Mathematical modeling of thin-layer drying of fermented and non-fermented sugarcane bagasse

Mazutti, Márcio A.; Zabot, Giovani L.; Boni, Gabriela; Skovronski, Aline; Oliveira, Débora de; Luccio, Marco Di; Oliveira, J. Vladimir; Rodrigues, Maria Isabel; Treichel, Helen; Maugeri, Francisco

doi:10.1016/j.biombioe.2010.01.021

Cited by 24 publications

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“…The values of M e are relatively small compared to M and M 0 for long drying times and accordingly one (DOYMAZ, 2007;SACILIK, 2007;MAZUTTI et al, 2010;SANJINEZ-ARGANDOÑA et al, 2011), can write:…”

Section: Mathematical Modeling Of Experimental Datamentioning

confidence: 99%

“…The higher the R² and lower the c² values, the better is the fitting procedure (TOGRUL; PEHLIVAN, 2004;MAZUTTI et al, 2010;SANJINEZ-ARGANDOÑA et al, 2011). The chi-square (c²) can be calculated of according to Eq.…”

Section: Correlation Coefficients and Error Analysismentioning

confidence: 99%

“…This model is a modification of the exponential or logarithmic model, based on Newton's Law (LEWIS, 1921), with inclusion of a second coefficient, known as Single Exponential Model of three parameters or Logarithmic model (CARLESSO et al, 2007). Thus, this model has been used by several researchers in studies of drying agricultural products (HENDERSON, 1974;YALDIZ et al, 2001;MIDILLI et al, 2002;TOGRUL e PEHLIVAN, 2002;WANG et al, 2007;MAZUTTI et al, 2010;PURKAYASTHA et al, 2011). Based on the results of Table 2, the parameters of Eq.…”

Section: Convective Drying Kineticsmentioning

confidence: 99%

“…The drying behavior and model simulation of different natural material has been studied by several researchers (DOYMAZ, 2007;SACILIK, 2007;MAZUTTI et al, 2010;SANJINEZ-ARGANDOÑA et al, 2011; PURKAYASTHA BBR -Biochemistry and Biotechnology Reports Jan./Jun., v.2, n.1, p. 1-12, 2013…”

Section: Introductionmentioning

confidence: 99%

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Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

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This study evaluated the influence of temperature on drying kinetics and color of Italian tomato of sliced and cut into quarters using different dehydration strategies based on laboratory-convective dried and convective oven drier. The mathematical modeling of drying curves and the effective diffusivity were evaluated. It was verified that tomatoes dried in the laboratory-scale drier presented lower drying time. In addition, the drying time of sliced tomatoes were lower than the cut ones. The proposed drying model presented a satisfactory fitting of the experimental data, showing that the use of global kinetic models presents an alternative to predict the drying profiles at different temperature. It was verified that Deff for tomatoes dried in convective laboratory-scale drier were higher than for oven convective drier, in both cuts. The drying time has strong influence in darkening of the sample and it was verified a tendency in increase the red saturation index with the temperature. The best product quality was obtained using convective laboratory-scale drier at lower drying times. The tomato cut in four parts showed characteristics of final product similar to those sliced tomatoes. However, the slices tomato dried at temperature of 60 °C showed less drying time.Keywords: laboratory-scale drier; oven drier; effective diffusivity; color parameters. resumo Este estudo avaliou a influência da temperatura na cinética de secagem e na cor de tomate italiano cortados em fatias e em quarto partes usando diferentes estratégias de desidratação usando secador convectivo em escala piloto e estufa com circulação de ar. A modelagem matemática das curvas de secagem e da difusividade efetiva foram avaliadas. Foi verificado que os tomates secos em secador em escala de laboratório apresentaram um menor tempo de secagem. Além disso, o tempo de secagem dos tomates cortados em fatias foi inferior ao daqueles cortados em partes. O modelo de secagem proposto apresentou um ajuste satisfatório dos dados experimentais mostrando que o uso do modelo de cinética global apresenta uma alternativa para predizer perfis de secagem em diferentes temperaturas. Foi verificado que os valores de difusividade efetiva dos tomates secos em secador em escala de laboratório foram superiores aos daqueles secos em estufa convectiva em ambos os cortes. O tempo de secagem apresentou grande influência no escurecimento das amostras e foi verificado uma tendência ao aumento do índice de saturação vermelho com a temperatura. A secagem no secador em escala laboratorial apresentou melhor qualidade do produto final e menores tempos de secagem. Os tomates cortados em quatro partes apresentaram características semelhantes aos cortados em fatias. Todavia, os tomates cortados em quatro partes secos a 60 °C foram secos em menores tempos.Palavras-chave: secador em escala laboratorial ; estufa; difusividade efetiva; parâmetros de cor. BBR -Biochemistry and Biotechnology Reports

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Section: Mathematical Modeling Of Experimental Datamentioning

confidence: 99%

Section: Correlation Coefficients and Error Analysismentioning

confidence: 99%

Section: Convective Drying Kineticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

