Cinética de secagem de folhas de erva baleeira (Cordia verbenacea DC.)

Goneli, André Luís Duarte; Nasu, A.K.; Gancedo, R.; Araujo, Willian Dias; Sarath, Karina Laís Leite

doi:10.1590/1983-084x/13_041

Cited by 35 publications

(27 citation statements)

References 29 publications

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“…11 to 13, respectively (Ryan, 2009). The capacity of the model to describe this physical process is inversely proportional to the standard deviation of the estimate (Goneli et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

“…Thus, drying is a fundamental part in the conservation of the desirable qualities of plant products harvested with high moisture contents (Goneli et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The relationship between the moisture content of a certain product and the relative humidity at equilibrium at a given temperature can be expressed by mathematical equations, socalled sorption isotherms or hygroscopic equilibrium curves (Goneli et al, 2014). The hygroscopic behavior of diverse agricultural products has been studied by various researchers using various mathematical models, such as Chung-Pfost, Copace, modified GAB, modified Halsey, Henderson, modified Henderson, Oswin, Sabbah, and Sigma-Copace (Brooker et al, 1974;Hubinger et al, 2009;Ferreira et al, 2011;Silva & Rodovalho, 2012;Teixeira et al, 2012;Costa et al, 2013;Santos et al, 2015;Goneli et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

Andrade

Figueira²,

Teixeira

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis study focuses on the determination of the hygroscopic equilibrium and isosteric heat of the aji chili pepper (Capsicum baccatum) under different controlled temperature and relative air humidity conditions. In addition, the objective was to adjust the model among the existing literature models that best represent the isothermal sorption behavior, as well as propose a new model to represent this phenomenon. Having obtained the mathematical models and experimental data, the best model and parameters that represent the hygroscopicity and the isosteric heat satisfactorily was determined. The temperatures used were 30, 55, and 70 °C, with water activity levels from 0.11 to 0.84. The model that best fit the data had a R 2 value of 0.97. The integral isosteric heat of sorption for 'Dedo-de-Moça' chili pepper within a moisture content from 0.07 to 0.55 (dry basis) ranged from 3641.66 to 2614.38 kJ kg -1 .Determinação do equilíbrio higroscópico e calor isostérico de pimenta Dedo-de-Moça R E S U M O Esta pesquisa focou na determinação do equilíbrio higroscópico e do calor isostérico da pimenta Dedo-de-Moça (Capsicum baccatum) sob diferentes condições controladas de temperatura e umidade relativa do ar. Foi ajustado o modelo que melhor representa o comportamento isotérmico de sorção entre os modelos descritos na literatura, bem como a proposta de um novo modelo e parâmetros que satisfazem com representatividade o fenômeno de higroscopicidade e calor isostérico. As temperaturas utilizadas foram 30, 50 e 70 ºC, com níveis de atividade de água variando de 0.11 a 0.84. O calor isostérico integral de sorção da pimenta Dedo-de-Moça, para o teor de água entre 0.07 a 0.54 (b. s.), variou de 3641.66 a 2614.38 kJ kg -1 . O modelo que melhor se representa o comportamento do equilíbrio higroscópico e calor isostérico é o novo modelo proposto no presente estudo, com R 2 igual a 0.97.

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“…11 to 13, respectively (Ryan, 2009). The capacity of the model to describe this physical process is inversely proportional to the standard deviation of the estimate (Goneli et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

“…Thus, drying is a fundamental part in the conservation of the desirable qualities of plant products harvested with high moisture contents (Goneli et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

Andrade

Figueira²,

Teixeira

et al. 2017

Rev. bras. eng. agríc. ambient.

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show abstract

“…Na análise de representatividade da higroscopicidade dos modelos, os dados experimentais foram comparados com os valores estimados para cada modelo, verificando-se a porcentagem de erro médio relativo (P) e o erro médio estimado (SE), de acordo, respectivamente, com as eqs. (10) A capacidade do modelo em descrever com fidelidade o processo físico é inversamente proporcional ao valor de SE (GONELI et al, 2014). Sendo assim, o grau de ajuste dos modelos matemáticos aos dados experimentais foi baseado na magnitude do coeficiente de determinação ajustado e dos erros médios relativo e estimado.…”

Section: Methodsunclassified

Determinação do equilíbrio higroscópico e do calor isostérico do bagaço de cana-de-açúcar

Teixeira¹,

Andrade²,

Espíndola³

et al. 2015

Eng. Agríc.

