Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/4164 |
Resumo: | The tahiti lemon belongs to the family Rutaceae, Citrus of the genus, species Citrus Latifolia, the variety Tanaka. It is a heterogeneous fruit, formed by three distinct fractions, them being the epicarp (outer shell), the mesocarp (white layer), and endocarp (pulp with buds and vesicles containing its juice). Both the whole lemon as its fractions have several culinary applications, and also in the food and pharmaceutical industry. Therefore dehydration of this product for food has as challenges, preserve good visual appearance and the components of interest at the end of the process. The objective of this study is to analyze the drying of each lemon fractions tahiti (epicarp, mesocarp and pulp), alone, and also of the slices at different temperatures and to evaluate color changes and shrinking occurring in the drying. Furthermore, verify the fits for the drying kinetics curves to diffusive models, empirical and semi-empirical and also test the use of ANNs for adjustment and simulation of drying. The drying tests were conducted in a natural convection oven with air at temperatures of 30°C, 40°C, 50°C, 60°C and 70°C. It was found that the epicarp and mesocarp fractions were quickly reached dynamic equilibrium moisture, followed by the endocarp, and the slices showed shorts rates of drying. Under the conditions evaluated for endocarp sliced, and the slices at 70°C there was a reduction drying time of about 90% over the time required at 30°C, and the fractions that make up the shell this reduction was approximately 66%. The fits of the drying curve to the diffusive kinetic model were reasonable. Adjustments data to empirical models in general were good, and among the tested models, models of Page and Overhults presented the best fits the drying kinetics. The ANNs showed a promising tool in the prediction and simulation of drying kinetics, but a larger number of data is needed to improve their performance. The color change occurred increasingly with increasing drying temperature, being higher for the endocarp and the slice. The shrinkage was higher in the early stages of drying, and reducing the surface area of the samples was about 33%. |
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Silva, AdrianaFerreira, Maria do Carmohttp://lattes.cnpq.br/7070885875161111b697f4b9-652a-4096-a6fc-d67b37674a292016-06-02T19:56:58Z2015-04-222016-06-02T19:56:58Z2015-03-20SILVA, Adriana. Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo. 2015. 105 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2015.https://repositorio.ufscar.br/handle/ufscar/4164The tahiti lemon belongs to the family Rutaceae, Citrus of the genus, species Citrus Latifolia, the variety Tanaka. It is a heterogeneous fruit, formed by three distinct fractions, them being the epicarp (outer shell), the mesocarp (white layer), and endocarp (pulp with buds and vesicles containing its juice). Both the whole lemon as its fractions have several culinary applications, and also in the food and pharmaceutical industry. Therefore dehydration of this product for food has as challenges, preserve good visual appearance and the components of interest at the end of the process. The objective of this study is to analyze the drying of each lemon fractions tahiti (epicarp, mesocarp and pulp), alone, and also of the slices at different temperatures and to evaluate color changes and shrinking occurring in the drying. Furthermore, verify the fits for the drying kinetics curves to diffusive models, empirical and semi-empirical and also test the use of ANNs for adjustment and simulation of drying. The drying tests were conducted in a natural convection oven with air at temperatures of 30°C, 40°C, 50°C, 60°C and 70°C. It was found that the epicarp and mesocarp fractions were quickly reached dynamic equilibrium moisture, followed by the endocarp, and the slices showed shorts rates of drying. Under the conditions evaluated for endocarp sliced, and the slices at 70°C there was a reduction drying time of about 90% over the time required at 30°C, and the fractions that make up the shell this reduction was approximately 66%. The fits of the drying curve to the diffusive kinetic model were reasonable. Adjustments data to empirical models in general were good, and among the tested models, models of Page and Overhults presented the best fits the drying kinetics. The ANNs showed a promising tool in the prediction and simulation of drying kinetics, but a larger number of data is needed to improve their performance. The color change occurred increasingly with increasing drying temperature, being higher for the endocarp and the slice. The shrinkage was higher in the early stages of drying, and reducing the surface area of the samples was about 33%.O limão tahiti pertence à família das Rutáceas, do gênero Citrus, à espécie Citrus Latifolia, da variedade Tanaka. É um fruto heterogêneo, formado por três frações distintas, sendo elas o epicarpo (casca externa), o mesocarpo (camada branca) e o endocarpo (polpa com gomos e vesículas contendo seu suco). Tanto o limão inteiro como suas frações possuem diversas aplicações culinárias e nas indústrias alimentícia e farmacêutica. A desidratação desse produto para fins alimentícios tem como desafios preservar o bom aspecto visual e os componentes de interesse ao final do processo. O objetivo deste trabalho é analisar a secagem das fatias e de cada fração do limão tahiti (epicarpo, mesocarpo e endocarpo), isoladamente, em diferentes temperaturas e avaliar as alterações de cor e encolhimento que ocorrem na secagem. Além disso, avaliar os ajustes das curvas de cinética de secagem ao modelo difusivo, às equações empíricas e semi-empíricas e também com o uso de Redes Neurais Artificiais. Os ensaios de secagem foram conduzidos em estufa com convecção natural do ar, nas temperaturas de 30°C, 40°C, 50°C, 60°C e 70°C. Verificou-se que o epicarpo e mesocarpo foram as frações que secaram mais rapidamente, em seguida o endocarpo e as fatias apresentaram as taxas de secagem mais baixas. Sob as condições avaliadas para o endocarpo e para as fatias, na temperatura de 70°C houve redução de cerca de 90% no tempo de secagem, com relação ao tempo requerido na temperatura 30°C e