Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; Pereira, Tamires dos Santos; Queiroga, Anna Paula Rocha de; Silva, Virgínia Mirtes de Alcântara; Ribeiro, Victor Herbert de Alcântara; Araújo, Rafaela Duarte Almeida; Cabral, Maysa Bernardino; Silva, Lucas Rodolfo Inácio da; Borges, Elder Miguel Esperidião Silva

doi:10.33448/rsd-v9i3.2316

Cited by 13 publications

(7 citation statements)

References 19 publications

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“…The parameter n showed an increase in the Page and Midilli models, while in the Page modified model there was a reduction for temperatures from 50 to 70°C, the latter also reported by Almeida, Santos, Pereira, Queiroga, et al (2020) and Almeida, Santos, Pereira, Silva, et al (2020) in the drying of Azuki beans. According to Cavalcante et al (2020), normally the higher the temperature of the drying air, the lower the value of n , since there is a greater difference between the vapor pressure of the air and of the grain, promoting greater water removal.…”

Section: Resultssupporting

confidence: 72%

“…This behavior, according toSantos, Silva, and Pagani (2012), shows that diffusion is probably the physical mechanism that controls the movement of water through the sample structure, that is, the drying rate is controlled by the rate of diffusion of the liquid through the solid, without presenting a rate period defined constant Nascimento et al (2018). studying the drying kinetics of sunflower seeds at temperatures from 40 to 80 C reported a similar observation.The parameter n showed an increase in the Page and Midilli models, while in the Page modified model there was a reduction for temperatures from 50 to 70 C, the latter also reported byAlmeida, Santos, Pereira, Queiroga, et al (2020) and in the drying of Azuki beans. According to Cavalcante et al (2020), normally the higher the temperature of the drying air, the lower the value of n, since there is a greater difference between the vapor pressure of the air and of the grain, promoting greater water removal.Moscon, Martin, Spehar, Devilla, and Rodolfo Junior (2017) working with quinoa grain drying, observed that the Page, Midilli, and Logarithmic models presented R 2 ≥ .98, estimated mean relative error (SE) ≤ 0.0083 and relative mean error (P) ≤ .0525 Leite, Queiroz, Figueirêdo, and Lima (2019).…”

supporting

confidence: 58%

“…It is noted that the average drying time obeyed decreasing trend with increases in temperature from 50 to 70°C, presenting reductions of 42, 24, and 19% in the samples Crown, Jacarezinho, and Italian, respectively. Almeida, Santos, Pereira, Queiroga, et al (2020) and Almeida, Santos, Pereira, Silva, et al (2020) studying the drying kinetics of melon seeds at different temperatures, reported that the drying time was 1,020.940 and 880 min at temperatures of 50, 60, and 70°C, respectively. In the case of water contents, the temperature increases were responsible for reductions of 66, 43, and 58% (db) between 50 and 70°C, in the same order of varieties, demonstrating that the variety Crown responded more sensibly to the increase in drying temperature.…”

Section: Resultsmentioning

confidence: 99%

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Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Moraes

