Effects of foam‐mat drying temperature on thermodynamic properties, microstructural properties, and X‐ray diffraction of Biribá (Rollinia mucosa [Jacq.] Baill) pulp

Abstract

This study aimed to dry the pulp of "Biribá" (Rollinia mucosa [Jacq.] Baill) using the foam-mat drying method at the temperatures of 30 C, 40 C, 50 C, and 60 C, fit different mathematical models to the experimental data, calculate the thermodynamic properties, and analyze the powders produced for water activity, morphology, and Xray diffraction. The results showed that the Midilli model, for having the highest coefficients of determination and low values of mean squared deviation and chi-square, could be selected as the most suitable to predict the drying kinetics of "biribá." The effective diffusivity was on the order of 10 À10 m 2 s À1 , and the Arrhenius equation evidenced dependence of this parameter with drying air temperature, which showed an activation energy of 53.47 kJ mol À1 . The thermodynamic properties indicated the existence of an endergonic process. "Biribá" powders showed water activity ranging from .44 to .54 and porous, irregular, and agglomerated morphological structures, with X-ray diffractograms characteristic of amorphous materials. Practical applicationsIn this study, foam-mat drying characteristics of "Biribá" (Rollinia mucosa [Jacq.] Baill) pulp were investigated in a food dehydrator. The effect of different temperatures on drying characteristics and thermodynamic properties, and water activity, microstructural properties and X-ray diffraction of the powders produced was determined. This information may help to optimize the process conditions and reduce costs of processing and packaging.

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration

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“…The temperature used in Equation ( 14) is the temperature enclosed in the drying medium. Therefore, the assumption of isotherm in diffusion coefficient and activation energy should be considered (Souza et al, 2023):…”

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

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