Modelagem matemática da cinética de secagem da casca do abacaxi

Leite, Daniela Dantas de Farias; Santos, Francislaine Suelia dos; Santos, Dyego da Costa; Lisbôa, Jemima Ferreira; Ferreira, João Paulo de Lima; Queiroz, Alexandre José de Melo

doi:10.18378/rvads.v12i4.4980

Cited by 7 publications

(7 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The residual peel samples had an average initial moisture con- The Page model also provided the best fits for Leite et al (2017) when studying the drying kinetics of pineapple peel in an oven with forced air circulation at temperatures of 75 and 85 C, and for Gonçalves et al (2016) when studying the drying kinetics of green banana peel and pulp in an oven at temperatures of 55, 65, and 75 C.…”

Section: Drying Kineticsmentioning

confidence: 96%

“…The experimental drying kinetics curve and the curves predicted by the mathematical models are specific to each type of material. Much data have been published in the literature on the determination and mathematical modeling of the thin layer drying of agricultural products and agro-industrial waste, such as pitaya peel (Santos, Figueirêdo, Queiroz, & Santos, 2017), pineapple peel (Leite et al, 2017), andiroba seeds (Mendonça, Sampaio, Almeida, Ferreira, & Novais, 2015), and jackfruit seeds (Leite, Queiroz, Figueirêdo, & Lima, 2019), but no studies were found concerning the drying of the pulp, peel, or seeds of trapi a fruit. Thus, the objective of this study was to determine the drying kinetics of the residual peel and seeds of trapi a fruit, fit the experimental data to 10 mathematical models, and determine the thermodynamic properties of the products for the process.…”

mentioning

confidence: 99%

See 1 more Smart Citation

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

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

Self Cite

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

Section: Drying Kineticsmentioning

confidence: 96%

mentioning

confidence: 99%

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

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…Isso ocorre devido a maior taxa de remoção de água no interior do produto, que é influenciada pela maior transferência de energia na forma de calor [14].…”

Section: Resultsunclassified

Avaliação da cinética de secagem da fibra do sisal e do uso das fibras na adsorção de corante têxtil sintético

et al. 2020

View full text Add to dashboard Cite

RESUMO Os resíduos agroindustriais são materiais alternativos de baixo custo e possuem um grande potencial como adsorvente de poluentes. Partindo desse princípio, o presente estudo avaliou o potencial da fibra do sisal como adsorvente de corante têxtil. Antes de proceder com os ensaios de adsorção, foram realizados estudos de cinética de secagem da fibra do sisal nas temperaturas de 60 °C e 80 °C. Na ocasião, o menor tempo do equilíbrio de secagem foi alcançado em 180 min na temperatura de 80°C. Com o intuito de alcançar melhores resultados, os dados de secagem foram ajustados aos modelos de Page, Henderson e Pabis, Newton O’Callaghan, Logarítmico e Midilli. Os resultados mostraram que o modelo de Midilli mostrou-se o mais adequado para o processo em ambas as temperaturas. Quanto aos ensaios de adsorção, eles foram realizados em banho finito em que, se utilizou 25 ml da solução com corante, 0,25 g da fibra do sisal e agitação de 120 rpm. No estudo da adsorção, aplicou-se um planejamento fatorial 2³ para avaliar a influência da concentração do corante, da temperatura de secagem e do tempo de contato no processo de adsorção. Os resultados das análises estatística do planejamento fatorial 2³, mostraram que todas as variáveis de controle estudadas influenciam o processo de adsorção. Os maiores valores das variáveis q (mg.g-1) e Remoção (%) foram 3,23 mg.g-1 e 64,52 % respectivamente. Partindo dos efeitos significativos, foi possível conceber modelos empíricos para as variáveis dependentes, já que, todas apresentaram significância estatística para um nível de confiança de 95 %. Os coeficientes de determinação para os modelos empíricos foram, 99,64 % e 96,44 % respectivamente. Diante dos resultados obtidos, as fibras do sisal se mostraram como um excelente adsorvente alternativo, para o tratamento de águas residuárias, contendo corante têxtil.

show abstract

“…Segundo Madamba et al (1996), o coeficiente "k" está relacionado com a difusividade efetiva no processo de secagem. Conforme relatado na literatura, outros autores também constataram aumento da constante "k" conforme incremento da temperatura do ar de secagem (Martinazzo et al, 2010;Goneli et al, 2014;Silva et al, 2015;Leite et al, 2017;Mghazli et al, 2017;Santos et al, 2019).…”

Section: Cinética De Secagemunclassified

Modelagem matemática da cinética de secagem e equilíbrio higroscópico de folhas de Cymbopogon flexuosus

Oliveira

Andrade

Rios

et al. 2020

RSD

View full text Add to dashboard Cite

The Cymbopogon genus is widely studied for its medicinal characteristics, which are recognized and used worldwide. However, there is a need to study the drying kinetics, hygroscopic balance and the color change of Cymbopogon flexuosus leaves by varying the drying temperature. The objective of this work was to study the drying kinetics of Indian grass leaves, to adjust a model among those existing in the literature that best represents the behavior of the sorption isotherm, as well as to analyze the effect of the drying process on the color of the leaves. The Indian grass leaves were cut to a length of 0.2 m and submitted to drying air temperatures of 35, 45, 55 and 70 ºC in a fixed layer mechanical dryer. For the study of the hygroscopic phenomenon, temperatures of 20, 30, 55 and 70 ºC were used with water activities between 10.75 and 85.11%. The model that best represented the drying curves was the Midilli model with an R² of 0.99. The model that best represented the hygroscopic balance curve of Indian grass leaves was that of Modified GAB with R² of 0.94. As the drying air temperature increased, the samples darkened at temperatures above 45 ºC.

show abstract

Modelagem matemática da cinética de secagem da casca do abacaxi

Cited by 7 publications

References 10 publications

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

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

Avaliação da cinética de secagem da fibra do sisal e do uso das fibras na adsorção de corante têxtil sintético

Modelagem matemática da cinética de secagem e equilíbrio higroscópico de folhas de Cymbopogon flexuosus

Contact Info

Product

Resources

About