Queiroz

Figueirêdo

et al. 2021

J Food Process Engineering

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The objective of this study was to investigate the physical characteristics and mineral profile of seeds of three Cucurbita varieties, one of the species Cucurbita maxima (variety Crown, one Cucurbita moschata (var. Jacarezinho) and one Cucurbita pepo (var. Italian), in natura and germinated forms. Additionally, perform the drying of the germinated samples at temperatures of 50, 60, and 70°C, evaluating the adjustment by different mathematical models to predict the process, calculate the effective diffusivities, and determine the activation energy and the thermodynamic properties of the samples. The seeds were germinated until 96 hr. Then, the unit mass, apparent specific mass, real specific mass, porosity and unit volume, and the mineral profile were determined. The germinated seeds were crushed and placed to dry with a thickness of 0.5 cm until reaching the equilibrium water content. Germination resulted in an increase in unit mass, unit volume, real density, and porosity; reducing the apparent density. The minerals were presented in different proportions, with emphasis on the calcium content in the Crown variety, potassium and phosphorus in Italian variety, and magnesium in Jacarezinho variety. The Henderson and Pabis modified model was the one that best fitted the experimental data of the three varieties. The effective diffusivities of the germinated seeds increased with increasing drying temperatures. The activation‐energy value was higher in the Crown variety, followed by Jacarezinho and Italian. The greatest enthalpies and entropies were determined in the Crown variety and the highest Gibbs free energies in the Italian variety. Practical Applications The knowledge of the physical aspects, the minerals concentration, and the use of drying germinated pumpkin seeds results in products with good palatability, expanding the possibilities for industrial and commercial use. The drying of agricultural products in a convective dryer makes it possible to reduce the water content to a certain value, minimizing microbiological activity and reducing chemical deterioration reactions, essential to increase shelf life, control waste, and allow the use and consumption of a product with high quality on a large scale. The contribution to the area consists of determining important values for seed processing industries interested in greater energy efficiency and in the precise adaptation of processes and equipment, with a view to reducing costs and maximizing the quality of the final product.

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Section: Resultssupporting

confidence: 72%

supporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

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Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Moraes

Queiroz

Figueirêdo

et al. 2021

J Food Process Engineering

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“…Houve redução nos valores da entropia quando se teve aumento da temperatura de secagem, vaiando de -299,34 (70 °C) a -299,89 J mol.K -1 (50°C). Segundo Almeida et al (2020) isso acontece devido à redução no teor de umidade ao longo do processo de secagem, o que dificulta o movimento das moléculas de água. Os valores da energia livre de Gibbs aumentaram com o aumento da temperatura de secagem variando de 137,19 a 143,17 kJ mol -1 indicando que o processo de secagem ocorreu de forma não espontânea.…”

Section: Variáveisunclassified

Avaliação das propriedades termodinâmicas e físico-químicas do mesocarpo do maracujá quando submetido aos processos combinados de secagem

Andrade

Galdino

Santiago

et al. 2021

RSD

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A combinação de métodos de secagem tem sido apontada como alternativa econômica e segura para a conservação de produtos alimentícios. Portanto, o presente estudo teve como objetivo realizar os processos combinados de osmodesidratação e secagem convectiva complementar do mesocarpo do maracujá, ajustar modelos matemáticos e avaliar a influência desses processos nas suas propriedades termodinâmicas e físicoquímicas. Um planejamento experimental 22 foi realizado para avaliar a influência da concentração de sacarose e da temperatura, sobre a perda de água, perda de massa e ganho de sólidos na desidratação osmótica. O experimento selecionado conforme o planejamento foi seco em estufa nas temperaturas de 50, 60 e 70 ºC, por meio dos dados foram obtidas as propriedades termodinâmicas do processo. A melhor condição de processo durante a desidratação osmótica foi a 60 °Brix e 60 °C. O modelo matemático Logarítmico foi o que melhor se ajustou aos dados experimentais da cinética de secagem e o processo de secagem foi definido como endorgênico e não espontâneo. Mesmo ocorrendo variações nos parâmetros físicos e físico-químicos após a desidratação osmótica seguida de secagem convectiva complementar, torna-se viável o aproveitamento desse resíduo como forma alternativa na alimentação, além de minimizar os impactos ambientais causados quando lançados no meio ambiente.

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“…The use of drying processes reduce the water content to safe levels of storage, since it involves heat and mass transfers, influencing the biological activities and the chemical and physical structure of the product, depending on the conditions and drying methods applied (Almeida et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Júnior

Santiago

Galdino

et al. 2020

JAS

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The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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Cinética de secagem do feijão azuki: modelagem matemática e propriedades termodinâmicas

Cited by 13 publications

References 19 publications

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Germinated seeds of three Cucurbita varieties: Physical characteristics, minerals profile, and drying behavior

Avaliação das propriedades termodinâmicas e físico-químicas do mesocarpo do maracujá quando submetido aos processos combinados de secagem

Osmotic Dehydration Process Study With Complementary Banana Peel Drying

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