Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.)
| 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/1609 |
Resumo: | The objective of the present study was to characterize physically the grapefruit peel (Citrus paradisi Macf.) and to model the drying of the dehydrated samples at 60, 70, 80 and 90 ºC, evaluating the model adjustments and the drying rates, in their respective temperatures. In natura barks were characterized by water content, total and soluble solids, water activity, ash, pH, total titratable acidity, Ratio and ascorbic acid. The drying kinetics were performed in an air circulation oven, adjusting eleven mathematical models, considering as fit quality criterion, the determination coefficients (R2) and the mean square deviations (DQM). Grapefruit peels showed high water content and water activity, low acidity and ashes. Ten of the models presented satisfactory adjustments to the drying kinetics, highlighting Page, Logarithmic, Diffusion Approximation and Midilli, with R2> 0.99 and DQM <0.03; the 50% increase in drying temperature resulted in a reduction of the process time by approximately 50%. |
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Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.)Modelado matemático de la cinética de secado de cortezas de pomelo (Citrus paradisi Macf.)Modelagem matemática da cinética de secagem de cascas da toranja (Citrus paradisi Macf.)DehydrationCitrus paradisiFood WasteDesidrataçãoCitrus paradisiResíduos de alimentosDesidrataciónCitrus paradisiResiduos de Comida.The objective of the present study was to characterize physically the grapefruit peel (Citrus paradisi Macf.) and to model the drying of the dehydrated samples at 60, 70, 80 and 90 ºC, evaluating the model adjustments and the drying rates, in their respective temperatures. In natura barks were characterized by water content, total and soluble solids, water activity, ash, pH, total titratable acidity, Ratio and ascorbic acid. The drying kinetics were performed in an air circulation oven, adjusting eleven mathematical models, considering as fit quality criterion, the determination coefficients (R2) and the mean square deviations (DQM). Grapefruit peels showed high water content and water activity, low acidity and ashes. Ten of the models presented satisfactory adjustments to the drying kinetics, highlighting Page, Logarithmic, Diffusion Approximation and Midilli, with R2> 0.99 and DQM <0.03; the 50% increase in drying temperature resulted in a reduction of the process time by approximately 50%.El objetivo del presente estudio fue caracterizar física y químicamente las cáscaras de pomelo (Citrus paradisi Macf.) y modelar el secado de muestras deshidratadas a 60, 70, 80 y 90 °C, evaluando los ajustes del modelo y las tasas de secado. a sus temperaturas. Las cortezas in natura se caracterizaron por el contenido de agua, sólidos totales y solubles, actividad del agua, cenizas, pH, acidez titulable total, Ratio y ácido ascórbico. La cinética de secado se realizó en un horno de circulación de aire, ajustándose a once modelos matemáticos, donde el criterio de calidad de ajuste se consideró los coeficientes de determinación (R2) y las desviaciones cuadradas medias (DQM). Las cáscaras de pomelo mostraron un alto contenido de agua y actividad del agua, baja acidez y cenizas. Diez de los modelos presentaron ajustes satisfactorios a la cinética de secado, destacando Page, Logarithmic, Diffusion Approximation y Midilli, con R²> 0.99 y DQM <0.03; el aumento del 50% en la temperatura de secado resultó en una reducción del tiempo del proceso en aproximadamente un 50%.O objetivo do presente estudo foi caracterizar físico quimicamente cascas da toranja (Citrus paradisi Macf.) e modelar a secagem das amostras desidratadas a 60, 70, 80 e 90 ºC, avaliando-se os ajustes dos modelos e as taxas de secagem, nas respectivas temperaturas. As cascas in natura foram caracterizadas quanto ao teor de água, sólidos totais e solúveis, atividade de água, cinzas, pH, acidez total titulável, Ratio e ácido ascórbico. A cinética de secagem foi realizada em estufa de circulação de ar, ajustando-se onze modelos matemáticos, sendo considerado como critério de qualidade de ajuste, os coeficientes de determinação (R2) e os desvios quadráticos médios (DQM). As cascas da toranja apresentaram alto teor de água e atividade de água, baixa acidez e cinzas. Dez dos modelos apresentaram ajustes satisfatórios à cinética de secagem, destacando-se Page, Logarítmico, Aproximação de Difusão e Midilli, com R² > 0,99 e DQM < 0,03; o aumento de 50% na temperatura de secagem resultou numa redução do tempo de processo de aproximadamente 50%.Research, Society and Development2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/160910.33448/rsd-v9i1.1609Research, Society and Development; Vol. 9 No. 1; e61911609Research, Society and Development; Vol. 9 Núm. 1; e61911609Research, Society and Development; v. 9 n. 