Evaluation of two different diffusive models to describe the drying of passion fruit peels with and without blanching

Lima, Antonia Barbosa de; Silva, Aluízio Freire da; Pereira, Magnum de Sousa; Viera, Vanessa Bordin; Oliveira, Thamires Mabel Queiroz de; Silva, Wilton Pereira da

doi:10.1007/s00231-021-03142-6

Cited by 3 publications

(11 citation statements)

References 27 publications

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“…Other studies have observed this same phenomenon (Lima et al, 2022;Oliveira et al, 2022). It is also observed that the samples subjected to osmotic dehydration before the drying procedure had the values of the initial moisture content considerably reduced.…”

Section: Resultssupporting

confidence: 57%

“…The parameters obtained for each experimental condition and thickness expressions as a function of the average moisture ratio are shown in Table 2. To perform optimizations, a study about the refinement of grid and time indicated that a grid with 200 CV and 2000 time steps are adequate to solve the diffusion equation using the software "Infinite Slab Numerical" (Lima et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

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Analysis of drying of melon peels using numerical solution of the diffusion equation

Pereira

Farias

Silva

et al. 2023

J Food Process Engineering

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The objective of this work was to apply a diffusive model to describe the drying of melon peels and use them to analyze the process for various operating conditions. For this, a numerical solution was developed considering shrinkage and diffusivity as a function of the local moisture content. This solution was obtained considering a boundary condition of the third kind. In the present work, drying of melon peels was carried out in an oven (with and without osmotic pretreatment) at temperatures of 60 and 70 C. The osmotic pretreatments were carried out in binary solutions (sucrose and distilled water) with 20 Brix at a ratio of 1:3 (g/g) (peel to solution).According to the statistical indicators obtained, the model proposed adequately fitted to the experimental data, providing values for the chi-square and the coefficient of determination of 7.682 Â 10 À4 to 2.356 Â 10 À3 and .99953-.99982, respectively.Both pretreatment and temperature influenced the drying parameters of the process.

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Section: Resultssupporting

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Analysis of drying of melon peels using numerical solution of the diffusion equation

Pereira

Farias

Silva

et al. 2023

J Food Process Engineering

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“…This means that the coefficient of mass transfer increases linearly with the temperature of the drying air, which indicates that the increase in temperature caused less resistance of the basmati rice starch layer to the mass flow. [53] A proportionality between the effective diffusivity values and drying temperature was verified. The values obtained for the diffusivity of the different drying temperatures ranged from 2.15 × 10 −7 to 6.81 × 10 −7 m 2 min −1 for 40 and 60 °C, respectively.…”

Section: Diffusion Modelmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 99%

“…This observation is in agreement with the findings reported for slices of Colocasia esculenta. [52] According to Lima et al [53] attributes this initial behavior to the greater amount of free water on the surface of the product. In the second phase, which starts after the evaporation of the liquid film from the surface of the starch layer of basmati rice, vapor diffusion was the control mechanism for moisture migration in the inner part of the layer, since the surface of the layer was not more saturated.…”

Section: Drying Kinetics and Empirical Modelsmentioning

confidence: 99%

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Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase

et al. 2022

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The objective of this work is to evaluate the effect of drying temperature combined with enzymatic modification with α‐amylase on the in vitro digestibility, thermodynamic, thermal and structural properties of Basmati rice starch. The basmati rice starch is dried at drying temperatures (40, 45, 50, 55, and 60 °C), during the process thermodynamic properties such as enthalpy, entropy, and Gibbs free energy are analyzed. After drying, the raw starches are treated with α‐amylase (3 U mg−1) and analyzed by X‐ray diffraction and differential scanning calorimeter. The process is considered as endothermic and endergonic, where the temperature of 60 °C promotes a 22% reduction in the drying time and a higher hydrolysis yield (4.02%). The crystallinity index and the enthalpy of gelatinization are reduced according to the drying temperature and the type A crystallinity is not modified. This study shows that the drying temperature influences enzymatic susceptibility, with 60 °C being the most suitable temperature.

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Impact of ultrasound pretreatment on banana chip production by convective drying using hot air: Consideration of shrinkage and variable effective mass diffusivity in the process description

de Lima Ferreira,

da Silva,

Paiva

et al. 2024

J Food Process Engineering

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In this study, we used experimental analysis and numerical simulation to describe and compare the convective drying (CD) of banana slices, without and with pretreatment with ultrasound (US) at 25 kHz. Banana slices, with an average initial thickness of about 6.60 × 10−3 m and an average diameter of about 3.01 × 10−2 m, were subjected to CD at temperatures of 60, 70, and 80°C, with air speed of 1.5 m s−1. Considering such dimensions, the one‐dimensional diffusion equation in Cartesian coordinates was numerically solved by the finite volume method, using a fully implicit formulation (direct problem). A solver with a numerical solution was developed for the direct problem. This solver was coupled to an optimizer to determine the parameters a and b of functions that relate the effective moisture diffusivity (D) with the local moisture ratio, and also to determine the convective mass transfer coefficient (h) (inverse problem), considering the shrinkage. The proposed model was used to describe the data obtained. The results revealed that the drying rate increased in samples that were subjected to pretreatment with US, for each drying temperature. The best‐simulated results were those that related D to the local moisture ratio by means of a bcosh (aMR2) function. It could be observed that pretreatment with US allowed saving of time (and consequently energy) of 28.3%, 16.0%, and 12.4% at drying temperatures of 60, 70, and 80°C, respectively.Practical applicationsThe main contribution of this paper is to present a solver and an optimizer to determine the mass transfer properties considering the shrinkage during convective drying of banana pieces pretreated with ultrasound by the inverse problem. With the information obtained for the mass transfer properties and the proposed numerical model with a hyperbolic cosine type function for the effective moisture diffusivity, it is possible to more accurately determine the time and, therefore, the energy savings of processing banana chips pre‐treated with ultrasound.

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Evaluation of two different diffusive models to describe the drying of passion fruit peels with and without blanching

Cited by 3 publications

References 27 publications

Analysis of drying of melon peels using numerical solution of the diffusion equation

Analysis of drying of melon peels using numerical solution of the diffusion equation

Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase

Impact of ultrasound pretreatment on banana chip production by convective drying using hot air: Consideration of shrinkage and variable effective mass diffusivity in the process description

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