Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared
Autor(a) principal: | |
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Data de Publicação: | 2011 |
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=S0101-20612011000300035 |
Resumo: | The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and Gala varieties, respectively. Based on the results, it was concluded that the constant dehydration rates presented a direct relationship with the temperature; thus, it was possible to fit a model that describes the moisture content variation in function of time and temperature. Among the tested models, which describe the falling dehydration period, the model proposed by Midilli presented the best fit for all studied conditions. |
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Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infraredMalus domesticaconstant periodfalling periodcritical moisture contentMidilliThe objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and Gala varieties, respectively. Based on the results, it was concluded that the constant dehydration rates presented a direct relationship with the temperature; thus, it was possible to fit a model that describes the moisture content variation in function of time and temperature. Among the tested models, which describe the falling dehydration period, the model proposed by Midilli presented the best fit for all studied conditions.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300035Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300035info:eu-repo/semantics/openAccessSantos,Emílio de SouzaCorrêa,Paulo CesarBaptestini,Fernanda MachadoBotelho,Fernando MendesMagalhães,Felipe Elia de Almeidaeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300035Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
title |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
spellingShingle |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared Santos,Emílio de Souza Malus domestica constant period falling period critical moisture content Midilli |
title_short |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
title_full |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
title_fullStr |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
title_full_unstemmed |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
title_sort |
Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared |
author |
Santos,Emílio de Souza |
author_facet |
Santos,Emílio de Souza Corrêa,Paulo Cesar Baptestini,Fernanda Machado Botelho,Fernando Mendes Magalhães,Felipe Elia de Almeida |
author_role |
author |
author2 |
Corrêa,Paulo Cesar Baptestini,Fernanda Machado Botelho,Fernando Mendes Magalhães,Felipe Elia de Almeida |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Santos,Emílio de Souza Corrêa,Paulo Cesar Baptestini,Fernanda Machado Botelho,Fernando Mendes Magalhães,Felipe Elia de Almeida |
dc.subject.por.fl_str_mv |
Malus domestica constant period falling period critical moisture content Midilli |
topic |
Malus domestica constant period falling period critical moisture content Midilli |
description |
The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and Gala varieties, respectively. Based on the results, it was concluded that the constant dehydration rates presented a direct relationship with the temperature; thus, it was possible to fit a model that describes the moisture content variation in function of time and temperature. Among the tested models, which describe the falling dehydration period, the model proposed by Midilli presented the best fit for all studied conditions. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-09-01 |
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=S0101-20612011000300035 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300035 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000300035 |
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.31 n.3 2011 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_ |
1752126316528795648 |