Estudo Da Cinética De Secagem De Polpa De Carambola

Silva, Rodolfo Benedito; Silva, Fabrício Schwanz; Porto, Alexandre Gonçalves; Pilonetto, Alessandro Alves

doi:10.3895/rbta.v10n2.3261

Cited by 20 publications

(15 citation statements)

References 13 publications

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“…This corroborates the results obtained by Gouveia et al (2003) in studies with the drying curve of cajá, because temperature is one of the factors of greatest influence in the drying process, and the higher the temperature, the shorter the drying time and, consequently, the faster the equilibrium moisture content (ME) of the product is reached. Similar results were found by Pena and Mendonça (2009) in the drying processes of passion fruit residual fiber, by Borges et al (2008), with the drying kinetics of pumpkin slices and Silva et al (2016) with star fruit pulp.…”

Section: Discussion Resultssupporting

confidence: 82%

“…Based on the parameter k 0 estimates presented in Table 2, it was observed that the values obtained were close to 1 at both temperatures, as expected, since they refer to 100% of the initial moisture content of jabuticaba pulp, as described by Nunes et al (2014). Silva et al (2016) studied the drying of star fruit pulp and values close to 1 for k 0 when adjusting the Henderson model. Considering the parameterization of the WS model at the beginning of the process at n = 1 (time zero seconds), the model presents moisture ratio equal to 1, as estimated by nonlinear models, and the model T has no explicit relation with values.…”

Section: Discussion Resultsmentioning

confidence: 99%

“…The drying process consists of the removal of water or any other liquid from the food in the form of vapor to the unsaturated air (MORAES;RODRIGUES, 2006). In studies with drying of star fruit pulp, Silva et al (2016), observed that the relationship between the moisture content in the pulp and the drying time can be described in a drying curve at decreasing rate, schematically divided into four periods. These periods are, first: initial drying phase, which goes until the food reaches the wet bulb temperature; second: constant speed, occurs until the food has critical moisture content; third: first decreasing speed range; fourth: second decreasing speed range, until equilibrium moisture content is reached.…”

Section: Introductionmentioning

confidence: 99%

“…According to Silva et al (2016) and Siqueira et al (2013), the use of mathematical models to represent the drying process of agricultural products is of fundamental importance, since the information generated allows the reduction of time and costs in the process, as well as predicting drying times and developing equipment with the purpose of obtaining final product with greater durability and quality.…”

Section: Introductionmentioning

confidence: 99%

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Drying kinetics of jabuticaba pulp by regression models

et al. 2019

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Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques. The aim of this study was to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, comparing the Henderson, Simple Three-Parameter Exponential, Lewis, Thompson, Fick and Wang and Sing regression models and estimating the Absolute Drying Rate (ADR) for the best model. Parameters were estimated using the SAS software. The evaluation of the quality in the adjustment and selection of models was made based on the adjusted determination coefficient, Residual Standard Deviation and Akaike Information Criterion. Models presented good adjustment to data, and the Lewis model was the most suitable to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, with drying rate of 0.000063 and 0.000082 g of water/s respectively. ADR indicated that in one third of the drying time, 70% of moisture loss occurred at both temperatures and after this period, there was a deceleration of moisture loss until stabilization, when equilibrium moisture content is reached.

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Section: Discussion Resultssupporting

confidence: 82%

Section: Discussion Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying kinetics of jabuticaba pulp by regression models

et al. 2019

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“…The fruits in particular, due to the high moisture content, are very susceptible to deterioration by the action of microorganisms. Thus, the utilization of drying has been increasingly widespread because, in addition to offering a good quality product, this process allows longer storage and shelf life (Silva et al, 2016).…”

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confidence: 99%

Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

Moreira

Lima

Castro

et al. 2020

JAS

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For the preservation of products obtained by dehydration, it is necessary to evaluate their physicochemical characteristics during storage. It was proposed, in the present study, to evaluate the stability of the kiwi cv. ‘Hayward’ powder, obtained at temperatures of 60 and 70 °C during its storage in laminated packages under controlled conditions of temperature (25 ºC) and relative humidity (75%) for 90 days. The parameter’s evaluated were: moisture content, ashes, soluble solids, titratable acidity (% citric acid), pH, water activity at 25 ºC, color for the parameters lightness (L*) and chromaticity (+a* red; -a* green; +b* yellow; and -b* blue), phenolic compounds, flavonoids, total chlorophyll and carotenoids. It was observed that, after the 90 days, for the powder obtained at 70 °C, the soluble solids and pH values were altered by the storage, which did not occur for the powder obtained at 60 °C. For both powders, the content of ash and bioactive compounds were not affected by storage. The parameter of lightness decreased in both powders. The powder obtained at 70 ºC proved to be better, showing lower content of moisture and total water activity, as well as the highest values of bioactive compounds.

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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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Estudo Da Cinética De Secagem De Polpa De Carambola

Cited by 20 publications

References 13 publications

Drying kinetics of jabuticaba pulp by regression models

Drying kinetics of jabuticaba pulp by regression models

Stability of Kiwi Varieties of ‘Hayward’ in Powder During Storage

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

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