Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata)
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/11713 |
Resumo: | The aim of this study was to evaluate the influence of moisture and drying temperature on the physical properties of macauba kernels. The experiment was set up in a split-plot design, with drying temperature (60 °C, 70 °C, 80 °C, and 90 °C) assigned to the plots and moisture (4.3%, 5.3%, 6.0%, 7.0%, and 8.9% b.u.) assigned to the subplots, in completely randomized design (CRD) with nine replications for the variables (Ci, E, Dg, Ap, S, ρu, ε, and Ψ) and four replications for the variable ρa. During the drying process, the geometric diameter, sphericity, roundness, projected and surface area, apparent specific mass, and total porosity were evaluated. These variables were analyzed according to drying temperature and moisture. Reducing the misture of macauba kernels led to an increase in geometric diameter and projected and surface area and to a reduction in roundness. Increasing the drying temperature led to a reduction in geometric diameter, sphericity, roundness, and projected area and surface area. The linear model fitted well the geometric diameter, roundness, and projected area and surface area of the macauba kernels for all drying temperatures and moistures. The quadratic model fitted well the phenomena of sphericity, total porosity, and apparent specific mass and unit-specific mass. It was concluded that the physical characteristics of macauba kernels are affected by varying drying temperatures and moistures. These data can be used to size the equipment for the main post-harvest operations. |
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Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata)Efeito da temperatura do ar de secagem nas propriedades físicas de amêndoas de macaúba (Acrocomia aculeata)Acrocomia aculeata. Desidratação. Teor de água. Pós-colheita.Acrocomia aculeata. Dehydration. Moisture. Post-harvest.The aim of this study was to evaluate the influence of moisture and drying temperature on the physical properties of macauba kernels. The experiment was set up in a split-plot design, with drying temperature (60 °C, 70 °C, 80 °C, and 90 °C) assigned to the plots and moisture (4.3%, 5.3%, 6.0%, 7.0%, and 8.9% b.u.) assigned to the subplots, in completely randomized design (CRD) with nine replications for the variables (Ci, E, Dg, Ap, S, ρu, ε, and Ψ) and four replications for the variable ρa. During the drying process, the geometric diameter, sphericity, roundness, projected and surface area, apparent specific mass, and total porosity were evaluated. These variables were analyzed according to drying temperature and moisture. Reducing the misture of macauba kernels led to an increase in geometric diameter and projected and surface area and to a reduction in roundness. Increasing the drying temperature led to a reduction in geometric diameter, sphericity, roundness, and projected area and surface area. The linear model fitted well the geometric diameter, roundness, and projected area and surface area of the macauba kernels for all drying temperatures and moistures. The quadratic model fitted well the phenomena of sphericity, total porosity, and apparent specific mass and unit-specific mass. It was concluded that the physical characteristics of macauba kernels are affected by varying drying temperatures and moistures. These data can be used to size the equipment for the main post-harvest operations.Objetivou-se avaliar a influência do teor de água e temperatura de secagem nas propriedades físicas de amêndoas de macaúba. O experimento foi instalado em esquema de parcela subdividida, tendo nas parcelas as temperaturas de secagem (60 °C, 70 °C, 80 °C e 90 °C) e nas subparcelas os teores de água (4,3%; 5,3%; 6,0%; 7,0% e 8,9% b.u.), no delineamento inteiramente casualizado (DIC), com nove repetições para as variáveis (Ci, E, Dg, Ap, S, ρu, ε e Ψ) e quatro repetições para a variável ρa. Durante o processo de secagem foram avaliados o diâmetro geométrico, esfericidade, circularidade, área projetada e superficial, a massa específica aparente e a porosidade total. Estas variáveis foram analisadas em função da temperatura de secagem e do teor de água. A redução do teor de água das amêndoas de macaúba proporcionou aumento no diâmetro geométrico, na área projetada e superficial e redução na circularidade. O aumento na temperatura de secagem promoveu redução no diâmetro geométrico, esfericidade, circularidade, área projetada e superficial. O modelo linear representou satisfatoriamente o fenômeno de diâmetro geométrico, circularidade, área projetada e superficial das amêndoas de macaúba, para todas as temperaturas de secagem e