KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/9708 |
Resumo: | The study of drying kinetics is fundamental for making the correct choice of time and temperature to be used in the drying process. In addition, mathematical modeling enables the simulation, optimization, sizing, and determination of the commercial application of the drying system. Therefore, the objective of this study was to investigate the kinetics and mathematical modeling of the drying process of macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For this purpose, the drying was performed under three different temperatures: 40 °C, 50 °C, and 60 °C. Four repetitions were performed for each temperature. The experimental data were fitted by nine different mathematical models. The choice of the best model was based on the following statistical parameters: magnitude of the adjusted coefficient of determination, magnitude of the mean relative error, and standard error of the estimate. It was observed that an increase in the drying temperature resulted in a reduction of drying time. The shortest drying time was observed in the treatment performed under 60 °C in which the almonds attained equilibrium moisture content at 34.08 h. The longest drying time was observed in the treatment performed under 40 °C, with the almonds attaining equilibrium moisture content at 404.40 h. Approximation of Diffusion, Midilli, Page, and Modified Page were the models that best described the drying process of macaúba almonds with the aim of subsidizing the design of industrial dryers. |
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KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDSCINÉTICA E MODELAGEM MATEMÁTICA DO PROCESSO DE SECAGEM DE AMÊNDOAS DE MACAÚBAAcrocomia aculeata. Modelos matemáticos. Simulação. Desidratação.Acrocomia aculeate. Mathematical models. Simulation. Dehydration.The study of drying kinetics is fundamental for making the correct choice of time and temperature to be used in the drying process. In addition, mathematical modeling enables the simulation, optimization, sizing, and determination of the commercial application of the drying system. Therefore, the objective of this study was to investigate the kinetics and mathematical modeling of the drying process of macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For this purpose, the drying was performed under three different temperatures: 40 °C, 50 °C, and 60 °C. Four repetitions were performed for each temperature. The experimental data were fitted by nine different mathematical models. The choice of the best model was based on the following statistical parameters: magnitude of the adjusted coefficient of determination, magnitude of the mean relative error, and standard error of the estimate. It was observed that an increase in the drying temperature resulted in a reduction of drying time. The shortest drying time was observed in the treatment performed under 60 °C in which the almonds attained equilibrium moisture content at 34.08 h. The longest drying time was observed in the treatment performed under 40 °C, with the almonds attaining equilibrium moisture content at 404.40 h. Approximation of Diffusion, Midilli, Page, and Modified Page were the models that best described the drying process of macaúba almonds with the aim of subsidizing the design of industrial dryers. O estudo da cinética de secagem é fundamental para a correta escolha do tempo e da temperatura utilizadas no processo. Além disso, a modelagem matemática possibilita a simulação, a otimização, o dimensionamento e a determinação da aplicação comercial do sistema de secagem. Diante do exposto, objetivou-se investigar a cinética e a modelagem matemática da secagem de amêndoas de macaúba [Acrocomia aculeata (Jacq.) Lodd. ex Mart] em diferentes temperaturas. A secagem foi realizada em três temperaturas: 40 °C, 50 °C, e 60 °C. Foram utilizadas quatro repetições para cada temperatura. Os dados experimentais se ajustaram em nove diferentes modelos matemáticos. A escolha do melhor modelo baseou-se nos seguintes parâmetros estatísticos: magnitude do coeficiente de determinação ajustado, magnitude do erro médio relativo e erro padrão da estimativa. O incremento da temperatura de secagem resultou na redução no tempo de secagem. O menor tempo de secagem foi observado no tratamento com temperatura de 60 °C, onde as amêndoas desse tratamento atingiram o teor de água de equilíbrio em 34,08 h. Já o maior tempo de secagem foi observado no tratamento 40 °C, com as amêndoas atingindo a umidade de equilíbrio em 404,40 h. Os modelos de Aproximação de Difusão, Midilli, Page e Page Modificado foram os mais adequados para descrever o fenômeno de secagem de amêndoas de macaúba, e subsidiar o dimensionamento de secadores industriais.Universidade Federal Rural do Semi-Árido2021-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/970810.1590/1983-21252022v35n120rcREVISTA CAATINGA; Vol. 35 No. 1 (2022); 199-205Revista Caatinga; v. 35 n. 1 (2022); 199-2051983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/9708/10831Copyright (c) 2021 Revista Caatingainfo:eu-repo/semantics/openAccessCarvalho, Marcela SilvaCorrêa, Paulo CesarSilva, Gutierres NelsonLopes, Lucas MartinsSousa, Adalberto Hipólito2023-07-03T18:31:15Zoai:ojs.periodicos.ufersa.edu.br:article/9708Revistahttps://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:2024-04-29T09:46:51.990300Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS CINÉTICA E MODELAGEM MATEMÁTICA DO PROCESSO DE SECAGEM DE AMÊNDOAS DE MACAÚBA |
title |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
spellingShingle |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS Carvalho, Marcela Silva Acrocomia aculeata. Modelos matemáticos. Simulação. Desidratação. Acrocomia aculeate. Mathematical models. Simulation. Dehydration. |
title_short |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
title_full |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
title_fullStr |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
title_full_unstemmed |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
title_sort |
KINETICS AND MATHEMATICAL MODELING OF THE DRYING PROCESS OF MACAÚBA ALMONDS |
author |
Carvalho, Marcela Silva |
author_facet |
Carvalho, Marcela Silva Corrêa, Paulo Cesar Silva, Gutierres Nelson Lopes, Lucas Martins Sousa, Adalberto Hipólito |
author_role |
author |
author2 |
Corrêa, Paulo Cesar Silva, Gutierres Nelson Lopes, Lucas Martins Sousa, Adalberto Hipólito |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Carvalho, Marcela Silva Corrêa, Paulo Cesar Silva, Gutierres Nelson Lopes, Lucas Martins Sousa, Adalberto Hipólito |
dc.subject.por.fl_str_mv |
Acrocomia aculeata. Modelos matemáticos. Simulação. Desidratação. Acrocomia aculeate. Mathematical models. Simulation. Dehydration. |
topic |
Acrocomia aculeata. Modelos matemáticos. Simulação. Desidratação. Acrocomia aculeate. Mathematical models. Simulation. Dehydration. |
description |
The study of drying kinetics is fundamental for making the correct choice of time and temperature to be used in the drying process. In addition, mathematical modeling enables the simulation, optimization, sizing, and determination of the commercial application of the drying system. Therefore, the objective of this study was to investigate the kinetics and mathematical modeling of the drying process of macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For this purpose, the drying was performed under three different temperatures: 40 °C, 50 °C, and 60 °C. Four repetitions were performed for each temperature. The experimental data were fitted by nine different mathematical models. The choice of the best model was based on the following statistical parameters: magnitude of the adjusted coefficient of determination, magnitude of the mean relative error, and standard error of the estimate. It was observed that an increase in the drying temperature resulted in a reduction of drying time. The shortest drying time was observed in the treatment performed under 60 °C in which the almonds attained equilibrium moisture content at 34.08 h. The longest drying time was observed in the treatment performed under 40 °C, with the almonds attaining equilibrium moisture content at 404.40 h. Approximation of Diffusion, Midilli, Page, and Modified Page were the models that best described the drying process of macaúba almonds with the aim of subsidizing the design of industrial dryers. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-22 |
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/9708 10.1590/1983-21252022v35n120rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/9708 |
identifier_str_mv |
10.1590/1983-21252022v35n120rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/9708/10831 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 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. 35 No. 1 (2022); 199-205 Revista Caatinga; v. 35 n. 1 (2022); 199-205 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_ |
1797674028974997504 |