Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris
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/19258 |
Resumo: | In this work, different thin layer drying profiles for brown lentil grains - Lens Culinaris at temperatures of 35, 45, 55 and 65 ºC, at a speed of 0.8 m/s and 25 % water content are analyzed. The objective is to analyze the drying kinetics of lentil grains, adjusting the parameters observed for temperatures of 35, 45, 55 and 65 °C, with an initial water content of 25 % wet basis, to different mathematical models, in addition to determining the thermodynamic properties (enthalpy, entropy and Gibbs free energy) for the process. The drying process of the grains was performed at the Laboratório de Armazenamento e Processamento de Produtos Agrícolas (LAPPA) of the Agricultural Engineering Department of the Federal University of Campina Grande – UFCG. The grains used in the study were acquired in the local market of Campina Grande – PB. Where the kinetic curves for different mathematical models were analyzed. Thus, it was possible to observe that the model with the best fit was the Cavalcanti Mata model. |
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Research, Society and Development |
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Analysis of the thin layer drying kinetic of brown lentil grains - Lens CulinarisAnálisis de la cinética de secado de capa delgada de granos de lentejas - Lens CulinarisAnálise da cinética de secagem em camada fina de grãos de lentilha - Lens CulinarisLentejaSecado de capasModelo Matematico.LentilLayer drying Mathematical Modeling.LentilhaSecagem em camadaModelagem Matemática.In this work, different thin layer drying profiles for brown lentil grains - Lens Culinaris at temperatures of 35, 45, 55 and 65 ºC, at a speed of 0.8 m/s and 25 % water content are analyzed. The objective is to analyze the drying kinetics of lentil grains, adjusting the parameters observed for temperatures of 35, 45, 55 and 65 °C, with an initial water content of 25 % wet basis, to different mathematical models, in addition to determining the thermodynamic properties (enthalpy, entropy and Gibbs free energy) for the process. The drying process of the grains was performed at the Laboratório de Armazenamento e Processamento de Produtos Agrícolas (LAPPA) of the Agricultural Engineering Department of the Federal University of Campina Grande – UFCG. The grains used in the study were acquired in the local market of Campina Grande – PB. Where the kinetic curves for different mathematical models were analyzed. Thus, it was possible to observe that the model with the best fit was the Cavalcanti Mata model.En este trabajo se analizan diferentes perfiles de secado en capa fina para granos de lentejas pardas - Lens Culinaris a temperaturas de 35, 45, 55 y 65 ºC, a una velocidad de 0,8 m / sy un contenido de agua del 25 %. El objetivo de este trabajo es analizar la cinética de secado de los granos de lentejas, ajustando los parámetros observados para temperaturas de 35, 45, 55 y 65 ° C, con un contenido inicial de agua del 25 % en base húmeda, a diferentes modelos matemáticos existentes, en Además de determinar las propiedades termodinámicas (entalpía, entropía y energía libre de Gibbs) para el proceso. El proceso de secado de los granos se realizó en el Laboratorio de Almacenamiento y Procesamiento de Productos Agrícolas (LAPPA) del Departamento de Ingeniería Agrícola de la Universidad Federal de Campina Grande - UFCG. Los granos utilizados en el estudio fueron adquiridas en el mercado local de Campina Grande - PB. Donde se analizaron las curvas cinéticas para diferentes modelos matemáticos. Así, se pudo observar que el modelo con mejor ajuste fue el modelo Cavalcanti Mata.Neste trabalho são analisados diferentes perfis de secagem em camada fina para grãos de lentilha marrom - Lens Culinaris nas temperaturas de 35, 45, 55 e 65 ºC, na velocidade de 0,8 m/s e teor de água de 25 %. O objetivo deste trabalho consiste em analisar a cinética de secagem de grãos de lentilha, ajustando os parâmetros observados para as temperaturas de 35, 45, 55 e 65 °C, com teor de água inicial de 25 % base úmida, a diferentes modelos matemáticos existentes, além de determinar as propriedades termodinâmicas (entalpia, entropia e energia livre de Gibbs) para o processo. O processo de secagem dos grãos foi realizado no Laboratório de Armazenamento e Processamento de Produtos Agrícolas (LAPPA) do Departamento de Engenharia Agrícola da Universidade Federal de Campina Grande – UFCG. Os grãos utilizados no estudo foram adquiridos no comercio local de Campina Grande – PB. Onde foram analisadas as curvas cinéticas para diferentes modelos matemáticos. Desse modo foi possível observar que o modelo com o melhor ajuste foi o modelo Cavalcanti-Mata. Research, Society and Development2021-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1925810.33448/rsd-v10i10.19258Research, Society and Development; Vol. 10 No. 10; e581101019258Research, Society and