Drying Kinetics of Noni Seeds

Quequeto, Wellytton Darci; Resende, Osvaldo; Silva, Patrícia Cardoso; Silva, Fábio Adriano Santos e; Silva, Lígia Campos de Moura

doi:10.5539/jas.v11n5p250

Cited by 15 publications

(16 citation statements)

References 17 publications

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“…Even though no reaction occurs while drying, the operation is not spontaneous and thus requires the additional energy for the moisture vaporization (D. E. C. de Oliveira et al, 2015). The results from the present work are in agreement with other works, such as Quequeto, Siqueira, Ferranti, Schoeninger, and Leite (2017)) for drying beans; Guimarães et al (2018) for drying Okara; Quequeto, Resende, Silva, Silva, and Silva (2019) for noni seeds. All works also found a reduction in the process enthalpy and an increase in Gibb's free energy.…”

Section: Resultssupporting

confidence: 93%

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Cavalcanti‐Mata

Duarte

Lira

et al. 2020

J Food Process Engineering

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The drying process is an essential step in the postharvest of grains. The objective of this research was to study the drying kinetics of chickpeas (Cicer arietinum L.), by introducing a new approach to simplify the Fick equation. Drying temperatures of 40, 50, 60, 70, and 80 C were used in a hot air convective dryer to dry thin-layers of chickpeas. The mathematical models (Fick, modified Henderson & Pabis, modi

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Section: Resultssupporting

confidence: 93%

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Cavalcanti‐Mata

Duarte

Lira

et al. 2020

J Food Process Engineering

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“…Silva et al (2019a) studied white bean grains and observed that diffusivity increased from 3.46 to 10.30 × 10 −8 m 2 /min for temperature range from 40 to 80°C. Quequeto, Resende, Silva, Silva, and Silva (2019) obtained effective diffusivity ranging from 8.6968 to 23.7089 x 10 −10 m 2 /min for noni seeds. According to Carvalho, Bueno, Oliveira, and Resende (2018), the diffusivity depends on drying air temperature, that is, the higher the drying air temperature, the lower the resistance of the grain to water removal and the greater the diffusivity.…”

Section: Resultsmentioning

confidence: 98%

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Santos

Silva

Barros

et al. 2020

J Food Process Engineering

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This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten-free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80 C and air velocity of 1.5 m/s. Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated grains were ground to obtain the flour, which was subjected to physicochemical and bioactive characterization to verify the impact of the applied temperatures on the final product quality. It was found that the Page model is more reliable to describe the drying kinetics of red rice, since it showed higher coefficients of determination (R 2) and lower chi-square (χ 2). The diffusion model showed satisfactory fit, with coefficient of determination (R 2) higher than 0.99 and chi-square (χ 2) lower than 0.0146659. Higher drying rate was found at the temperature of 80 C, but cracks were observed in the grains and there was greater degradation of anthocyanins. The pH, total titratable acidity, and flavonoids did not differ between the temperatures applied. Lower values of moisture content, water activity, total phenolic compounds, and antioxidant activity were obtained in the grains subjected to temperature of 80 C. Therefore, the temperature of 40 C was the one that ensured greatest conservation of all bioactive compounds analyzed and greater antioxidant activity for all three methods. Practical applications: The diffusion model provides a realistic and physical interpretation of the drying operation, stimulating the correct time needed to reduce the moisture content of the material, of initial value at the equilibrium value. In this way, it is possible to save energy and reduce the degradation of bioactive compounds promoted by thermal damage, which material is submitted, in addition to aiming at the optimization of drying equipment projects. 1 | INTRODUCTION Rice (Oryza sativa L.) has several types of cultivars and is a widely consumed food in the world, with different colors, such as white, black, red, and brown. Red rice is thus called because of the reddish color of the pericarp of the grains, which in turn is due to the accumulation of tannins and anthocyanins (Agostineto, Fleck, Rizzardi,

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“…The values of Akaike Information Criterion (AIC) and Schwarz's Bayesian Information Criterion (BIC) were used as auxiliary to further refine the selection of the best model for representing the drying kinetics of buckwheat grains, considering the parameters of the models preselected according to Gauss-Newton criterion (Table 3). This criterion has been used previously for selecting models to represent the drying kinetics of various vegetable products, such as Piper aduncum L. leaves (Quequeto et al, 2019a), Morinda citrifolia L. grains (Quequeto et al, 2019b), and Ipomoea batatas L. pulp (Souza et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and effective diffusion of buckwheat grains

et al. 2020

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Buckwheat has become important in the food sector as its flour does not contain gluten. Since buckwheat is a relatively new crop in the agricultural environment, there is little information available regarding its processing. Drying is one of the most important post-harvest stages of buckwheat. The aim of the present study was to describe the drying process of buckwheat grains. Buckwheat grains with a moisture content of 0.41 ± 0.01 (dry basis, d.b.) were harvested, followed by drying in an experimental dryer at the temperatures of 40, 50, 60, 70, and 80 °C, at an air speed of 0.8 m s-1. The drying rate was determined, and the mathematical models generally employed to describe the drying process of several agricultural products were fitted to the experimentally obtained data. Model selection was based on the Gauss-Newton non-linear regression method and was complemented by Akaike Information Criterion and Schwarz’s Bayesian Information Criterion. It was concluded that the drying rate increased with an increase in temperature and decreased with an increase in drying time. It is recommended to use the Midilli model to represent the drying kinetics of buckwheat grains at the temperatures of 40, 60, and 70 °C, while the Approximation of diffusion model is recommended for the temperatures of 50 and 80 °C. The magnitudes of effective diffusion coefficients ranged from 1.8990 × 10-11 m2 s-1 to 17.8831 × 10-11 m2 s-1. The activation energy required to initiate the drying process was determined to be 49.75 kJ mol-1.

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Drying Kinetics of Noni Seeds

Cited by 15 publications

References 17 publications

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Drying kinetics and effective diffusion of buckwheat grains

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