Kinetic parameters of the drying of cabbage stems in an electric oven
| 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/8564 |
Resumo: | The present study aimed to perform the kinetics of drying the cabbage stems in an electric oven and adjust mathematical models (empirical and diffusive) to the experimental data. The cabbage stems with a radius of 1.5 mm were submitted to the drying process in an electric oven (1200W) at temperatures of 50, 70 and 90 °C. Empirical mathematical models (Lewis, Handerson & Pabis and Page) and diffusive (boundary condition of the first type) were adjusted to the experimental data obtained. There was an increase in the values of parameter “a” and a reduction of parameter “b” of the Page model when there was an increase in the drying temperature from 50 to 90 °C. The Lewis and Handerson & Pabis models did not show correlations of their parameters with the temperature used in the process. The Page model was the one that best fit the experimental data with a determination coefficient R2 above 0.99 and the lowest value of the chi-square function for all temperatures studied, mainly at 70 ºC. However, when the drying time was analyzed, the temperature of 90 ºC showed a reduction of 36.36% in relation to 70 ºC, resulting in the greatest effective diffusivity. It was observed that the first hours of drying were very effective in reducing large amounts of water. As a suggestion for future work, it is possible to carry out a physical, physical-chemical and technological characterization of the dehydrated material and to evaluate the influence of the process temperatures on these parameters. |
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Kinetic parameters of the drying of cabbage stems in an electric ovenParámetros cinéticos del secado de tallos de repollo en un horno eléctricoParâmetros cinéticos da secagem de caules couve folha em forno elétricoAgribusinessWasteDiffusivityLeafy vegetablesAgronegociosResíduosDifusividadVegetales de hojaAgroindústriaResíduosDifusividadeHortaliças folhosasThe present study aimed to perform the kinetics of drying the cabbage stems in an electric oven and adjust mathematical models (empirical and diffusive) to the experimental data. The cabbage stems with a radius of 1.5 mm were submitted to the drying process in an electric oven (1200W) at temperatures of 50, 70 and 90 °C. Empirical mathematical models (Lewis, Handerson & Pabis and Page) and diffusive (boundary condition of the first type) were adjusted to the experimental data obtained. There was an increase in the values of parameter “a” and a reduction of parameter “b” of the Page model when there was an increase in the drying temperature from 50 to 90 °C. The Lewis and Handerson & Pabis models did not show correlations of their parameters with the temperature used in the process. The Page model was the one that best fit the experimental data with a determination coefficient R2 above 0.99 and the lowest value of the chi-square function for all temperatures studied, mainly at 70 ºC. However, when the drying time was analyzed, the temperature of 90 ºC showed a reduction of 36.36% in relation to 70 ºC, resulting in the greatest effective diffusivity. It was observed that the first hours of drying were very effective in reducing large amounts of water. As a suggestion for future work, it is possible to carry out a physical, physical-chemical and technological characterization of the dehydrated material and to evaluate the influence of the process temperatures on these parameters.El presente estudio tuvo como objetivo realizar la cinética de secado de los tallos de repollo en un horno eléctrico y ajustar los modelos matemáticos (empíricos y difusivos) a los datos experimentales. Los tallos de repollo con un radio de 1,5 mm se sometieron al proceso de secado en un horno eléctrico (1200W) a temperaturas de 50, 70 y 90 °C. Los modelos matemáticos empíricos (Lewis, Handerson & Pabis y Page) y difusivos (condición de frontera del primer tipo) se ajustaron a los datos experimentales obtenidos. Hubo un aumento en los valores del parámetro “a” y una reducción en el parámetro “b” del modelo de Page cuando hubo un aumento en la temperatura de secado de 50 a 90 ° C. Los modelos de Lewis y Handerson & Pabis no mostraron correlaciones de sus parámetros con la temperatura utilizada en el proceso. El modelo de Page fue el que mejor se ajustó a los datos experimentales con un coeficiente de determinación R2 superior a 0,99 y el menor valor de la función chi-cuadrado para todas las temperaturas estudiadas, principalmente a 70 ºC. Sin embargo, cuando se analizó el tiempo de secado, la temperatura de 90 ºC mostró una reducción del 36,36% en relación a los 70 ºC, resultando en la mayor difusividad efectiva. Se observó que las primeras horas de secado fueron muy efectivas para reducir grandes cantidades de agua. Como sugerencia para trabajos futuros, es posible realizar una caracterización físico-química y tecnológica del material deshidratado y evaluar la influencia de las temperaturas del proceso sobre estos parámetros.O presente estudo tem como objetivo realizar a cinética de secagem dos caules de couve folha em forno elétrico e ajustar modelos matemáticos (empíricos e difusivos) aos dados experimentais. Os caules de couve folha com raio de 1,5mm foram submetidos ao processo de secagem em forno elétrico (1200W) nas temperaturas de 50, 70 e 90 °C. Aos dados experimentais obtidos modelos matemáticos empíricos (Lewis, Handerson & Pabis e Page) e difusivo (condição de contorno do primeiro tipo) foram ajustados. Houve aumento nos valores do parâmetro “a” e redução do parâmetro “b” do modelo de Page quando se teve aumento da temperatura de secagem de 50 para 90 °C. Os modelos de Lewis e Handerson & Pabis não apresentaram correlações dos seus parâmetros com a temperatura utilizada no processo. O modelo de Page foi o que melhor se ajustou aos dados experimentais com coeficiente de determinação R2 acima de 0.99 e menor valor da função qui-quadrado para todas as temperaturas estudadas, principalmente para 70 