Mathematical modeling applied to the drying kinetics of black bean starch paste
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| DOI: | 10.33448/rsd-v10i1.11921 |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/11921 |
Resumo: | The present study aimed to extract starch from black bean seeds and adjust empirical mathematical models to the data obtained experimentally in its drying kinetics. Starch was extracted from black bean seeds using a sodium metabisulfite solution (0.5%). The paste obtained after the extraction process was subjected to drying kinetics at temperatures of 40, 50 and 60 °C and an air speed of 1.5 m s-1. Empirical mathematical models were adjusted to the experimental data, in which the coefficient of determination (R2) and chi-square function (X2) were evaluated using the statistical indicators and finally the extraction yield was calculated as a percentage of the starch mass obtained in relation to the mass of black beans. The determination coefficient (R2) of all applied models showed values greater than 0.98 (R2> 0.98) and the Page model showed the lowest values for the chi-square function, in which they vary from 0.005637 to 0,003212. The extraction yield values varied from 45.35 to 47.62%, the highest percentage being obtained at a temperature of 60 ° C. However, the Page model at a temperature of 50 °C is the most adequate to represent this study, as it presented the highest value of R2 (0.9998) and the lowest value of the chi-square function (0.3212x10-2). |
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Mathematical modeling applied to the drying kinetics of black bean starch pasteModelado matemático aplicado a la cinética de secado de la pasta de almidón de frijol negroModelagem matemática aplicada a cinética de secagem da pasta de amido de feijão pretoAgua libreCarbohidratoConservaciónExtracciónPage.Água livreCarboidratoConservaçãoExtraçãoPage.Free waterCarbohydrateConservationExtractionPage.The present study aimed to extract starch from black bean seeds and adjust empirical mathematical models to the data obtained experimentally in its drying kinetics. Starch was extracted from black bean seeds using a sodium metabisulfite solution (0.5%). The paste obtained after the extraction process was subjected to drying kinetics at temperatures of 40, 50 and 60 °C and an air speed of 1.5 m s-1. Empirical mathematical models were adjusted to the experimental data, in which the coefficient of determination (R2) and chi-square function (X2) were evaluated using the statistical indicators and finally the extraction yield was calculated as a percentage of the starch mass obtained in relation to the mass of black beans. The determination coefficient (R2) of all applied models showed values greater than 0.98 (R2> 0.98) and the Page model showed the lowest values for the chi-square function, in which they vary from 0.005637 to 0,003212. The extraction yield values varied from 45.35 to 47.62%, the highest percentage being obtained at a temperature of 60 ° C. However, the Page model at a temperature of 50 °C is the most adequate to represent this study, as it presented the highest value of R2 (0.9998) and the lowest value of the chi-square function (0.3212x10-2).El presente estudio tuvo como objetivo extraer almidón de semillas de frijol negro y ajustar modelos matemáticos empíricos a los datos obtenidos experimentalmente en su cinética de secado. El almidón se extrajo de las semillas de frijol negro usando una solución de metabisulfito de sodio (0,5%). La pasta obtenida tras el proceso de extracción se sometió a cinética de secado a temperaturas de 40, 50 y 60 °C y una velocidad del aire de 1,5 m s-1. Se ajustaron modelos matemáticos empíricos a los datos experimentales, en los cuales se evaluó el coeficiente de determinación (R2) y la función chi-cuadrado (X2) mediante los indicadores estadísticos, y finalmente se calculó el rendimiento de extracción como porcentaje de la masa de almidón obtenida en relación a la masa de frijoles negros. El coeficiente de determinación (R2) de todos los modelos aplicados mostró valores mayores a 0.98 (R2> 0.98) y el modelo de Page mostró los valores más bajos para la función chi-cuadrado, en la cual varían de 0.005637 a 0,003212. Los valores de rendimiento de extracción variaron de 45,35 a 47,62%, obteniéndose el porcentaje más alto a una temperatura de 60 °C. Sin embargo, el modelo de Page a una temperatura de 50 °C es el más adecuado para representar este estudio, ya que presentó el valor más alto de R2 (0.9998) y el valor más bajo de la función chi-cuadrado (0.3212x10-2).O presente estudo teve como objetivo extrair amido de sementes de feijão preto e ajustar modelos matemáticos empíricos aos dados obtidos experimentalmente na sua cinética de secagem. A extração do amido das sementes de feijão preto foi realizada fazendo-se o uso de uma solução de metabissulfito de sódio (0,5 %). A pasta obtida após o processo de extração foi submetida a uma cinética de secagem nas temperaturas de 40, 50 e 60 °C e velocidade do ar de 1,5 m s-1. Aos dados experimentais foram ajustados modelos matemáticos empíricos, no qual foram avaliados através dos indicadores estatísticos coeficiente de determinação (R2) e função qui-quadrado (X2) e por fim o rendimento de extração foi calculado como porcentagem de massa do amido obtido em relação à massa bruta das sementes de feijão preto. O coeficiente de determinação (R2) de todos os modelos aplicados apresentaram valores superiores a 0,98 (R2 >0,98) e o modelo de Page apresentou os menores valores para função qui-quadrado, no qual variam de 0,005637 a 0,003212. Os valores de rendimento de extração variaram de 45,35 a 47,62% sendo o maior percentual obtido na temperatura de 60 °C. No entanto, o modelo de Page na temperatura de 50 °C é o mais adequando para representar esse estudo, pois apresentou o maior valor de R2 (0,9998) e o menor valor da função qui-quadrado (0,3212x10-2).Research, Society and Development2021-01-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1192110.33448/rsd-v10i1.11921Research, Society and Development; Vol. 10 No. 1; e37710111921Research, Society and Development; Vol. 10 Núm. 1; e37710111921Research, Society and Development; v. 10 n. 