Drying kinetics of soybean grains

Silva, Lays Português; Santos, Samuel Gonçalves Ferreira dos; Queiroz, Juliano Silva; Rodovalho, Renato Souza; Buso, Wilian Henrique Diniz

doi:10.15361/1984-5529.2020v48n2p99-106

Cited by 4 publications

(2 citation statements)

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“…The higher the temperature, the lower the viscosity and the higher the agitation of water molecules, promoting greater fluidity in the capillaries of the product. A similar behavior was observed for grape seeds (Roberts et al, 2008), soybeans (Silva et al, 2020), and cowpeas (Morais et al, 2013). The Deff values in this research were in the general range from 10 -11 to 10 -9 m 2 s -1 for agricultural products (Madamba et al, 1996).…”

Section: Resultssupporting

confidence: 83%

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

SIQUEIRA,

CRIPPA,

MABASSO

et al. 2024

Food Sci. Technol (Campinas)

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Convective drying of mung bean seeds was conducted to investigate drying kinetics and mass transfer parameters at temperatures of 40, 50, 60, 70, and 80°C and a fixed air velocity of 1.2 m s-1. Drying characteristics were determined by drying rate, moisture ratio, diffusion coefficient, activation energy, Biot number, and mass transfer coefficient. Drying models such as Newton, Page, Henderson and Pabis, Logarithmic, Midilli, Two-term, and Diffusion approximation were applied and fitted to the moisture ratio of the experimental data. The drying rate was significantly affected by the drying temperature. The Midilli model was considered the most suitable for experimental drying curves. The effective moisture diffusivity ranged from 3.19×10-9 to 10.76×10-9 m2 s-1, with an activation energy of 59.78 kJ mol-1. Similar to the mass transfer coefficient, the Biot number increased with increasing drying temperature. The simultaneous transfer of heat and mass was controlled by diffusion and surface.

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Section: Resultssupporting

confidence: 83%

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

SIQUEIRA,

CRIPPA,

MABASSO

et al. 2024

Food Sci. Technol (Campinas)

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“…The variation in activation energy for the three varieties, between 28.17 and 68.87 kJ/mol, is within the range of 12.7–110 kJ/mol normally determined in agricultural products according to Zogzas, Maroulis, and Marinoskouris (1996). These E a values are close to those determined by Quequeto, Siqueira, Ferranti, Schoeninger, and Leite (2017) in thin layer drying of beans of the cultivar IPR Tangará with E a of 25.8964 kJ/mol; by Díaz et al (2018), 44.36 kJ/mol in drying of oil Moringa ; by Mujaffar and Ramsumair (2019) who obtained a value of 43.9 kJ/mol in the drying of pumpkin seeds and by Silva, Santos, Queiroz, Rodovalho, and Buso (2020) in the drying of soybeans with a value of 26.80 kJ/mol. According to Silva, Silva, et al (2018) and Silva, Vale, et al (2018), these differences can be attributed to variations in product hygroscopicity, morphology, and environmental conditions.…”

Section: Resultsmentioning

confidence: 95%

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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Drying of Gelatin Solutions at Different Temperatures; Evaluation of Kinetic, Thermodynamic and Functional Properties

CANSU,

YILDIRIM

2023

Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi

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Bu çalışmada, alternatif kaynaklar arasında gösterilen tavuk derisinden elde edilen jelatin çözeltilerinin kurutma sıcaklığına bağlı olarak değişen fizikokimyasal özellikleri ile kurutma kinetiği ve termodinamiği araştırılmıştır. Kurutmanın matematiksel modellenmesi ve termodinamik davranışların tespiti için 40, 50 ve 60°C sıcaklıklarda jelatin çözeltilerinin kuruma miktarı takip edilmiştir. Aynı zamanda üç farklı sıcaklıkta kurutularak elde edilen toz jelatinin fizikokimyasal özellikleri karşılaştırılmıştır. Farklı sıcaklıklardaki kurutmaya ait deneysel verileri en iyi açıklayan matematiksel modelin Midilli ve Küçük modeli olduğu tespit edilmiştir. Kurutma sürecinin başlangıcında 40, 50 ve 60°C sıcaklıklarda sırasıyla 0.1386, 0.1728, 0.1848 g su/g kuru madde.dak kurutma hızları gözlenmiştir. Efektif difüzyon katsayıları (Deff) ise sıcaklıkla birlikte artarak aynı sıcaklıklar için sırasıyla 1.877x10-7, 2.082 x10-7, 2.568 x10-7 olarak bulunmuştur. Nem difüzyonunu başlatmak için gereken aktivasyon enerjisi (Ea) ise 13.53 kJ mol-1 olarak bulunmuştur. Jelatin çözeltisinde sıcaklığın artmasıyla birlikte Gibbs serbest enerji (∆G) değerleri artarken entalpi (∆H) ve entropi (∆S) değerleri azalmıştır. Jel gücü, 40, 50 ve 60°C’de yapılan kurutmada sırasıyla 343, 291 ve 123 g olarak ölçülmüş ve kurutma sıcaklığının jel gücünü olumsuz etkilediği tespit edilmiştir. Bununla birlikte, elde edilen jelatin örneklerinin viskozite değerleri sıcaklık ile azalırken su tutma kapasitesi artmıştır. Ancak jelatin örneklerinin termal stabilite değerlerinin (TGA) kurutma sıcaklığından etkilenmediği belirlenmiştir. Sonuçlar, farklı kurutma sıcaklıklarının hem jelatin tozunun kalitesi hem de çözeltisinin kinetik ve termodinamik davranışı üzerinde etkili olduğunu açıkça göstermiştir

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Drying kinetics of soybean grains

Cited by 4 publications

References 0 publications

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

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

Drying of Gelatin Solutions at Different Temperatures; Evaluation of Kinetic, Thermodynamic and Functional Properties

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