Study of the convective drying of pumpkin (Cucurbita maxima)

Guiné, Raquel; Pinho, Susana; Barroca, Maria João

doi:10.1016/j.fbp.2010.09.001

Cited by 117 publications

(94 citation statements)

References 14 publications

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“…The activation energy for 'okara' net diffusion was 28.15 kJ mol -1 , within the temperature range from 40 to 70 °C. The value found here is within the range cited in the literature and lower than that of forced convection drying of pumpkin (33.74 kJ mol -1 ) (Guiné et al, 2011); drying of crambe seeds (37.07 kJ mol -1 ) for the temperature range from 30 to 70 ºC (Costa et al, 2011); Table 1. Mean relative error (P, %), coefficient of determination (R 2 ) and mean estimated error (SE, decimal) for different conditions of 'okara' drying B.…”

Section: Resultsmentioning

confidence: 63%

Thermodynamic properties and drying kinetics of ‘okara’

Guimarães

Oliveira

Resende

et al. 2018

Rev. bras. eng. agríc. ambient.

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A B S T R A C T'Okara' is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the 'tofu' industry or soybean water-soluble extract. This work aimed to study 'okara' convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product 'okara' was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and the activation energy for the net diffusion in the drying was 28.15 kJ mol -1 . Enthalpy and Gibbs free energy increased with the elevation of drying temperature.Propriedades termodinâmicas e cinética de secagem de okara R E S U M O Okara é a parte insolúvel obtida após a extração aquosa dos grãos de soja, gerado em grande quantidade como um subproduto da indústria de tofu ou de extrato hidrossolúvel de soja. Objetivou-se estudar a cinética de secagem convectiva do okara, determinar o coeficiente de difusão efetivo, obter a energia de ativação e as propriedades termodinâmicas em diferentes condições de secagem. O subproduto okara foi obtido a partir do processamento de 'extrato hidrossolúvel de soja' de grãos de soja BRS 257, homogeneizado e submetido à secagem em estufa de ventilação forçada nas temperaturas de 40, 50, 60 e 70 °C até atingirem peso constante. Dentre os modelos analisados, Wang & Singh foi o selecionado para representar o fenômeno de secagem. O coeficiente de difusão efetivo aumentou com a elevação da temperatura e a energia de ativação para a difusão líquida na secagem foi de 28,15 kJ mol -1 . A entalpia decresceu com o aumento da temperatura de secagem, enquanto a entropia e energia livre de Gibbs aumentaram com o acréscimo da temperatura de secagem.

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Section: Resultsmentioning

confidence: 63%

Thermodynamic properties and drying kinetics of ‘okara’

Guimarães

Oliveira

Resende

et al. 2018

Rev. bras. eng. agríc. ambient.

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“…For example, the Newton model drying rate constant (k) and 0.345 h -1 at 40, 50 and 60°C drying air temperatures, respectively. The increase of drying rate constants (k) with temperature was also shown for onion (Sarsavadia et al 1999), pumpkin (Guiné et al 2011) and Aloe vera thin layer convective air drying (Vega et al 2007b).…”

Section: Drying Kinetics Modelingmentioning

confidence: 99%

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

et al. 2014

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The present study deals with the valorization of an edible spontaneous plant of the Tunisian arid areas: Allium roseum. This plant is traditionally used for therapeutic and culinary uses. Thin-layer drying behavior of Allium roseum leaves was investigated at 40, 50 and 60°C drying air temperatures and 1 and l.5 m/s air velocity, in a convective dryer. The increase in air temperature significantly affected the moisture loss and reduced the drying time while air velocity was an insignificant factor during drying of Allium roseum leaves. Five models selected from the literature were found to satisfactorily describe drying kinetics of Allium roseum leaves for all tested drying conditions. Drying data were analyzed to obtain moisture diffusivity values. During the falling ratedrying period, moisture transfer from Allium roseum leaves was described by applying the Fick's diffusion model.

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“…Bambino or Melonowa Żółta, it may range from 5 to 9% [Danilchenko et Analyzing dry matter content in other cultivars of pumpkin available in the literature a high diversity can be seen in this regard. Pumpkins can be divided into three groups: cultivars with low content of dry matter ranging from 8.1 to 11.3% [Corrigan et al, 2006;Guiné et al, 2011;Souci et al, 2008], cultivars with medium content ranging from 14.5 to 19.6% [Corrigan et al, 2006], and cultivars with high content of dry matter at the level of 21.1 to 33.2% [Corrigan et al, 2006;Cumarasamy et al, 2002;Hurst et al, 1995]. The investigated cultivars Karowita and Bambino belong to the group with a low content of dry matter, whereas Justynka F 1 cv., hybrids 771 and 774 belong to the group with a medium content of this parameter.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Niewczas¹,

Mitek²,

Korzeniewska³

et al. 2014

Pol. J. Food Nutr. Sci.

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Only two cultivars of pumpkin: Melon Yellow and Bambino were cultivated in Poland for a long time. Novel cultivars of this species are a significantly more valuable raw material than the old ones. The objective of this study was to characterize four novel cultivars of pumpkin in terms of yielding, weight and size of fruits, contents of dry matter and extract, pH value, and to compare them with conventionally-grown cultivar Bambino. The study demonstrated a signifi cant effect of the season on yielding, weight and size of fruits, as well as fl esh color and chemical composition. The new hybrids and cultivars (771, 774 and Justynka F 1 ) were characterized by considerably higher contents of dry matter and extract compared to Karowita and Bambino cultivars. Over 12 weeks of pumpkin fruits storage, no signifi cant changes were observed in contents of dry matter and extract.

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Study of the convective drying of pumpkin (Cucurbita maxima)

Cited by 117 publications

References 14 publications

Thermodynamic properties and drying kinetics of ‘okara’

Thermodynamic properties and drying kinetics of ‘okara’

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

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