Modeling of drying and adsorption isotherms of the fish feed

Pacheco, Ana Claudia Werner; Luz, Gianini Regina; Polon, Paulo Eduardo; Jorge, Luíz Mário de Matos; Paraíso, Paulo Roberto

doi:10.1590/s1516-89132011000300020

Cited by 9 publications

(9 citation statements)

References 15 publications

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“…Sousa et al (2006) também verificaram elevação no parâmetro "n" para o modelo de Page, ao desidratar farelo de mamona. Pacheco et al (2011) secaram cogumelos nas temperaturas de 50, 60, 70 e 80 °C e velocidades do ar de 1,5, 2,5 e 3,5 m s -1 e constataram que, para a velocidade do ar de 1,5 m s -1 , o modelo de Page também teve o parâmetro "n" aumentado com a elevação da temperatura de secagem. Jittanit (2011) ajustou o modelo de Page aos dados experimentais da secagem de sementes de abóbora em secador de bandejas nas temperaturas de 60, 70 e 80 °C e observou comportamento contrário, visto que o parâmetro "n" diminuiu com a elevação da temperatura de secagem.…”

Section: Rx X X X Xunclassified

Cinética de secagem de farinha de grãos residuais de urucum

Santos

Queiroz

Figueirêdo

et al. 2013

Rev. bras. eng. agríc. ambient.

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O processo de extração do corante bixina produz enorme quantidade de grãos residuais de urucum que vem sendo descartada em grande parte pelas indústrias. Objetivou-se, neste trabalho, desidratar farinhas de grãos residuais de urucum, com e sem a camada de óleo proveniente do processo de extração dos pigmentos em estufa com circulação forçada de ar nas temperaturas de 40, 50, 60 e 70 ºC e ajustar os modelos matemáticos de Aproximação da Difusão, Dois Termos, Midilli, Page e Thompson aos dados experimentais. As farinhas de grãos residuais de urucum com teor de água inicial de aproximadamente 20% b.u. foram desidratadas até teor de água final de aproximadamente 5% b.u. Como critério de avaliação do ajuste dos modelos matemáticos utilizaram-se o coeficiente de determinação e o desvio quadrático médio. Verificou-se que as amostras de farinha com óleo demandaram maior intervalo de tempo para atingir o teor de água de 5% b.u., em comparação com as amostras de farinha sem óleo. Todos os modelos estudados representaram satisfatoriamente a cinética de secagem das farinhas com e sem óleo, com coeficientes de determinação superiores a 0,95 e valores de desvios quadráticos médios inferiores a 1,0.

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Section: Rx X X X Xunclassified

Cinética de secagem de farinha de grãos residuais de urucum

Santos

Queiroz

Figueirêdo

et al. 2013

Rev. bras. eng. agríc. ambient.

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“…The initial moisture of the SCR based fish feed was found out by gravimetric method to be 22% on a wet basis. Ana et al [2] also had a similar result.…”

Section: Moisture Content Of Scr Based Fish Feedmentioning

confidence: 54%

“…[1]. Ana et al [2] reported that one of the major hindrances to the successful practice of fish production is fish feed. Feed formulation involves the combination of feed ingredients to meet the requirements of the intended fishes [3].…”

Section: Introductionmentioning

confidence: 99%

“…Such studies has led to the use of SCR to provide the protein requirement for the feed and it is very important to reduce wastage, especially in a country like Nigeria with high soybean producing capacity [9]. However, extruded fish feed with high protein content such as SCR suffer a problem of stability after the extrusion process [2], because agricultural materials are moisture and time dependent. The extruded fish feed has a short time span for its usability after production, causing problems in its handling and transportation.…”

Section: Introductionmentioning

confidence: 99%

“…The extruded fish feed has a short time span for its usability after production, causing problems in its handling and transportation. This leads to quicker spoilage due to proliferation by microorganisms [2]. In order to prevent spoilage, the moisture content can be reduced to the equilibrium moisture content (convenient for storage) by drying process.…”

Section: Introductionmentioning

confidence: 99%

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Modeling the Drying of Soybean Curd Residue Based Fish Feed

Ayanlade

Adegboyega

Olalusi

2020

JERR

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The drying characteristics of Soybean curd residue (SCR) based fish feed were investigated using an oven at temperatures of 40, 50, 60, 70 and 80°C, and at a constant air velocity of 1.5 m/s. The ingredients composition for the fish feed were mixed and extruded using a single screw extruder. Then, the extruded fish feeds were dried in an oven at the various temperatures. The coefficient of determination (R2), Root Mean Square Error (RSME) and reduced chi-square (χ2) between the observed and predicted moisture ratio for all conditions of drying were used to study and evaluate the performance of the nine models fitted to the data gotten from the experimentation. Page model was the best for SCR based fish feed samples dried at 60°C which is the best temperature for drying by the coefficient of determination r2, which was concluded based on the mathematical modelling of the drying characteristics. Drying at all temperatures produced the proximate composition within the desirable limit. Although, protein and fat content decreased and were highest after drying at 400C, while carbohydrate and fibre increased and were highest after drying at 80°C temperature content of the fish feed. At 60°C, proximate composition was at the medium within desirable limits which can be fed directly to Clarias Gariepinus.

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