Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper

Abstract

The present work had as objective to determine the kinetics of drying of the chili pepper, to adjust different mathematical models to the experimental values as a function of the water content and to characterize the same in it’s in natura form and after the drying in the temperatures of 60, 70 and 80 °C. The samples were weighted periodically until reaching the equilibrium. The mathematical models of Wang and Singh, Henderson and Pabis, Newton, Page and Thompson were adjusted to the experimental data. The best adjustment was determined in relation to the highest values of the coefficient of determination (R2) and Mean Square Deviation (MSD). The obtained results showed that the drying of the pepper is influenced by the temperature of the drying air. It is concluded that the model of Henderson and Pabis was the one that best fit to the experimental data. The increase of the drying temperature promoted a reduction in the time required for the peppers to reach the moisture of the hygroscopic balance. The parameters of acidity, lipids and proteins remained close at the different drying temperatures used, however higher when compared to the samples in natura. It can be noticed that ashes and vitamin C have suffered considerable decrease as the temperature increased, as a result of the chemical transformations that occurred in the peppers due to heat exposure and loss of moisture.

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

“…Several mathematical models have been used to describe the drying process of agricultural products and to determine process information, which can be used in future equipment designs. These analytical solutions are used to describe the thin‐layer drying of various agricultural products, besides determining the effective mass flow diffusivity and convective mass transfer coefficient (Da Silva et al, 2010; Meneghetti et al, 2012; Menezes, Ströher, Pereira, & Barros, 2013; Silva et al, 2018b). In general, a diffusion model is important because it allows simulating the distribution of moisture over time.…”

Physico-chemical characterization and kinetics of drying of organic yellow bell pepper (Capsicum annuum L.)

“…Derlan et al (2013), when evaluating the drying process of cambuci pepper at 40, 50 and 60°C, determined that the Midili model was the best fit for the experimental data. Silva et al (2018b) found that the Handerson and Pabis model best described the drying process of peppers at temperatures of 60 to 80°C. Figure 1 shows the Page model as the one that best described the drying kinetics of yellow pepper to the drying air temperatures applied.…”

“…The Page model was considered as the lowest values for the same function with a variation of 0.3399 to 0.5183 × 10 -2 between the applied temperatures, being the model chosen to represent the drying process. The Peleg model also presented high R 2 and low χ2, according to Silva et al (2018b), it can be interpreted as an equation resulting from the law of second-order drying rate, which allows to give a physical meaning to the parameters obtained by adjusting curves (Pan et al, 2011;Tao et al, 2014).…”