakery and yogurt segments, among others. | INTRODUCTIONTrapi a (Crataeva tapia L.), which belongs to the Capparaceae family, is a fruit known by various names such as pau-de-alho, cabaceira, tapi a, among others. It is part of the Caatinga biome in the northeast of Brazil and can grow to up to 12 m in height, with a dense, rounded canopy. The trapi a fruit is round and the pulp is fleshy, edible and white in color. This species also occurs in other regions of Brazil (Minas Gerais, São Paulo, and Mato Grosso) and in other Brazilian biomes (Pantanal and Mata Atlântica) (Lorenzi, 2009). Due to the high moisture content, the fruits are highly susceptible to biochemical and microbiological deterioration. Reducing the moisture

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“…no final do processo de secagem. Verifica-se que o tempo de secagem diminuiu com o aumento da temperatura (Figura 1), situação também observada em grãos de feijão cultivar IPR Tangará, grãos de feijão Guandu e grãos de feijão Adzuki (Quequeto et al, 2017, Maia et al, 2019, Almeida et al, 2009. De acordo com Goneli et al (2014), a redução do tempo de secagem com o aumento da temperatura pode ser explicada devido ao aumento do gradiente de pressão de vapor entre o ar de secagem e o ar no interior do grão.…”

Section: Resultsunclassified

Cinética de secagem e propriedades termodinâmicas de feijão cultivar BRS Estilo

Queiroz¹,

Santos²,

Silva³

et al. 2021

Científica

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ResumoO feijão-comum (Phaseolus vulgaris L.) é um dos mais tradicionais pratos da culinária brasileira, merecendo assim atenção de estudiosos das diversas áreas do conhecimento. A secagem consiste na remoção de grande parte de água inicialmente contida no produto com o intuito de promover longos períodos de armazenamento. O ajuste de modelos matemáticos para representação da cinética de secagem de produtos agrícolas contribui para a melhoria da eficiência do processo e, ainda, permite estimar o tempo de secagem. Objetivou-se, neste trabalho, estimar as curvas de secagem dos grãos de feijão da Cultivar BRS Estilo, bem como obter o coeficiente de difusão efetivo e as propriedades termodinâmicas nas temperaturas de secagem de 60, 70 e 80 °C. Aos dados experimentais foram ajustados diversos modelos matemáticos utilizados para representação da secagem de produtos agrícolas. Dentre os modelos que apresentaram melhor ajuste aos dados experimentais, o de Henderson e Pabis Modificado foi o que melhor se ajustou aos dados nas diferentes condições de secagem. O aumento da temperatura do ar de secagem proporciona o aumento da energia livre de Gibbs e da difusividade de água nos grãos, reduz a entalpia e mantém a entropia negativa.Palavras-chave adicionais: difusividade; energia livre de Gibbs; Phaseolus vulgaris L.

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Drying kinetics and thermodynamic properties of pigeon pea beans

Cited by 5 publications

References 20 publications

Drying kinetics and effective diffusion of buckwheat grains

Drying kinetics and effective diffusion of buckwheat grains

Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Cinética de secagem e propriedades termodinâmicas de feijão cultivar BRS Estilo

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