Modelado de la Cinética de Secado del Pimiento Rojo (Capsicum annuum L. cv Lamuyo)

Vega, A.; Andrés, Ana; Fito, P.

doi:10.4067/s0718-07642005000600002

Cited by 17 publications

(18 citation statements)

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“…A high value of Do means a weak resistance to diffusion (Vega et al, 2005). This is illustrated by the data of (Fan et al, 2015).…”

Section: Mathematical Modelmentioning

confidence: 81%

“…Mathematical modeling.-Fick´s second law of moisture diffusion (Crank, 1975) Where: Ea = activation energy, R = universal gas constant (8.314 kJ/kmol) (Vega et al, 2005) and T = temperature (°K). It was considered as a first order equation, Equation 3:…”

Section: Methodsmentioning

confidence: 99%

“…Hii et al (2009) reported for dried cocoa beans a R 2 value of = 0.997. Vega et al (2005) found for drying of pepper (cv. Lamuyo) in hot air R 2 = 0.90, confirming the dependence on temperature.…”

Section: Analysis Of Variance For Diffusivitymentioning

confidence: 99%

“…Generally, the influence of drying temperature on water diffusion in food follows the Arrhenius equation of which Ln D with 1/T is the linear segment; the point of origin the Arrhenius factor, the initial diffusivity Do and the slope the activation energy Ea (Vega et al, 2005). The value of Do indicates the resistance to diffusion (Vega et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Fan et al (2015) The activation energy is the energy barrier that must be overcomed in order to activate moisture diffusion (Hii, Law & Cloke, 2009 Modeling of drying kinetics of food products is important to optimize the design of equipment and product quality (Onwude et al, 2016). A good mathematical model of the drying process is considered as an efficient tool to save product damage, excessive energy consumption, equipment waste or lower performance (Vega et al, 2005). Therefore, the objectives of this study were (1) evaluation of the effect of temperature on the drying, (2) modeling the drying kinetics by hot air of yellow potatoes, variety Amarilla Tumbay and (3) determination of the kinetics drying parameters such as water diffusivity (Do) and molar activation energy (Ea).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Modeling drying kinetics of yellow potatoes (Solanum gonyocalix)

Chire‐Fajardo

Arrunategui

Valerio

2017

Rev. colomb. investig. agroindustriales

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The aim of this research was to model dry kinetics of potatoes (Solanum gonyocalix), variety Amarilla Tumbay from Peru, using a tunnel dryer. Potatoes slices of 0.5 cm thickness were used in a drying experiment at different temperatures (60, 70 and 80 °C) and air speed (4.9, 6.7 and 8.3 m/s). The equipment used allowed recording of the sample gross mass at real time. A factorial design in CRD with two repetitions was used. To determine significant differences between levels the LSD method was used. The results showed drying speeds; a very short constant and a falling rate period. For the marked decreasing speed, which could be modeled by Fick´s law of diffusion, the used equations were adequate for a proper description of the process. Temperature dependence of moisture diffusion followed Arrhenius equation type (R 2 = 0.995): moisture diffusion and activation energy were Do = 0.81x10 -9 m 2 /s and Ea = 4.81 kJ/mol respectively.Keywords: Activation energy; Fick´s law of diffusion; potatoes moisture diffusivity; temperature affect drying; tunnel dryer; peruvian potatoes. Abstractdoi: https://doi.org/10.23850/24220582.349 Revista Colombiana de Investigaciones Agroindustriales Volumen 4, Enero -Diciembre 2017, p 39 -47 40El objetivo de este trabajo fue modelar la cinética de secado de papas (Solanum gonyocalix) de la variedad Amarilla Tumbay del Perú en un secador de túnel por aire caliente de laboratorio. Las papas con un espesor de 0,5 cm en formas rectangulares fueron usadas en los experimentos de secado con diferentes temperaturas (60, 70 y 80 ºC) y velocidad de aire (4,9, 6,7 y 8,3 m/s). El equipo usado durante el experimento permitió registrar el peso de la masa de la muestra en tiempo real. Se aplicó un arreglo factorial en un DCA con dos repeticiones. Se aplicó el método DMS para determinar diferencias significativas entre los niveles. Los resultados muestran velocidades de secado; un periodo muy corto constante y otro decreciente. El periodo decreciente, muy marcado, se ajusta a la ley difusional de Fick, demostrando que las ecuaciones empleadas fueron adecuadas para la propia descripción del proceso. La temperatura dependiente de la difusividad de la humedad ha sido considerada del tipo Arrhenius (R 2 = 0,995), cuyas difusividad de la humedad y la energía de activación fueron: Do = 0,81x10 -9 m 2 /s y Ea = 4,81 kJ/mol respectivamente.Palabras clave: Difusividad de la humedad de papas; energía de activación; ley difusional de Fick; papa peruana; secador de bandejas; temperatura afecta el secado.

