Secagem e difusividade de sementes de melão

Silva, Isneider L.; Silva, Ênio Farias de França e; Camargo, Fernando Ribeiro Teles de; Farias, Hiago Felipe Lopes de; Freitas, Elaine de Fatima Miranda

doi:10.19084/rca17278

Cited by 10 publications

(9 citation statements)

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“…and the process drying temperature, a fact reported by some other authors when there was an increase in this parameter as the drying temperature increased (Oliveira, Aragão, Oliveira, Silva, & Gusmão, 2015). In the thin layer drying of peanut fruits, Araújo et al (2017) also reported an increase in the constant k with an increase in the drying temperature, as also Silva, Silva, Camargo, Farias, and Freitas (2018) for the drying of melon seeds.…”

Section: Drying Kineticsmentioning

confidence: 65%

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Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

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Trapi a (Crataeva tapia L.) is an edible, arboreal fruit species found in Brazil, of which the pulp is suitable for industrialization. The residual peel and seeds are sources of bioactive compounds and can be used after appropriate treatment. Such fruit parts have been introduced as ingredients in various applications to reduce waste in agricultural production and take advantage of the presence of nutrients, but to make them viable for industrial use, the moisture content of the product should be reduced, enabling it to be conserved at room temperature and transformed into powder or flour. The objective of this study was to assess the convective drying of residual trapi a peel and seeds in 0.6 cm thick layers at temperatures of 50, 60, 70, and 80 C, and to fit 10 mathematical models to the experimental data. In addition, the activation energy for the drying of the residues and the thermodynamic properties were also determined. Of the models tested, the Midilli model best fitted the drying kinetics of the residues, with a coefficient of determination (R 2 ) ≥ .9960. The effective diffusivity increased with the drying temperature, ranging from 5 Â 10 À10 to 16.1 Â 10 À10 m 2 s À1 , and the activation energy (E a ) varied between 18 and 24.2 kJ mol À1 , with lower E a values for the peel and higher values for the seeds.Gibbs free energy variation increased with increasing temperature and was considered a nonspontaneous process, while the enthalpy and entropy decreased. Practical ApplicationsThe use of the data presented here for the drying kinetics and thermodynamic properties provides support for the use of the dried trapi a residues (previously discarded) in the production of new foods, due to knowledge of the processing time and physical behavior of the sample. The trapi a powder, rich in bioactive compounds, could be incorporated into various food formulations in the bakery and yogurt segments, among others. | INTRODUCTIONTrapi a (Crataeva tapia L.), which belongs to the Capparaceae family, is a fruit known by various names such as pau-de-alho, cabaceira, tapi a, among others. It is part of the Caatinga biome in the northeast of Brazil and can grow to up to 12 m in height, with a dense, rounded canopy. The trapi a fruit is round and the pulp is fleshy, edible and white in color. This species also occurs in other regions of Brazil (Minas Gerais, São Paulo, and Mato Grosso) and in other Brazilian biomes (Pantanal and Mata Atlântica) (Lorenzi, 2009). Due to the high moisture content, the fruits are highly susceptible to biochemical and microbiological deterioration. Reducing the moisture

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Section: Drying Kineticsmentioning

confidence: 65%

“…Karatas, and Maskan (2018), studying the effective diffusivity in apple slices; bySilva et al (2018) in melon seeds; and bySantos et al (2019) in studies with acuri (Attalea phalerata Mart.) slices.…”

mentioning

confidence: 99%

Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Moura

Figueirêdo

Queiroz

et al. 2021

J Food Process Engineering

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“…Thus, the mesquite contains about 43% of sugars and starch, constituting an excellent fattening food, besides being relatively rich in proteins. It has an ash content of approximately 3.75% and a moisture content ranging from 16-20% wet basis [8]. The pod of the mesquite is classified as a vegetable, independent, in the form of a drupaceous lomento, linear or curved, presenting the exocarp striate, carnivorous mesocarp of yellow colour, divided into leathery segments that have one seed each, with an average of 20 seeds per fruit; measuring 10 to 40 cm in length, 15 to 20 mm in width and 4 to 5 mm in thickness [9].…”

