Water uptake kinetics in soaking of grass pea

Costa, Rui; Pedroso, Verónica; Madeira, Tiago Bervelieri; Gândara, João F.M.

doi:10.1590/fst.24320

Cited by 8 publications

(5 citation statements)

References 29 publications

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“…It is interesting to mention the higher amount of information that can be provided by a diffusion model in different physical situations involving heat and/or mass transfer (Da Silva et al , 2010, 2013a, b, 2014a, b), when compared to empirical models (Quicazán et al , 2012; Oliveira et al , 2013; Marques et al , 2016; Shafaei et al , 2016; Li et al , 2020; Costa et al , 2021); or works that simply present experimental data (Cruz et al , 2011) describing the same physical situation. Diffusion models provide not only the kinetics of the studied phenomenon, but also allow predicting the distribution of the variable of interest in the domain, at any time, enabling studies that depend on the gradient of this variable of interest.…”

Section: Resultsmentioning

confidence: 99%

Use of empirical and diffusion models in the description of the process of water absorption by rice

Pereira

Silva²,

Silva

et al. 2021

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PurposeTo describe water absorption by the rice grains over time, diffusion and empirical models were used. Also, an optimization software was developed in this study to determine parameters and their uncertainties for the diffusion models (LS Optimizer, for partial differential equations). Parameters (and their uncertainties) for empirical models were determined by LAB Fit Curve Fitting Software.Design/methodology/approachHeat and mass diffusion phenomena are found in various processes of technological interest, including pasteurization, drying and water immersion of agricultural products, among others. The objective of this work was to study the process of water absorption by rice grains with and without husk, using diffusion and empirical models to describe the absorption kinetics. Rice grains were immersed (approximately 10 g for each experiment) in drinking water maintained at constant temperatures of 28, 40 and 50 C. In the experiments, the water contents absorbed by rice grains over time were obtained by the gravimetric method.FindingsAmong empirical models, Peleg was the most satisfactory to describe the kinetics of water absorption by rice without husk, while the Silva et alii model had the best statistical indicators for rice with husk. It was also verified that a diffusion model with boundary condition of the first kind showed the best (or equivalent) results in the description of all processes of kinetics of water absorption by rice grains, with and without husk. For grains without husk, the effective mass diffusivities were (1.186 ± 0.045) × 10−9, (1.312 ± 0.024) × 10−9 and (2.133 ± 0.028) × 10−9 m2 min−1, for the immersion temperatures of 28, 40 and 50C, respectively. For grains with husk, diffusivities were (0.675 ± 0.011) × 10−9 and (1.269 ± 0.017) × 10−9 m2 min−1, for temperatures of 28 and 50 C, respectively.Originality/valueThis work developed a solver for the diffusion equation in cylindrical geometry and presented the LS Optimizer software developed to determine differential equation parameters through experimental data sets.

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Section: Resultsmentioning

confidence: 99%

Use of empirical and diffusion models in the description of the process of water absorption by rice

Pereira

Silva²,

Silva

et al. 2021

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“…Para descrever a secagem de um produto agrícola ao longo do tempo, vários modelos matemáticos são usados. Dentre esses, podem ser citados os modelos difusivos (Silva et al, 2008;Silva et al, 2014a) e também os modelos empíricos (Silva et al, 2012;Costa et al, 2022). Dos métodos de secagem existentes, o processo de secagem por camada de espuma que é considerado uma técnica simples que pode ser aplicada em alimentos sensíveis ao calor, pegajosos e com alto teor de açúcar, como polpas de frutas e sucos.…”

Section: Introductionunclassified

Utilização de extratos vegetais e emulsificantes para obtenção de um colorante natural em pó através da técnica de secagem em camada de espuma

Oliveira,

Silva,

Gouveia

et al. 2024

Cad. