Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20624 |
Resumo: | The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with the determination of some thermophysical properties of yacon, namely, specific mass, specific heat, thermal conductivity and thermal diffusivity during the osmo-convective drying. Yacon is a root with approximately 90% w.b. of moisture content, whose high concentration of fructooligosacharydes and antioxidants has gained attention in the food research field. Yacon slices were osmotically dehydrated for 2 hours in a sucralose solution and then dried in a convective tray dryer for 2 hours, varying the osmotic solution’s temperature and stirring rate and temperature of the drying air. All thermophysical properties were determined during the drying process at 30-minute intervals. The thermophysical properties were determined not only experimentally but also calculated by models available in literature based on the product’s centesimal composition. A satisfactory agreement between experimental and predicted results was obtained. Further, empirical models obtained by nonlinear regression were successfully fitted to the experimental data, as a function of moisture content, within a 94% - 3% w.b. range. |
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Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture contentthermophysical propertiesyaconosmotic dehydrationconvective dryingheat and mass transferPropriedades TemofísicasThe knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with the determination of some thermophysical properties of yacon, namely, specific mass, specific heat, thermal conductivity and thermal diffusivity during the osmo-convective drying. Yacon is a root with approximately 90% w.b. of moisture content, whose high concentration of fructooligosacharydes and antioxidants has gained attention in the food research field. Yacon slices were osmotically dehydrated for 2 hours in a sucralose solution and then dried in a convective tray dryer for 2 hours, varying the osmotic solution’s temperature and stirring rate and temperature of the drying air. All thermophysical properties were determined during the drying process at 30-minute intervals. The thermophysical properties were determined not only experimentally but also calculated by models available in literature based on the product’s centesimal composition. A satisfactory agreement between experimental and predicted results was obtained. Further, empirical models obtained by nonlinear regression were successfully fitted to the experimental data, as a function of moisture content, within a 94% - 3% w.b. range.Universidade Estadual De Maringá2015-01-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2062410.4025/actascitechnol.v37i1.20624Acta Scientiarum. Technology; Vol 37 No 1 (2015); 167-173Acta Scientiarum. Technology; v. 37 n. 1 (2015); 167-1731806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20624/pdf_77Perussello, Camila AugustoMariani, Viviana CoccoMasson, Maria LúciaCastilhos, Fernanda deinfo:eu-repo/semantics/openAccess2015-01-12T11:44:43Zoai:periodicos.uem.br/ojs:article/20624Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2015-01-12T11:44:43Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
title |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
spellingShingle |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content Perussello, Camila Augusto thermophysical properties yacon osmotic dehydration convective drying heat and mass transfer Propriedades Temofísicas |
title_short |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
title_full |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
title_fullStr |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
title_full_unstemmed |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
title_sort |
Thermophysical properties of yacon (Smallanthus sonchifolius): experimental determination and effect of moisture content |
author |
Perussello, Camila Augusto |
author_facet |
Perussello, Camila Augusto Mariani, Viviana Cocco Masson, Maria Lúcia Castilhos, Fernanda de |
author_role |
author |
author2 |
Mariani, Viviana Cocco Masson, Maria Lúcia Castilhos, Fernanda de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Perussello, Camila Augusto Mariani, Viviana Cocco Masson, Maria Lúcia Castilhos, Fernanda de |
dc.subject.por.fl_str_mv |
thermophysical properties yacon osmotic dehydration convective drying heat and mass transfer Propriedades Temofísicas |
topic |
thermophysical properties yacon osmotic dehydration convective drying heat and mass transfer Propriedades Temofísicas |
description |
The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with the determination of some thermophysical properties of yacon, namely, specific mass, specific heat, thermal conductivity and thermal diffusivity during the osmo-convective drying. Yacon is a root with approximately 90% w.b. of moisture content, whose high concentration of fructooligosacharydes and antioxidants has gained attention in the food research field. Yacon slices were osmotically dehydrated for 2 hours in a sucralose solution and then dried in a convective tray dryer for 2 hours, varying the osmotic solution’s temperature and stirring rate and temperature of the drying air. All thermophysical properties were determined during the drying process at 30-minute intervals. The thermophysical properties were determined not only experimentally but also calculated by models available in literature based on the product’s centesimal composition. A satisfactory agreement between experimental and predicted results was obtained. Further, empirical models obtained by nonlinear regression were successfully fitted to the experimental data, as a function of moisture content, within a 94% - 3% w.b. range. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-06 |
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/ActaSciTechnol/article/view/20624 10.4025/actascitechnol.v37i1.20624 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20624 |
identifier_str_mv |
10.4025/actascitechnol.v37i1.20624 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20624/pdf_77 |
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. Technology; Vol 37 No 1 (2015); 167-173 Acta Scientiarum. Technology; v. 37 n. 1 (2015); 167-173 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (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. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335414808576 |