Influence of thickness on the drying kinetics of beet slices
| 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/2940 |
Resumo: | The present work aims to evaluate the influence of thickness on the drying kinetics of beet slices and to adjust mathematical models (empirical and diffusive) to experimental data. The beets were cut in three different thicknesses (4, 6 and 8 mm) and the drying kinetics were carried out in an air circulation oven with a speed of 1.5 ms-1, at a temperature of 60 ºC. The empirical (Lewis, Page and Handerson and Pabis) and diffusive mathematical models considering the infinite wall geometry and the boundary condition of the third type were adjusted to the experimental data. The Page model presented as the best fit when compared to the others because it had higher values for R2 (R2> 0.99) and lower values for the chi-square function. The analytical solution of the diffusion equation with infinite wall geometry, showed an increase in the diffusivity and convective coefficient of heat transfer with an increase in the thickness of the slices and the low values of the number of biot indicate that the boundary condition used (third type) described the process satisfactorily. However, when there was an increase in the thickness of the slices, the lesser the variations in humidity inside them over time. |
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Influence of thickness on the drying kinetics of beet slicesInfluencia del espesor en la cinética de secado de rodajas de remolachaInfluência da espessura na cinética de secagem de fatias de beterrabaDiffusivityBiot numberPageAnalytical solution.DifusividadNúmero de biotPáginaSolución analítica.DifusividadeNúmero de biotPageSolução analítica.The present work aims to evaluate the influence of thickness on the drying kinetics of beet slices and to adjust mathematical models (empirical and diffusive) to experimental data. The beets were cut in three different thicknesses (4, 6 and 8 mm) and the drying kinetics were carried out in an air circulation oven with a speed of 1.5 ms-1, at a temperature of 60 ºC. The empirical (Lewis, Page and Handerson and Pabis) and diffusive mathematical models considering the infinite wall geometry and the boundary condition of the third type were adjusted to the experimental data. The Page model presented as the best fit when compared to the others because it had higher values for R2 (R2> 0.99) and lower values for the chi-square function. The analytical solution of the diffusion equation with infinite wall geometry, showed an increase in the diffusivity and convective coefficient of heat transfer with an increase in the thickness of the slices and the low values of the number of biot indicate that the boundary condition used (third type) described the process satisfactorily. However, when there was an increase in the thickness of the slices, the lesser the variations in humidity inside them over time.El presente trabajo tiene como objetivo evaluar la influencia del espesor en la cinética de secado de las rodajas de remolacha y ajustar los modelos matemáticos (empíricos y difusivos) a los datos experimentales. Las remolachas se cortaron en tres espesores diferentes (4, 6 y 8 mm) y la cinética de secado se llevó a cabo en un horno de circulación de aire con una velocidad de 1,5 ms-1, a una temperatura de 60 ºC. Los modelos matemáticos empíricos (Lewis, Page y Handerson y Pabis) y difusivos considerando la geometría de la pared infinita y la condición de frontera del tercer tipo se ajustaron a los datos experimentales. El modelo de Page se presentó como el mejor ajuste en comparación con los demás porque presentaba valores más altos de R2 (R2 > 0,99) y valores más bajos de la función chi-cuadrado. La solución analítica de la ecuación de difusión con geometría de pared infinita mostró un aumento en la difusividad y el coeficiente convectivo de transferencia de calor con un aumento en el grosor de las rodajas y los valores bajos del número de biot indican que la condición límite utilizada (tercer tipo) describió el proceso satisfactoriamente. Sin embargo, cuando hubo un aumento en el grosor de las rodajas, menores fueron las variaciones de humedad dentro de ellas con el tiempo.O presente trabalho tem como objetivo avaliar a influência da espessura na cinética de secagem de fatias de beterraba e ajustar modelos matemáticos (empíricos e difusivos) aos dados experimentais. As beterrabas foram fatiadas em três diferentes espessuras (4; 6 e 8 mm) e a cinética de secagem foi realizada em estufa de circulção de ar com velocidade do ar de 1,5 m.s-1, na temperatura de 60 ºC. Os modelos matemáticos empíricos (Lewis, Page e Handerson e Pabis) e difusivos considerando a geometria de parede infinita e a condição de contorno do terceiro tipo foram ajustados aos dados experimentais. O modelo de Page apresentou como o de melhor ajuste quando comparado aos demais por apresentar valores superiores de R2 (R2 > 0,99) e valores inferiores da função qui-quadrado. A solução analítica da equação de difusão com geometria de parede infinita, apresentou aumento da difusividade e do coeficiente convectivo de transferência de calor com incremento da espessura das fatias e os baixos valores do número de biot indicam que a condição de contorno utilizada (terceiro tipo) descreveu de forma satisfatória o processo. No entanto, quando se teve aumento da espessura das fatias, menores foram as variações de umidade em seu interior no decorrer