Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658 |
Resumo: | The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10-10 to 6.82 × 10-10 m² s-1. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol-1 for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s-1, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied. |
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Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658grapefruit seedsdryingmoisture contentsorption isothermEngenharia QuímicaThe drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10-10 to 6.82 × 10-10 m² s-1. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol-1 for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s-1, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied. Universidade Estadual De Maringá2013-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1365810.4025/actascitechnol.v35i4.13658Acta Scientiarum. Technology; Vol 35 No 4 (2013); 717-723Acta Scientiarum. Technology; v. 35 n. 4 (2013); 717-7231806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658/pdf_1Cantu-Lozano, DenisViganó, JulianeLassman, Alejandro AlvaradoVallejo Cantu, Norma AlejandraTelis-Romero, Javierinfo:eu-repo/semantics/openAccess2022-11-23T18:37:52Zoai:periodicos.uem.br/ojs:article/13658Revistahttp://periodicos.uem.br/ojs/index.php/ActaSciTechnolPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2022-11-23T18:37:52Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
title |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
spellingShingle |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 Cantu-Lozano, Denis grapefruit seeds drying moisture content sorption isotherm Engenharia Química |
title_short |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
title_full |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
title_fullStr |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
title_full_unstemmed |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
title_sort |
Sorption isotherms and drying kinetics of grapefruit seeds - doi: 10.4025/actascitechnol.v35i4.13658 |
author |
Cantu-Lozano, Denis |
author_facet |
Cantu-Lozano, Denis Viganó, Juliane Lassman, Alejandro Alvarado Vallejo Cantu, Norma Alejandra Telis-Romero, Javier |
author_role |
author |
author2 |
Viganó, Juliane Lassman, Alejandro Alvarado Vallejo Cantu, Norma Alejandra Telis-Romero, Javier |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Cantu-Lozano, Denis Viganó, Juliane Lassman, Alejandro Alvarado Vallejo Cantu, Norma Alejandra Telis-Romero, Javier |
dc.subject.por.fl_str_mv |
grapefruit seeds drying moisture content sorption isotherm Engenharia Química |
topic |
grapefruit seeds drying moisture content sorption isotherm Engenharia Química |
description |
The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10-10 to 6.82 × 10-10 m² s-1. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol-1 for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s-1, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-05-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658 10.4025/actascitechnol.v35i4.13658 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658 |
identifier_str_mv |
10.4025/actascitechnol.v35i4.13658 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/13658/pdf_1 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 35 No 4 (2013); 717-723 Acta Scientiarum. Technology; v. 35 n. 4 (2013); 717-723 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1750315281979277312 |