Garlic: kinetic drying and thermodynamic properties

Cagnin, Caroline; Lima, Marybeth; Silva, R. M. da; Plácido, Geovana Rocha; Silva, M. A. P. da; Freitas, Bheatriz Silva Morais de; Oliveira, D. E. C. de

doi:10.14393/bj-v33n4a2017-36886

Cited by 15 publications

(11 citation statements)

References 21 publications

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“…Entropy (Δ S ), which is a property related to the degree of excitation and spatial arrangement of water molecules in relation to the product (Silva, Rodovalho, Velasco, Silva, & Vale, 2016), followed, among varieties, the same behavior observed in enthalpy, with greater values in the Crown, smaller in the Italian and intermediate in Jacarezinho. According to Cagnin et al (2017), the increase in temperature causes a decrease in the Δ S of the sample due to the decrease in water content during dehydration, also causing difficulty in the movement of water molecules in the product.…”

Section: Resultsmentioning

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

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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.

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Section: Resultsmentioning

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

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“…A diminuição do teor de água na polpa de cajá em pó provocou aumento na energia livre de Gibbs, que foi positivo durante todo o processo de dessorção, caracterizando reação do tipo endergônica, em que um agente externo é necessário para fornecer energia, assim como descrito por Cagnin et al (2017) em secagem de alho (Figura 4). Esta energia relacionase com sítios de sorção disponíveis, em que as moléculas no estado sólido passam para o estado gasoso (Corrêa et al, 2010).…”

Section: Figuraunclassified

Propriedades termodinâmicas da polpa de cajá (Spondias mombin L.)

Cavalcante

Plácido

Cagnin

et al. 2020

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Spondias mombin L. is a fruit native to Brazil, there is a variation of the native species in the Cerrado. Its fruits are used in the production of food for the manufacture of jams, ice cream and juices and the leaves are used in folk medicine to treat inflammatory diseases.The objective was to analyze the thermodynamic behavior and properties of powdered cashew pulp at different temperatures during the desorption process. The analysis was performed using the dynamic-gravimetric method. Cajá fruits with water activity between 16.96 and 57.43 were used for thermodynamic analysis. Desorption of the thin layer of the fruit was observed at different temperatures (10, 20, 30 and 40 ° C) and water activity levels, ranging from 0.17 to 0.57, until the product reached equilibrium moisture content in the specified air condition. The thermodynamic properties of the cajá pulp were affected by the temperature and humidity content. The isokinetic theory can be proven for the desorption process and this is controlled by enthalpy. The desorption of water in cajá fruits is a non-spontaneous process.

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“…Os valores de entalpia (ΔH) foram postivos, apontando para reações endergônicas, isto é, houve necessidade de energia na forma de calor para que o processo ocorresse (Costa et al, 2016). Entretanto, essa demanda energética foi reduzida à medida que a temperatura de secagem era ampliada, evidenciada por decréscimos nos valores de ΔH, comportamento também reportado na secagem de outros produtos agrícolas (Corrêa et al, 2010;Corrêa et al, 2011;Alves & Rodovalho, 2016;Silva et al, 2016;Cagnin et al, 2017).…”

Section: Temp (°C)unclassified

Modelagem e propriedades termodinâmicas da secagem de fatias de acuri

Santos

Leite

Lisbôa

et al. 2019

Braz. J. Food Technol.

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Resumo O acuri é uma fruta pouco explorada industrialmente, mas com grandes perspectivas e possibilidades de uso. Para tanto, torna-se necessário reduzir o seu teor de água, aumentando então a sua vida útil, o que possibilitará sua utilização em mercados distantes dos locais de produção. Nesse sentido, objetivou-se secar fatias de acuri, com espessura de aproximadamente 4,07 mm, nas temperaturas de 60, 70, 80 e 90 °C, ajustar diferentes modelos matemáticos aos dados experimentais e determinar os coeficientes de difusão, a energia de ativação e as propriedades termodinâmicas. Observou-se que o aumento de temperatura de 30°C reduziu em 36% o tempo total de processo, sendo obtidas taxas de secagem máximas de 1,22; 1,88; 2,16, e 2,45 kg de água kg de matéria seca min-1 nas temperaturas de 60, 70, 80 e 90 °C, respectivamente. Dentre os modelos matemáticos testados, o modelo logarítmico apresentou os melhores parâmetros de ajustes aos dados experimentais e foi selecionado como o mais adequado para representar o fenômeno investigado. Os coeficientes de difusão efetivos aumentaram com o incremento de temperatura, apresentando-se na ordem de 10-10 m2 s-1 , e sua dependência com a temperatura foi descrita pela Equação de Arrhenius, que apresentou energia de ativação de 17,66 kJ mol-1 . Os valores de entalpia e entropia reduziram com a elevação da temperatura de secagem, enquanto que a energia livre de Gibbs foi ampliada na faixa de temperatura avaliada.

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Garlic: kinetic drying and thermodynamic properties

Cited by 15 publications

References 21 publications

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

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

Propriedades termodinâmicas da polpa de cajá (Spondias mombin L.)

Modelagem e propriedades termodinâmicas da secagem de fatias de acuri

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