Thin layer drying of red pepper

Akpınar, Ebru Kavak; Bíçer, Yaşar; Yıldız, Cengiz

doi:10.1016/s0260-8774(02)00425-9

Cited by 300 publications

(209 citation statements)

References 21 publications

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“…Nevertheless, the Modified Henderson-Pabis and Weibull models provided the best results (r 2 ≥ 0.99). Similar results were reported by Akpinar, Bicer and Yildiz (2003) and Senadeera et al (2003). The highest fit quality of the experimental data obtained with the Modified H-P model may have occurred because it has more constants than the other models, providing a better mathematical fit than the other equations.…”

Section: Statistical Testssupporting

confidence: 83%

“…Therefore, in order to control and optimize the drying process, it is necessary to use mathematical equations for modeling the mass transfer kinetics (water), as a function of the drying operational variables. Some models have parameters, which take into account properties of the samples such as thickness, shape, and particle size, while others consider operational parameters of the drying air such as temperature, velocity, and relative humidity (AKPINAR; BICER; YILDIZ, 2003). In addition, the knowledge of the drying process in organic materials is a complex task, since some drying materials present heterogeneity, which consists of pieces of many different components and dimensions (VEGA-GÁLVEZ et al, 2009).…”

Section: Drying Experimentsmentioning

confidence: 99%

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Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Vega‐Gálvez¹,

Lemus‐Mondaca²,

Plaza-Sáez³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Statistical Testssupporting

confidence: 83%

Section: Drying Experimentsmentioning

confidence: 99%

Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Vega‐Gálvez¹,

Lemus‐Mondaca²,

Plaza-Sáez³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Diferentes modelos propostos na literatura (Afonso Júnior & Corrêa, 1999;Akpinar et al, 2003;Ertekin & Yaldiz, 2004;Lahsasni et al, 2004) foram utilizados para predizer a cinética da secagem de frutos de café (Tabela 1):…”

Section: Methodsunclassified

Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem

et al. 2010

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Mathematical modeling and determination of thermodynamic properties of coffee (Coffea arabica L.) during the drying processThe aim of the present work was to model the drying process and to obtain the thermodynamic parameters of coffee beans (Coffea arabica L.), cultivar Catuaí Amarelo, for three different conditions of temperature and relative humidity (35 ºC and 32.1 %; 45 ºC and 15.7 %; 55 ºC and 10.2 %). Coffee beans were hand picked with an initial moisture content of 1.25 (d.b.) and dried to a mean moisture content of 0. 13 (d.b.). Six mathematical models commonly used to represent the drying process of agricultural products were fit to the experimental data. Fick's second law was used to obtain the diffusion coefficients of coffee beans using the drying kinetics. The activation energy for the drying process of coffee beans, as well as the entropy, enthalpy and Gibbs free energy were determined. The modified Midili model best represented the drying phenomenon of coffee beans. The calculated diffusion coefficients were 2.99 x 10 -11 , 2.39 x 10 -11 and 5.98 x 10 -11 m 2 s -1 , to the temperatures of 35, 45 and 55 ºC, respectively. Enthalpy decreased with the increase in the drying air temperature, as well as the entropy. The Gibbs free energy increased with the temperature.Key words: Arrhenius, moisture diffusion, enthalpy, activation energy. Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem A secagem de produtos agrícolas é largamente utilizada no mundo para o controle e a manutenção da qualidade dos produtos agrícolas. O objetivo do presente trabalho foi modelar o processo de secagem e obter os parâmetros termodinâmicos de frutos de café (Coffea Arabica L.), cultivar Catuaí Amarelo, para três diferentes condições de temperatura e umidade relativa (35 ºC e 32,1%; 45 ºC e 15,7%; e 55 ºC e 10,2%). Foram utilizados frutos de café colhidos manualmente com teor inicial de água de 1,25 (b.s.) e submetidos à secagem até atingirem o teor médio de 0,13 (b.s). Seis modelos matemáticos usualmente utilizados para a representação do processo de secagem de produtos agrícolas foram ajustados aos dados experimentais. A segunda lei de Fick foi utilizada para obter os coeficientes de difusão dos frutos de café por meio da cinética da secagem. A energia de ativação para a secagem dos frutos de café, bem como a entropia, entalpia e energia livre de Gibbs, foram obtidas. O modelo de Midili modificado foi o que melhor representou o fenômeno de secagem de frutos de café. Os valores do coeficiente de difusão obtidos foram 2,99 x 10 -11 , 2,39 x 10 -11 e 5,98 x 10 -11 m 2 s -1 para as temperaturas de 35, 45 e 55 ºC, respectivamente. A entalpia diminuiu com o aumento da temperatura do ar de secagem, bem como a entropia. A energia livre de Gibbs aumentou com o aumento da temperatura.Palavras-chave: Arrhenius, difusão de umidade, entalpia, energia de ativação.

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“…Recentemente têm sido realizados inúmeros trabalhos com o objetivo de identificar as características de diversos produtos agrícolas durante a secagem como: trigo (Sun e Woods, 1994;Goneli et al, 2007), feijão , arroz em casca (Basunia e Abe, 2001;Resende et al, 2005), uva (Ramos et al, 2004;Ramos et al, 2005), pimenta (Kaymak-Ertekin, 2002;Akpinar et al, 2003), pêra (Lahsasni et al, 2004), trigo parbolizado (Mohapatra e Rao, 2005), tomate (Doymaz, 2007a), café em coco (Corrêa et al, 2006;Borém et al, 2008;Resende et al, 2009) e abóbora (Doymaz, 2007b), dentre outros.…”

Section: Introductionunclassified

Cinética da secagem de clones de café (Coffea canephora Pierre) em terreiro de chão batido

et al. 2010

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RESUMOObjetivou-se com o presente trabalho estudar a cinética da secagem de quatro clones de café da espécie Coffea canephora submetidos à secagem em terreiro de chão batido, bem como ajustar diferentes modelos matemáticos aos valores experimentais selecionando aquele que melhor representa o fenômeno em estudo. Kinetics of coffee berry clones drying (Coffea canephora Pierre) in ground pavement ABSTRACTThe objective of this work was to study the drying kinetics of four coffee berry clones Coffea canephora species dried in ground pavement and to fit different mathematical models to different experimental data selecting the one that best represents the phenomenon. Have been used coffee berry of clones: Cpafro 194, Cpafro 193, Cpafro 167 and Cpafro 180, harvested at moisture content of 1.20; 1.32; 1.51 e 1.46 (decimal d.b.), respectively. The drying continued in ground pavement until achieved the moisture content of 0.13 (decimal d.b.). Ten mathematical models cited in the literature were fitted to the experimental data in order to represent the drying process. Based on the statistical parameters it can be concluded that the Verma, Dois Termos and Aproximação da Difusão models represent well the drying of four coffee berry clones, and beyond these for the clone Cpafro 167, the Thompson, Page, Newton, Logarítmico, Henderson e Pabis and Exponencial de Dois Termos models also shown in satisfactory description of the phenomenon; the drying time in ground pavement of coffee berry clones Cpafro 194, Cpafro 193, Cpafro 167 and Cpafro 180, until the moisture content of 0.13 (decimal d.b.) was 189.5 hours.

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Thin layer drying of red pepper

Cited by 300 publications

References 21 publications

Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding

Modelagem matemática e determinação das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem

Cinética da secagem de clones de café (Coffea canephora Pierre) em terreiro de chão batido

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