Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)

Detalhes bibliográficos
Autor(a) principal: Santos, Newton Carlos
Data de Publicação: 2020
Outros Autores: Almeida, Raphael Lucas Jacinto, Pereira, Tamires dos Santos, Queiroga, Anna Paula Rocha de, Silva, Virgínia Mirtes de Alcântara, Amaral, Deborah Silva do, Almeida, Renata Duarte, Ribeiro, Victor Herbert de Alcântara, Barros, Eliélson Rafael, Silva, Lucas Rodolfo Inácio da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1986
Resumo: The present work aims to determine the centesimal composition of pitomba bark, to perform its drying kinetics in three different drying air temperatures, to adjust mathematical models to experimental data and to evaluate the effect of drying temperature on its centesimal composition. add value to this underutilized product. The peels were submitted to the drying process by performing their kinetics in a fixed air velocity convective dryer (1.5 m.s-1) at 50, 60 and 70 ° C, the empirical mathematical models (Lewis, Handerson and Pabis and Page) were adjusted to the experimental data. In fresh and dehydrated barks, their centesimal composition was determined, with respect to the following parameters: humidity, total solids, ashes, lipids, proteins and carbohydrates. The Page mathematical model was indicated as the best fit due to its high R2 values (R2> 0.99) and the smallest chi-square function values for all applied drying temperatures. Lower moisture and protein values were obtained when higher temperatures were applied. For the total solids, ash and lipid content there was an increase when higher temperatures were applied. The results obtained in relation to the total carbohydrate content were relatively high evidencing that the pitomba bark flour is a high fiber powder.
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spelling Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)Modelado matemático aplicado a la cinética de secado de la corteza de pitomba (Talisia esculenta)Modelagem matemática aplicada a cinética de secagem das cascas de pitomba (Talisia esculenta)Fruta NativaPageResiduos.Fruto nativoPageResíduos.Native FruitPageWaste.The present work aims to determine the centesimal composition of pitomba bark, to perform its drying kinetics in three different drying air temperatures, to adjust mathematical models to experimental data and to evaluate the effect of drying temperature on its centesimal composition. add value to this underutilized product. The peels were submitted to the drying process by performing their kinetics in a fixed air velocity convective dryer (1.5 m.s-1) at 50, 60 and 70 ° C, the empirical mathematical models (Lewis, Handerson and Pabis and Page) were adjusted to the experimental data. In fresh and dehydrated barks, their centesimal composition was determined, with respect to the following parameters: humidity, total solids, ashes, lipids, proteins and carbohydrates. The Page mathematical model was indicated as the best fit due to its high R2 values (R2> 0.99) and the smallest chi-square function values for all applied drying temperatures. Lower moisture and protein values were obtained when higher temperatures were applied. For the total solids, ash and lipid content there was an increase when higher temperatures were applied. The results obtained in relation to the total carbohydrate content were relatively high evidencing that the pitomba bark flour is a high fiber powder.El presente trabajo tiene como objetivo determinar la composición centesimal de la corteza de pitomba, realizar su cinética de secado en tres temperaturas de aire de secado diferentes, ajustar los modelos matemáticos a los datos experimentales y evaluar el efecto de la temperatura de secado en su composición centesimal. agregue valor a este producto infrautilizado. Las exfoliaciones se sometieron al proceso de secado realizando su cinética en un secador convectivo de velocidad de aire fija (1,5 m.s-1) a 50, 60 y 70 ° C, los modelos matemáticos empíricos (Lewis, Handerson y Pabis y Página) se ajustaron a los datos experimentales. En cortezas frescas y deshidratadas, se determinó su composición centesimal, con respecto a los siguientes parámetros: humedad, sólidos totales, cenizas, lípidos, proteínas y carbohidratos. El modelo matemático de Page se indicó como el mejor ajuste debido a sus altos valores de R2 (R2> 0,99) y los valores más bajos de la función chi-cuadrado para todas las temperaturas de secado aplicadas. Se obtuvieron valores más bajos de humedad y proteína cuando se aplicaron temperaturas más altas. Para el contenido total de sólidos, cenizas y lípidos hubo un aumento cuando se aplicaron temperaturas más altas. Los resultados obtenidos en relación con el contenido total de carbohidratos fueron relativamente altos, lo que demuestra que la harina de corteza de pitomba es un polvo con alto contenido de fibra.O presente trabalho tem como objetivo determinar a composição centesimal da casca da pitomba, realizar a sua cinética de secagem em três diferentes temperaturas de ar de secagem, ajustar modelos matemáticos aos dados experimentais e avaliar efeito da temperatura de secagem sobre a sua composição centesimal, a fim de agregar valor a esse produto subutilizado. As cascas foram submetidas ao processo de secagem realizando sua cinética em um secador convectivo com velocidade de ar fixa (1,5 m.s-1) nas temperaturas de 50, 60 e 70 °C, os modelos matemáticos empíricos (Lewis, Handerson e Pabis e Page) foram ajustados aos dados experimentais. Nas cascas in natura e desidratadas foi determinado a sua composição centesimal, com relação aos seguintes parâmetros: umidade, sólidos totais, cinzas, lipídeos, proteínas e carboidratos.  