Modelagem matemática da cinética de secagem de cascas da toranja (Citrus paradisi Macf.)

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

doi:10.33448/rsd-v9i1.1609

Cited by 11 publications

(5 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Observa-se ainda que, em todos os modelos analisados os valores do parâmetro "k", que representa a constante da taxa de secagem nos modelos empregados, aumenta com a elevação da temperatura e segundo Santos et al (2020) representa o efeito das condições externas de secagem. Os valores do parâmetro de "n" no modelo de Page, não apresenta comportamento específico de acordo com a temperatura variando entre 0,622305 a 1,008967.…”

Section: Resultsunclassified

Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Almeida

Santos

Pereira

et al. 2020

RSD

Self Cite

View full text Add to dashboard Cite

1 Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas Azuki bean drying kinetics: mathematical modeling and thermodynamic properties Cinética de secado de frijol azuki: modelado matemático y propiedades termodinâmicas Resumo O presente trabalho tem por objetivo realizar a cinética de secagem do feijão azuki, em diferentes temperaturas de ar de secagem, ajustar modelos matemáticos aos dados experimentais e determinar as suas propriedades termodinâmicas. A cinética de secagem foi realizada nas temperaturas de 40, 50, 60, 70 e 80 °C na velocidade de ar de 1,5 m/s. Os modelos matemáticos de Parry, Page e Handerson e Pabis foram ajustados aos dados experimentais; Foram calculadas a difusividade efetiva, energia de ativação e as propriedades termodinâmicas: entalpia, entropia e energia livre de Gibbs. O modelo de Page foi o que melhor se ajustou aos dados experimentais da cinética de secagem do feijão azuki, pois apresentou elevados valores para o coeficiente de determinação e os menores valores para o desvio quadrático médio; a difusividade aumentou com aumento da temperatura de secagem e o processo apresentou uma energia de ativação de 27,69 kJ/mol; a partir das propriedades termodinâmicas foi possível concluir que, as mesmas foram afetadas pelo aumento da temperatura de secagem, com reduções de entalpia e entropia e aumento da energia livre de Gibbs indicando um processo endergônico não espontâneo. Palavras-chave: Conservação; Energia de ativação; Entalpia; Page. AbstractThe present work aims to perform the drying kinetics of adzuki beans under different drying air temperatures, to adjust mathematical models to experimental data and to determine their Research, Society and Development, v. 9, n. 3, e27932316, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i3.2316 Assim, a energia de ativação (Ea) encontrada para a secagem do feijão azuki é de 27,69 kJ.mol -1 . No qual, encontra-se dentro da faixa apresentada por Zogzas et al. (1996), onde afirma que que varia para produtos agrícolas entre 12,7-110 kJ.mol -1 . Silva et al. (2008), obtiveram energia de ativação de 26,90 kJ.mol -1 ao realizarem a secagem do feijão macassar variedade sempre verde. Na Tabela 4, pode-se observar os valores obtidos para as propriedades termodinâmicas da cinética de secagem do feijão azuki.

show abstract

Section: Resultsunclassified

Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Almeida

Santos

Pereira

et al. 2020

RSD

Self Cite

View full text Add to dashboard Cite

show abstract

“…Satisfactory fits for the same models tested for citron melon peel flours were detected by Santos et al (2020), when studying drying kinetics in grape peels at temperatures of 60, 70, 80 and 90 °C, for which Page model was the one that best fitted to the experimental data obtained, and by Barros et al (2020), who fitted mathematical models to the experimental data of the drying kinetics of kino peels and reported that Page and Approximation of Diffusion models were satisfactory.…”

Section: Results and Discu And Discu And Discu And Discussion Ssion S...mentioning

confidence: 80%

“…It can be observed that all models, except Wang and Singh, showed R 2 values higher than 0.970, indicating that they are adequate for predicting the drying kinetics of the material. Martins et al (2015), Alexandre et al (2019) and Santos et al (2020), stated that R 2 > 0.95 indicates a good representation of the results through mathematical models, but evaluating only this parameter does not constitute a good criterion for selecting nonlinear models, hence requiring joint evaluation of other statistical parameters such as MSD and χ 2 .…”

