Drying kinetics of tomato in conventional dryer and heat pump
Autor(a) principal: | |
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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/8024 |
Resumo: | Tomatoes are considered highly perishable, requiring from the market the application of post-harvest techniques that promote their conservation and increase shelf life, among them, drying is essential, as it aims to reduce the moisture content to safe levels that allow the stability during storage. Due to the sensitivity of this product, the use of a low temperature heat pump has been studied, in order to reduce degradation and ensure better quality. The objective of the work was to fit mathematical models to describe the drying kinetics of tomato slices using an oven and a heat pump dryer. Three dryings were carried out with tomato slices, with an initial moisture content of approximately 94.70% (wet basis), until they reached 25.00 ± 1% (w.b.). The first and second used a greenhouse with forced circulation and air renewal, at temperatures of 50 and 65 ºC, respectively, while the third was conducted in a dryer with heat pump at a temperature of 45 ºC. To the experimental data of the drying of the tomato slices different mathematical models were adjusted to describe the drying kinetics. The Valcam model fitted the proposed conditions satisfactorily. At the beginning of drying, the rate of water removal was higher for drying in the oven at 60 ºC. The slices of tomato dried with heat pump at 45 ºC showed better aspect in terms of color. |
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Drying kinetics of tomato in conventional dryer and heat pumpCinética de secado de tomate en secador convencional y bomba de calorCinética de secagem de tomate em secador convencional e bomba de calorBaixa temperaturaLycopersicon esculentumTaxa de remoção de água.Baja temperaturaLycopersicon esculentumTasa de remoción de agua.Low temperatureLycopersicon esculentumWater removal rate.Tomatoes are considered highly perishable, requiring from the market the application of post-harvest techniques that promote their conservation and increase shelf life, among them, drying is essential, as it aims to reduce the moisture content to safe levels that allow the stability during storage. Due to the sensitivity of this product, the use of a low temperature heat pump has been studied, in order to reduce degradation and ensure better quality. The objective of the work was to fit mathematical models to describe the drying kinetics of tomato slices using an oven and a heat pump dryer. Three dryings were carried out with tomato slices, with an initial moisture content of approximately 94.70% (wet basis), until they reached 25.00 ± 1% (w.b.). The first and second used a greenhouse with forced circulation and air renewal, at temperatures of 50 and 65 ºC, respectively, while the third was conducted in a dryer with heat pump at a temperature of 45 ºC. To the experimental data of the drying of the tomato slices different mathematical models were adjusted to describe the drying kinetics. The Valcam model fitted the proposed conditions satisfactorily. At the beginning of drying, the rate of water removal was higher for drying in the oven at 60 ºC. The slices of tomato dried with heat pump at 45 ºC showed better aspect in terms of color.Los tomates son considerados altamente perecederos, requiriendo del mercado la aplicación de técnicas de poscosecha que promuevan su conservación y aumenten la vida útil, entre ellas, el secado es fundamental, ya que tiene como objetivo reducir el contenido de agua a niveles seguros que permitan la estabilidad durante el almacenamiento. Debido a la sensibilidad de este producto, se ha estudiado el uso de una bomba de calor de baja temperatura, con el fin de reducir la degradación y asegurar una mejor calidad. El objetivo del trabajo fue ajustar modelos matemáticos para describir la cinética de secado de rodajas de tomate utilizando un horno y un secador con bomba de calor. Se realizaron tres secados con rodajas de tomate, con un contenido inicial de agua de aproximadamente 94,70% (base húmeda), hasta alcanzar 25,00 ± 1% (b.h.). El primero y el segundo utilizaron un invernadero con circulación forzada y renovación de aire, a temperaturas de 50 y 65 ºC, respectivamente, mientras que el tercero se realizó en un secador con bomba de calor a una temperatura de 45 ºC. A los datos experimentales del secado de las rodajas de tomate se ajustaron diferentes modelos matemáticos para describir la cinética de secado. El modelo Valcam se ajustaba satisfactoriamente a las condiciones propuestas. Al inicio del secado, la tasa de remoción de agua fue mayor para el secado en el horno a 60 ºC. Las rodajas de tomate secadas con bomba de calor a 45 ºC mostraron mejor aspecto en cuanto a color.O tomate é considerado altamente perecível, exigindo do mercado a aplicação de técnicas pós-colheita que propiciem a sua conservação e aumento de vida na prateleira, entre elas, a secagem é fundamental, pois visa reduzir o teor de água até níveis seguros que possibilitam a estabilidade durante o armazenamento. Devido a sensibilidade deste produto, o uso de bomba de calor a baixa temperatura vem sendo estudado, afim de diminuir a degradação e garantir melhor qualidade. Objetivou-se com o trabalho ajustar modelos matemáticos para descrever a cinética de secagem de fatias de tomate com uso de estufa e secador com bomba de calor. Foram realizadas três secagens com fatias de tomate, com teor de água inicial de aproximadamente 94,70% (base úmida), até que atingissem 25,00 ± 1% (b.u.). A primeira e a segunda utilizaram-se uma estufa com circulação forçada e renovação de ar, nas temperaturas de 50 e 65 ºC, respectivamente, já a terceira foi conduzida em um secador com bomba de calor a temperatura de 45 ºC. Aos dados experimentais da secagem das fatias de tomate foram ajustados