Development; Vol. 10 Núm. 10; e581101019258Research, Society and Development; v. 10 n. 10; e5811010192582525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19258/17175Copyright (c) 2021 Eudezia Rodrigues Mangueira; Maria de Sousa Leite Filha; José Jorge da Silva Junior; Clenilson Ferreira da Silva; Welington Bezerra de Sousa; Mário Eduardo Rangel Moreira Cavalcanti-Mata; Antônio Gilson Barbosa de Lima; Marcelo Bezerra Grilo; José Jefferson da Silva Nascimento; Severino Rodrigues de Farias Neto; Ana Paula Trindade Rochahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMangueira, Eudezia Rodrigues Leite Filha, Maria de Sousa Silva Junior, José Jorge daSilva, Clenilson Ferreira da Sousa, Welington Bezerra deCavalcanti-Mata, Mário Eduardo Rangel Moreira Lima, Antônio Gilson Barbosa de Grilo, Marcelo Bezerra Nascimento, José Jefferson da Silva Farias Neto, Severino Rodrigues de Rocha, Ana Paula Trindade 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/19258Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:11.490525Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris Análisis de la cinética de secado de capa delgada de granos de lentejas - Lens Culinaris Análise da cinética de secagem em camada fina de grãos de lentilha - Lens Culinaris |
title |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
spellingShingle |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris Mangueira, Eudezia Rodrigues Lenteja Secado de capas Modelo Matematico. Lentil Layer drying Mathematical Modeling. Lentilha Secagem em camada Modelagem Matemática. |
title_short |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
title_full |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
title_fullStr |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
title_full_unstemmed |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
title_sort |
Analysis of the thin layer drying kinetic of brown lentil grains - Lens Culinaris |
author |
Mangueira, Eudezia Rodrigues |
author_facet |
Mangueira, Eudezia Rodrigues Leite Filha, Maria de Sousa Silva Junior, José Jorge da Silva, Clenilson Ferreira da Sousa, Welington Bezerra de Cavalcanti-Mata, Mário Eduardo Rangel Moreira Lima, Antônio Gilson Barbosa de Grilo, Marcelo Bezerra Nascimento, José Jefferson da Silva Farias Neto, Severino Rodrigues de Rocha, Ana Paula Trindade |
author_role |
author |
author2 |
Leite Filha, Maria de Sousa Silva Junior, José Jorge da Silva, Clenilson Ferreira da Sousa, Welington Bezerra de Cavalcanti-Mata, Mário Eduardo Rangel Moreira Lima, Antônio Gilson Barbosa de Grilo, Marcelo Bezerra Nascimento, José Jefferson da Silva Farias Neto, Severino Rodrigues de Rocha, Ana Paula Trindade |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Mangueira, Eudezia Rodrigues Leite Filha, Maria de Sousa Silva Junior, José Jorge da Silva, Clenilson Ferreira da Sousa, Welington Bezerra de Cavalcanti-Mata, Mário Eduardo Rangel Moreira Lima, Antônio Gilson Barbosa de Grilo, Marcelo Bezerra Nascimento, José Jefferson da Silva Farias Neto, Severino Rodrigues de Rocha, Ana Paula Trindade |
dc.subject.por.fl_str_mv |
Lenteja Secado de capas Modelo Matematico. Lentil Layer drying Mathematical Modeling. Lentilha Secagem em camada Modelagem Matemática. |
topic |
Lenteja Secado de capas Modelo Matematico. Lentil Layer drying Mathematical Modeling. Lentilha Secagem em camada Modelagem Matemática. |
description |
In this work, different thin layer drying profiles for brown lentil grains - Lens Culinaris at temperatures of 35, 45, 55 and 65 ºC, at a speed of 0.8 m/s and 25 % water content are analyzed. The objective is to analyze the drying kinetics of lentil grains, adjusting the parameters observed for temperatures of 35, 45, 55 and 65 °C, with an initial water content of 25 % wet basis, to different mathematical models, in addition to determining the thermodynamic properties (enthalpy, entropy and Gibbs free energy) for the process. The drying process of the grains was performed at the Laboratório de Armazenamento e Processamento de Produtos Agrícolas (LAPPA) of the Agricultural Engineering Department of the Federal University of Campina Grande – UFCG. The grains used in the study were acquired in the local market of Campina Grande – PB. Where the kinetic curves for different mathematical models were analyzed. Thus, it was possible to observe that the model with the best fit was the Cavalcanti Mata model. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-20 |
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/19258 10.33448/rsd-v10i10.19258 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19258 |
identifier_str_mv |
10.33448/rsd-v10i10.19258 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19258/17175 |
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. 10; e581101019258 Research, Society and Development; Vol. 10 Núm. 10; e581101019258 Research, Society and Development; v. 10 n. 10; e581101019258 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 |
_version_ |
1797052686955184128 |