Modelagem matemática da cinética de secagem de cascas do kino (Cucumis metuliferus)

Barros, Sâmela Leal; Câmara, Gabriel Barbosa; Leite, Daniela Dantas de Farias; Santos, Newton Carlos; Santos, Francislaine Suelia dos; Soares, Tamires da Cunha; Lima, Antonia Barbosa de; Soares, Ticianne da Cunha; Oliveira, Marcela Nobre; Vasconcelos, Ubieli Alves Araújo; Albuquerque, Aline Pacheco; Queiroz, Alexandre José de Melo

doi:10.33448/rsd-v9i1.1608

Cited by 11 publications

(4 citation statements)

References 18 publications

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“…It can be noted that the drying air temperature has an influence on the drying rate and the final drying time of the epicarp, because the higher the temperature, the shorter the time for drying the product. This behavior has been reported in studies by several researchers: horned melon peel (Barros et al, 2019), passion fruit peel (Bezerra et al, 2015) and mulungu peel (Martins et al, 2014). The drying times were 21, 15, 13 and 11 hours for temperatures of 40, 50, 60 and 70 °C, respectively, until reaching the final moisture content of 0.05 (d.b.)…”

Section: Resultssupporting

confidence: 75%

Drying kinetics of araticum (Annona crassiflora) epicarp

et al. 2022

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Araticum (Annona crassiflora) fruits have relevant characteristics for industrialization, a characteristic aroma and a slightly acidic flavor, with relevant amounts of vitamins A, C, B1 and B2. The objective of this study was to fit different mathematical models to the experimental data, evaluate the effective diffusion coefficient and determine the activation energy for the araticum epicarp subjected to different drying conditions. The epicarps of araticum fruits were dried at temperatures of 40, 50, 60 and 70 °C. Midilli, Logarithmic and Two Terms models can be used to represent the drying of araticum epicarp, and the Two Terms model was selected according to the Akaike Information Criterion (AIC) and Schwarz's Bayesian Information Criterion (BIC). The linear model satisfactorily represented the effective diffusion coefficient as a function of drying temperature. In the evaluation of enthalpy, entropy and Gibbs free energy, both enthalpy and entropy tend to decrease when temperature increases. The higher the temperature used for drying of araticum epicarp, the lower the value of diffusivity, i.e., the lower the resistance to water removal.

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Section: Resultssupporting

confidence: 75%

Drying kinetics of araticum (Annona crassiflora) epicarp

et al. 2022

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“…Silva, e Silva, Gama, and Gomes (2014) in their study on thin‐layer drying to determine the drying rate of whole bananas also found Page and Silva et alii as the best models for fitting to the experimental data. In a study conducted with Cucumis metuliferus peels, adjusting mathematical models to the experimental data of drying kinetics, the Page model showed satisfactory fit (Barros et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Araújo

Silva

Moreira

et al. 2021

J Food Process Engineering

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The present study evaluated the effects of temperature in the drying of “Palmer” mango peel on its physicochemical characteristics, bioactive compounds, and antioxidant activity, generating information for a better utilization of this by‐product and its use in food products. Peels with average thickness of 1.5 mm were dried in an air circulation oven at different temperatures (40, 50, 60, 70, and 80°C). Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated peels were crushed to obtain the powders, which were characterized in terms of physical attributes, physicochemical attributes, bioactive compounds, and antioxidant activity (ABTS+, DPPH, and FRAP). The diffusion model indicated that “Palmer” mango peels show a uniform moisture distribution over time and the Wang and Singh model does not have a consistent physical behavior for the study (R2 <.91). The extraction process using solvents with different polarities allowed the extraction of phenolic compounds (13,761.32 ± 1.12 mg/kg), but aqueous extraction revealed superior results for antioxidant activity by the different methods: ABTS (31.72 ± 1.00 mM TEAC/kg), DPPH (162.26 ± 0.23 mM TEAC/kg), and FRAP (66.63 ± 2.27 mM Fe2+/kg). The temperature of 60°C was the most efficient for drying the peels. Practical applications The powder obtained in the present study showed functional potential, as a source of bioactive compounds and antioxidant activity, highlighting the possibility of its use as additive and supplement or incorporated in the formulation of new foods.

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“…Entretanto, o modelo de Research, Society and Development, v. 9, n. 9, e405997334, 2020 (CC BY 4.0 Research, Society and Development, v. 9, n. 9, e405997334, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.7334 apresentaram ajustes satisfatórios. Santos et al (2020) Research, Society and Development, v. 9, n. 9, e405997334, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.7334 Na Tabela 3, encontram-se os valores dos resultados das análises físicas e químicas dos resíduos in natura e das farinhas obtidas. Para os resíduos in natura, foi percebido um elevado teor de água nas amostras, chegando a 86,33 %, onde essa alta concentração pode ser confirmada com os resultados da atividade de água, que alcançou o valor de 0,99.…”

Section: Resultsunclassified

Obtenção de produto farináceo a partir de resíduos agroindustriais por diferentes métodos de Secagem

Silva

Sousa

Macedo

et al. 2020

RSD

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O objetivo do trabalho foi a obtenção e caracterização física e química do produto farináceo originado de resíduos agroindustriais, elaborados a partir da secagem em estufa e forno micro-ondas (FMO). A aquisição dos resíduos foi realizada diretamente junto a uma empresa de fabricação de sucos concentrados, localizada da cidade de Nova Floresta, Paraíba. E assim realizados diversos experimentos. A elaboração do produto farináceo em estufa ocorreu na temperatura de 60 °C por 8 h e apresentou 8,82 % de Teor de Água (TA), aw 0,53, pH de 4,13, Sólidos Solúveis Totais (SST) de 12 °Brix, Resíduo Mineral Fixo (RMF) de 4,51 % e Proteína Bruta (PB) de 6,0 %. A rampa de aquecimento utilizada para obtenção da farinha em FMO foi constituída de 3 ciclos de 6 min, totalizando 18 min de secagem, utilizando 50 % de potência do forno e 50 g de amostra. Ao final desse processo o produto apresentou 14,01 % de TA, aw 0,53, pH 4,12, SST de 11 °Brix, RMF de 3,31 % e PB de 5,24 %. Os produtos apresentaram características físicas e químicas dentro dos padrões estabelecidos, demonstrando ser um produto que poderá, posteriormente, ser utilizado na formulação de novos produtos alimentícios.

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Modelagem matemática da cinética de secagem de cascas do kino (Cucumis metuliferus)

Cited by 11 publications

References 18 publications

Drying kinetics of araticum (Annona crassiflora) epicarp

Drying kinetics of araticum (Annona crassiflora) epicarp

Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Obtenção de produto farináceo a partir de resíduos agroindustriais por diferentes métodos de Secagem

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