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“…A high value of Do means a weak resistance to diffusion (Vega et al, 2005). This is illustrated by the data of (Fan et al, 2015).…”

Section: Mathematical Modelmentioning

confidence: 81%

Section: Methodsmentioning

confidence: 99%

Section: Analysis Of Variance For Diffusivitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Modeling drying kinetics of yellow potatoes (Solanum gonyocalix)

Chire‐Fajardo

Arrunategui

Valerio

2017

Rev. colomb. investig. agroindustriales

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Moisture sorption isotherms and thermodynamic properties of safflower seed using empirical and neural network models

2015

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Effect of Drying Temperature on Agave tequilana Leaves: A Pretreatment for Releasing Reducing Sugars for Biofuel Production

Avila-Gaxiola

Velarde-Escobar

et al. 2016

J Food Process Engineering

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The leaves of Agave tequilana Weber variety Blue represent a viable, inexpensive, and renewable source of lignocellulosic biomass and fructans for the production of second generation biofuels. The objective was to study the effect of drying temperature on the release of reducing sugars for the agave leaves. It was found that with pretreatment‐drying at 100°C for 30.5 ± 1.0 min had a maximum of the release of reducing sugars with a 66% increment compared to 60°C. An aqueous extract obtained from the powder of the leaves after drying did not show the presence of furfural and hydroxymethylfurfural compounds. Phenolic compounds were detected in order of 120.8 ± 1.0 mg L−1 below 1 g L−1 reported to cause inhibition of the alcoholic fermentation. In addition the drying of the leaves also can be used as preservation of agave leaf for biomass storing. The results show that pretreatment‐drying allow increase the release of reducing sugars, avoids thermal degradation and does not produce significant concentrations of fermentation inhibitors. Practical Applications The research in industrial waste materials has received special attention worldwide because it is potential for production of biofuels. This study propose a simple method of drying that acts as a thermal pretreatment of Agave tequilana Weber variety Blue leaves that increases the release of reducing sugars, avoids thermal degradation, not produce significant concentrations of fermentation inhibitors for ethanol production and can be used as a preservation method for storing biomass of the agave leaves. The results would be useful not only in the energy field but also in the alimentary and pharmaceutical industry. Fructans and phenolic compounds found in the agave are used as functional ingredients in the food industry and also bioactive compounds that by themselves promotes future research for the Agave tequilana.

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Modelado de la Cinética de Secado del Pimiento Rojo (Capsicum annuum L. cv Lamuyo)

Cited by 17 publications

References 0 publications

Modeling drying kinetics of yellow potatoes (Solanum gonyocalix)

Modeling drying kinetics of yellow potatoes (Solanum gonyocalix)

Moisture sorption isotherms and thermodynamic properties of safflower seed using empirical and neural network models

Effect of Drying Temperature on Agave tequilana Leaves: A Pretreatment for Releasing Reducing Sugars for Biofuel Production

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