Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)

Leite, Daniela Dantas de Farias; Queiroz, Alexandre José de Melo; Figueirêdo, Rossana Maria Feitosa de; Lima, Leiliane Silva Lopes

doi:10.5935/1806-6690.20190043

Cited by 12 publications

(13 citation statements)

References 2 publications

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“…Willd (46,724 kJ mol −1 ), and by Resendeet al 41 in the drying of baru ( Dipteryxalata ) fruits (37.64 kJ mol −1 ). According to Melo et al 42 and Leite et al, 43 the lower the activation energy in the drying processes, the greater the water diffusivity in the product.…”

Section: Resultsmentioning

confidence: 98%

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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Section: Resultsmentioning

confidence: 98%

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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“…product. Information about the conditions with which the product loses moisture is an issue that can be solved by incorporating widely used mathematical models (Leite et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel

Santos¹,

Barros²,

Monteiro³

et al. 2019

JAS

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The objective of this study was to perform the kinetics of peach drying and to adjust the experimental data obtained to empirical and diffusive mathematical models to evaluate the effect of temperature on the physical-chemical quality of the final product. The drying experiments were performed in an air circulation dryer with a velocity of 1.5 m s-1, the drying kinetics were performed at temperatures of 60, 70 and 80 °C. Among the mathematical models applied, the Page model was the one that best fit the experimental data, because it presents greater efficiency in the description of the drying process. The decrease in the drying rate from the initial time to the end of the process was observed, increasing the temperature of the air caused a reduction in the drying time. It was verified through the analytical solution of the diffusion equation with infinite wall geometry that the increase of the drying temperature caused the increase of the diffusivity and convective coefficient of heat transfer. Through the Biot number, it can be stated that the first-type boundary condition would also describe the process satisfactorily. The fresh peach slices present high water content and water activity and the drying effect caused significant differences in all physical-chemical parameters analyzed.

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“…The experimental drying kinetics curve and the curves predicted by the mathematical models are specific to each type of material. Much data have been published in the literature on the determination and mathematical modeling of the thin layer drying of agricultural products and agro-industrial waste, such as pitaya peel (Santos, Figueirêdo, Queiroz, & Santos, 2017), pineapple peel (Leite et al, 2017), andiroba seeds (Mendonça, Sampaio, Almeida, Ferreira, & Novais, 2015), and jackfruit seeds (Leite, Queiroz, Figueirêdo, & Lima, 2019), but no studies were found concerning the drying of the pulp, peel, or seeds of trapi a fruit. Thus, the objective of this study was to determine the drying kinetics of the residual peel and seeds of trapi a fruit, fit the experimental data to 10 mathematical models, and determine the thermodynamic properties of the products for the process.…”

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confidence: 99%

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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Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)

Cited by 12 publications

References 2 publications

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

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

Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel

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

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