No abstract

The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condition of the third kind. In the present work, drying of melon peels was carried out in an oven (with and without osmotic pretreatment) at temperatures of 60 and 70 C. The osmotic pretreatments were carried out in binary solutions (sucrose and distilled water) with 20 Brix at a ratio of 1:3 (g/g) (peel to solution).According to the statistical indicators obtained, the model proposed adequately fitted to the experimental data, providing values for the chi-square and the coefficient of determination of 7.682 Â 10 À4 to 2.356 Â 10 À3 and .99953-.99982, respectively.Both pretreatment and temperature influenced the drying parameters of the process.

In the present work, drying of jackfruit seeds (with and without the endocarp) was carried out in an oven at temperatures of 60 and 70°C. The objective of this work is to apply two diffusive models to describe the drying of jackfruit seeds and use them to analyze the effects of temperature and endocarp presence on the thermo-physical parameters of the process. For this, two numerical solutions were developed considering shrinkage and diffusivity as a function of the local moisture content. The two models applied in this study were obtained as follows: considering shrinkage and diffusivity variation (model 1); considering constant diffusivity and disregarding shrinkage (model 2). According to the statistical indicators obtained, with values for the coefficient of determination that varied between 0.9896 and 0.9994 and chi-square that varied between 1.7764 × 10 −3 and 4.325 × 10 −2 , the two models proposed adequately fitted to the experimental data. Furthermore, these indicators showed a better adequacy of model 1 for this type of process when compared to results reported in the literature. Novelty impact statement:• This article proposes a study with jackfruit seed that is usually discarded by the food industry.• Two diffusive models are proposed to describe the drying of jackfruit seeds with and without endocarp. This proposal can contribute to a better understanding of the drying of this type of product, since there are few works in the literature that use more complex models for residues.• A strong influence of the presence of the endocarp on the total drying time and on the thermo-physical parameters of the process was observed. | INTRODUC TI ONJackfruit is a fruit of Asian origin of the jackfruit tree (Artocarpus heterophyllus Lam.) belonging to the Moraceae family. Its cultivation is expanded in tropical and subtropical countries, such as Malaysia, Bangladesh, Indonesia, Philippines and Brazil, with the largest production being concentrated in the northeast region (Souza et al., 2011;Ulloa et al., 2017).Jackfruit is formed by numerous yellowish and sweet bulbs with an accentuated aroma and seeds covered by a resistant endocarp

Comportamento da secagem de sementes de melão (Cucumis Melo L.) em camada fina usando modelos empíricosBehavior of the thin layer drying of melon seeds (Cucumis Melo L.) using empirical models

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