Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , |
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=S0101-20612018000400612 |
Resumo: | Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to liquid smoking process (SBS). The experiments were performed under controlled conditions of drying air at temperature of 60°C and velocity of 1.5 m/s. Experimental dimensionless moisture content data were used to calculate the drying coefficients and lag factors, which were then incorporated into the analytical model for slab and cylinder shapes. The results showed an adequate fit between the experimental data and the values predicted from the correlation. The boiling is the most recommended pretreatment, because provided a shorter drying time, with high values of moisture transfer coefficient and moisture diffusivity. |
id |
SBCTA-1_0d61d2634b32bc206485fc40863144d9 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612018000400612 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatmentsshrimp dryingmass transferheat transfermathematical modelingAbstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to liquid smoking process (SBS). The experiments were performed under controlled conditions of drying air at temperature of 60°C and velocity of 1.5 m/s. Experimental dimensionless moisture content data were used to calculate the drying coefficients and lag factors, which were then incorporated into the analytical model for slab and cylinder shapes. The results showed an adequate fit between the experimental data and the values predicted from the correlation. The boiling is the most recommended pretreatment, because provided a shorter drying time, with high values of moisture transfer coefficient and moisture diffusivity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400612Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31517info:eu-repo/semantics/openAccessCOSTA,Marcus Vinicius daSILVA,Aline Kazumi Nakata daRODRIGUES,Priscila Rodrigues eSILVA,Luiza Helena Meller daRODRIGUES,Antonio Manoel da Cruzeng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400612Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
title |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
spellingShingle |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments COSTA,Marcus Vinicius da shrimp drying mass transfer heat transfer mathematical modeling |
title_short |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
title_full |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
title_fullStr |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
title_full_unstemmed |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
title_sort |
Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments |
author |
COSTA,Marcus Vinicius da |
author_facet |
COSTA,Marcus Vinicius da SILVA,Aline Kazumi Nakata da RODRIGUES,Priscila Rodrigues e SILVA,Luiza Helena Meller da RODRIGUES,Antonio Manoel da Cruz |
author_role |
author |
author2 |
SILVA,Aline Kazumi Nakata da RODRIGUES,Priscila Rodrigues e SILVA,Luiza Helena Meller da RODRIGUES,Antonio Manoel da Cruz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
COSTA,Marcus Vinicius da SILVA,Aline Kazumi Nakata da RODRIGUES,Priscila Rodrigues e SILVA,Luiza Helena Meller da RODRIGUES,Antonio Manoel da Cruz |
dc.subject.por.fl_str_mv |
shrimp drying mass transfer heat transfer mathematical modeling |
topic |
shrimp drying mass transfer heat transfer mathematical modeling |
description |
Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to liquid smoking process (SBS). The experiments were performed under controlled conditions of drying air at temperature of 60°C and velocity of 1.5 m/s. Experimental dimensionless moisture content data were used to calculate the drying coefficients and lag factors, which were then incorporated into the analytical model for slab and cylinder shapes. The results showed an adequate fit between the experimental data and the values predicted from the correlation. The boiling is the most recommended pretreatment, because provided a shorter drying time, with high values of moisture transfer coefficient and moisture diffusivity. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
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=S0101-20612018000400612 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400612 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.31517 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.4 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322530844672 |