Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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/13985 |
Resumo: | Noni (Morinda citrifolia L.) and umbu (Spondias tuberosa Arruda Câmara) are still little-known fruits with industrial exploitation at an incipient level. To preserve production, when not consumed as soon as harvested, it is necessary to subject them to processing, including cooling or drying in order to keep them in conditions suitable for consumption. In view of this, the objective of this work was to evaluate the drying kinetics of the combined pulps of noni with umbu at temperatures of 40, 50, 60 and 70 ° C, to adjust mathematical models to describe the process, as well as to determine their thermodynamic properties. For each temperature, 200g of combined pulp were used, dried by convection in an oven with forced air circulation, in triplicate. The humidity ratios were calculated and the mathematical models of Page, Henderson and Pabis, Logarithmic and Newton were adjusted for each temperature. The increase in the temperature of the drying air reduced the time needed to remove water from the combined pulps of noni and umbu. The Page model showed the highest value of the adjusted coefficient of determination (> 0.99) and the lowest value of the mean square deviation (<0.026), at almost all temperatures. The increase in the temperature of the drying air promoted an increase in the effective diffusion coefficient. |
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Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulpsCinética de secado y determinación del coeficiente de difusión efectiva de pulpas noni y umbuCinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbuMorinda citrifolia L.Spondias tuberosa Arruda CâmaraDifusividade.Morinda citrifolia L.Spondias tuberosa Arruda CâmaraDifusividad.Morinda citrifolia L.Spondias tuberosa Arruda CâmaraDiffusivity.Noni (Morinda citrifolia L.) and umbu (Spondias tuberosa Arruda Câmara) are still little-known fruits with industrial exploitation at an incipient level. To preserve production, when not consumed as soon as harvested, it is necessary to subject them to processing, including cooling or drying in order to keep them in conditions suitable for consumption. In view of this, the objective of this work was to evaluate the drying kinetics of the combined pulps of noni with umbu at temperatures of 40, 50, 60 and 70 ° C, to adjust mathematical models to describe the process, as well as to determine their thermodynamic properties. For each temperature, 200g of combined pulp were used, dried by convection in an oven with forced air circulation, in triplicate. The humidity ratios were calculated and the mathematical models of Page, Henderson and Pabis, Logarithmic and Newton were adjusted for each temperature. The increase in the temperature of the drying air reduced the time needed to remove water from the combined pulps of noni and umbu. The Page model showed the highest value of the adjusted coefficient of determination (> 0.99) and the lowest value of the mean square deviation (<0.026), at almost all temperatures. The increase in the temperature of the drying air promoted an increase in the effective diffusion coefficient.Noni (Morinda citrifolia L.) y umbu (Spondias tuberosa Arruda Câmara) son frutos aún poco conocidos con explotación industrial a un nivel incipiente. Para conservar la producción, cuando no se consumen tan pronto como se recolectan, es necesario someterlos a procesamiento, incluyendo enfriamiento o secado para mantenerlos en condiciones aptas para el consumo. Ante esto, el objetivo de este trabajo fue evaluar la cinética de secado de las pulpas combinadas de noni con umbu a temperaturas de 40, 50, 60 y 70 ° C, para ajustar modelos matemáticos para describir el proceso, así como para determinar sus propiedades termodinámicas. Para cada temperatura se utilizaron 200 g de pulpa combinada, secada por convección en estufa con circulación de aire forzado, por triplicado. Se calcularon las relaciones de humedad y se ajustaron los modelos matemáticos de Page, Henderson y Pabis, Logarithmic y Newton para cada temperatura. El aumento de la temperatura del aire de secado redujo el tiempo necesario para eliminar el agua de las pulpas combinadas de noni y umbu. El modelo de Page mostró el valor más alto del coeficiente de determinación ajustado (> 0,99) y el valor más bajo de la desviación cuadrática media (<0,026), a casi todas las temperaturas. El aumento de la temperatura del aire de secado promovió un aumento del coeficiente de difusión efectivo.O noni (Morinda citrifolia L.) e o umbu (Spondias tuberosa Arruda Câmara) são frutas ainda pouco conhecidas e com exploração industrial em nível incipiente. Para preservar a produção, quando não consumidas assim que colhidas, é necessário submetê-las a processamentos, entre os quais o resfriamento ou a secagem a fim de mantê-las em condições apropriadas para o consumo. Diante disto, objetivou-se com este trabalho avaliar a cinética de secagem das polpas combinadas de noni com umbu nas temperaturas de 40, 50, 60 e 70 °C, ajustar modelos matemáticos para descrever o processo, bem como determinar suas propriedades termodinâmicas. Para cada temperatura foram utilizados 200g de polpa combinada, secadas por convecção em estufa com circulação forçada de ar, em triplicata. As razões de umidade foram calculadas e os modelos