1; e377101119212525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11921/10627Copyright (c) 2021 Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Victor Herbert de Alcântara Ribeiro; Virgínia Mirtes de Alcântara Silva ; Cecília Elisa de Sousa Muniz ; Rebeca de Almeida Silva; Raphael da Silva Eduardo ; Ângela Maria Santiago; Pablícia Oliveira Galdino; Mércia Melo de Almeida Motahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlmeida, Raphael Lucas JacintoSantos, Newton CarlosRibeiro, Victor Herbert de Alcântara Silva , Virgínia Mirtes de Alcântara Muniz , Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo , Raphael da Silva Santiago, Ângela Maria Galdino, Pablícia Oliveira Mota, Mércia Melo de Almeida 2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11921Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:37.886584Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Mathematical modeling applied to the drying kinetics of black bean starch paste Modelado matemático aplicado a la cinética de secado de la pasta de almidón de frijol negro Modelagem matemática aplicada a cinética de secagem da pasta de amido de feijão preto |
| title |
Mathematical modeling applied to the drying kinetics of black bean starch paste |
| spellingShingle |
Mathematical modeling applied to the drying kinetics of black bean starch paste Mathematical modeling applied to the drying kinetics of black bean starch paste Almeida, Raphael Lucas Jacinto Agua libre Carbohidrato Conservación Extracción Page. Água livre Carboidrato Conservação Extração Page. Free water Carbohydrate Conservation Extraction Page. Almeida, Raphael Lucas Jacinto Agua libre Carbohidrato Conservación Extracción Page. Água livre Carboidrato Conservação Extração Page. Free water Carbohydrate Conservation Extraction Page. |
| title_short |
Mathematical modeling applied to the drying kinetics of black bean starch paste |
| title_full |
Mathematical modeling applied to the drying kinetics of black bean starch paste |
| title_fullStr |
Mathematical modeling applied to the drying kinetics of black bean starch paste Mathematical modeling applied to the drying kinetics of black bean starch paste |
| title_full_unstemmed |
Mathematical modeling applied to the drying kinetics of black bean starch paste Mathematical modeling applied to the drying kinetics of black bean starch paste |
| title_sort |
Mathematical modeling applied to the drying kinetics of black bean starch paste |
| author |
Almeida, Raphael Lucas Jacinto |
| author_facet |
Almeida, Raphael Lucas Jacinto Almeida, Raphael Lucas Jacinto Santos, Newton Carlos Ribeiro, Victor Herbert de Alcântara Silva , Virgínia Mirtes de Alcântara Muniz , Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo , Raphael da Silva Santiago, Ângela Maria Galdino, Pablícia Oliveira Mota, Mércia Melo de Almeida Santos, Newton Carlos Ribeiro, Victor Herbert de Alcântara Silva , Virgínia Mirtes de Alcântara Muniz , Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo , Raphael da Silva Santiago, Ângela Maria Galdino, Pablícia Oliveira Mota, Mércia Melo de Almeida |
| author_role |
author |
| author2 |
Santos, Newton Carlos Ribeiro, Victor Herbert de Alcântara Silva , Virgínia Mirtes de Alcântara Muniz , Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo , Raphael da Silva Santiago, Ângela Maria Galdino, Pablícia Oliveira Mota, Mércia Melo de Almeida |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Almeida, Raphael Lucas Jacinto Santos, Newton Carlos Ribeiro, Victor Herbert de Alcântara Silva , Virgínia Mirtes de Alcântara Muniz , Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo , Raphael da Silva Santiago, Ângela Maria Galdino, Pablícia Oliveira Mota, Mércia Melo de Almeida |
| dc.subject.por.fl_str_mv |
Agua libre Carbohidrato Conservación Extracción Page. Água livre Carboidrato Conservação Extração Page. Free water Carbohydrate Conservation Extraction Page. |
| topic |
Agua libre Carbohidrato Conservación Extracción Page. Água livre Carboidrato Conservação Extração Page. Free water Carbohydrate Conservation Extraction Page. |
| description |
The present study aimed to extract starch from black bean seeds and adjust empirical mathematical models to the data obtained experimentally in its drying kinetics. Starch was extracted from black bean seeds using a sodium metabisulfite solution (0.5%). The paste obtained after the extraction process was subjected to drying kinetics at temperatures of 40, 50 and 60 °C and an air speed of 1.5 m s-1. Empirical mathematical models were adjusted to the experimental data, in which the coefficient of determination (R2) and chi-square function (X2) were evaluated using the statistical indicators and finally the extraction yield was calculated as a percentage of the starch mass obtained in relation to the mass of black beans. The determination coefficient (R2) of all applied models showed values greater than 0.98 (R2> 0.98) and the Page model showed the lowest values for the chi-square function, in which they vary from 0.005637 to 0,003212. The extraction yield values varied from 45.35 to 47.62%, the highest percentage being obtained at a temperature of 60 ° C. However, the Page model at a temperature of 50 °C is the most adequate to represent this study, as it presented the highest value of R2 (0.9998) and the lowest value of the chi-square function (0.3212x10-2). |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-01-18 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/11921 10.33448/rsd-v10i1.11921 |
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https://rsdjournal.org/index.php/rsd/article/view/11921 |
| identifier_str_mv |
10.33448/rsd-v10i1.11921 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/11921/10627 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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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. 10 No. 1; e37710111921 Research, Society and Development; Vol. 10 Núm. 1; e37710111921 Research, Society and Development; v. 10 n. 1; e37710111921 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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1822178541486211072 |
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10.33448/rsd-v10i1.11921 |