Drying Kinetics of Niger Seeds

Silva, Fernanda Pimentel da; Siqueira, Valdiney Cambuy; Quinzani, Guilherme Antonio; Martins, Elton Aparecido Siqueira; Goneli, André Luís Duarte

doi:10.1590/1809-4430-eng.agric.v37n4p727-738/2017

Cited by 8 publications

(5 citation statements)

References 26 publications

(33 reference statements)

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“…These values corroborate those found by Oliveira et al (2014) in their study with drying of soybean grains at temperatures between 40 and 100 ºC, as these authors observed effective diffusion coefficients between 0.84 and 3.46 x 10 -11 m 2 s -1 . However, the values are below those found by Silva et al (2017a), who observed effective diffusion coefficients from 2.32 to 15.69 x 10 -11 m 2 s -1 in the drying of niger seeds at temperatures between 40 and 80 °C. Bezerra et al (2015) found higher results for the effective diffusion coefficients (0.3199 to 1,994 x 10 -8 m 2 s -1 ) for the drying of passion fruit peel at the temperatures of 50, 60 and 70 °C.…”

Section: Acontrasting

confidence: 72%

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

Pinheiro

Oliveira

Ferreira

et al. 2020

Rev. bras. eng. agríc. ambient.

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Yellow mombin (Spondias mombin L.) fruits have relevant characteristics for industrialization and exhibit a pleasant aroma and sour-sweet taste, with significant amounts of vitamin A and carotenoids in their epicarp. The objective was to fit different mathematical models to the experimental data, using as criteria to select the best model - the Akaike Information Criteria (AIC) and Schwarz’s Bayesian Information Criteria (BIC), as well as to evaluate the effective diffusion coefficient and to determine the activation energy for yellow mombin epicarp submitted to different drying conditions. The experiment was carried out at the Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brazil The epicarp of yellow mombin fruits with initial moisture content of 2.89 (dry basis, d.b.) were submitted to drying at temperatures of 40, 50, 60 and 70 °C until final moisture contents of 0.11, 0.10, 0.09 and 0.08 (d.b.), respectively. The Midilli model showed the best fit to the experimental data obtained. The choice of the model was confirmed by the AIC and BIC criteria. The increase of the drying temperature promoted increase in the effective diffusion coefficient, and the activation energy of the process was 21.50 kJ mol-1.

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Section: Acontrasting

confidence: 72%

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

Pinheiro

Oliveira

Ferreira

et al. 2020

Rev. bras. eng. agríc. ambient.

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“…The effective diffusion coefficient of the mesocarp of baru fruits increased proportionally to the increase of the drying air temperature (Figure 2), showing a behavior similar to that of other products: niger seeds (Silva et al, 2017), sunflower seeds (Smaniotto et al, 2017) and 'pequi' pulp (Sousa et al, 2017).…”

Section: Resultsmentioning

confidence: 53%

Study of the drying of mesocarp of baru (Dipteryx alata Vogel) fruits

Oliveira

Resende

et al. 2018

Rev. bras. eng. agríc. ambient.

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Baru (Dipteryx alata Vogel) is a tree species that is part of the group of native species of the Cerrado and occurs mainly in Central Brazil, being valued for its various uses. Thus, the present work was carried out with the objective of studying the kinetics of drying of the mesocarp of baru fruits, performing the analysis of the thermodynamic properties, as well as evaluating the effect of drying on the color of the flour produced from the mesocarp. The mesocarp of baru fruits was placed in stainless steel trays, and dried at 40, 50, 60 and 70 ºC in a forced circulation oven until the moisture content of 0.12 dry basis (d.b.) was reached. Subsequently, the experimental data of the drying were adjusted with the mathematical models frequently used, and color was evaluated after the drying. It is concluded that the Wang & Singh model was selected to represent the drying curves of the baru mesocarp. For the thermodynamic properties, with increasing drying air temperature, the entropy and enthalpy values decreased while the Gibbs free energy increased. Regarding color, the results showed that with the increase of drying air temperature, there is a change in color, which indicates loss in the qualitative aspect.

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“…The diffusion coefficient (D) serves as an indicator of the speed with which water is removed from a product (Silva et al, 2017b), which can be influenced by the increase in drying air temperature (Smaniotto et al, 2017), and results in reduction of water viscosity, facilitating its removal from the capillaries of leaves. An increase of D was observed as the drying air temperature increased during the drying of C. pachystachya leaves.…”

Section: Resultsmentioning

confidence: 99%

Drying Kinetics of Cecropia pachystachya Leaves

et al. 2019

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The species Cecropia pachystachya has important medicinal purposes and its leaves have been used in pharmaceutical research, so the drying of this product may help maintaining its chemical properties and ensure safe storage. Thus, the objective of this study was to select mathematical models to represent the drying kinetics of Cecropia pachystachya leaves, determine the effective diffusion coefficient and obtain the activation energy during drying at different temperatures. Leaves were dried in an oven under five temperature conditions (40, 50, 60 and 70 °C), until reaching hygroscopic equilibrium moisture content. Among the models analyzed, the Logarithmic model best represented the drying kinetics at temperatures of 40 and 60 °C, whereas Modified Henderson & Pabis and Dryceleaves represented temperatures of 50 and 70 °C, respectively. The effective diffusion coefficient increased with increasing air temperature, and the activation energy for liquid diffusion in the drying process was 64.53 kJ mol-1.

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Drying Kinetics of Niger Seeds

Cited by 8 publications

References 26 publications

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

Drying kinetics of yellow mombin (Spondias mombin L.) epicarp

Study of the drying of mesocarp of baru (Dipteryx alata Vogel) fruits

Drying Kinetics of Cecropia pachystachya Leaves

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