DETERMINACIÓN DE MODELOS DE SECADO EN CAPA DELGADA PARA LA LEVADURA CERVECERA (Saccharomyces cerevisiae)

Abstract

RESUMENModelos matemáticos del secado en capa delgada para la levadura cervecera (Saccharomyces cerevisiae) fueron estudiados y verificados con datos experimentales. Doce (12) diferentes modelos matemáticos de secado fueron comparados de acuerdo a tres parámetros estadísticos, i.e., coeficiente de correlación, error de la raíz cuadrada de la media y chi (χ²)-cuadrado. La cinética de secado en capa delgada de la levadura cervecera fue experimentalmente estudiada en un secador de túnel de laboratorio y la modelación matemática, usando los modelos de secado en capa delgada presente en la literatura, fue realizada. Los experimentos se realizaron a una temperatura de secado de 40, 50 y 60 ºC y a una velocidad de aire de 1.2 m/s. Las curvas de secado obtenidas de los datos experimentales fueron ajustadas a los modelos de secado en capa delgada. Los resultados muestran que el modelo de Page es el modelo más apropiado para predecir el comportamiento de secado en capa delgada de la levadura cervecera.Palabras clave: Levadura cervecera; Secado en capa delgada; Modelado del secado; Regresiones múltiples ABSTRACTMathematical models of thin-layer drying for brewer's yeast (Saccharomyces cerevisiae) were studied and verified with experimental data. Twelve (12) different mathematical drying models were compared according to three (3) statistical parameters, i.e., correlation coefficient, root mean square error and chi (χ²)-square. The thin-layer drying kinetics of brewer's yeast was experimentally investigated in a laboratory tunnel dryer and the mathematical modelling, using thin-layer drying models present in the literature, was performed. Experiments were performed at air temperature of 40, 50 and 60 ºC at an airflow rate of 1.2 m/s. Drying curves obtained from the experimental data were fitted to the thin-layer drying models. The results show that the Page model is the most appropriate model for predicting the drying behaviour of the thin-layer brewer's yeast.

Experimental study and mathematical modelling of convective thin-layer drying of noni (Morinda citrifolia L.)

“…The predicted data is banded around the straight line that showed the suitability of the Page model in describing the drying characteristics of the thin-layer noni. Similar results have been reported for other food materials (Picado et al, 2017;Mendieta et al, 2015).…”

“…The sample's weight history is recorded on a computer (C). It is possible to take a reading every 12 seconds (Mendieta et al, 2015).…”

Drying kinetics and thermodynamic analysis of tomato in a tunnel dryer

“…The sample's weight history is recorded on a computer (C). It is possible to take a reading every 12 seconds (Mendieta et al, 2015). Fig.…”