Drying kinetics and effective diffusion of buckwheat grains
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100235 |
Resumo: | ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1. |
id |
UFLA-2_e186c8ac58644762ed69e85fc8b9c2dc |
---|---|
oai_identifier_str |
oai:scielo:S1413-70542020000100235 |
network_acronym_str |
UFLA-2 |
network_name_str |
Ciência e Agrotecnologia (Online) |
repository_id_str |
|
spelling |
Drying kinetics and effective diffusion of buckwheat grainsActivation energyFagopyrum esculentum Moenchmathematical modelsAIC and BICglutenABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.Editora da UFLA2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100235Ciência e Agrotecnologia v.44 2020reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202044011320info:eu-repo/semantics/openAccessSiqueira,Valdiney CambuyLeite,Rafael AraújoMabasso,Geraldo AcácioMartins,Elton Aparecido SiqueiraQuequeto,Wellytton DarciIsquierdo,Eder Pedrozaeng2020-11-09T00:00:00Zoai:scielo:S1413-70542020000100235Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:42.620638Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Drying kinetics and effective diffusion of buckwheat grains |
title |
Drying kinetics and effective diffusion of buckwheat grains |
spellingShingle |
Drying kinetics and effective diffusion of buckwheat grains Siqueira,Valdiney Cambuy Activation energy Fagopyrum esculentum Moench mathematical models AIC and BIC gluten |
title_short |
Drying kinetics and effective diffusion of buckwheat grains |
title_full |
Drying kinetics and effective diffusion of buckwheat grains |
title_fullStr |
Drying kinetics and effective diffusion of buckwheat grains |
title_full_unstemmed |
Drying kinetics and effective diffusion of buckwheat grains |
title_sort |
Drying kinetics and effective diffusion of buckwheat grains |
author |
Siqueira,Valdiney Cambuy |
author_facet |
Siqueira,Valdiney Cambuy Leite,Rafael Araújo Mabasso,Geraldo Acácio Martins,Elton Aparecido Siqueira Quequeto,Wellytton Darci Isquierdo,Eder Pedroza |
author_role |
author |
author2 |
Leite,Rafael Araújo Mabasso,Geraldo Acácio Martins,Elton Aparecido Siqueira Quequeto,Wellytton Darci Isquierdo,Eder Pedroza |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Siqueira,Valdiney Cambuy Leite,Rafael Araújo Mabasso,Geraldo Acácio Martins,Elton Aparecido Siqueira Quequeto,Wellytton Darci Isquierdo,Eder Pedroza |
dc.subject.por.fl_str_mv |
Activation energy Fagopyrum esculentum Moench mathematical models AIC and BIC gluten |
topic |
Activation energy Fagopyrum esculentum Moench mathematical models AIC and BIC gluten |
description |
ABSTRACT Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
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=S1413-70542020000100235 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100235 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202044011320 |
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 |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.44 2020 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971243118592 |