diferentes modelos matemáticos para a descrição da cinética de secagem. O modelo de Valcam ajustou-se de maneira satisfatória as condições propostas. No início da secagem, a taxa de remoção de água foi maior para a secagem na estufa a 60 ºC. As fatias de tomate secas com bomba de calor a 45 ºC apresentaram melhor aspecto em termos de coloração.Research, Society and Development2020-09-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/802410.33448/rsd-v9i9.8024Research, Society and Development; Vol. 9 No. 9; e810998024Research, Society and Development; Vol. 9 Núm. 9; e810998024Research, Society and Development; v. 9 n. 9; e8109980242525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8024/7079Copyright (c) 2020 Rodrigo Aparecido Jordan; Wellytton Darci Quequeto; Elton Aparecido Siqueira Martins; Valdiney Cambuy Siqueira; Renata Henrique Hoscher; Rodrigo Vital da Silva; Carlos De Oliveira Moreira de Melo; Ricardo Lordelo Freitas; Maurício Battilani; Fabrício Correia de Oliveirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJordan, Rodrigo AparecidoQuequeto, Wellytton DarciMartins, Elton Aparecido Siqueira Siqueira, Valdiney CambuyHoscher, Renata Henrique Silva, Rodrigo Vital da Melo, Carlos De Oliveira Moreira de Freitas, Ricardo LordeloBattilani, Maurício Oliveira, Fabrício Correia de 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/8024Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:35.782937Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Drying kinetics of tomato in conventional dryer and heat pump Cinética de secado de tomate en secador convencional y bomba de calor Cinética de secagem de tomate em secador convencional e bomba de calor |
title |
Drying kinetics of tomato in conventional dryer and heat pump |
spellingShingle |
Drying kinetics of tomato in conventional dryer and heat pump Jordan, Rodrigo Aparecido Baixa temperatura Lycopersicon esculentum Taxa de remoção de água. Baja temperatura Lycopersicon esculentum Tasa de remoción de agua. Low temperature Lycopersicon esculentum Water removal rate. |
title_short |
Drying kinetics of tomato in conventional dryer and heat pump |
title_full |
Drying kinetics of tomato in conventional dryer and heat pump |
title_fullStr |
Drying kinetics of tomato in conventional dryer and heat pump |
title_full_unstemmed |
Drying kinetics of tomato in conventional dryer and heat pump |
title_sort |
Drying kinetics of tomato in conventional dryer and heat pump |
author |
Jordan, Rodrigo Aparecido |
author_facet |
Jordan, Rodrigo Aparecido Quequeto, Wellytton Darci Martins, Elton Aparecido Siqueira Siqueira, Valdiney Cambuy Hoscher, Renata Henrique Silva, Rodrigo Vital da Melo, Carlos De Oliveira Moreira de Freitas, Ricardo Lordelo Battilani, Maurício Oliveira, Fabrício Correia de |
author_role |
author |
author2 |
Quequeto, Wellytton Darci Martins, Elton Aparecido Siqueira Siqueira, Valdiney Cambuy Hoscher, Renata Henrique Silva, Rodrigo Vital da Melo, Carlos De Oliveira Moreira de Freitas, Ricardo Lordelo Battilani, Maurício Oliveira, Fabrício Correia de |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Jordan, Rodrigo Aparecido Quequeto, Wellytton Darci Martins, Elton Aparecido Siqueira Siqueira, Valdiney Cambuy Hoscher, Renata Henrique Silva, Rodrigo Vital da Melo, Carlos De Oliveira Moreira de Freitas, Ricardo Lordelo Battilani, Maurício Oliveira, Fabrício Correia de |
dc.subject.por.fl_str_mv |
Baixa temperatura Lycopersicon esculentum Taxa de remoção de água. Baja temperatura Lycopersicon esculentum Tasa de remoción de agua. Low temperature Lycopersicon esculentum Water removal rate. |
topic |
Baixa temperatura Lycopersicon esculentum Taxa de remoção de água. Baja temperatura Lycopersicon esculentum Tasa de remoción de agua. Low temperature Lycopersicon esculentum Water removal rate. |
description |
Tomatoes are considered highly perishable, requiring from the market the application of post-harvest techniques that promote their conservation and increase shelf life, among them, drying is essential, as it aims to reduce the moisture content to safe levels that allow the stability during storage. Due to the sensitivity of this product, the use of a low temperature heat pump has been studied, in order to reduce degradation and ensure better quality. The objective of the work was to fit mathematical models to describe the drying kinetics of tomato slices using an oven and a heat pump dryer. Three dryings were carried out with tomato slices, with an initial moisture content of approximately 94.70% (wet basis), until they reached 25.00 ± 1% (w.b.). The first and second used a greenhouse with forced circulation and air renewal, at temperatures of 50 and 65 ºC, respectively, while the third was conducted in a dryer with heat pump at a temperature of 45 ºC. To the experimental data of the drying of the tomato slices different mathematical models were adjusted to describe the drying kinetics. The Valcam model fitted the proposed conditions satisfactorily. At the beginning of drying, the rate of water removal was higher for drying in the oven at 60 ºC. The slices of tomato dried with heat pump at 45 ºC showed better aspect in terms of color. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-08 |
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/8024 10.33448/rsd-v9i9.8024 |
url |
https://rsdjournal.org/index.php/rsd/article/view/8024 |
identifier_str_mv |
10.33448/rsd-v9i9.8024 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8024/7079 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
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 |
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. 9; e810998024 Research, Society and Development; Vol. 9 Núm. 9; e810998024 Research, Society and Development; v. 9 n. 9; e810998024 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 |
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1797052658374148096 |