Adjustment of mathematical models in the drying of cagaita pulp in foam-layer
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/fst.14020 http://hdl.handle.net/11449/211267 |
Resumo: | The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1. |
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Repositório Institucional da UNESP |
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Adjustment of mathematical models in the drying of cagaita pulp in foam-layerEugenia dysentericaactivation energyliquid diffusionThe cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1.Universidade Estadual PaulistaInstituto Federal GoianoUniversidade Estadual PaulistaSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Instituto Federal GoianoCavalcante, Maisa Dias [UNESP]Belisário, Celso MartinsOliveira, Daniel Emanuel Cabral DeMaia, Geisa Priscilla Araújo GomesFerreira, Weder NunesResende, Osvaldo2021-07-14T10:21:48Z2021-07-14T10:21:48Z2020-10-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article-application/pdfhttp://dx.doi.org/10.1590/fst.14020Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.0101-20611678-457Xhttp://hdl.handle.net/11449/21126710.1590/fst.14020S0101-20612020005024203S0101-20612020005024203.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-11-26T06:09:58Zoai:repositorio.unesp.br:11449/211267Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:45:13.006687Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
title |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
spellingShingle |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer Cavalcante, Maisa Dias [UNESP] Eugenia dysenterica activation energy liquid diffusion |
title_short |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
title_full |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
title_fullStr |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
title_full_unstemmed |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
title_sort |
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer |
author |
Cavalcante, Maisa Dias [UNESP] |
author_facet |
Cavalcante, Maisa Dias [UNESP] Belisário, Celso Martins Oliveira, Daniel Emanuel Cabral De Maia, Geisa Priscilla Araújo Gomes Ferreira, Weder Nunes Resende, Osvaldo |
author_role |
author |
author2 |
Belisário, Celso Martins Oliveira, Daniel Emanuel Cabral De Maia, Geisa Priscilla Araújo Gomes Ferreira, Weder Nunes Resende, Osvaldo |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Instituto Federal Goiano |
dc.contributor.author.fl_str_mv |
Cavalcante, Maisa Dias [UNESP] Belisário, Celso Martins Oliveira, Daniel Emanuel Cabral De Maia, Geisa Priscilla Araújo Gomes Ferreira, Weder Nunes Resende, Osvaldo |
dc.subject.por.fl_str_mv |
Eugenia dysenterica activation energy liquid diffusion |
topic |
Eugenia dysenterica activation energy liquid diffusion |
description |
The cagaita is a native fruit from Brazilian Cerrado region. Among conservation techniques and to increase shelf life of the fruit, foam bed drying becomes ideal. This study adjusted mathematic models of foam drying of the cagaita pulp at different temperatures to determine the net diffusion coefficient and the activation energy of this process. As the foam layer drying has a shorter drying time due to the greater exposure of the surface area to the air, it allows the application of lower dehydration temperatures, so it used 40, 50, 60 and 70 °C, the data observed were better fitted to the Midilli model. The net diffusion coefficient increased with temperature and the activation energy was 25.368 kJ mol-1. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-16 2021-07-14T10:21:48Z 2021-07-14T10:21:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/fst.14020 Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020. 0101-2061 1678-457X http://hdl.handle.net/11449/211267 10.1590/fst.14020 S0101-20612020005024203 S0101-20612020005024203.pdf |
url |
http://dx.doi.org/10.1590/fst.14020 http://hdl.handle.net/11449/211267 |
identifier_str_mv |
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020. 0101-2061 1678-457X 10.1590/fst.14020 S0101-20612020005024203 S0101-20612020005024203.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
- application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128974365130752 |