Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste

• Autor(a) principal: SANTOS,Samíria de Jesus Lopes
• Data de Publicação: 2022
• Outros Autores: SILVA,Luiza Helena Meller da, RODRIGUES,Antonio Manoel da Cruz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101181
• topic: food matrices; mathematical modeling; yam; thermodynamic properties; dincer and dost model

Abstract Dioscorea trifida tuber contains starch, vitamins, minerals and bioactive compounds. It is perishable, requiring dehydration treatment to increase shelf life. This study aimed to investigate the mass transfer parameters and thermodynamic properties of Dioscorea trifida using Refractance Window (RW) drying (70, 80, and 90 °C). It was observed that the dehydration process occurred in a short time (40 min). The moisture diffusivity and the mass transfer coefficient were determined using the Dincer and Dost model. The diffusivity coefficients ranged from 2.62 × 10-6 at 6.13 × 10-6 m2 s-1, the mass transfer coefficient ranged from 3.46 × 10-4 at 4.04 × 10-4 m s-1 and the estimated of activation energy was 44.091 kJ mol-1. In the Dioscorea trifida Refractance Window drying, the enthalpy and entropy are positive and negative, respectively, decreasing with increasing temperature and thus indicating that the process is endothermic. Gibbs free energy increases with increasing temperature, indicating that the process does not occur spontaneously.