Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments

Detalhes bibliográficos
Autor(a) principal: COSTA,Marcus Vinicius da
Data de Publicação: 2018
Outros Autores: SILVA,Aline Kazumi Nakata da, RODRIGUES,Priscila Rodrigues e, 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=S0101-20612018000400612
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.
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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
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