Determination of kinetic parameters during the pineapple peel drying process
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/2794 |
Resumo: | The present work aims to perform a kinetics of pineapple peel drying at different temperatures and to adjust empirical and diffusive mathematical models for experimental data. The drying kinetics were performed at temperatures of 45, 55 and 65 °C, at a speed of 1.5 m/s. The experimental data were fitted with empirical (Newton Page and Parry) and diffusive mathematical models to consider an infinite wall geometry and a boundary condition of the third type. Among the mathematical models used or the page model that was the best adjusted to the experimental data of the pineapple peel drying kinetics, as it displays high values for the selection coefficient (R2), lower values for a chi-isolated function, in addition to random distribution for all applied temperatures. The values of diffusivity and convective coefficient have an influence on the increase in temperature, show direct proportionality and the minimum values of Biot number that are subjected to used start conditions (third type) displayed in a satisfactory way or process. |
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Determination of kinetic parameters during the pineapple peel drying processDeterminación de los parámetros cinéticos durante el proceso de secado de la cáscara de piñaDeterminação dos parâmetros cinéticos durante o processo de secagem da casca de abacaxiConservaçãoFruta tropicalResíduos Agroindustriais.ConservaciónFrutas TropicalesResiduos Agroindustriales.ConservationTropical FruitAgro-industrial Waste.The present work aims to perform a kinetics of pineapple peel drying at different temperatures and to adjust empirical and diffusive mathematical models for experimental data. The drying kinetics were performed at temperatures of 45, 55 and 65 °C, at a speed of 1.5 m/s. The experimental data were fitted with empirical (Newton Page and Parry) and diffusive mathematical models to consider an infinite wall geometry and a boundary condition of the third type. Among the mathematical models used or the page model that was the best adjusted to the experimental data of the pineapple peel drying kinetics, as it displays high values for the selection coefficient (R2), lower values for a chi-isolated function, in addition to random distribution for all applied temperatures. The values of diffusivity and convective coefficient have an influence on the increase in temperature, show direct proportionality and the minimum values of Biot number that are subjected to used start conditions (third type) displayed in a satisfactory way or process.El presente trabajo tiene como objetivo realizar una cinética de secado de cáscara de piña a diferentes temperaturas y ajustar modelos matemáticos empíricos y difusivos para datos experimentales. La cinética de secado se realizó a temperaturas de 45, 55 y 65 °C, a una velocidad de 1,5 m/s. Los datos experimentales se ajustaron con modelos matemáticos empíricos (Newton Page y Parry) y difusivos para considerar una geometría de pared infinita y una condición de contorno del tercer tipo. Entre los modelos matemáticos utilizados o el modelo de página que mejor se ajustó a los datos experimentales de la cinética de secado de la cáscara de piña, ya que muestra valores altos para el coeficiente de selección (R2), valores más bajos para una función aislada de chi, Además de la distribución aleatoria para todas las temperaturas aplicadas. Los valores de difusividad y coeficiente convectivo influyen en el aumento de la temperatura, muestran la proporcionalidad directa y los valores mínimos del número de Biot que están sujetos a las condiciones de inicio utilizadas (tercer tipo) que se muestran de manera o proceso satisfactorio.O presente trabalho tem por objetivo realizar a cinética de secagem da casca de abacaxi em diferentes temperaturas e ajustar modelos matemáticos empíricos e difusivos aos dados experimentais. A cinética de secagem foi realizada nas temperaturas de 45, 55 e 65 °C na velocidade de ar de 1,5 m/s. Aos dados experimentais foram ajustados modelos matemáticos empíricos (Newton Page e Parry) e difusivos para considerando a geometria de parede infinita e a condição de contorno do terceiro tipo. Dentre os modelos matemáticos aplicados o modelo de Page foi o que melhor se ajustou aos dados experimentais da cinética de secagem da casca de abacaxi, pois apresentou elevados valores para o coeficiente de determinação (R2), menores valores para a função qui-quadrado, além de distribuição aleatória para todas as temperaturas aplicadas. Os valores da difusividade e coeficiente convectivo obtiveram influência do aumento da temperatura, apresentando tendência a proporcionalidade direta e os baixos valores do número de Biot indicam que a condição de contorno utilizada (terceiro tipo) descreveu de forma satisfatória o processo.Research, Society and Development2020-03-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/279410.33448/rsd-v9i4.2794Research, Society