Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Detalhes bibliográficos
Autor(a) principal: Alves,Niedja M. C.
Data de Publicação: 2021
Outros Autores: Arruda-Silva,Thiago A., Santos,Silmara B. dos, Galle,Nahyara B. C., Silva,Ivan D. F., Silva,Maria I. P. da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000100030
Resumo: ABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.
id UFCG-1_4e0efac92a245cc182ac3677d2b87ecc
oai_identifier_str oai:scielo:S1415-43662021000100030
network_acronym_str UFCG-1
network_name_str Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
repository_id_str
spelling Drying kinetics and thermodynamic properties of ‘baru’ almond floursDipteryx alata Vogelenthalpyoil concentrationABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.Departamento de Engenharia Agrícola - UFCG2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000100030Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.1 2021reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v25n1p30-36info:eu-repo/semantics/openAccessAlves,Niedja M. C.Arruda-Silva,Thiago A.Santos,Silmara B. dosGalle,Nahyara B. C.Silva,Ivan D. F.Silva,Maria I. P. daeng2020-11-26T00:00:00Zoai:scielo:S1415-43662021000100030Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2020-11-26T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false
dc.title.none.fl_str_mv Drying kinetics and thermodynamic properties of ‘baru’ almond flours
title Drying kinetics and thermodynamic properties of ‘baru’ almond flours
spellingShingle Drying kinetics and thermodynamic properties of ‘baru’ almond flours
Alves,Niedja M. C.
Dipteryx alata Vogel
enthalpy
oil concentration
title_short Drying kinetics and thermodynamic properties of ‘baru’ almond flours
title_full Drying kinetics and thermodynamic properties of ‘baru’ almond flours
title_fullStr Drying kinetics and thermodynamic properties of ‘baru’ almond flours
title_full_unstemmed Drying kinetics and thermodynamic properties of ‘baru’ almond flours
title_sort Drying kinetics and thermodynamic properties of ‘baru’ almond flours
author Alves,Niedja M. C.
author_facet Alves,Niedja M. C.
Arruda-Silva,Thiago A.
Santos,Silmara B. dos
Galle,Nahyara B. C.
Silva,Ivan D. F.
Silva,Maria I. P. da
author_role author
author2 Arruda-Silva,Thiago A.
Santos,Silmara B. dos
Galle,Nahyara B. C.
Silva,Ivan D. F.
Silva,Maria I. P. da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Alves,Niedja M. C.
Arruda-Silva,Thiago A.
Santos,Silmara B. dos
Galle,Nahyara B. C.
Silva,Ivan D. F.
Silva,Maria I. P. da
dc.subject.por.fl_str_mv Dipteryx alata Vogel
enthalpy
oil concentration
topic Dipteryx alata Vogel
enthalpy
oil concentration
description ABSTRACT The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying kinetics of the whole and partially defatted flours of ‘baru’ almond, the residue of the oil extraction, as well as its thermodynamic properties. The whole flour was obtained by the grinding of seeds and the partially defatted flour by chemical extraction. The products were dried with forced air circulation oven at 60, 70 and 80 °C. Ten models, commonly used for drying, were selected for fitting. Based on statistical criteria, the Midilli model was selected to represent the drying kinetics of ‘baru’ almond flour. The difference in the drying rate between the flours tended to attenuate with the elevation of the temperature. Activation energy was 39.24 kJ mol-1 for the whole flour and 29.01 kJ mol-1 for partially defatted flour. Enthalpy and entropy decreased with increasing temperature, whereas Gibbs free energy increased. For the flour with highest oil concentration, the thermodynamic properties were higher than for the one with lowest oil concentration.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S1415-43662021000100030
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000100030
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1807-1929/agriambi.v25n1p30-36
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 Departamento de Engenharia Agrícola - UFCG
publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
dc.source.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.1 2021
reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
instname:Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
instname_str Universidade Federal de Campina Grande (UFCG)
instacron_str UFCG
institution UFCG
reponame_str Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
collection Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
repository.name.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)
repository.mail.fl_str_mv ||agriambi@agriambi.com.br
_version_ 1750297687778918400