para as frações que compõe a casca, essa redução foi de aproximadamente 66%. Os ajustes da curva de cinética de secagem ao modelo difusivo foram razoáveis. Os ajustes dos dados às equações empíricas em geral foram bons e as equações de Page e Overhults foram as que apresentaram os melhores ajustes da cinética de secagem. As RNAs mostraram-se uma ferramenta promissora na predição da cinética de secagem, mas um maior número de dados é necessário para melhorar seu desempenho. A variação de cor ocorreu de forma crescente com o aumento da temperatura de secagem, sendo maior para o endocarpo e para a fatia. O encolhimento foi maior nos instantes iniciais de secagem e a redução da área superficial das amostras foi de cerca de 33%.Universidade Federal de Sao Carlosapplication/pdfporUniversidade Federal de São CarlosPrograma de Pós-Graduação em Engenharia Química - PPGEQUFSCarBRSecagemLimãoFenômenos de transporteENGENHARIAS::ENGENHARIA QUIMICAAnálise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-1-151bc7f7e-d938-4dc2-a229-c420d2e6338cinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINAL6670.pdfapplication/pdf2388252https://repositorio.ufscar.br/bitstream/ufscar/4164/1/6670.pdfa9192f18cbb41ff7d447cb368dc2d722MD51TEXT6670.pdf.txt6670.pdf.txtExtracted texttext/plain0https://repositorio.ufscar.br/bitstream/ufscar/4164/2/6670.pdf.txtd41d8cd98f00b204e9800998ecf8427eMD52THUMBNAIL6670.pdf.jpg6670.pdf.jpgIM Thumbnailimage/jpeg6107https://repositorio.ufscar.br/bitstream/ufscar/4164/3/6670.pdf.jpgeb9c7886f7b170d40dee2b5f8defb45fMD53ufscar/41642023-09-18 18:31:33.824oai:repositorio.ufscar.br:ufscar/4164Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:33Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
title |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
spellingShingle |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo Silva, Adriana Secagem Limão Fenômenos de transporte ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
title_full |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
title_fullStr |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
title_full_unstemmed |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
title_sort |
Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo |
author |
Silva, Adriana |
author_facet |
Silva, Adriana |
author_role |
author |
dc.contributor.author.fl_str_mv |
Silva, Adriana |
dc.contributor.advisor1.fl_str_mv |
Ferreira, Maria do Carmo |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7070885875161111 |
dc.contributor.authorID.fl_str_mv |
b697f4b9-652a-4096-a6fc-d67b37674a29 |
contributor_str_mv |
Ferreira, Maria do Carmo |
dc.subject.por.fl_str_mv |
Secagem Limão Fenômenos de transporte |
topic |
Secagem Limão Fenômenos de transporte ENGENHARIAS::ENGENHARIA QUIMICA |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA QUIMICA |
description |
The tahiti lemon belongs to the family Rutaceae, Citrus of the genus, species Citrus Latifolia, the variety Tanaka. It is a heterogeneous fruit, formed by three distinct fractions, them being the epicarp (outer shell), the mesocarp (white layer), and endocarp (pulp with buds and vesicles containing its juice). Both the whole lemon as its fractions have several culinary applications, and also in the food and pharmaceutical industry. Therefore dehydration of this product for food has as challenges, preserve good visual appearance and the components of interest at the end of the process. The objective of this study is to analyze the drying of each lemon fractions tahiti (epicarp, mesocarp and pulp), alone, and also of the slices at different temperatures and to evaluate color changes and shrinking occurring in the drying. Furthermore, verify the fits for the drying kinetics curves to diffusive models, empirical and semi-empirical and also test the use of ANNs for adjustment and simulation of drying. The drying tests were conducted in a natural convection oven with air at temperatures of 30°C, 40°C, 50°C, 60°C and 70°C. It was found that the epicarp and mesocarp fractions were quickly reached dynamic equilibrium moisture, followed by the endocarp, and the slices showed shorts rates of drying. Under the conditions evaluated for endocarp sliced, and the slices at 70°C there was a reduction drying time of about 90% over the time required at 30°C, and the fractions that make up the shell this reduction was approximately 66%. The fits of the drying curve to the diffusive kinetic model were reasonable. Adjustments data to empirical models in general were good, and among the tested models, models of Page and Overhults presented the best fits the drying kinetics. The ANNs showed a promising tool in the prediction and simulation of drying kinetics, but a larger number of data is needed to improve their performance. The color change occurred increasingly with increasing drying temperature, being higher for the endocarp and the slice. The shrinkage was higher in the early stages of drying, and reducing the surface area of the samples was about 33%. |
publishDate |
2015 |
dc.date.available.fl_str_mv |
2015-04-22 2016-06-02T19:56:58Z |
dc.date.issued.fl_str_mv |
2015-03-20 |
dc.date.accessioned.fl_str_mv |
2016-06-02T19:56:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
format |
masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Adriana. Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo. 2015. 105 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2015. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/4164 |
identifier_str_mv |
SILVA, Adriana. Análise da secagem de limão tahiti (Citrus latifolia - Tanaka) em fatias e de suas frações: epicarpo, mesocarpo e endocarpo. 2015. 105 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de São Carlos, São Carlos, 2015. |
url |
https://repositorio.ufscar.br/handle/ufscar/4164 |
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Universidade Federal de São Carlos |
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Programa de Pós-Graduação em Engenharia Química - PPGEQ |
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UFSCar |
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BR |
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Universidade Federal de São Carlos |
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