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“…Some of these materials are used for making pulp and paper (Hedjazi et al, 2009), as a roughage in animal feeding (Dong et al, 2008), producing liquid fuels (Wang et al, 2012), as thermal insulation materials (Zhou et al, 2010), as an adsorbent (Brandão et al, 2010), as microporous materials (Silva et al, 1998) and as an fermentation medium (Mazutti et al, 2010). However, these materials are renewable and can be used as energy sources to replace fossil fuels in thermochemical conversion processes such as combustion and gasification (Williams et al, 2012;Yuan et al, 2012;Kumar et al, 2008;Sun et al, 2010;Zabaniotou et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Availability and Physical Properties of Residues From Major Agricultural Crops for Energy Conversion Through Thermochemical Processes

Zhang¹,

Ghaly²,

Li³

2012

American Journal of Agricultural and Biological Sciences

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Plant residues from the major agricultural crops (wheat, rice, corn, soybean, sugarcane, coffee and cotton) are abundantly available renewable resources that can be used to supply energy through thermochemical conversion processes. The available amounts of plant residues from these crops and their physical properties (moisture content, particle size, bulk density and porosity) were determined. The annual residues from the wheat, rice, corn, soybean, sugarcane, coffee and cotton were 763.42, 698.10, 1729.92, 416.62, 16.85, 4.01 and 107.13 million tons, respectively. The total amount of plant residues was estimated at 3736.05 million tons with total energy content of 66.92 EJ. These residues can replace 2283.52 million tons of coal, 1551.78 million tons of oil and 1847.63 million m 3 of natural gas. The moisture contents were 7. 79, 6.58, 6.40, 7.30, 8.15, 7.86 and 7.45% for the wheat straw, rice straw, corn stalk, soybean stalk, sugarcane stalk, coffee husk and cotton stalk, respectively. The corn stalk and sugarcane stalk had a convex particle size distribution, the soybean stalk and cotton stalk had a concave particle size distribution, the wheat straw and rice straw had an increasing trend particle size distribution and the coffee husk had a decreasing trend particle size distribution. The average particle sizes for the wheat straw, rice straw, corn stalk, soybean stalk, sugarcane stalk, coffee husk and cotton stalk were 0.42, 0.40, 0.49, 0.43, 0.55, 0.67 and 0.38 mm, respectively. The average bulk density was 160.75, 166.29, 127.32, 242.34, 110.86, 349.06 and 230.55 kg m -3 for the wheat straw, rice straw, corn stalk, soybean stalk, sugarcane stalk, coffee husk and cotton stalk, respectively. The average porosity was 51. 25, 83.20, 58.51, 68.03, 77.58, 64.85 and 74.55% for the wheat straw, rice straw, corn stalk, soybean stalk, sugarcane stalk, coffee husk and cotton stalk, respectively. The results obtained from this study indicate that different plant residues have different physical properties.

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Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

Kara

Doymaz

2014

Heat Mass Transfer

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before the production of high value-added products [5]. Also, the by-products do not only cause disposal costs, but also are a major environmental problem. Drying has always been of great importance to the preservation of agricultural products and their by-products.Drying is the most widely used commercial process to preserve foods because, compared to other long-term preservation methods, it is less costly and easier to operate. The main purpose of drying products is to allow longer periods of storage, minimize packaging requirements, and reduce shipping weights [6]. There are many drying methods, of which sun drying is the most traditional and economical one. However, sun drying has some significant disadvantages, such as the fact that it is time-consuming, weatherdependent, results in nutrient loss, is labor-intensive, and may result in possible environmental contamination [7]. In order to improve the quality of products, the sun drying technique should be replaced with industrial drying methods such as hot air drying [8,9].The most relevant aspects of drying technology are the mathematical modeling of the process and the experimental setup. The modeling is basically based on the design of a set of equations to describe the system as accurately as possible. Drying characteristics of the particular products being dried and mathematical models are needed in the design, construction and operation of drying systems [10]. Many mathematical models have proposed to describe the drying process, of them, thin-layer drying models have been widely in use. These models can be categorized as theoretical, semi-theoretical, and empirical [11]. Several mathematical modelling and experimental studies have been revealed concerning the drying characteristics of fruit and vegetable pomaces, such as grape pomace [12], tomato pomace [10,13], carrot pomace [14], and olive pomace [15,16]. So far, there a little information available about Abstract Drying of apple pomace representing byproducts from apple juice processing was studied. The results obtained show that moisture content of the pomace decreases with time and temperature. The Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the apple pomace. The effective moisture diffusivity varied from 1.73 × 10 −10 to 4.40 × 10 −10 m 2 /s and the activation energy was calculated to be 29.65 kJ/mol.

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Mathematical modeling of thin-layer drying of fermented and non-fermented sugarcane bagasse

Cited by 24 publications

References 13 publications

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Availability and Physical Properties of Residues From Major Agricultural Crops for Energy Conversion Through Thermochemical Processes

Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

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