Garlic: kinetic drying and thermodynamic properties
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/36886 |
Resumo: | : Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables of this product are scarce. Thus, this work aimed to model and study the kinetics of garlic drying at three different temperatures (40, 50 and 60 °C) and analyze the thermodynamic parameters during the process. The drying was analyzed using pre-established mathematical models for agricultural products and equations that describe the thermodynamics of product dehydration. The best mathematical adjustment for all drying temperatures was the Midilli equation. The moisture ratio was seen to decrease during the process for all situations. The effective diffusivity increased with increasing temperature. The enthalpy change was positive during the process and decreased with increasing temperature. The study entropy was negative, indicating a non-spontaneous reaction. In addition, the Gibbs free energy increased with increasing drying temperature. The thermodynamic standards were satisfactory and correctly described the moisture loss by the garlic samples. |
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Garlic: kinetic drying and thermodynamic properties Alho: cinética de secagem e propriedades termodinâmicasAllium sativum LEnthalpyGibbs Free Energy.Agricultural Sciences: Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables of this product are scarce. Thus, this work aimed to model and study the kinetics of garlic drying at three different temperatures (40, 50 and 60 °C) and analyze the thermodynamic parameters during the process. The drying was analyzed using pre-established mathematical models for agricultural products and equations that describe the thermodynamics of product dehydration. The best mathematical adjustment for all drying temperatures was the Midilli equation. The moisture ratio was seen to decrease during the process for all situations. The effective diffusivity increased with increasing temperature. The enthalpy change was positive during the process and decreased with increasing temperature. The study entropy was negative, indicating a non-spontaneous reaction. In addition, the Gibbs free energy increased with increasing drying temperature. The thermodynamic standards were satisfactory and correctly described the moisture loss by the garlic samples.O alho desidratado é um tempero de suma importância em produtos pré-cozidos e processados, no entanto, o estudo das variáveis de secagem desse produto é escasso. Diante disso, objetivou-se com esse trabalho estudar a cinética e a modelagem da secagem de alho, em três temperaturas distintas (40, 50 e 60 °C), e analisar os parâmetros termodinâmicos durante o processo. O estudo da secagem foi feito por meio de modelos matemáticos pré-estabelecidos para produtos agrícolas e por equações que descrevem a termodinâmica da desidratação de produtos. O melhor ajuste matemático foi à equação de Midilli para todas as temperaturas de secagem. A razão de umidade apresentou-se decrescente durante o processo para todas as situações. A difusividade efetiva aumentou com o aumento da temperatura. A variação de entalpia apresentou-se positiva durante o processo de secagem e diminui com o aumento da temperatura. A entropia estudada foi negativa, indicando uma reação não-espontânea. E a energia livre de Gibbs aumentou com a elevação da temperatura de secagem. Os padrões termodinâmicos foram satisfatórios e descreveram como ocorreu a perda de umidade pelas amostras de alho.EDUFU2017-07-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/3688610.14393/BJ-v33n4a2017-36886Bioscience Journal ; Vol. 33 No. 4 (2017): July/Aug.; 905-913Bioscience Journal ; v. 33 n. 4 (2017): July/Aug.; 905-9131981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/36886/20655Brazil; ContemporaryCopyright (c) 2017 Caroline Cagnin, Maria Siqueira de Lima, Richard Marins da Silva, Marco Antônio Pereira da Silva, Geovana Rocha Plácido, Bheatriz Silva Morais de Freitas, Daniel Emanuel Cabral de Oliveirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCagnin, CarolineLima, Maria Siqueira deSilva, Richard Marins daSilva, Marco Antônio Pereira daPlácido, Geovana RochaFreitas, Bheatriz Silva Morais deOliveira, Daniel Emanuel Cabral de2022-02-14T01:00:32Zoai:ojs.www.seer.ufu.br:article/36886Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-14T01:00:32Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Garlic: kinetic drying and thermodynamic properties Alho: cinética de secagem e propriedades termodinâmicas |
title |
Garlic: kinetic drying and thermodynamic properties |
spellingShingle |
Garlic: kinetic drying and thermodynamic properties Cagnin, Caroline Allium sativum L Enthalpy Gibbs Free Energy. Agricultural Sciences |
title_short |
Garlic: kinetic drying and thermodynamic properties |
title_full |
Garlic: kinetic drying and thermodynamic properties |
title_fullStr |
Garlic: kinetic drying and thermodynamic properties |
title_full_unstemmed |
Garlic: kinetic drying and thermodynamic properties |
title_sort |
Garlic: kinetic drying and thermodynamic properties |
author |
Cagnin, Caroline |
author_facet |
Cagnin, Caroline Lima, Maria Siqueira de Silva, Richard Marins da Silva, Marco Antônio Pereira da Plácido, Geovana Rocha Freitas, Bheatriz Silva Morais de Oliveira, Daniel Emanuel Cabral de |
author_role |
author |
author2 |
Lima, Maria Siqueira de Silva, Richard Marins da Silva, Marco Antônio Pereira da Plácido, Geovana Rocha Freitas, Bheatriz Silva Morais de Oliveira, Daniel Emanuel Cabral de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cagnin, Caroline Lima, Maria Siqueira de Silva, Richard Marins da Silva, Marco Antônio Pereira da Plácido, Geovana Rocha Freitas, Bheatriz Silva Morais de Oliveira, Daniel Emanuel Cabral de |
dc.subject.por.fl_str_mv |
Allium sativum L Enthalpy Gibbs Free Energy. Agricultural Sciences |
topic |
Allium sativum L Enthalpy Gibbs Free Energy. Agricultural Sciences |
description |
: Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables of this product are scarce. Thus, this work aimed to model and study the kinetics of garlic drying at three different temperatures (40, 50 and 60 °C) and analyze the thermodynamic parameters during the process. The drying was analyzed using pre-established mathematical models for agricultural products and equations that describe the thermodynamics of product dehydration. The best mathematical adjustment for all drying temperatures was the Midilli equation. The moisture ratio was seen to decrease during the process for all situations. The effective diffusivity increased with increasing temperature. The enthalpy change was positive during the process and decreased with increasing temperature. The study entropy was negative, indicating a non-spontaneous reaction. In addition, the Gibbs free energy increased with increasing drying temperature. The thermodynamic standards were satisfactory and correctly described the moisture loss by the garlic samples. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-25 |
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 |
https://seer.ufu.br/index.php/biosciencejournal/article/view/36886 10.14393/BJ-v33n4a2017-36886 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/36886 |
identifier_str_mv |
10.14393/BJ-v33n4a2017-36886 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/36886/20655 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 33 No. 4 (2017): July/Aug.; 905-913 Bioscience Journal ; v. 33 n. 4 (2017): July/Aug.; 905-913 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069077677604864 |