teores de água. Já o modelo quadrático representou satisfatoriamente o fenômeno de esfericidade, porosidade total e massa específica aparente e unitária. Conclui-se que diferentes temperaturas de secagem e teores água afetam as características físicas das amêndoas de macaúba. Os dados, poderão subsidiar o dimensionamento de equipamentos para as principais operações de pós-colheita.Universidade Federal Rural do Semi-Árido2023-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/1171310.1590/1983-21252024v3711713rcREVISTA CAATINGA; Vol. 37 (2024); e11713Revista Caatinga; v. 37 (2024); e117131983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/11713/11400Copyright (c) 2023 Revista Caatingainfo:eu-repo/semantics/openAccessCarvalho , Marcela SilvaCorrêa, Paulo CesarSilva, Gutierres NelsonSousa, Adalberto Hipólito deLopes, Lucas Martins2024-04-22T17:59:21Zoai:ojs.periodicos.ufersa.edu.br:article/11713Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:47:04.952300Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) Efeito da temperatura do ar de secagem nas propriedades físicas de amêndoas de macaúba (Acrocomia aculeata) |
title |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
spellingShingle |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) Carvalho , Marcela Silva Acrocomia aculeata. Desidratação. Teor de água. Pós-colheita. Acrocomia aculeata. Dehydration. Moisture. Post-harvest. |
title_short |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
title_full |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
title_fullStr |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
title_full_unstemmed |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
title_sort |
Effect of drying air temperature on the physical properties of macauba kernels (Acrocomia aculeata) |
author |
Carvalho , Marcela Silva |
author_facet |
Carvalho , Marcela Silva Corrêa, Paulo Cesar Silva, Gutierres Nelson Sousa, Adalberto Hipólito de Lopes, Lucas Martins |
author_role |
author |
author2 |
Corrêa, Paulo Cesar Silva, Gutierres Nelson Sousa, Adalberto Hipólito de Lopes, Lucas Martins |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Carvalho , Marcela Silva Corrêa, Paulo Cesar Silva, Gutierres Nelson Sousa, Adalberto Hipólito de Lopes, Lucas Martins |
dc.subject.por.fl_str_mv |
Acrocomia aculeata. Desidratação. Teor de água. Pós-colheita. Acrocomia aculeata. Dehydration. Moisture. Post-harvest. |
topic |
Acrocomia aculeata. Desidratação. Teor de água. Pós-colheita. Acrocomia aculeata. Dehydration. Moisture. Post-harvest. |
description |
The aim of this study was to evaluate the influence of moisture and drying temperature on the physical properties of macauba kernels. The experiment was set up in a split-plot design, with drying temperature (60 °C, 70 °C, 80 °C, and 90 °C) assigned to the plots and moisture (4.3%, 5.3%, 6.0%, 7.0%, and 8.9% b.u.) assigned to the subplots, in completely randomized design (CRD) with nine replications for the variables (Ci, E, Dg, Ap, S, ρu, ε, and Ψ) and four replications for the variable ρa. During the drying process, the geometric diameter, sphericity, roundness, projected and surface area, apparent specific mass, and total porosity were evaluated. These variables were analyzed according to drying temperature and moisture. Reducing the misture of macauba kernels led to an increase in geometric diameter and projected and surface area and to a reduction in roundness. Increasing the drying temperature led to a reduction in geometric diameter, sphericity, roundness, and projected area and surface area. The linear model fitted well the geometric diameter, roundness, and projected area and surface area of the macauba kernels for all drying temperatures and moistures. The quadratic model fitted well the phenomena of sphericity, total porosity, and apparent specific mass and unit-specific mass. It was concluded that the physical characteristics of macauba kernels are affected by varying drying temperatures and moistures. These data can be used to size the equipment for the main post-harvest operations. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-21 |
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 |
https://periodicos.ufersa.edu.br/caatinga/article/view/11713 10.1590/1983-21252024v3711713rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/11713 |
identifier_str_mv |
10.1590/1983-21252024v3711713rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/11713/11400 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Caatinga |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 37 (2024); e11713 Revista Caatinga; v. 37 (2024); e11713 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
_version_ |
1797674030122139648 |