O modelo matemático de Page foi indicado como o de melhor ajuste devido apresentar elevadores valores de R2 (R2 > 0,99) e os menores valores da função qui-quadrado para todas as temperaturas de secagem aplicadas. Os valores inferiores de umidade e de proteínas foram obtidos quando se aplicou temperaturas mais elevadas. Para o teor de sólidos totais, cinzas e de lipídeos houve um aumento quando se aplicou temperaturas mais altas. Os resultados obtidos em relação ao teor de carboidrato totais foram relativamente elevados evidenciando que a farinha da casca da pitomba é um pó com alto teor fibras.Research, Society and Development2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/198610.33448/rsd-v9i2.1986Research, Society and Development; Vol. 9 No. 2; e46921986Research, Society and Development; Vol. 9 Núm. 2; e46921986Research, Society and Development; v. 9 n. 2; e469219862525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1986/1671Copyright (c) 2019 Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Anna Paula Rocha de Queiroga, Virgínia Mirtes de Alcântara Silva, Deborah Silva do Amaral, Luana Nascimento Silva, Victor Herbert de Alcântara Ribeiro, Eliélson Rafael Barros, Lucas Rodolfo Inácio da Silvainfo:eu-repo/semantics/openAccessSantos, Newton CarlosAlmeida, Raphael Lucas JacintoPereira, Tamires dos SantosQueiroga, Anna Paula Rocha deSilva, Virgínia Mirtes de AlcântaraAmaral, Deborah Silva doAlmeida, Renata DuarteRibeiro, Victor Herbert de AlcântaraBarros, Eliélson RafaelSilva, Lucas Rodolfo Inácio da2020-08-20T18:08:48Zoai:ojs.pkp.sfu.ca:article/1986Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:49.037781Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
Modelado matemático aplicado a la cinética de secado de la corteza de pitomba (Talisia esculenta)
Modelagem matemática aplicada a cinética de secagem das cascas de pitomba (Talisia esculenta)
title Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
spellingShingle Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
Santos, Newton Carlos
Fruta Nativa
Page
Residuos.
Fruto nativo
Page
Resíduos.
Native Fruit
Page
Waste.
title_short Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
title_full Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
title_fullStr Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
title_full_unstemmed Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
title_sort Mathematical modeling applied to the drying kinetics of pitomba bark (Talisia esculenta)
author Santos, Newton Carlos
author_facet Santos, Newton Carlos
Almeida, Raphael Lucas Jacinto
Pereira, Tamires dos Santos
Queiroga, Anna Paula Rocha de
Silva, Virgínia Mirtes de Alcântara
Amaral, Deborah Silva do
Almeida, Renata Duarte
Ribeiro, Victor Herbert de Alcântara
Barros, Eliélson Rafael
Silva, Lucas Rodolfo Inácio da
author_role author
author2 Almeida, Raphael Lucas Jacinto
Pereira, Tamires dos Santos
Queiroga, Anna Paula Rocha de
Silva, Virgínia Mirtes de Alcântara
Amaral, Deborah Silva do
Almeida, Renata Duarte
Ribeiro, Victor Herbert de Alcântara
Barros, Eliélson Rafael
Silva, Lucas Rodolfo Inácio da
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Santos, Newton Carlos
Almeida, Raphael Lucas Jacinto
Pereira, Tamires dos Santos
Queiroga, Anna Paula Rocha de
Silva, Virgínia Mirtes de Alcântara
Amaral, Deborah Silva do
Almeida, Renata Duarte
Ribeiro, Victor Herbert de Alcântara
Barros, Eliélson Rafael
Silva, Lucas Rodolfo Inácio da
dc.subject.por.fl_str_mv Fruta Nativa
Page
Residuos.
Fruto nativo
Page
Resíduos.
Native Fruit
Page
Waste.
topic Fruta Nativa
Page
Residuos.
Fruto nativo
Page
Resíduos.
Native Fruit
Page
Waste.
description The present work aims to determine the centesimal composition of pitomba bark, to perform its drying kinetics in three different drying air temperatures, to adjust mathematical models to experimental data and to evaluate the effect of drying temperature on its centesimal composition. add value to this underutilized product. The peels were submitted to the drying process by performing their kinetics in a fixed air velocity convective dryer (1.5 m.s-1) at 50, 60 and 70 ° C, the empirical mathematical models (Lewis, Handerson and Pabis and Page) were adjusted to the experimental data. In fresh and dehydrated barks, their centesimal composition was determined, with respect to the following parameters: humidity, total solids, ashes, lipids, proteins and carbohydrates. The Page mathematical model was indicated as the best fit due to its high R2 values (R2> 0.99) and the smallest chi-square function values for all applied drying temperatures. Lower moisture and protein values were obtained when higher temperatures were applied. For the total solids, ash and lipid content there was an increase when higher temperatures were applied. The results obtained in relation to the total carbohydrate content were relatively high evidencing that the pitomba bark flour is a high fiber powder.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
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://rsdjournal.org/index.php/rsd/article/view/1986
10.33448/rsd-v9i2.1986
url https://rsdjournal.org/index.php/rsd/article/view/1986
identifier_str_mv 10.33448/rsd-v9i2.1986
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1986/1671
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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 2; e46921986
Research, Society and Development; Vol. 9 Núm. 2; e46921986
Research, Society and Development; v. 9 n. 2; e46921986
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052644903092224

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