Empirical and diffusion models to describe water transport into chickpea (<i><scp>C</scp>icer arietinum </i><scp>L</scp>.)

Silva, Wilton P. da; Silva, Cleide M. D. P. S. e; Sousa, Jossyl A. R. de; Farias, Vera Solange de Oliveira

doi:10.1111/j.1365-2621.2012.03183.x

Cited by 42 publications

(37 citation statements)

References 32 publications

(67 reference statements)

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“…3 shows that it is difficult to distinguish between the curves generated from models 4 and 5, which means that the models can be considered equivalent. This figure shows that the drying rate decreases during the whole process, and this behavior also occurs with several other agricultural products (Roberts et al, 2008;Diamante et al, 2010;Kaleta and Gornicki, 2010;Kumar et al, 2010;Mercali et al, 2010;Silva et al, 2012b).…”

Section: Resultssupporting

confidence: 55%

“…The first group corresponds to the diffusion models (Karim and Hawlader, 2005;Da Silva et al, 2012aand 2012cMabellini et al, 2013) and second one corresponds to the empirical models (Turhan et al, 2002;Diamante et al, 2010;Kaleta and Gornicki, 2010;Sahoo et al, 2012;Silva et al, 2012b;Malekjani et al, 2013). Empirical models are important not only to describe thin-layer water removal, but also to describe the heat penetration during this removal when hot air is used.…”

Section: Introductionmentioning

confidence: 99%

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Description of Seedless Grape Drying and Determination of Drying Rate

Silva

Nascimento

Hamawand

et al. 2014

JAS

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This article compares some empirical models, with one or two parameters, used to describe seedless grape drying at low temperature. Chosen models have, as a common characteristic, an analytical expression for the derivative of dimensionless moisture content with respect to time.Comparison of the results for the simulations of drying kinetics indicates that, despite Page and Silva et alli models well represent the process, the best model is Peleg. For this model, the statistical indicators of the simulation can be considered excellent (the determination coefficient is R 2 = 0.99944 and the chi-square is χ 2 = 1.2335 x 10 -3 ).

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Section: Resultssupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Description of Seedless Grape Drying and Determination of Drying Rate

Silva

Nascimento

Hamawand

et al. 2014

JAS

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“…For drying processes with moisture distribution similar to Figure 3, various researchers disregarded diffusion model, substituting it for simpler models such as Reaction Engineering Approach (REA) (Chen et al, 2001;Putrano et al, 2011;Putranto and Chen, 2016;Gao et al, 2016;Haque et al, 2016), or even an empirical equation (Diamante et al, 2010;Kaleta and Gornicki, 2010;Silva et al, 2013 and. This occurs because, according to Figure 3, there are no significant moisture gradients inside the slices, at a given time.…”

Section: Description Of Diffusion Modelmentioning

confidence: 99%

“…On the other hand, the application of reliable mathematical models allows predicting the correct behavior of the various phenomena that occur during the drying process, leading to the reduction of the operational cost (Dionello et al, 2009). Among available models for the description of a drying process, there are many on diffusion basis (Nguyen and Price, 2007;Silva et al, 2013;Da Silva et al, 2015). Their advantage, besides the description of the drying kinetics, is to predict moisture distribution at any time.…”

Section: Introductionmentioning

confidence: 99%

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Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Moreira¹,

Silva²,

Castro³

et al. 2018

Aust J Crop Sci

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In the modern world, light and healthy meals are increasingly consumed between the main meal courses. Therefore, market has made a wide variety of products of this type available, usually without artificial additives. This study aimed to produce snacks through the thin-layer drying of kiwi slices. Circular kiwi slices were cut into various thicknesses (5.0, 10.0 and 15.0 mm) and subject to different drying air temperatures (50, 60, 70 and 80 o C). Drying was described using several mathematical models, both diffusion (boundary condition of the third kind) and empirical (Henderson-Pabis, Lewis, Page, Silva et al.) models. According to diffusion model, kiwi slices showed an almost uniform moisture distribution over time. The Page equation/model showed the best fit to the experimental data, compared to other models. At the end of the drying process (until equilibrium), slices with initial thickness of 5.0 mm had a rigid consistency, suitable for production of flour through grinding. On the other hand, slices with initial thicknesses of 10.0 and 15.0 mm were soft; thus, they can be consumed as snacks. Sensory and physicochemical analyses showed that the product cut with initial thickness of 15.0 mm and dried at temperature of 70 ºC (until moisture content of 0.31 kg water /kg dry matter ) was the tastiest one and showed good results for the analyzed chemical compounds.

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Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample.

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Empirical and diffusion models to describe water transport into chickpea (Cicer arietinum L.)

Cited by 42 publications

References 32 publications

Description of Seedless Grape Drying and Determination of Drying Rate

Description of Seedless Grape Drying and Determination of Drying Rate

Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

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