Modelagem matemática das curvas de secagem de grãos de feijão carioca

Melo, Pâmella de Carvalho; Devilla, Ivano Alessandro; Caetano, Jordana Moura; Reis, Vanesa Beny da Silva Xavier; Antunes, Arlindo Modesto; Santos, Mateus Morais

doi:10.5039/agraria.v11i3a5377

Cited by 3 publications

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“…3 | RESULTS AND DISCUSSION Table 2 shows that all mathematical models applied in the drying kinetics of red rice have coefficients of determination (R 2 ) higher than 0.99 at all drying air temperatures. This behavior, according to Melo et al (2016), may indicate that the models satisfactorily fit to the experimental data obtained; however, for the selection of nonlinear models, it is also necessary to evaluate the values obtained for the chi-square function (χ 2 ), which should be as low as possible.…”

Section: Discussionmentioning

confidence: 99%

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Santos

Silva

Barros

et al. 2020

J Food Process Engineering

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This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten-free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80 C and air velocity of 1.5 m/s. Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated grains were ground to obtain the flour, which was subjected to physicochemical and bioactive characterization to verify the impact of the applied temperatures on the final product quality. It was found that the Page model is more reliable to describe the drying kinetics of red rice, since it showed higher coefficients of determination (R 2) and lower chi-square (χ 2). The diffusion model showed satisfactory fit, with coefficient of determination (R 2) higher than 0.99 and chi-square (χ 2) lower than 0.0146659. Higher drying rate was found at the temperature of 80 C, but cracks were observed in the grains and there was greater degradation of anthocyanins. The pH, total titratable acidity, and flavonoids did not differ between the temperatures applied. Lower values of moisture content, water activity, total phenolic compounds, and antioxidant activity were obtained in the grains subjected to temperature of 80 C. Therefore, the temperature of 40 C was the one that ensured greatest conservation of all bioactive compounds analyzed and greater antioxidant activity for all three methods. Practical applications: The diffusion model provides a realistic and physical interpretation of the drying operation, stimulating the correct time needed to reduce the moisture content of the material, of initial value at the equilibrium value. In this way, it is possible to save energy and reduce the degradation of bioactive compounds promoted by thermal damage, which material is submitted, in addition to aiming at the optimization of drying equipment projects. 1 | INTRODUCTION Rice (Oryza sativa L.) has several types of cultivars and is a widely consumed food in the world, with different colors, such as white, black, red, and brown. Red rice is thus called because of the reddish color of the pericarp of the grains, which in turn is due to the accumulation of tannins and anthocyanins (Agostineto, Fleck, Rizzardi,

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Section: Discussionmentioning

confidence: 99%

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Santos

Silva

Barros

et al. 2020

J Food Process Engineering

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“…Os diferentes modelos matemáticos na Tabela 1 foram ajustados aos dados experimentais de secagem obtidos no experimento, utilizando o Software STATISTICA® 10.0. Os modelos de melhor ajuste foram escolhidos para representar o processo de secagem das amêndoas de cupuaçu (Amaral et al, 2018;Corrêa et al, 2010;Corrêa Filho et al, 2015;Melo et al, 2016). Research, Society and Development, v. 13, n. 2, e0713244938, 2024 (CC BY 4 GLR -número de graus de liberdade do modelo.…”

Section: Metodologiaunclassified

Cinética de secagem das amêndoas de cupuaçu cultivadas na Amazônia Oriental

Gonçalves,

Antunes

et al. 2024

RSD

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No Brasil, o cupuaçu (Theobroma grandiflorum Schum.) é uma das frutas tropicais mais importantes na região amazônica. O estado do Pará é o principal produtor da Região Norte, com produção de 29 mil toneladas. No entanto, as amêndoas de cupuaçu passam por várias etapas antes do armazenamento, sendo a secagem a mais importante. Portanto, o objetivo deste estudo foi analisar a cinética de secagem, o teor de água inicial e final, a taxa de secagem, bem como ajustar modelos matemáticos aos dados experimentais, para indicar a melhor temperatura em função do tempo de secagem em protótipo de silo secador vertical de leito fixo com ar induzido forçado, submetidas às temperaturas de 55°C, 65°C e 75ºC. Para determinar a cinética de secagem, as amêndoas foram periodicamente pesadas até atingirem o equilíbrio para medir a perda de água. Com base nos dados experimentais de secagem, os valores da razão de umidade foram determinados e posteriormente aplicados a diferentes modelos matemáticos. As médias de teor de água inicial das amêndoas para ambas as temperaturas foram maiores que 50%, enquanto que nas médias finais para as temperaturas de 55°C, 65°C e 75°C foram sequencialmente de 13,8%, 7,25% e 6,51%. As taxas de secagem foram de 3,1%, 3,4% e 3,8%, respectivamente. O modelo de Henderson e Pabis modificado apresentou o melhor ajuste aos dados experimentais. Todas as temperaturas foram eficientes em relação ao tempo de secagem. As amêndoas secas podem ser utilizadas na fabricação de alimentos.

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Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

Oliveira

Carocho

Finimundy

et al. 2022

Journal of Food Quality

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Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, Thompson’s model was one with the best fitting to represent the drying of rose pepper fruits. The diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol−1. The color of the fruits decreased in lightness (L ∗ ) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C.

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Modelagem matemática das curvas de secagem de grãos de feijão carioca

Cited by 3 publications

References 0 publications

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Cinética de secagem das amêndoas de cupuaçu cultivadas na Amazônia Oriental

Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

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