Drying kinetics of araticum (Annona crassiflora) epicarp

Ataides, Iva Manoela Rocha; Oliveira, Daniel Emanuel Cabral de; Ferreira, Weder Nunes; Resende, Osvaldo; Quequeto, Wellytton Darci

doi:10.1590/fst.09521

Cited by 5 publications

(5 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hossain et al (2021) use multiple models, such as Newton, to reveal the thin dewatering characteristics of Tailor. This was also observed by Ataides et al (2022) for Araticum fruits used multiple models to predict drying properties.…”

Section: Introductionsupporting

confidence: 58%

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin layer drying were 3mm and 5mm. The increase in the temperature of the hot-air and the decrease in the thickness of the slicing causes the drying time to be significantly shortened. Fick's diffusion model was applied to describe the water transfer of the Crabapple slices, and the effective diffusion coefficients varied from 0.6142 × 10 -8 m 2 /s to 1.9867 × 10 -8 m 2 /s in a given range of drying temperature. The effective diffusivity increases with increasing temperature. The activation energy values of Crabapple were 17.46 and 23.82 kJ/mol for the thickness of 3 and 5 mm, respectively. The Page model was revealed to be a better fit to describe the drying curve of Crabapple compared to other models.

show abstract

Section: Introductionsupporting

confidence: 58%

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

JIANG

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Reduction and negative Δ S values were reported by Lisboa et al (2019) in drying mulatto beans ( Phaseolus vulgaris L.), ranging from −116.2706 to −117.0316 and by Ataides, Oliveira, Ferreira Junior, Resende, and Quequeto (2021) in araticum ( Annona crassiflora ) epicarp, ranging from −0.17139 to −0.17215, both at temperatures from 40 to 70°C.…”

Section: Resultsmentioning

confidence: 80%

“…ΔS of the sample due to the decrease in water content during dehydration, also causing difficulty in the movement of water molecules in the product.Reduction and negative ΔS values were reported byLisboa et al (2019) in drying mulatto beans (Phaseolus vulgaris L.), ranging from À116.2706 to À117.0316 and byAtaides, Oliveira, Ferreira Junior, Resende, and Quequeto (2021) in araticum (Annona crassiflora) epicarp, ranging from À0.17139 to À0.17215, both at temperatures from 40 to 70 C.…”

mentioning

confidence: 99%

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Moraes

Queiroz

Figueirêdo

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

The objective of this study was to investigate the physical characteristics and mineral profile of seeds of three Cucurbita varieties, one of the species Cucurbita maxima (variety Crown, one Cucurbita moschata (var. Jacarezinho) and one Cucurbita pepo (var. Italian), in natura and germinated forms. Additionally, perform the drying of the germinated samples at temperatures of 50, 60, and 70°C, evaluating the adjustment by different mathematical models to predict the process, calculate the effective diffusivities, and determine the activation energy and the thermodynamic properties of the samples. The seeds were germinated until 96 hr. Then, the unit mass, apparent specific mass, real specific mass, porosity and unit volume, and the mineral profile were determined. The germinated seeds were crushed and placed to dry with a thickness of 0.5 cm until reaching the equilibrium water content. Germination resulted in an increase in unit mass, unit volume, real density, and porosity; reducing the apparent density. The minerals were presented in different proportions, with emphasis on the calcium content in the Crown variety, potassium and phosphorus in Italian variety, and magnesium in Jacarezinho variety. The Henderson and Pabis modified model was the one that best fitted the experimental data of the three varieties. The effective diffusivities of the germinated seeds increased with increasing drying temperatures. The activation‐energy value was higher in the Crown variety, followed by Jacarezinho and Italian. The greatest enthalpies and entropies were determined in the Crown variety and the highest Gibbs free energies in the Italian variety. Practical Applications The knowledge of the physical aspects, the minerals concentration, and the use of drying germinated pumpkin seeds results in products with good palatability, expanding the possibilities for industrial and commercial use. The drying of agricultural products in a convective dryer makes it possible to reduce the water content to a certain value, minimizing microbiological activity and reducing chemical deterioration reactions, essential to increase shelf life, control waste, and allow the use and consumption of a product with high quality on a large scale. The contribution to the area consists of determining important values for seed processing industries interested in greater energy efficiency and in the precise adaptation of processes and equipment, with a view to reducing costs and maximizing the quality of the final product.

show abstract

“…The drying temperature and vacuum pressure increased with decreasing the drying time. Chen et al (2022) explored the temperature effect of oven drying on the drying property and quality of Xuan-Mugua fruit; Ataides et al (2022) dried epicarps of araticum fruits at different temperatures with oven drying; and Silva et al (2022) dried Brazil nuts with a forced ventilation oven. Their results revealed the higher temperature the quicker the drying time that corresponds to a recent research result.…”

Section: Drying Characteristicmentioning

confidence: 99%

Vacuum drying as a natural preservation method of post-harvest lemon might accelerate drying duration and produce the high-quality of dried lemon slices

2022

View full text Add to dashboard Cite

Lemon (Citrus limon B.) is one of the local fruits abundant in Indonesia. The dried lemon fruit was required for storage, extended shelf-life, minimizing decay, and simple distribution. This research applied vacuum drying to lemon slice dehydration in order to achieve quick times and preserve product quality. Vacuum drying with combinations of temperature (40, 50, 60 o C) and vacuum pressure (-38 and -69 cmHg) was applied to drying lemon slices until the final moisture content (9-11% w.b) was reached. The color, hardness value, and vitamin C content were analyzed on dried lemon slices. As a result, 60 °C with -38 cmHg indicates the fastest time to achieve a dry lemon slice and the highest hardness value. The 40 °C with -69 cmHg indicated the best vitamin C content of 76.40 (mg/100 g dw) and color value of L* (64.35 ± 0.57), H (77.0 ± 0.78), a*(6.43 ± 0.55), b*(27.92 ± 1.87), and c* (28.65 ± 1.91). The higher vacuum pressure accelerated the drying time and preserved the quality of the dried lemon slice. The higher temperatures led to the quality deterioration though also accelerate drying time. Experiment with more enhanced vacuum pressure and decreased temperature on lemon drying was required.

show abstract

Drying kinetics of araticum (Annona crassiflora) epicarp

Cited by 5 publications

References 36 publications

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Effect of slice thickness and hot-air temperature on the kinetics of hot-air drying of Crabapple slices

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Vacuum drying as a natural preservation method of post-harvest lemon might accelerate drying duration and produce the high-quality of dried lemon slices

Contact Info

Product

Resources

About