do tempo.Research, Society and Development2020-03-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/294010.33448/rsd-v9i3.2940Research, Society and Development; Vol. 9 No. 4; e18942940Research, Society and Development; Vol. 9 Núm. 4; e18942940Research, Society and Development; v. 9 n. 4; e189429402525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2940/2410https://rsdjournal.org/index.php/rsd/article/view/2940/2411Copyright (c) 2019 Raphael Lucas Almeida, Newton Carlos Santos, Virginia Mirtes de Alcântara Silva, Victor Herbert de Alcântara Ribeiro, Eliélson Rafael Barros, Josilene de Assis Cavalcante, Anna Paula Rocha de Queiroga, Márcia Ramos Luíz, Aisla Rayanny Barbosa do Nascimento, Jaqueline Siqueira Nunesinfo:eu-repo/semantics/openAccessAlmeida, Raphael Lucas JacintoSantos, Newton CarlosSilva, Virginia Mirtes de AlcântaraRibeiro, Victor Herbert de AlcântaraBarros, Eliélson RafaelCavalcante, Josilene de AssisQueiroga, Anna Paula Rocha deLuíz, Márcia RamosNascimento, Aisla Rayanny Barbosa doNunes, Jaqueline Siqueira2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/2940Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:19.731877Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Influence of thickness on the drying kinetics of beet slices Influencia del espesor en la cinética de secado de rodajas de remolacha Influência da espessura na cinética de secagem de fatias de beterraba |
| title |
Influence of thickness on the drying kinetics of beet slices |
| spellingShingle |
Influence of thickness on the drying kinetics of beet slices Almeida, Raphael Lucas Jacinto Diffusivity Biot number Page Analytical solution. Difusividad Número de biot Página Solución analítica. Difusividade Número de biot Page Solução analítica. |
| title_short |
Influence of thickness on the drying kinetics of beet slices |
| title_full |
Influence of thickness on the drying kinetics of beet slices |
| title_fullStr |
Influence of thickness on the drying kinetics of beet slices |
| title_full_unstemmed |
Influence of thickness on the drying kinetics of beet slices |
| title_sort |
Influence of thickness on the drying kinetics of beet slices |
| author |
Almeida, Raphael Lucas Jacinto |
| author_facet |
Almeida, Raphael Lucas Jacinto Santos, Newton Carlos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Barros, Eliélson Rafael Cavalcante, Josilene de Assis Queiroga, Anna Paula Rocha de Luíz, Márcia Ramos Nascimento, Aisla Rayanny Barbosa do Nunes, Jaqueline Siqueira |
| author_role |
author |
| author2 |
Santos, Newton Carlos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Barros, Eliélson Rafael Cavalcante, Josilene de Assis Queiroga, Anna Paula Rocha de Luíz, Márcia Ramos Nascimento, Aisla Rayanny Barbosa do Nunes, Jaqueline Siqueira |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Almeida, Raphael Lucas Jacinto Santos, Newton Carlos Silva, Virginia Mirtes de Alcântara Ribeiro, Victor Herbert de Alcântara Barros, Eliélson Rafael Cavalcante, Josilene de Assis Queiroga, Anna Paula Rocha de Luíz, Márcia Ramos Nascimento, Aisla Rayanny Barbosa do Nunes, Jaqueline Siqueira |
| dc.subject.por.fl_str_mv |
Diffusivity Biot number Page Analytical solution. Difusividad Número de biot Página Solución analítica. Difusividade Número de biot Page Solução analítica. |
| topic |
Diffusivity Biot number Page Analytical solution. Difusividad Número de biot Página Solución analítica. Difusividade Número de biot Page Solução analítica. |
| description |
The present work aims to evaluate the influence of thickness on the drying kinetics of beet slices and to adjust mathematical models (empirical and diffusive) to experimental data. The beets were cut in three different thicknesses (4, 6 and 8 mm) and the drying kinetics were carried out in an air circulation oven with a speed of 1.5 ms-1, at a temperature of 60 ºC. The empirical (Lewis, Page and Handerson and Pabis) and diffusive mathematical models considering the infinite wall geometry and the boundary condition of the third type were adjusted to the experimental data. The Page model presented as the best fit when compared to the others because it had higher values for R2 (R2> 0.99) and lower values for the chi-square function. The analytical solution of the diffusion equation with infinite wall geometry, showed an increase in the diffusivity and convective coefficient of heat transfer with an increase in the thickness of the slices and the low values of the number of biot indicate that the boundary condition used (third type) described the process satisfactorily. However, when there was an increase in the thickness of the slices, the lesser the variations in humidity inside them over time. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-03-18 |
| 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/2940 10.33448/rsd-v9i3.2940 |
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https://rsdjournal.org/index.php/rsd/article/view/2940 |
| identifier_str_mv |
10.33448/rsd-v9i3.2940 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/2940/2410 https://rsdjournal.org/index.php/rsd/article/view/2940/2411 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf 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. 4; e18942940 Research, Society and Development; Vol. 9 Núm. 4; e18942940 Research, Society and Development; v. 9 n. 4; e18942940 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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1797052646857637888 |