1; e619116092525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1609/1446Copyright (c) 2019 Daniela Dantas de Farias Leite, Gabriel Barbosa Câmara, Tamires da Cunha Soares, Francislaine Suelia dos Santos, Sâmela Leal Barros, Newton Carlos Santos, Amélia Ruth Nascimento Lima, Ticianne da Cunha Soares, Aline Pacheco Albuquerque, Marcela Nobre Oliveira, Ubieli Alves Araújo Vasconcelos, Alexandre José de Melo Queirozinfo:eu-repo/semantics/openAccessSantos, Newton CarlosLeite, Daniela Dantas de FariasCâmara, Gabriel BarbosaBarros, Sâmela LealSantos, Francislaine Suelia dosSoares, Tamires da CunhaLima, Amélia Ruth NascimentoSoares, Ticianne da CunhaAlbuquerque, Aline PachecoOliveira, Marcela NobreVasconcelos, Ubieli Alves AraújoQueiroz, Alexandre José de Melo2020-08-19T03:04:08Zoai:ojs.pkp.sfu.ca:article/1609Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:34.216770Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) Modelado matemático de la cinética de secado de cortezas de pomelo (Citrus paradisi Macf.) Modelagem matemática da cinética de secagem de cascas da toranja (Citrus paradisi Macf.) |
| title |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| spellingShingle |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) Santos, Newton Carlos Dehydration Citrus paradisi Food Waste Desidratação Citrus paradisi Resíduos de alimentos Desidratación Citrus paradisi Residuos de Comida. |
| title_short |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| title_full |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| title_fullStr |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| title_full_unstemmed |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| title_sort |
Mathematical modeling of drying kinetics of grapefruit peels (Citrus paradisi Macf.) |
| author |
Santos, Newton Carlos |
| author_facet |
Santos, Newton Carlos Leite, Daniela Dantas de Farias Câmara, Gabriel Barbosa Barros, Sâmela Leal Santos, Francislaine Suelia dos Soares, Tamires da Cunha Lima, Amélia Ruth Nascimento Soares, Ticianne da Cunha Albuquerque, Aline Pacheco Oliveira, Marcela Nobre Vasconcelos, Ubieli Alves Araújo Queiroz, Alexandre José de Melo |
| author_role |
author |
| author2 |
Leite, Daniela Dantas de Farias Câmara, Gabriel Barbosa Barros, Sâmela Leal Santos, Francislaine Suelia dos Soares, Tamires da Cunha Lima, Amélia Ruth Nascimento Soares, Ticianne da Cunha Albuquerque, Aline Pacheco Oliveira, Marcela Nobre Vasconcelos, Ubieli Alves Araújo Queiroz, Alexandre José de Melo |
| author2_role |
author author author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Newton Carlos Leite, Daniela Dantas de Farias Câmara, Gabriel Barbosa Barros, Sâmela Leal Santos, Francislaine Suelia dos Soares, Tamires da Cunha Lima, Amélia Ruth Nascimento Soares, Ticianne da Cunha Albuquerque, Aline Pacheco Oliveira, Marcela Nobre Vasconcelos, Ubieli Alves Araújo Queiroz, Alexandre José de Melo |
| dc.subject.por.fl_str_mv |
Dehydration Citrus paradisi Food Waste Desidratação Citrus paradisi Resíduos de alimentos Desidratación Citrus paradisi Residuos de Comida. |
| topic |
Dehydration Citrus paradisi Food Waste Desidratação Citrus paradisi Resíduos de alimentos Desidratación Citrus paradisi Residuos de Comida. |
| description |
The objective of the present study was to characterize physically the grapefruit peel (Citrus paradisi Macf.) and to model the drying of the dehydrated samples at 60, 70, 80 and 90 ºC, evaluating the model adjustments and the drying rates, in their respective temperatures. In natura barks were characterized by water content, total and soluble solids, water activity, ash, pH, total titratable acidity, Ratio and ascorbic acid. The drying kinetics were performed in an air circulation oven, adjusting eleven mathematical models, considering as fit quality criterion, the determination coefficients (R2) and the mean square deviations (DQM). Grapefruit peels showed high water content and water activity, low acidity and ashes. Ten of the models presented satisfactory adjustments to the drying kinetics, highlighting Page, Logarithmic, Diffusion Approximation and Midilli, with R2> 0.99 and DQM <0.03; the 50% increase in drying temperature resulted in a reduction of the process time by approximately 50%. |
| 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/1609 10.33448/rsd-v9i1.1609 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/1609 |
| identifier_str_mv |
10.33448/rsd-v9i1.1609 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/1609/1446 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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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. 1; e61911609 Research, Society and Development; Vol. 9 Núm. 1; e61911609 Research, Society and Development; v. 9 n. 1; e61911609 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| instname_str |
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) |
| repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052801870725120 |