Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

Detalhes bibliográficos
Autor(a) principal: Cunha, Elisa Santana
Data de Publicação: 2021
Outros Autores: Lima, Geovana Pires Araújo, Sales, Jorge Henrique Oliveira, Oliveira, Elizama Aguiar de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/11955
Resumo: In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.
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spelling Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almondsDeterminação de propriedades termofísicas de amêndoas secas de cupuaçu (Theobroma grandiflorum)Fick’s modelFourier's lawCooling curveDrying curveWeibull's modelCurva de resfriamentoCurva de secagemLei de FourrierModelo de FickModelo de WiebullIn comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.Em comparação com o cacau, pouco tem sido reportado em relação à secagem das amêndoas secas de cupuaçu que podem ser empregadas na produção de cupulate, um produto tipo chocolate. Dessa forma, foram determinadas propriedades termofísicas das amêndoas de cupuaçu (umidade = 9,68 % b.s.) como: condutividade térmica (k) de 0,14 kW/(m.K), calor específico (cp) de 2,86 kJ/(kg.K), difusividade térmica (?) de 4,8·10-5 m²/s, difusividade efetiva (Deff) de 9,94·10-10 – 6,29·10-10 m²/s e energia de ativação (Ea) de 14,90 kJ/mol. Estes resultados demonstraram uma similaridade entre os valores do cupuaçu e do cacau e permitem que estudos mais específicos sejam realizados para o desenvolvimento de secadores para as amêndoas do cupuaçu.Universidade Federal de Viçosa - UFV2021-04-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1195510.18540/jcecvl7iss2pp11955-01-12eThe Journal of Engineering and Exact Sciences; Vol. 7 No. 2 (2021); 11955-01-12eThe Journal of Engineering and Exact Sciences; Vol. 7 Núm. 2 (2021); 11955-01-12eThe Journal of Engineering and Exact Sciences; v. 7 n. 2 (2021); 11955-01-12e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/11955/6540Copyright (c) 2021 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCunha, Elisa SantanaLima, Geovana Pires AraújoSales, Jorge Henrique OliveiraOliveira, Elizama Aguiar de2021-07-05T18:18:27Zoai:ojs.periodicos.ufv.br:article/11955Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2021-07-05T18:18:27Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
Determinação de propriedades termofísicas de amêndoas secas de cupuaçu (Theobroma grandiflorum)
title Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
spellingShingle Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
Cunha, Elisa Santana
Fick’s model
Fourier's law
Cooling curve
Drying curve
Weibull's model
Curva de resfriamento
Curva de secagem
Lei de Fourrier
Modelo de Fick
Modelo de Wiebull
title_short Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
title_full Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
title_fullStr Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
title_full_unstemmed Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
title_sort Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
author Cunha, Elisa Santana
author_facet Cunha, Elisa Santana
Lima, Geovana Pires Araújo
Sales, Jorge Henrique Oliveira
Oliveira, Elizama Aguiar de
author_role author
author2 Lima, Geovana Pires Araújo
Sales, Jorge Henrique Oliveira
Oliveira, Elizama Aguiar de
author2_role author
author
author
dc.contributor.author.fl_str_mv Cunha, Elisa Santana
Lima, Geovana Pires Araújo
Sales, Jorge Henrique Oliveira
Oliveira, Elizama Aguiar de
dc.subject.por.fl_str_mv Fick’s model
Fourier's law
Cooling curve
Drying curve
Weibull's model
Curva de resfriamento
Curva de secagem
Lei de Fourrier
Modelo de Fick
Modelo de Wiebull
topic Fick’s model
Fourier's law
Cooling curve
Drying curve
Weibull's model
Curva de resfriamento
Curva de secagem
Lei de Fourrier
Modelo de Fick
Modelo de Wiebull
description In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-06
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 https://periodicos.ufv.br/jcec/article/view/11955
10.18540/jcecvl7iss2pp11955-01-12e
url https://periodicos.ufv.br/jcec/article/view/11955
identifier_str_mv 10.18540/jcecvl7iss2pp11955-01-12e
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/11955/6540
dc.rights.driver.fl_str_mv Copyright (c) 2021 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 7 No. 2 (2021); 11955-01-12e
The Journal of Engineering and Exact Sciences; Vol. 7 Núm. 2 (2021); 11955-01-12e
The Journal of Engineering and Exact Sciences; v. 7 n. 2 (2021); 11955-01-12e
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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