and Development; Vol. 9 No. 4; e06942794Research, Society and Development; Vol. 9 Núm. 4; e06942794Research, Society and Development; v. 9 n. 4; e069427942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2794/2151Copyright (c) 2020 Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Lucas Rodolfo Inácio da Silva, Cecília Elisa de Sousa Muniz, Tamires dos Santos Pereira, Virgínia Mirtes de Alcântara Silva, Victor Herbert de Alcântara Ribeiro, Flávia Izabely Nunes Moreira, Williane Silva Pinheiro, Raphael da Silva Eduardoinfo:eu-repo/semantics/openAccessSantos, Newton CarlosAlmeida, Raphael Lucas JacintoSilva, Lucas Rodolfo Inácio daMuniz, Cecília Elisa de SousaPereira, Tamires dos SantosSilva, Virgínia Mirtes de AlcântaraRibeiro, Victor Herbert de AlcântaraMoreira, Flávia Izabely NunesPinheiro, Williane SilvaEduardo, Raphael da Silva2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/2794Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:14.557127Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Determination of kinetic parameters during the pineapple peel drying process Determinación de los parámetros cinéticos durante el proceso de secado de la cáscara de piña Determinação dos parâmetros cinéticos durante o processo de secagem da casca de abacaxi |
| title |
Determination of kinetic parameters during the pineapple peel drying process |
| spellingShingle |
Determination of kinetic parameters during the pineapple peel drying process Santos, Newton Carlos Conservação Fruta tropical Resíduos Agroindustriais. Conservación Frutas Tropicales Residuos Agroindustriales. Conservation Tropical Fruit Agro-industrial Waste. |
| title_short |
Determination of kinetic parameters during the pineapple peel drying process |
| title_full |
Determination of kinetic parameters during the pineapple peel drying process |
| title_fullStr |
Determination of kinetic parameters during the pineapple peel drying process |
| title_full_unstemmed |
Determination of kinetic parameters during the pineapple peel drying process |
| title_sort |
Determination of kinetic parameters during the pineapple peel drying process |
| author |
Santos, Newton Carlos |
| author_facet |
Santos, Newton Carlos Almeida, Raphael Lucas Jacinto Silva, Lucas Rodolfo Inácio da Muniz, Cecília Elisa de Sousa Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Moreira, Flávia Izabely Nunes Pinheiro, Williane Silva Eduardo, Raphael da Silva |
| author_role |
author |
| author2 |
Almeida, Raphael Lucas Jacinto Silva, Lucas Rodolfo Inácio da Muniz, Cecília Elisa de Sousa Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Moreira, Flávia Izabely Nunes Pinheiro, Williane Silva Eduardo, Raphael da Silva |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Newton Carlos Almeida, Raphael Lucas Jacinto Silva, Lucas Rodolfo Inácio da Muniz, Cecília Elisa de Sousa Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Moreira, Flávia Izabely Nunes Pinheiro, Williane Silva Eduardo, Raphael da Silva |
| dc.subject.por.fl_str_mv |
Conservação Fruta tropical Resíduos Agroindustriais. Conservación Frutas Tropicales Residuos Agroindustriales. Conservation Tropical Fruit Agro-industrial Waste. |
| topic |
Conservação Fruta tropical Resíduos Agroindustriais. Conservación Frutas Tropicales Residuos Agroindustriales. Conservation Tropical Fruit Agro-industrial Waste. |
| description |
The present work aims to perform a kinetics of pineapple peel drying at different temperatures and to adjust empirical and diffusive mathematical models for experimental data. The drying kinetics were performed at temperatures of 45, 55 and 65 °C, at a speed of 1.5 m/s. The experimental data were fitted with empirical (Newton Page and Parry) and diffusive mathematical models to consider an infinite wall geometry and a boundary condition of the third type. Among the mathematical models used or the page model that was the best adjusted to the experimental data of the pineapple peel drying kinetics, as it displays high values for the selection coefficient (R2), lower values for a chi-isolated function, in addition to random distribution for all applied temperatures. The values of diffusivity and convective coefficient have an influence on the increase in temperature, show direct proportionality and the minimum values of Biot number that are subjected to used start conditions (third type) displayed in a satisfactory way or process. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-03-12 |
| 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/2794 10.33448/rsd-v9i4.2794 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/2794 |
| identifier_str_mv |
10.33448/rsd-v9i4.2794 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/2794/2151 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 4; e06942794 Research, Society and Development; Vol. 9 Núm. 4; e06942794 Research, Society and Development; v. 9 n. 4; e06942794 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052777382281216 |