matemáticos de Page, Henderson e Pabis, Logarítmico e Newton foram ajustados para cada temperatura. O aumento da temperatura do ar de secagem promoveu redução no tempo necessário para a remoção de água das polpas combinadas de noni com umbu. O modelo de Page apresentou o maior valor de coeficiente de determinação ajustado (>0,99) e o menor valor do desvio quadrático médio (< 0,026), em quase todas as temperaturas. A elevação da temperatura do ar de secagem promoveu o aumento do coeficiente de difusão efetivo.Research, Society and Development2021-04-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1398510.33448/rsd-v10i4.13985Research, Society and Development; Vol. 10 No. 4; e46710413985Research, Society and Development; Vol. 10 Núm. 4; e46710413985Research, Society and Development; v. 10 n. 4; e467104139852525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13985/12895Copyright (c) 2021 Karoline Thays Andrade Araújo; Alexandre José de Melo Queiroz; Rossana Maria Feitosa de Figueirêdo; Renato Costa da Silva; Lumara Tatiely Santos Amadeu; Yaroslávia Ferreira Paivahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Karoline Thays Andrade Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de Silva, Renato Costa da Amadeu, Lumara Tatiely Santos Paiva, Yaroslávia Ferreira 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/13985Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:12.761564Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps Cinética de secado y determinación del coeficiente de difusión efectiva de pulpas noni y umbu Cinética de secagem e determinação do coeficiente de difusão efetivo das polpas de noni e umbu |
title |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
spellingShingle |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps Araújo, Karoline Thays Andrade Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividade. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividad. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Diffusivity. |
title_short |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
title_full |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
title_fullStr |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
title_full_unstemmed |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
title_sort |
Drying kinetics and determination of the effective diffusion coefficient of noni and umbu pulps |
author |
Araújo, Karoline Thays Andrade |
author_facet |
Araújo, Karoline Thays Andrade Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de Silva, Renato Costa da Amadeu, Lumara Tatiely Santos Paiva, Yaroslávia Ferreira |
author_role |
author |
author2 |
Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de Silva, Renato Costa da Amadeu, Lumara Tatiely Santos Paiva, Yaroslávia Ferreira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Araújo, Karoline Thays Andrade Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de Silva, Renato Costa da Amadeu, Lumara Tatiely Santos Paiva, Yaroslávia Ferreira |
dc.subject.por.fl_str_mv |
Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividade. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividad. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Diffusivity. |
topic |
Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividade. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Difusividad. Morinda citrifolia L. Spondias tuberosa Arruda Câmara Diffusivity. |
description |
Noni (Morinda citrifolia L.) and umbu (Spondias tuberosa Arruda Câmara) are still little-known fruits with industrial exploitation at an incipient level. To preserve production, when not consumed as soon as harvested, it is necessary to subject them to processing, including cooling or drying in order to keep them in conditions suitable for consumption. In view of this, the objective of this work was to evaluate the drying kinetics of the combined pulps of noni with umbu at temperatures of 40, 50, 60 and 70 ° C, to adjust mathematical models to describe the process, as well as to determine their thermodynamic properties. For each temperature, 200g of combined pulp were used, dried by convection in an oven with forced air circulation, in triplicate. The humidity ratios were calculated and the mathematical models of Page, Henderson and Pabis, Logarithmic and Newton were adjusted for each temperature. The increase in the temperature of the drying air reduced the time needed to remove water from the combined pulps of noni and umbu. The Page model showed the highest value of the adjusted coefficient of determination (> 0.99) and the lowest value of the mean square deviation (<0.026), at almost all temperatures. The increase in the temperature of the drying air promoted an increase in the effective diffusion coefficient. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-18 |
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/13985 10.33448/rsd-v10i4.13985 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13985 |
identifier_str_mv |
10.33448/rsd-v10i4.13985 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13985/12895 |
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. 10 No. 4; e46710413985 Research, Society and Development; Vol. 10 Núm. 4; e46710413985 Research, Society and Development; v. 10 n. 4; e46710413985 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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1797052784732798976 |