DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)

Detalhes bibliográficos
Autor(a) principal: Resende,Osvaldo
Data de Publicação: 2018
Outros Autores: Oliveira,Daniel E. C. de, Costa,Lílian M., Ferreira Júnior,Weder N.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia Agrícola
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100103
Resumo: ABSTRACT 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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spelling DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)mathematical modelingliquid diffusivitylogarithmicABSTRACT 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.Associação Brasileira de Engenharia Agrícola2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100103Engenharia Agrícola v.38 n.1 2018reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v38n1p103-109/2018info:eu-repo/semantics/openAccessResende,OsvaldoOliveira,Daniel E. C. deCosta,Lílian M.Ferreira Júnior,Weder N.eng2018-03-16T00:00:00Zoai:scielo:S0100-69162018000100103Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2018-03-16T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false
dc.title.none.fl_str_mv DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
title DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
spellingShingle DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
Resende,Osvaldo
mathematical modeling
liquid diffusivity
logarithmic
title_short DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
title_full DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
title_fullStr DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
title_full_unstemmed DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
title_sort DRYING KINETICS OF BARU FRUITS (Dipteryx alata Vogel)
author Resende,Osvaldo
author_facet Resende,Osvaldo
Oliveira,Daniel E. C. de
Costa,Lílian M.
Ferreira Júnior,Weder N.
author_role author
author2 Oliveira,Daniel E. C. de
Costa,Lílian M.
Ferreira Júnior,Weder N.
author2_role author
author
author
dc.contributor.author.fl_str_mv Resende,Osvaldo
Oliveira,Daniel E. C. de
Costa,Lílian M.
Ferreira Júnior,Weder N.
dc.subject.por.fl_str_mv mathematical modeling
liquid diffusivity
logarithmic
topic mathematical modeling
liquid diffusivity
logarithmic
description ABSTRACT 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100103
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000100103
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1809-4430-eng.agric.v38n1p103-109/2018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola v.38 n.1 2018
reponame:Engenharia Agrícola
instname:Associação Brasileira de Engenharia Agrícola (SBEA)
instacron:SBEA
instname_str Associação Brasileira de Engenharia Agrícola (SBEA)
instacron_str SBEA
institution SBEA
reponame_str Engenharia Agrícola
collection Engenharia Agrícola
repository.name.fl_str_mv Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)
repository.mail.fl_str_mv revistasbea@sbea.org.br||sbea@sbea.org.br
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