ºC. No entanto, quando analisado o tempo de secagem a temperatura de 90 ºC apresentou redução 36,36% em relação a 70 ºC, resultando na maior difusividade efetiva. Foi observado que as primeiras horas de secagem foram bastante eficazes na redução de grandes quantidades de água. Como sugestão de trabalhos futuros, pode-se realizar um caracterização física, físico-química e tecnológica do material desidratado e avaliar a influência das temperatura do processo nesses parâmetros.Research, Society and Development2020-10-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/856410.33448/rsd-v9i10.8564Research, Society and Development; Vol. 9 No. 10; e8239108564Research, Society and Development; Vol. 9 Núm. 10; e8239108564Research, Society and Development; v. 9 n. 10; e82391085642525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8564/8256Copyright (c) 2020 Victor Herbert de Alcântara Ribeiro; Virgínia Mirtes de Alcântara Silva; Cecília Elisa de Sousa Muniz; Rebeca de Almeida Silva; Raphael da Silva Eduardo; Márcia Ramos Luiz ; Mércia Melo de Almeida Mota; Marcello Maia de Almeida; Raphael Lucas Jacinto Almeida; Newton Carlos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRibeiro, Victor Herbert de Alcântara Silva, Virgínia Mirtes de Alcântara Muniz, Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo, Raphael da Silva Luiz , Márcia Ramos Mota, Mércia Melo de Almeida de Almeida, Marcello Maia Almeida, Raphael Lucas Jacinto Santos, Newton Carlos2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8564Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:00.530899Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Kinetic parameters of the drying of cabbage stems in an electric oven Parámetros cinéticos del secado de tallos de repollo en un horno eléctrico Parâmetros cinéticos da secagem de caules couve folha em forno elétrico |
| title |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| spellingShingle |
Kinetic parameters of the drying of cabbage stems in an electric oven Ribeiro, Victor Herbert de Alcântara Agribusiness Waste Diffusivity Leafy vegetables Agronegocios Resíduos Difusividad Vegetales de hoja Agroindústria Resíduos Difusividade Hortaliças folhosas |
| title_short |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| title_full |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| title_fullStr |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| title_full_unstemmed |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| title_sort |
Kinetic parameters of the drying of cabbage stems in an electric oven |
| author |
Ribeiro, Victor Herbert de Alcântara |
| author_facet |
Ribeiro, Victor Herbert de Alcântara Silva, Virgínia Mirtes de Alcântara Muniz, Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo, Raphael da Silva Luiz , Márcia Ramos Mota, Mércia Melo de Almeida de Almeida, Marcello Maia Almeida, Raphael Lucas Jacinto Santos, Newton Carlos |
| author_role |
author |
| author2 |
Silva, Virgínia Mirtes de Alcântara Muniz, Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo, Raphael da Silva Luiz , Márcia Ramos Mota, Mércia Melo de Almeida de Almeida, Marcello Maia Almeida, Raphael Lucas Jacinto Santos, Newton Carlos |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Ribeiro, Victor Herbert de Alcântara Silva, Virgínia Mirtes de Alcântara Muniz, Cecília Elisa de Sousa Silva, Rebeca de Almeida Eduardo, Raphael da Silva Luiz , Márcia Ramos Mota, Mércia Melo de Almeida de Almeida, Marcello Maia Almeida, Raphael Lucas Jacinto Santos, Newton Carlos |
| dc.subject.por.fl_str_mv |
Agribusiness Waste Diffusivity Leafy vegetables Agronegocios Resíduos Difusividad Vegetales de hoja Agroindústria Resíduos Difusividade Hortaliças folhosas |
| topic |
Agribusiness Waste Diffusivity Leafy vegetables Agronegocios Resíduos Difusividad Vegetales de hoja Agroindústria Resíduos Difusividade Hortaliças folhosas |
| description |
The present study aimed to perform the kinetics of drying the cabbage stems in an electric oven and adjust mathematical models (empirical and diffusive) to the experimental data. The cabbage stems with a radius of 1.5 mm were submitted to the drying process in an electric oven (1200W) at temperatures of 50, 70 and 90 °C. Empirical mathematical models (Lewis, Handerson & Pabis and Page) and diffusive (boundary condition of the first type) were adjusted to the experimental data obtained. There was an increase in the values of parameter “a” and a reduction of parameter “b” of the Page model when there was an increase in the drying temperature from 50 to 90 °C. The Lewis and Handerson & Pabis models did not show correlations of their parameters with the temperature used in the process. The Page model was the one that best fit the experimental data with a determination coefficient R2 above 0.99 and the lowest value of the chi-square function for all temperatures studied, mainly at 70 ºC. However, when the drying time was analyzed, the temperature of 90 ºC showed a reduction of 36.36% in relation to 70 ºC, resulting in the greatest effective diffusivity. It was observed that the first hours of drying were very effective in reducing large amounts of water. As a suggestion for future work, it is possible to carry out a physical, physical-chemical and technological characterization of the dehydrated material and to evaluate the influence of the process temperatures on these parameters. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-10-21 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/8564 10.33448/rsd-v9i10.8564 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/8564 |
| identifier_str_mv |
10.33448/rsd-v9i10.8564 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8564/8256 |
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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. 9 No. 10; e8239108564 Research, Society and Development; Vol. 9 Núm. 10; e8239108564 Research, Society and Development; v. 9 n. 10; e8239108564 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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1797052659947012096 |