Mathematical modelling of thin-layer drying in peanut fruit

Araujo, Willian Dias; Goneli, André Luís Duarte; Corrêa, Paulo César; Filho, César Pedro Hartmann; Martins, Elton Aparecido Siqueira

doi:10.5935/1806-6690.20170052

Cited by 29 publications

(16 citation statements)

References 2 publications

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“…Positive values for Gibbs free energy (Table 4) indicate an endergonic reaction, in which it is necessary to add energy to the air for the drying of the product to occur . Results with the same trend have been observed in the studies conducted by Martins et al (2015), Araujo et al (2017) and Morais et al (2019).…”

Section: Resultssupporting

confidence: 88%

“…The Midilli model fitted best to the experimental data of drying of different cultivars of soybean (Glycine max) (Botelho et al, 2018). In other studies (Martins et al, 2015;Moscon et al, 2017;Morais et al, 2019), the Two Terms model is recommended to represent the drying curves of various products (Chen et al, 2015;Araujo et al, 2017). Table 3 shows the values of the parameters of the models.…”

Section: Resultsmentioning

confidence: 96%

“…For liquid diffusion to occur during the thin-layer drying of peanuts (Arachis hypogaea L.) at temperatures of 40, 50, 60 and 70 ºC, the activation energy was 35.24 kJ mol -1 (Araujo et al, 2017). The activation energy for the liquid diffusion of jatropha (Jathopha curcas L.) was 24.17 kJ mol -1 for the grains and 23.88 kJ mol -1 for the fruits, at drying temperatures of 45, 60, 75, 90 and 105 ºC (Siqueira et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

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Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Ferreira

Resende

Pinheiro

et al. 2021

Rev. bras. eng. agríc. ambient.

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In the present study, the objective was to fit different models to the experimental data of drying of tamarind (Tamarindus indica L.) seeds and to select the best model, to determine the effective diffusion coefficient, activation energy and thermodynamic properties for the process during drying at different temperatures. The experiment was carried out at the Laboratory of Post-Harvest of Vegetable Products of the Instituto Federal Goiano (Federal Institute Goiano) - Campus of Rio Verde, GO, Brazil. Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation, at controlled temperatures of 45, 60, 75 and 90 °C in four repetitions. Nonlinear regression models used to describe the phenomenon were fitted to the experimental data. To represent the drying of tamarind seeds, the Midilli model was selected for the range from 45 to 60 ºC and the Two terms model was selected for the range from 75 to 90 ºC. The effective diffusion coefficient increases with the increase of drying air temperature, being described by the Arrhenius equation, with activation energy of 35.16 kJ mol-1. Enthalpy and entropy decreases, while Gibbs free energy increases with increasing drying temperature.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Ferreira

Resende

Pinheiro

et al. 2021

Rev. bras. eng. agríc. ambient.

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“…The mathematical simulation of the drying process is essential for the development and improvement of equipment used for drying grains. Such information is of great importance for mathematical simulations of drying in thin layers, which demonstrate the behavior of the reduction of water content during the process, allowing the promotion of improvements in the system and the development of new equipments (Araújo et al, 2017;Martins et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Efficiency of mechanical extraction of Moringa oleifera according to different grain drying conditions

Araújo

Andrade

Nolasco

et al. 2020

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Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. This culture has wide employability in the cosmetics, medicinal, food industry and also as a potential for water purification. Despite its widespread use, there are few studies on its processing. Thus, the objective of this work was to study the behavior during the drying process, at the drying air temperatures of 40 ºC, 55 ºC and 70 ºC, applying mathematical models to the experimental data, thus selecting the best model according to the kinetics curves of drying, as well as evaluating the effect of this phenomenon on the efficiency of mechanical oil extraction. Pre-dried Moringa oleifera Lam. grains from the city of Barreirinhas (MA) were used, the second semester of 2018 and the experiment conducted at the Agricultural Engineering Department of the Federal University of Lavras (MG). Artificial drying was carried out to a constant grain mass, using a mechanical laboratory dryer in a fixed layer with forced convection, at an air speed of 0.33 ms-1, with controlled drying air temperatures of 40 °C, 55 °C, and 70 °C. Non-linear regression analysis was performed using the Quasi-Newton method to adjust 11 mathematical models to experimental data. The oil was extracted using an expeller-type mechanical press. The press yield and efficiency were calculated from the difference in lipid content obtained by the initial chemical extraction of the grain and residual of the pie. The Exponential Equation of Two Terms was the one that best suited the experimental data for all drying air temperatures. The increase in the temperature of the drying air caused greater volumetric contraction of the moringa grains, which affected the oil extraction yield, resulting in lower efficiency of the mechanical press.

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“…Representação de Arrhenius para os combinados de polpa de noni e umbu na faixa de temperatura de 40 a 70 °C, equação de regressão e o respectivo coeficiente de determinação. pode-se observar os valores das propriedades termodinâmicas (entalpia de ativação, entropia de ativação e energia livre de Gibbs) encontradas no processo de secagem dos combinados de polpa de noni e umbu em diferentes temperaturas (40, 50, 60 e 70 °C).Os valores de entalpia sofreram redução durante a secagem dos combinados de polpa de noni e umbu, com o aumento da temperatura do ar Araújo et al (2017). trabalhando com a secagem de amendoim em camada delgada também observaram resultado similar Alves et al (2016).…”

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Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu

Araújo

Queiroz

Figueirêdo

et al. 2021

RSD

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O noni (Morinda citrifolia L.) e o umbu (Spondias tuberosa Arruda Câmara) são frutas ainda pouco conhecidas e com exploração industrial em nível incipiente. Para preservar a produção, quando não consumidas assim que colhidas, é necessário submetê-las a processamentos, entre os quais o resfriamento ou a secagem a fim de mantê-las em condições apropriadas para o consumo. Diante disto, objetivou-se com este trabalho avaliar a cinética de secagem das polpas combinadas de noni com umbu nas temperaturas de 40, 50, 60 e 70 °C, ajustar modelos matemáticos para descrever o processo, bem como determinar suas propriedades termodinâmicas. Para cada temperatura foram utilizados 200g de polpa combinada, secadas por convecção em estufa com circulação forçada de ar, em triplicata. As razões de umidade foram calculadas e os modelos matemáticos de Page, Henderson e Pabis, Logarítmico e Newton foram ajustados para cada temperatura. O aumento da temperatura do ar de secagem promoveu redução no tempo necessário para a remoção de água das polpas combinadas de noni com umbu. O modelo de Page apresentou o maior valor de coeficiente de determinação ajustado (>0,99) e o menor valor do desvio quadrático médio (< 0,026), em quase todas as temperaturas. A elevação da temperatura do ar de secagem promoveu o aumento do coeficiente de difusão efetivo.

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Mathematical modelling of thin-layer drying in peanut fruit

Cited by 29 publications

References 2 publications

Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Modeling and thermodynamic properties of the drying of tamarind (Tamarindus indica L.) seeds

Efficiency of mechanical extraction of Moringa oleifera according to different grain drying conditions

Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu

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