Physical properties of yellow passion fruit seeds (Passiflora edulis) during the drying process

Araújo, Marcos Eduardo Viana de; Barbosa, Eloiny Guimarães; Oliveira, Augusto Cesar Laviola de; Milagres, Raquel Santana; Pinto, Francisco de Assis de Carvalho; Corrêa, Paulo César

doi:10.1016/j.scienta.2019.109032

Cited by 22 publications

(21 citation statements)

References 35 publications

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“…Knowledge of physical and mechanical properties is fundamental for correct conservation, cost reduction, and optimization of other post‐harvest operations (de Araujo et al, 2020). Dimensions of seeds are essential for designing the metering device (distributor) in planter and seeder machines; shape and size of seeds for sorter and separator design; projected area for determining the aerodynamic parameters.…”

Section: Introductionmentioning

confidence: 99%

Moisture‐dependentengineering properties of arugula seed relevant in mechanical processing and bulk handling

Mirzabe

Hajiahmad

Asadollahzadeh

2021

J Food Process Engineering

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Knowledge of the engineering properties of seeds, grains, nuts, kernels, and fruits is vital in the design of planting, harvesting, and postharvesting machines. This study investigates moisture‐dependent geometrical, gravimetrical, frictional, rheological, and aerodynamical properties of arugula seed. The length, width, and thickness of the seed distributions were modeled by the Normal, Log‐normal, and Weibull probability density functions. In the moisture ranges of 4.68–20.50%, the major, intermediate, and minor seed dimensions increased from 2.01 to 2.35 mm, 1.60 to 1.98 mm, and 1.17 to 1.33 mm, respectively. The results indicated that Log‐normal distribution had the best performance in most cases. Values of 1,000‐seed mass, bulk density, particle density, and porosity ranged between 1.33 to 1.77 g, 703.07 to 644.37 kg m−3, 1,160 to 1,392 kg m−3, and 39.39 to 53.71% as in the above moisture ranges. The filling and emptying angles of repose increased from 29.21° to 34.78° and 37.95° to 39.75°, respectively, as the moisture content increased. Incremental trends were observed for terminal velocity in water and air and residual stress during relaxation tests. Decreasing trends were observed for drag coefficient, modulus of elasticity, maximum contact stress, toughness, hardness, rupture force, and reduced stress during relaxation tests.Practical ApplicationsArugula (Eruca vesicaria L. or Eruca sativa Mill L.) is a popular worldwide vegetable. Besides consuming its leaves as a vegetable, the oil extracted from its seeds has industrial uses. This study investigated properties of arugula seeds with varying moisture contents with a view to understand their relevance in mechanical processing and bulk handling. The results presented in the current work would contribute to designing the metering devices (distributors), sorters, separators, cleaners, transportation systems, conveyors, oil extractors, etc.

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Section: Introductionmentioning

confidence: 99%

Moisture‐dependentengineering properties of arugula seed relevant in mechanical processing and bulk handling

Mirzabe

Hajiahmad

Asadollahzadeh

2021

J Food Process Engineering

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“…These properties are essential for the design of suitable machinery and equipment that can be used from planting, harvesting, transportation, processing, and storage of products (Onwe et al, 2020). The influence of moisture content on such characteristics is essential to know, since, with the help of this information, it is possible to minimize production costs, dimension and operate equipment appropriately and offer data to improve the conservation of the product (Araujo et al, 2020;Ramashia et al, 2018). Besides, knowledge of these properties provides support for the development of processes, mathematical modeling, and simulations that aim to improve the coffee production system (Zielinska et al, 2012).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Araújo

Corrêa

Barbosa

et al. 2021

J. Food Process. Preserv.

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“…The drying of vegetable foods promotes a reduction of the moisture content, decreasing the water activity, preventing the deterioration caused by microorganisms (Mahayothee et al, 2020), providing greater product diversity, reducing volume and increasing product life (Araujo et al, 2020;Salimi and Hoseinnia, 2020;Landim et al, 2016;Nunes et al, 2020). However, it can compromise the taste and nutritional quality of the food, due to the thermal sensitivity of the bioactive compounds (Kwiatkowski et al, 2016), besides promoting browning reactions depending on the temperature and time used in the drying process (Kwiatkowski et al, 2016;Salimi & Hoseinnia, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

Bombana

Oro

Rigo

et al. 2021

RSD

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The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

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Physical properties of yellow passion fruit seeds (Passiflora edulis) during the drying process

Cited by 22 publications

References 35 publications

Moisture‐dependentengineering properties of arugula seed relevant in mechanical processing and bulk handling

Moisture‐dependentengineering properties of arugula seed relevant in mechanical processing and bulk handling

Determination and modeling of physical and aerodynamic properties of coffee beans ( Coffea arabica ) during the drying process

Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

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