Adjustment of mathematical models in the drying of cagaita pulp in foam-layer

Detalhes bibliográficos
Autor(a) principal: CAVALCANTE,Maisa Dias
Data de Publicação: 2021
Outros Autores: BELISÁRIO,Celso Martins, OLIVEIRA,Daniel Emanuel Cabral de, MAIA,Geisa Priscilla Araújo Gomes, FERREIRA JÚNIOR,Weder Nunes, RESENDE,Osvaldo
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=S0101-20612021000600563
Resumo: Abstract The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1.
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spelling Adjustment of mathematical models in the drying of cagaita pulp in foam-layerEugenia dysentericaactivation energyliquid diffusionAbstract The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600563Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14020info:eu-repo/semantics/openAccessCAVALCANTE,Maisa DiasBELISÁRIO,Celso MartinsOLIVEIRA,Daniel Emanuel Cabral deMAIA,Geisa Priscilla Araújo GomesFERREIRA JÚNIOR,Weder NunesRESENDE,Osvaldoeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600563Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
title Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
spellingShingle Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
CAVALCANTE,Maisa Dias
Eugenia dysenterica
activation energy
liquid diffusion
title_short Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
title_full Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
title_fullStr Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
title_full_unstemmed Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
title_sort Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
author CAVALCANTE,Maisa Dias
author_facet CAVALCANTE,Maisa Dias
BELISÁRIO,Celso Martins
OLIVEIRA,Daniel Emanuel Cabral de
MAIA,Geisa Priscilla Araújo Gomes
FERREIRA JÚNIOR,Weder Nunes
RESENDE,Osvaldo
author_role author
author2 BELISÁRIO,Celso Martins
OLIVEIRA,Daniel Emanuel Cabral de
MAIA,Geisa Priscilla Araújo Gomes
FERREIRA JÚNIOR,Weder Nunes
RESENDE,Osvaldo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv CAVALCANTE,Maisa Dias
BELISÁRIO,Celso Martins
OLIVEIRA,Daniel Emanuel Cabral de
MAIA,Geisa Priscilla Araújo Gomes
FERREIRA JÚNIOR,Weder Nunes
RESENDE,Osvaldo
dc.subject.por.fl_str_mv Eugenia dysenterica
activation energy
liquid diffusion
topic Eugenia dysenterica
activation energy
liquid diffusion
description Abstract The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S0101-20612021000600563
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600563
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.14020
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.41 suppl.2 2021
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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