&lt;b&gt;Sorption isotherms and drying kinetics of grapefruit seeds&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i4.13658

Cantú-Lozano, Denis; Viganó, Juliane; Lassman, Alejandro Alvarado; Cantú, Norma Alejandra Vallejo; Telis‐Romero, Javier

doi:10.4025/actascitechnol.v35i4.13658

Cited by 9 publications

(7 citation statements)

References 30 publications

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“…In these curves, an increase of drying rate, given by the curve slope, with increase in temperature was observed, being consistent with the reported in literature for this product (Roberts;Kidd;Padilla-Zakour, 2008;Kaleemullah;Kailappan, 2006). On the other hand, orange seeds did not exhibit a constant rate period of drying, observing only the falling rate period, behavior was also observed by Cantu-Lozano et al (2013) in study with grapefruit seed. The drying rate was slightly more for oranges seeds dried at higher temperature than the orange seeds dried at lower temperatures for the same average moisture content.…”

Section: Experimental Drying Kineticssupporting

confidence: 79%

Mathematical Modeling of Orange Seed Drying Kinetics

et al. 2015

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Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol. Index terms: Dehydration; diffusive model; Henderson-Pabis model; moisture content. RESUMOA secagem de sementes de laranja que representam produtos residuais do processamento de suco foi estudada nas temperaturas de 40, 50, 60 e 70 °C e velocidades de secagem de 0,6, 1,0 e 1,4 m/s. As cinéticas de secagem experimental de sementes de laranja foram obtidas utilizando um secador de ar forçado por convecção. Três modelos de camada fina: modelo de Page, modelo Lewis, e o modelo de Henderson-Pabis e o modelo difusivo foram utilizados para prever as curvas de secagem. Os modelos de HendersonPabis e difusivo mostraram o melhor desempenho adequado e avaliações estatísticas. Além disso, a dependência da temperatura na difusividade efetiva seguida a relação de Arrhenius, e as energias de ativação variam entre 16,174-16,842 kJ / mol. Termos de indexação:Desidratação; modelo difuso; modelo Henderson-Pabis; teor de umidade.

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Section: Experimental Drying Kineticssupporting

confidence: 79%

Mathematical Modeling of Orange Seed Drying Kinetics

et al. 2015

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“…3 and 4. As it can be observed, the constant rate-drying period do not appear clearly in drying curves which is similar with those reported in literature: orange seeds by Rosa et al [5] and grapefruit seeds by Cantu-Lozano et al [6] . The absence of a clearly constant rate period is due to the difficulty of the capillary migration of water from the wet heart to the rigid surfaces of prickly pear seeds.…”

Section: Experimental Drying Curvessupporting

confidence: 91%

Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

Desmorieux

Hassini²

2018

Proceedings of 21th International Drying Symposium

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The aim of this work is to study the effects of drying conditions on the quality of extracted pricly pear seed oil, specifically α-tocopherol content. Drying experiments were carried on following a full 23 factorial design using a vertical drying tunnel. The temperature range was 45 to 70°C, relative humidity range was 15 - 30% and air velocity was 1 and 2 m/s. The Midilli-Kucuk model was found with satisfaction describing the seed air drying curves with a correlation coefficient of 0.999 and a standard error of 0.01. For each drying condition, the extraction of fixed oil seeds was performed at cold using mechanical pressing method. The oil quality was evaluated on the basis of the a-tocopherol content. The a-tocopherol was identified and quantified by high-performance liquid chromatography (HPLC-UV). According to the experimental results, it was found that convective drying of thin layer of seeds at soft air conditions, drying temperature of 45°C, relative humidity of 15% and air velocity of 1m/s give the optimal quality of extracted oil in terms of a-tocopherol content.Keywords: prickly pear seeds; convective drying; semi-empirical modeling; a-tocopherol seed oil; optimization.

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“…The goodness of fit for each model could be evaluated based on the coefficient of determination (R 2 > 0.98), the relative percent error (P) and the root mean square error (RMSE). Relative percent errors values (P) lower than 10% indicate a good fit and, as root mean square error (RMSE) approaches to zero, the closer the prediction is to the experimental data (McLaughlin & Magee, 1998;McMinn, 2006;Cantu-Lozano et al, 2013). In addition, according to Rodrigues & Iemma (2009), one of the conditions required for a model to be valid is that the fitting errors are independent and normally distributed.…”

Section: Modelling Of Sorption Isothermsmentioning

confidence: 99%

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

Freitas

Polachini

Souza

et al. 2015

Int J of Food Sci Tech

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Summary This study focuses on isotherms, isosteric heat of sorption and enthalpy–entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by gravimetric method using different saturated salt solutions. Samples were submitted to different temperatures, and several models were used to fit experimental data, GAB and modified GAB being those which best represented experimental data in all temperature ranges. The isosteric heat of sorption was calculated by Clausius–Clapeyron equation, and higher values of integral isosteric sorption heat were verified for storage temperatures. Besides it, both conditions showed higher values of sorption heat corresponding to low water content. This phenomenon was supported by the enthalpy–entropy compensation study, which demonstrated a higher spontaneity of water sorption for storage temperatures, confirming that the lower the water content of food products is, the stronger the intermolecular bonds of water are.

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<b>Sorption isotherms and drying kinetics of grapefruit seeds</b> - doi: 10.4025/actascitechnol.v35i4.13658

Cited by 9 publications

References 30 publications

Mathematical Modeling of Orange Seed Drying Kinetics

Mathematical Modeling of Orange Seed Drying Kinetics

Drying parameters influence on ‘Ameclyae’ Opuntia ficus prickly pear oil quality

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

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