DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia Agrícola |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000500994 |
Resumo: | ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy. |
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DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERSArachis hypogaea L.effective diffusivityactivation energyPage modelthermodynamic propertiesABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy.Associação Brasileira de Engenharia Agrícola2017-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000500994Engenharia Agrícola v.37 n.5 2017reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v37n5p994-1003/2017info:eu-repo/semantics/openAccessGoneli,André L. D.Araujo,Willian D.Hartmann Filho,Cesar P.Martins,Elton A. S.Oba,Guilherme C.eng2017-09-18T00:00:00Zoai:scielo:S0100-69162017000500994Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2017-09-18T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
title |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
spellingShingle |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS Goneli,André L. D. Arachis hypogaea L. effective diffusivity activation energy Page model thermodynamic properties |
title_short |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
title_full |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
title_fullStr |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
title_full_unstemmed |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
title_sort |
DRYING KINETICS OF PEANUT KERNELS IN THIN LAYERS |
author |
Goneli,André L. D. |
author_facet |
Goneli,André L. D. Araujo,Willian D. Hartmann Filho,Cesar P. Martins,Elton A. S. Oba,Guilherme C. |
author_role |
author |
author2 |
Araujo,Willian D. Hartmann Filho,Cesar P. Martins,Elton A. S. Oba,Guilherme C. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Goneli,André L. D. Araujo,Willian D. Hartmann Filho,Cesar P. Martins,Elton A. S. Oba,Guilherme C. |
dc.subject.por.fl_str_mv |
Arachis hypogaea L. effective diffusivity activation energy Page model thermodynamic properties |
topic |
Arachis hypogaea L. effective diffusivity activation energy Page model thermodynamic properties |
description |
ABSTRACT: The aim of this study was to adjust mathematical models to the experimental data on the peanut kernels drying in thin layer, as well as to determine the effective diffusion coefficient and the main thermodynamic properties involved in drying of the grains under different air conditions. The peanut kernels, with a water content of 0.59 ± 0.002 (dry basis, d.b.), were dried in a forced air ventilation oven with different temperature levels (40, 50, 60 and 70 °C) until reaching a water content of 0.04 ± 0.001 (d.b.). For the experimental data, eight mathematical models traditionally used to represent the drying kinetics of thin layer of agricultural products were adjusted, also being determined the effective diffusion coefficient and the thermodynamic properties, specific enthalpy and entropy and Gibbs free energy. The Diffusion Approximation, Two Terms, Midilli, Page and Thompson models represent the drying kinetics of peanut kernels in thin layers. The effective diffusivity increases with the increase of temperature, being the relation with the drying temperature described by the Arrhenius' equation. The increase in temperature promotes the decrease of the enthalpy and entropy values and the increase of the Gibbs free energy. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-01 |
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=S0100-69162017000500994 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000500994 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v37n5p994-1003/2017 |
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 |
Associação Brasileira de Engenharia Agrícola |
publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
dc.source.none.fl_str_mv |
Engenharia Agrícola v.37 n.5 2017 reponame:Engenharia Agrícola instname:Associação Brasileira de Engenharia Agrícola (SBEA) instacron:SBEA |
instname_str |
Associação Brasileira de Engenharia Agrícola (SBEA) |
instacron_str |
SBEA |
institution |
SBEA |
reponame_str |
Engenharia Agrícola |
collection |
Engenharia Agrícola |
repository.name.fl_str_mv |
Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA) |
repository.mail.fl_str_mv |
revistasbea@sbea.org.br||sbea@sbea.org.br |
_version_ |
1752126273565491200 |