Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629

Detalhes bibliográficos
Autor(a) principal: Goneli, André Luís Duarte
Data de Publicação: 2011
Outros Autores: Corrêa, Paulo Cesar, Magalhães, Felipe Elia de almeida, Baptestini, Fernanda Machado
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629
Resumo: The objective of this work was to evaluate the effect of moisture content on castor bean fruit shrinkage, dimensional characteristics and shape during drying. Castor bean fruits were harvested with 2.50 (d.b.) moisture content and dried at 40°C up to final moisture content of 0.11 (d.b.). The size of the fruits was determined according to the shrinkage rate and the shape analyzed through the sphericity and circularity method. Castor fruit shrinkage was determined by the ratio between its volume with respective moisture content and its initial volume. Based on the obtained results, it can be concluded that the shape castor bean fruits is influenced by reduction in moisture content promoting the sphericity and circularity values as the moisture content is reduced. The dimensional characteristics (length, width and thickness) and the mean geometric diameter values of the fruits are reduced as the moisture content is reduced. The moisture content reduction influenced unit volumetric shrinkage and fruit mass, resulting in reduction of 46.0 and 63.0%, respectively. The polynomial model, among all tested, best fit the shrinkage phenomenon of castor bean fruits.
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spelling Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629Contração volumétrica e forma dos frutos de mamona durante a secagem - doi: 10.4025/actasciagron.v33i1.4629Ricinus communis L.physical propertiesshrinkageRicinus communis L.propriedades físicascontração volumétricaEngenharia de Processamento de Produtos AgrícolasThe objective of this work was to evaluate the effect of moisture content on castor bean fruit shrinkage, dimensional characteristics and shape during drying. Castor bean fruits were harvested with 2.50 (d.b.) moisture content and dried at 40°C up to final moisture content of 0.11 (d.b.). The size of the fruits was determined according to the shrinkage rate and the shape analyzed through the sphericity and circularity method. Castor fruit shrinkage was determined by the ratio between its volume with respective moisture content and its initial volume. Based on the obtained results, it can be concluded that the shape castor bean fruits is influenced by reduction in moisture content promoting the sphericity and circularity values as the moisture content is reduced. The dimensional characteristics (length, width and thickness) and the mean geometric diameter values of the fruits are reduced as the moisture content is reduced. The moisture content reduction influenced unit volumetric shrinkage and fruit mass, resulting in reduction of 46.0 and 63.0%, respectively. The polynomial model, among all tested, best fit the shrinkage phenomenon of castor bean fruits.O objetivo do presente trabalho foi avaliar o efeito da variação do teor de água na contração volumétrica, dimensões características e forma dos frutos de mamona durante a secagem. Foram utilizados frutos colhidos com teor de água de 2,50 (b.s.), secos à temperatura de 40°C até o teor final de 0,11 (b.s.). O tamanho dos frutos foi determinado por meio da variação do volume e a forma foi analisada pela esfericidade e circularidade. A contração volumétrica dos frutos foi determinada pela relação entre o volume em cada teor de água e o volume inicial. Com base nos resultados, concluiu-se que a forma dos frutos de mamona é influenciada pela redução do teor de água, promovendo redução da esfericidade e circularidade. As dimensões características (comprimento, largura e espessura) e o diâmetro geométrico médio dos frutos sofrem redução de suas magnitudes com a redução do teor de água. A redução do teor de água influencia a contração volumétrica unitária e da massa dos frutos de mamona, provocando redução de seus valores em 46,0 e 63,0%, respectivamente. O modelo polinomial, dentre aqueles testados, foi o que melhor representou o fenômeno da contração volumétrica da massa e unitária dos frutos de mamona.Universidade Estadual de Maringá2011-02-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/462910.4025/actasciagron.v33i1.4629Acta Scientiarum. Agronomy; Vol 33 No 1 (2011); 1-8Acta Scientiarum. Agronomy; v. 33 n. 1 (2011); 1-81807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629/4629Goneli, André Luís DuarteCorrêa, Paulo CesarMagalhães, Felipe Elia de almeidaBaptestini, Fernanda Machadoinfo:eu-repo/semantics/openAccess2022-11-23T18:38:06Zoai:periodicos.uem.br/ojs:article/4629Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-11-23T18:38:06Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
Contração volumétrica e forma dos frutos de mamona durante a secagem - doi: 10.4025/actasciagron.v33i1.4629
title Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
spellingShingle Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
Goneli, André Luís Duarte
Ricinus communis L.
physical properties
shrinkage
Ricinus communis L.
propriedades físicas
contração volumétrica
Engenharia de Processamento de Produtos Agrícolas
title_short Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
title_full Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
title_fullStr Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
title_full_unstemmed Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
title_sort Shape and shrinkage of the castor bean fruit during the drying process - doi: 10.4025/actasciagron.v33i1.4629
author Goneli, André Luís Duarte
author_facet Goneli, André Luís Duarte
Corrêa, Paulo Cesar
Magalhães, Felipe Elia de almeida
Baptestini, Fernanda Machado
author_role author
author2 Corrêa, Paulo Cesar
Magalhães, Felipe Elia de almeida
Baptestini, Fernanda Machado
author2_role author
author
author
dc.contributor.author.fl_str_mv Goneli, André Luís Duarte
Corrêa, Paulo Cesar
Magalhães, Felipe Elia de almeida
Baptestini, Fernanda Machado
dc.subject.por.fl_str_mv Ricinus communis L.
physical properties
shrinkage
Ricinus communis L.
propriedades físicas
contração volumétrica
Engenharia de Processamento de Produtos Agrícolas
topic Ricinus communis L.
physical properties
shrinkage
Ricinus communis L.
propriedades físicas
contração volumétrica
Engenharia de Processamento de Produtos Agrícolas
description The objective of this work was to evaluate the effect of moisture content on castor bean fruit shrinkage, dimensional characteristics and shape during drying. Castor bean fruits were harvested with 2.50 (d.b.) moisture content and dried at 40°C up to final moisture content of 0.11 (d.b.). The size of the fruits was determined according to the shrinkage rate and the shape analyzed through the sphericity and circularity method. Castor fruit shrinkage was determined by the ratio between its volume with respective moisture content and its initial volume. Based on the obtained results, it can be concluded that the shape castor bean fruits is influenced by reduction in moisture content promoting the sphericity and circularity values as the moisture content is reduced. The dimensional characteristics (length, width and thickness) and the mean geometric diameter values of the fruits are reduced as the moisture content is reduced. The moisture content reduction influenced unit volumetric shrinkage and fruit mass, resulting in reduction of 46.0 and 63.0%, respectively. The polynomial model, among all tested, best fit the shrinkage phenomenon of castor bean fruits.
publishDate 2011
dc.date.none.fl_str_mv 2011-02-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629
10.4025/actasciagron.v33i1.4629
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629
identifier_str_mv 10.4025/actasciagron.v33i1.4629
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/4629/4629
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy; Vol 33 No 1 (2011); 1-8
Acta Scientiarum. Agronomy; v. 33 n. 1 (2011); 1-8
1807-8621
1679-9275
reponame:Acta Scientiarum. Agronomy (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Agronomy (Online)
collection Acta Scientiarum. Agronomy (Online)
repository.name.fl_str_mv Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br
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