DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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=S0100-69162019000200176 |
Resumo: | ABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as well as determine the effective diffusion coefficient and activation energy under different drying conditions. The biofortified sweet potatoes were sliced into chips and submitted to drying in an air circulation oven at 1.0 m s−1 at temperatures of 45, 55, 65, and 75 °C until constant mass. The mathematical models Wang and Singh, Verma, Thompson, Page, Newton, Midilli et al., logarithmic, Henderson and Pabis, two-term exponential, two-term, diffusion approach, frequently used to predict the drying of vegetal products, were adjusted to the data. The Wang and Singh model was selected to represent the drying of the biofortified sweet potato pulp by exhibiting the best adjustment for most conditions. The AIC and BIC criteria were suitable for selecting the Wang and Singh model. The effective diffusion coefficient increased as drying air temperature increase and the activation energy for liquid diffusion was 29.18 kJ mol−1. |
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DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)liquid diffusionactivation energyWang and SinghABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as well as determine the effective diffusion coefficient and activation energy under different drying conditions. The biofortified sweet potatoes were sliced into chips and submitted to drying in an air circulation oven at 1.0 m s−1 at temperatures of 45, 55, 65, and 75 °C until constant mass. The mathematical models Wang and Singh, Verma, Thompson, Page, Newton, Midilli et al., logarithmic, Henderson and Pabis, two-term exponential, two-term, diffusion approach, frequently used to predict the drying of vegetal products, were adjusted to the data. The Wang and Singh model was selected to represent the drying of the biofortified sweet potato pulp by exhibiting the best adjustment for most conditions. The AIC and BIC criteria were suitable for selecting the Wang and Singh model. The effective diffusion coefficient increased as drying air temperature increase and the activation energy for liquid diffusion was 29.18 kJ mol−1.Associação Brasileira de Engenharia Agrícola2019-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000200176Engenharia Agrícola v.39 n.2 2019reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v39n2p176-181/2019info:eu-repo/semantics/openAccessSouza,Diene G.Resende,OsvaldoMoura,Lígia C. deFerreira Junior,Weder N.Andrade,José W. de S.eng2019-10-30T00:00:00Zoai:scielo:S0100-69162019000200176Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2019-10-30T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
title |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
spellingShingle |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) Souza,Diene G. liquid diffusion activation energy Wang and Singh |
title_short |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
title_full |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
title_fullStr |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
title_full_unstemmed |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
title_sort |
DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.) |
author |
Souza,Diene G. |
author_facet |
Souza,Diene G. Resende,Osvaldo Moura,Lígia C. de Ferreira Junior,Weder N. Andrade,José W. de S. |
author_role |
author |
author2 |
Resende,Osvaldo Moura,Lígia C. de Ferreira Junior,Weder N. Andrade,José W. de S. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Souza,Diene G. Resende,Osvaldo Moura,Lígia C. de Ferreira Junior,Weder N. Andrade,José W. de S. |
dc.subject.por.fl_str_mv |
liquid diffusion activation energy Wang and Singh |
topic |
liquid diffusion activation energy Wang and Singh |
description |
ABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as well as determine the effective diffusion coefficient and activation energy under different drying conditions. The biofortified sweet potatoes were sliced into chips and submitted to drying in an air circulation oven at 1.0 m s−1 at temperatures of 45, 55, 65, and 75 °C until constant mass. The mathematical models Wang and Singh, Verma, Thompson, Page, Newton, Midilli et al., logarithmic, Henderson and Pabis, two-term exponential, two-term, diffusion approach, frequently used to predict the drying of vegetal products, were adjusted to the data. The Wang and Singh model was selected to represent the drying of the biofortified sweet potato pulp by exhibiting the best adjustment for most conditions. The AIC and BIC criteria were suitable for selecting the Wang and Singh model. The effective diffusion coefficient increased as drying air temperature increase and the activation energy for liquid diffusion was 29.18 kJ mol−1. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-01 |
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=S0100-69162019000200176 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000200176 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v39n2p176-181/2019 |
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.39 n.2 2019 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_ |
1752126274100264960 |