Section: Results and Discu And Discu And Discu And Discussion Ssion S...mentioning

confidence: 99%

Citron melon peel flours: drying kinetics and physicochemical evaluation

Leite

FIGUEIRÊDO²,

QUEIROZ³

et al. 2023

Not Bot Horti Agrobo

View full text Add to dashboard Cite

In the utilization of citron melon (Citrullus lanatus var. citroides), it is necessary to deal with a large amount of residues constituted by the peels. These materials commonly discarded can be fully utilized, since they are a source of nutrients. The peels contain not only fibers, but also proteins, sugars and minerals, which, after drying, are concentrated to values that make them interesting for various uses, including for the enrichment of flours or combinations to prepare bakery products. Therefore, the drying of the peels, besides enabling the conservation and storage at room temperature, expands the forms of use and the possibilities of entering the production chain. This study aimed to characterize physico-chemically and determine drying kinetics, effective diffusivity, activation energy and thermodynamic properties of citron melon peels at different drying temperatures. The peels were dried in an oven with forced air circulation, in a thin layer, at temperatures of 60, 70, 80 and 90 °C. With the data collected in the drying, the drying kinetic curves were constructed and eleven mathematical models were fitted to the experimental data. The dried material was crushed in a knife mill and characterized for physicochemical parameters. Midilli model resulted in the best fits, followed by Page and Approximation of Diffusion models. Effective diffusivity increased with drying temperature; activation energy was obtained from the Arrhenius equation and was equal to 8.18 kJ/mol. Enthalpy and entropy were reduced with increased temperature, while Gibbs free energy increased.

show abstract

“…A similar behavior was verified by Barbosa and Lobato [48], in studies of the drying kinetics of pineapple slices, observing R 2 values greater than 0.990 when using the Page model in the drying kinetics at temperatures of 60, 65, and 70 • C; and by Olanipekun et al [49], in drying pineapple slices in a convective dryer with an air velocity of 1.5 m/s at temperatures of 50, 60, and 70 • C; also noting that the Page and Two Terms models presented satisfactory adjustments (R 2 > 0.980 and χ 2 ≤ 0.0011). Santos et al [50], when studying the drying of grapefruit peels, reported on the eleven adjusted models, with emphasis on the Page, Logarithmic, Diffusion Approximation, and Midilli models for all temperatures (60, 70, 80, and 90 • C). However, due to its simplicity, they adopted Page's model as the best representation.…”

Section: Resultsmentioning

confidence: 99%

“…Drying is conventionally defined as a process of removing water from agricultural products that involves the simultaneous transfer of heat and mass [13], providing conservation of the material during storage [14]. Through drying kinetics, the data obtained allow us to understand and describe the behavior of the product and its interactions with mass transfer and the drying agent, whose particularities associated with the diversity of materials of biological origin stimulate the interest of researchers in analyzing the drying behavior of the most varied products [15].…”

Section: Introductionmentioning

confidence: 99%

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

Reis,

Figueirêdo,

Queiroz

et al. 2023

Processes

View full text Add to dashboard Cite

Pineapple is a widely cultivated, consumed, and processed fruit by the industry. However, only 22.5% of the whole fruit is used, which constitutes economic waste and environmental impact. The objective was to determine the drying kinetics and characterize the residual peel flours of two pineapple varieties at four drying temperatures. Jupi and Pérola pineapple peels were dried at temperatures of 50, 60, 70, and 80 °C in a thin layer. Ten mathematical models were adjusted to the experimental data to characterize the drying process. Fresh samples and flours were characterized according to their physicochemical properties (water content, ash, water activity, total sugars, reducers, pH, acidity, proteins, lipids, carbohydrates, and total energy value—TEV). The Midilli model was chosen because it best represents the drying process with high values of determination coefficients (R2) and low mean squared deviations (MSD), Chi-square (χ2), and estimated mean error (EME). The increase in temperature led to an increase in the effective diffusivity coefficient and consequent reduction in drying time. The activation energy obtained from the Arrhenius equation was 24.59 and 26.25 kJ/mol for Jupi and Pérola, respectively. Differences were reported in the enthalpy and entropy decrease with the increasing temperature, contrary to the Gibbs free energy. The flours produced had good characteristics for conservation, being acidic with low water content and low water activity. High levels of total and reducing sugars, carbohydrates, and total energy value were observed, in addition to good protein content.

show abstract

Modelagem matemática da cinética de secagem de cascas da toranja (Citrus paradisi Macf.)

Cited by 11 publications

References 18 publications

Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Citron melon peel flours: drying kinetics and physicochemical evaluation

Pineapple Peel Flours: Drying Kinetics, Thermodynamic Properties, and Physicochemical Characterization

Contact Info

Product

Resources

About