Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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=S0101-20612022000101246 |
Resumo: | Abstract This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick’s second law, the effective moisture diffusivity was determined as 4.12 × 10−9, 7.71 × 10−9, and 9.49 × 10−9 m2/s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol. |
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Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modelinglily scaleshot-air dryingmathematical modelingArrhenius relationshipAbstract This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick’s second law, the effective moisture diffusivity was determined as 4.12 × 10−9, 7.71 × 10−9, and 9.49 × 10−9 m2/s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101246Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.23222info:eu-repo/semantics/openAccessWANG,CuntangLU,YueyiAN,XuanzheTIAN,Shengxineng2022-07-19T00:00:00Zoai:scielo:S0101-20612022000101246Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-19T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
title |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
spellingShingle |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling WANG,Cuntang lily scales hot-air drying mathematical modeling Arrhenius relationship |
title_short |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
title_full |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
title_fullStr |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
title_full_unstemmed |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
title_sort |
Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling |
author |
WANG,Cuntang |
author_facet |
WANG,Cuntang LU,Yueyi AN,Xuanzhe TIAN,Shengxin |
author_role |
author |
author2 |
LU,Yueyi AN,Xuanzhe TIAN,Shengxin |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
WANG,Cuntang LU,Yueyi AN,Xuanzhe TIAN,Shengxin |
dc.subject.por.fl_str_mv |
lily scales hot-air drying mathematical modeling Arrhenius relationship |
topic |
lily scales hot-air drying mathematical modeling Arrhenius relationship |
description |
Abstract This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick’s second law, the effective moisture diffusivity was determined as 4.12 × 10−9, 7.71 × 10−9, and 9.49 × 10−9 m2/s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000101246 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101246 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.23222 |
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.42 2022 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_ |
1752126335005753344 |