Modelagem matemática da secagem de resíduo de acerola em forno de micro-ondas

Sousa, Ana Paula Moisés de; Campos, Ana Regina Nascimento; Macedo, Antônio Daniel Buriti de; Dantas, Danilo Lima; Silva, Aline Priscila de França; Costa, Jaciara Dantas; Santana, Renato Alexandre Costa de

doi:10.34188/bjaerv3n3-095

Cited by 4 publications

(3 citation statements)

References 7 publications

(7 reference statements)

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“…These models have parameters that are determined experimentally and, in general, some empirical or semi-empirical model is fitted to these parameters, which completes the drying model. The drying equation thus determined allows to evaluate the effects of these parameters on the drying characteristics and the quality of the dry product [8,17,18,19,20].…”

Section: Drying Processmentioning

confidence: 99%

“…For this reason, Equation ( 16) was fitted to the data of drying kinetics of acerola seed, using nonlinear regression by the Levenberg-Marquardt method with a maximum convergence error of 10 −8 [28], to determine parameter φ for each drying temperature. Then, the diffusion coefficients were calculated using Equation ( 17), and the Arrhenius equation, Equation (18), was fitted to these data, completing the model.…”

Section: Modified Diffusion Equationmentioning

confidence: 99%

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Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)

Silva¹,

Martins²,

Mata³

et al. 2021

Global J. Eng. Tech. Adv.

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The thin layer drying process of acerola seeds was analyzed using a flat plate geometry diffusion model, Page's model, and a two-part model proposed based on the diffusion equation. These models were fitted to experimental drying kinetics data of acerola seeds for an air flow speed of 1.5 m/s, at temperatures of 40, 50, 60 and 70°C, using non-linear regression by Levenberg-Marquardt method. The diffusion model was used to determine the diffusion coefficients and activation energy. The predicted and experimental results were compared using the determination coefficient (R2) and mean square error (MSE) of the estimates as criteria. The results showed that the diffusion model is not suitable for predicting the drying rate of acerola seeds, while Page’s equation and the two-part proposed model can be safely used to predict the drying rates.

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Section: Drying Processmentioning

confidence: 99%

Section: Modified Diffusion Equationmentioning

confidence: 99%

Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)

Silva¹,

Martins²,

Mata³

et al. 2021

Global J. Eng. Tech. Adv.

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show abstract

“…Previous studies have explored using dried acerola residue in food formulations, such as pies, cakes, and meat products, and as a source of bioactive compounds for active packaging (Portugal Zegarra et al, 2018;Reinaldo et al, 2021;Rezende et al, 2018). Some studies have examined drying acerola residue using different devices, such as ovens with and without forced air circulation (Barros et al, 2020), tray dryers (Nóbrega et al, 2015;Tedesco et al, 2021), roto-aerated dryers (Silva et al, 2016), microwave ovens ( de Sousa et al, 2020), microwave-assisted rotary drums (Ramadan et al, 2019), infrared-assisted rotary dryers (Silva et al, 2021), radiation-assisted packed bed infrared (Nogueira et al, 2019), microwave vacuum dryers (Nogueira et al, 2023), fixed beds (Duzzioni et al, 2013;Silva et al, 2019), and thick-layer dryers (Silva et al, 2018).…”

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confidence: 99%

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Braga,

de Lima Santos,

Bicalho

et al. 2024

J Food Process Engineering

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In the fruit processing industry, a large volume of residue is generated, which is usually discarded. However, fruit residues may have appeal as functional ingredients due to the presence of bioactive compound. In this study, the drying of acerola residue in a medium‐sized conventional spouted bed was investigated. The residue was characterized; vitamin C and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) were determined to evaluate the effect of drying on bioactive compounds. To overcome the difficulty of material fluidization, a mixture composed of in natura acerola residue and acerola residue previously dried in an oven as an inert material was used. The effect of air temperature (40 and 60°C) and velocity (28 and 36 m/s) and amount of in natura residue in the mixture (20% and 30%) was evaluated during drying. As expected, higher temperatures and air velocities and lower percentages of in natura residue favored the reduction of moisture. For a mixture containing 20% in natura residue, air velocity of 36 m/s, and temperature of 60°C, it was possible to achieve a final moisture content suitable for storage (14.23% w.b.) and the highest percentage of DPPH free radical capture activity (85.31%). Moreover, a mixture containing 30% in natura residue, velocity of 28 m/s, and temperature of 40°C conserved more vitamin C (48.30 mg of ascorbic acid/100 g). Finally, spouted bed can be considered a good technique for drying acerola residue as it was able to reduce a high amount of moisture content preserving bioactive compounds during short drying periods at low temperatures.Practical ApplicationsThe acerola processing generates a residue that consists basically of the seeds, bagasse, and peels, which is rich in ascorbic acid, phenolic compounds, flavonoids, anthocyanins, and organic acids. This residue can be used to generate new food products, which reduces the environmental problem of its disposal and the loss of raw material in fruit processing. To extend the residue shelf life, it must be subjected to a drying process. In this paper, the drying of acerola residue was investigated in a medium‐sized spouted bed. The spouted bed proved effectiveness in drying the acerola residue and in conserving bioactive compounds when operating for short periods and with low temperature. Thus, it can be considered as a promising technique for drying food products. Also, the data provided in this study can contribute to the solution of the scale‐up problem in spouted beds.

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Técnicas de secagem de frutas: uma revisão

Silva

Rigo

et al. 2021

Sci. Elec. Arch.

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O consumo de frutas, em geral, além de proporcionar ao organismo humano compostos benéficos à saúde, contribui com o fluxo econômico, devido à comercialização das mesmas. No entanto, durante as etapas de cultivo, grandes perdas na produção podem ocorrer. Dessa forma, o uso de técnicas de secagem pode garantir maior conservação das frutas, reduzindo o desperdício e perdas econômicas. Nesse contexto, essa revisão abordou diferentes técnicas de secagem para conservação de frutas, dentre elas: secagem natural, leito fixo, camada de espuma, atomização e por formo micro-ondas. Em cada técnica foram mencionados os princípios, principais parâmetros estudados e os resultados promissores observados. Além disso, é relatada a importância da caracterização físico-química e a modelagem matemática dos dados experimentais. A partir dessa revisão, esperamos fornecer um compilado de resultados promissores de diversas técnicas de secagem, para várias frutas estudadas, a fim de favorecer o desenvolvimento de produtos com maior vida de prateleira, com maior retenção de propriedades nutritivas e menor desperdício.

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Modelagem matemática da secagem de resíduo de acerola em forno de micro-ondas

Abstract: Modelagem matemática da secagem de resíduo de acerola em forno de microondasMathematical modeling of acerola residence in microwave

Cited by 4 publications

References 7 publications

Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)

Use of diffusive and empirical models to predict drying rate of acerola seeds (Malpighia sp.)

Drying acerola residue in a spouted bed: Fluid dynamic study and functional quality analysis

Técnicas de secagem de frutas: uma revisão

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