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RESUMO:Com o intuito de analisar a dinâmica de sorção e a energia necessária para a vaporização da água na desidratação do bagaço da cana-de-açúcar, o presente trabalho teve como objetivo a determinação de seu equilíbrio higroscópico e calor isostérico, a partir de diferentes condições controladas de temperatura (20; 40; 55 e 70 ºC) e umidade relativa do ar (10; 12; 17; 18; 30; 40; 45; 50; 60 e 85%), assim como avaliar, entre diversos modelos descritos na literatura, o que melhor represente o comportamento de sorção. Como resultado, foi verificado que o modelo que melhor se ajustou aos dados empíricos do processo de sorção do bagaço de cana-de-açúcar foi o Modelo de Henderson Modificado, com coeficiente de determinação de 0,972, enquanto o calor isostérico integral de dessorção variou de 2524,09 a 2951,95 kJ kg -1 , para os teores de água de equilíbrio de 0,014 a 0,170 b.s., respectivamente. PALAVRAS-CHAVE:bagaço de cana-de-açúcar; equilíbrio higroscópico; calor isostérico. HYGROCOPIC EQUILIBRIUM AND ISOSTERIC HEAT OF SUGARCANE BAGASSABSTRACT: This study aimed to determine the hygroscopic equilibrium and isosteric heat of sugarcane bagasse to evaluate sorption dynamics and the required energy to vaporize water in the bagasse dehydration. The reaction was assessed at different controlled conditions of temperature (20, 40, 55 and 70 ºC) and air relative humidity (10, 12, 17, 18, 30, 40, 45, 50, 60 and 85%), as well as testing various models described in the literature to identify the condition that better represents sorption behavior. As a result, we found that the model that best fit empirical data of sugarcane bagasse sorption was the modified Henderson with determination coefficient of 0.972; while the integral isosteric heat of desorption ranged from 2,524.09 to 2,951.95 kJ kg -1 , for all water contents and equilibrium of 0.014 until 0.170 bs, respectively.

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“…Many researchers study the drying kinetics in thin layer of different agricultural products, and many of these studies are conducted in forced air circulation ovens (COSTA et al, 2011;MADUREIRA et al, 2011;SOUSA et al, 2011;OLIVEIRA et al, 2012;SIQUEIRA et al, 2012;DIÓGENES et al, 2013;SANTOS et al, 2013;PEREZ et al, 2013;SIQUEIRA et al, 2013;GONELI et al, 2014a, GONELI et al, 2014b, MARTINS et al, 2015, in which it is only possible to control the drying air temperature during the process. The air flow in greenhouses is fixed, not allowing changes for different tests, being the air flow one of the variables that directly affects the drying process of agricultural products.…”

Section: Introductionmentioning

confidence: 99%

Experimental dryer design for agricultural products

et al. 2016

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This study consisted of designing and building an experimental dryer that allows working with different temperatures and velocities of the air, aiming to perform studies on thin-and thick-layer drying of agricultural products. The project was divided into three stages: heat source designing, dryer geometric parameters, and fan selection to meet operational demand. Heating was made by a set of six electrical resistances totaling 12 kW and the drying bed in thin layer was composed of two trays with diameter of 0.20 m. Operational demands were met using a centrifugal fan with a power rating of 735.5 W. The used methodology was able to size the experimental dryers for thin-and thick-layer drying working at distinct temperatures and air velocities.

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Cinética de secagem de folhas de erva baleeira (Cordia verbenacea DC.)

Cited by 35 publications

References 29 publications

Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

Determinação do equilíbrio higroscópico e do calor isostérico do bagaço de cana-de-açúcar

Experimental dryer design for agricultural products

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