Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties

Silva, R. M.; Plácido, Geovana Rocha; Oliveira, Daniel Emanuel Cabral de; Silva, M. A. P.; Caliari, Márcio

doi:10.5897/ajb2014.13944

Cited by 3 publications

(7 citation statements)

References 28 publications

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“…Gibbs free energy is related to the work required to make the sorption sites available, and its positive value indicates an endergonic reaction, in which the addition of energy to the air is necessary for drying of the product (Nkolo Meze'e et al, 2008). Silva et al (2014), Rodovalho et al (2015), and also reported this behavior.…”

Section: Resultssupporting

confidence: 57%

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

et al. 2018

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This study aimed to fit different mathematical models to the experimental data on drying of baru fruits (Dipteryx alata Vogel), determine and assess the effective diffusion coefficient, as well as obtain the activation energy and thermodynamic properties for the drying process under different air temperature conditions. Baru fruits with an initial moisture content of 0.429 ± 0.044 (dry basis, db) were dried in a forced air ventilation oven under four temperature conditions (40, 60, 80, and 100 °C) until reaching a moisture content of 0.065 ± 0.018 (decimal db). These data were fitted to mathematical models frequently used to represent the drying of vegetal products. The Logarithmic model presented the best fit to describe the phenomenon. The effective diffusion coefficient increased as temperature increased, being described by the Arrhenius equation, with an activation energy of 37.64 kJ mol −1 . Enthalpy and entropy decreased, while Gibbs free energy increased as drying temperature increased.

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Section: Resultssupporting

confidence: 57%

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

et al. 2018

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“…The effective diffusion coefficient is directly influenced by an increase in the temperature, because this change modifies the water removal from the product. This result was also reported by Silva et al (2014) and Sousa et al (2017). Madamba et al (2003) highlighted that the effective diffusion coefficients are of the order of 10 -11 to 10 -9 m² s -1 for food products.…”

Section: Abcsupporting

confidence: 89%

“…Madamba et al (2003) highlighted that the effective diffusion coefficients are of the order of 10 -11 to 10 -9 m² s -1 for food products. The values found for pequi mesocarp were lower (around 10 -11 ) compared with the work of Sousa et al (2017) at 50-80 °C temperatures (of the order of 10 -8 ), and higher than previously reported by Silva et al (2014) Differences in diffusivity may be caused by the chemical composition of the products, such as lipid content, initial moisture content and primarily, size, geometric format and the structure of each material. Physical and chemical properties depend on the composition and play an important role in the water migration rate from the inside to the surface of the product, owing to greater or lesser affinity, as well as the structural nature of the material (Khan et al, 2016).…”

Section: Abccontrasting

confidence: 69%

“…On the other hand, the model Page (5), for the temperatures of 60 and 70 ºC, and the model Logarithmic (8), for temperature of 40 ºC, also presented P values below 10%. Silva et al (2014) modeled the drying of pequi pulp at 40, 50 and 60 °C and also concluded that the Midilli model satisfactorily represented this process. This same model was also efficiently adjusted by Sousa et al (2017) in drying the pequi pulp at temperatures of 50, 60, 70 and 80 °C.…”

Section: Resultsmentioning

confidence: 89%

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Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

Souza

Oliveira

Plácido

et al. 2019

Rev. bras. eng. agríc. ambient.

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The objectives of this study were to fit mathematical models to the experimental data of the drying of the pequi mesocarp, determine the effective diffusion coefficient, and to obtain activation energy and thermodynamic and nutritional properties in different drying conditions. The mesocarp of pequi fruits, with an initial moisture content of 5.05 (decimal, dry basis), was dried in a forced ventilation oven at temperatures of 40, 50, 60 and 70 °C until the final moisture content of 0.15 ± 0.01 (decimal, dry basis). The mathematical models were adjusted by non-linear regression analysis using the Gauss-Newton method, considering the magnitude of the coefficient of determination (R2), the mean relative error (P) and the estimated mean error (SE). Among the models analyzed, the Midilli model presented the best fit. The effective diffusion coefficient increased with increase in temperature, and the activation energy on drying was 11.011 kJ mol-1. The enthalpy decreased with an increase in the drying temperature, while the entropy and Gibbs free energy increased with the drying temperature. The product obtained from drying has low lipid and high carbohydrate concentration, while temperatures above 70 °C could cause denaturation and/or protein complexation. The temperature of 60 °C is most suitable to obtain flour of pequi mesocarp, due to the shorter processing time while maintaining the nutritional quality.

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“…The difference between the model fitted by these authors and the one in the present study may be due to the different relative moisture ranges in the experiments, as well as to the model selection criterion used by these authors (only evaluation of coefficient of determination -R 2 ). There was a linear increase in the effective diffusion coefficients with the increment in temperature, which indicates greater magnitude of water transfer from inside to the periphery of the product (Figure 2), as demonstrated by Silva et al (2014), Oliveira et al (2014a) and Smaniotto et al (2017).…”

Section: Resultsmentioning

confidence: 49%

Thermodynamic properties and drying kinetics of ‘okara’

Guimarães

Oliveira

Resende

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C T'Okara' is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the 'tofu' industry or soybean water-soluble extract. This work aimed to study 'okara' convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product 'okara' was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and the activation energy for the net diffusion in the drying was 28.15 kJ mol -1 . Enthalpy and Gibbs free energy increased with the elevation of drying temperature.Propriedades termodinâmicas e cinética de secagem de okara R E S U M O Okara é a parte insolúvel obtida após a extração aquosa dos grãos de soja, gerado em grande quantidade como um subproduto da indústria de tofu ou de extrato hidrossolúvel de soja. Objetivou-se estudar a cinética de secagem convectiva do okara, determinar o coeficiente de difusão efetivo, obter a energia de ativação e as propriedades termodinâmicas em diferentes condições de secagem. O subproduto okara foi obtido a partir do processamento de 'extrato hidrossolúvel de soja' de grãos de soja BRS 257, homogeneizado e submetido à secagem em estufa de ventilação forçada nas temperaturas de 40, 50, 60 e 70 °C até atingirem peso constante. Dentre os modelos analisados, Wang & Singh foi o selecionado para representar o fenômeno de secagem. O coeficiente de difusão efetivo aumentou com a elevação da temperatura e a energia de ativação para a difusão líquida na secagem foi de 28,15 kJ mol -1 . A entalpia decresceu com o aumento da temperatura de secagem, enquanto a entropia e energia livre de Gibbs aumentaram com o acréscimo da temperatura de secagem.

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Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties

Abstract: The objecti Cambess) Eleven mat were fitted of Pequi fru Pequi pulp. (m 2 s-1) for t 7694.94 J m and 4925.13 251.01,-250 free energy consistent t of water wit Key words: TRODUCTION qui (Caryoca a typical fruit f h high nutritio the regional eparation of ditional dishe oughout Braz 2013).

Cited by 3 publications

References 28 publications

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

Thermodynamic properties and drying kinetics of ‘okara’

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