Section: Mesquite (Prosopis Juliflora Sw Dc)mentioning

confidence: 99%

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Cavalcante

Silva

Neto

et al. 2019

JEAI

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Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod. The seeds represent an agroindustrial byproduct with broad technological and nutritional potential, with some applications already tested and widespread in the food and environmental sector. The high sugar content associated with the high levels of nitrogen in the mesquite tree pods favours the biochemical processes and enables the production technology of alcohol, spirits, liquor, wine, honey, enzymes, acids, gums, vinegar, sugars and even a substitute drink for coffee. In some Andean countries, other beverages such as lodge, chicha, etole and algarobina (a type of stomach and aphrodisiac fortifier), flour, biscuit and cookies are made. The physicochemical characteristics of the hamburger should contain a maximum fat content of 23.0%, a minimum of 15% protein, 3% total carbohydrates and calcium content (maximum dry basis) 0,1% in raw hamburger and 0.45% cooked hamburger. Conclusion: The use of resources to reduce the disadvantages related to the addition of fibre in meat products should be studied in order to obtain the benefits of this addition without compromising the acceptability and quality of the final product, besides allowing a greater addition of mesquite seed in order to achieve the requirements for a functional product.

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“…O meloeiro (Cucumis melo L.) é uma olerícola da família Cucurbitácea, de clima tropical, com grande importância econômica e social, cultivada e apreciada em diversas regiões do globo (SILVA et al, 2018). Antunes et al 2017 A pera 'Rocha' (Pyrus communis L.), da família Rosaceae, é uma cultivar de origem portuguesa (GOMES, 2015).…”

Section: Introductionunclassified

Biometrics of fruits and seeds sold in open markets

Conceição

Barros²

2020

RAmb.

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O Brasil encontra-se entre os três maiores produtores mundiais de frutas, estando no terceiro lugar no ranking mundial de produção. O país possui elevado consumo interno, e ainda exporta uma quantidade razoável, e desta forma a economia é influenciada diretamente pela fruticultura. Porém, algumas culturas enfrentam intempéries que afetam seu desenvolvimento e produtividade. Portanto, buscando oferecer produtos de qualidade, aumentar a produção e a lucratividade, os fruticultores buscam auxílio na ciência, a qual estuda novos métodos de manejo e melhoramento genético. Para dar suporte a estes estudos são necessários dados fornecidos pela biometria. Partindo dessa premissa, este estudo teve como objetivo analisar os dados da biometria de frutos comercializados em feiras livres do Agreste Alagoano para auxiliar como parâmetro da aquisição da compra. O delineamento experimental planejado foi o inteiramente casualizado, onde o pesquisador escolheu aleatoriamente as bancas de feiras e a coleta dos frutos. Os tratamentos se constituíram na coleta de dez espécies de frutos e as repetições cinco feiras semanais no período de outubro de 2019 a fevereiro de 2020. Os frutos foram estudados em triplicatas, utilizando-se uma amostra de dez unidades de cada espécie em cada feira visitada. Cada feira coletou-se três frutos das dez espécies comercializadas. As espécies de frutos foram: abacate, goiaba, laranja, limão, maçã, manga, mamão, maracujá, melão e pera. Para mensuração dos frutos utilizou-se paquímetro universal analógico da marca Amatools (150 mm/6”), com precisão de 0,05 mm e, para aferição dos pesos, balança semi-analítica. Os dados foram submetidos a análise de variância por comparação de médias múltiplas através das médias de Games-Howell a 5% de probabilidade. Para essa análise quantitativa da ANOVA e análise de regressão, utilizou-se o auxílio do programa estatístico AGROESTAT.

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Secagem e difusividade de sementes de melão

Cited by 10 publications

References 0 publications

Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Biometrics of fruits and seeds sold in open markets

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