Modelagem Do Processo De Secagem De Sementes De Feijão-Caupi

Camicia, Rafaela Greici da Motta; Christ, Divair; Coelho, Sílvia Renata Machado; Camicia, Ricardo Fernando da Motta

doi:10.1590/1983-21252015v28n323rc

Cited by 19 publications

(21 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several researchers observed similar results in other agricultural products Alves et al, 2013;Siqueira et al, 2013;Resende et al, 2014;Camicia et al, 2015;Costa et al, 2015).…”

Section: Resultssupporting

confidence: 56%

“…All mathematic models adjusted to the experimental data of humidity ratio presented determination coefficients above 0.99 in all drying air conditions (Table 2), which should not, however, be the only criterion for evaluation among non-linear mathematical models, and it is necessary the jointly analyze between other statistical parameters (Siqueira et al, 2012;Camicia et al, 2015;Costa et al, 2015). TABLE 2.…”

Section: Resultsmentioning

confidence: 99%

“…(11)], considering it as 0.00614 m, was determined by measuring the axes of length (a), width (b) and thickness (c) of the product, in mm, using a digital caliper, resolution of 0.01 mm in 60 randomly selected kernels, and calculated by the following expression (Morais et al, 2013;Camicia et al, 2015):…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Drying Kinetics of Peanut Kernels in Thin Layers

et al. 2017

View full text Add to dashboard Cite

The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 ºC) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy.

show abstract

“…Several researchers observed similar results in other agricultural products Alves et al, 2013;Siqueira et al, 2013;Resende et al, 2014;Camicia et al, 2015;Costa et al, 2015).…”

Section: Resultssupporting

confidence: 56%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Drying Kinetics of Peanut Kernels in Thin Layers

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Although most of these models under the drying conditions of this study resulted in high R 2 values, this coefficient alone is not determinant for the choice of nonlinear models fitted in the drying of C. pachystachya leaves. Complementary analyses with other parameters are necessary, as those used in studies with different plant materials and drying conditions (Darvishi et al, 2014;Camicia et al, 2015;Rosa et al, 2017;Moscon et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The activation energy is the minimum energy value required for the diffusion process to occur (Camicia et al, 2015) and its different values in various products can be attributed to their physical and biological characteristics (Martins et al, 2015). The activation energy for the drying of C. pachystachya leaves was Table 5.…”

Section: Resultsmentioning

confidence: 99%

Drying Kinetics of Cecropia pachystachya Leaves

et al. 2019

View full text Add to dashboard Cite

The species Cecropia pachystachya has important medicinal purposes and its leaves have been used in pharmaceutical research, so the drying of this product may help maintaining its chemical properties and ensure safe storage. Thus, the objective of this study was to select mathematical models to represent the drying kinetics of Cecropia pachystachya leaves, determine the effective diffusion coefficient and obtain the activation energy during drying at different temperatures. Leaves were dried in an oven under five temperature conditions (40, 50, 60 and 70 °C), until reaching hygroscopic equilibrium moisture content. Among the models analyzed, the Logarithmic model best represented the drying kinetics at temperatures of 40 and 60 °C, whereas Modified Henderson & Pabis and Dryceleaves represented temperatures of 50 and 70 °C, respectively. The effective diffusion coefficient increased with increasing air temperature, and the activation energy for liquid diffusion in the drying process was 64.53 kJ mol-1.

show abstract

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

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

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

show abstract

Modelagem Do Processo De Secagem De Sementes De Feijão-Caupi

Cited by 19 publications

References 22 publications

Drying Kinetics of Peanut Kernels in Thin Layers

Drying Kinetics of Peanut Kernels in Thin Layers

Drying Kinetics of Cecropia pachystachya Leaves

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

Contact Info

Product

Resources

About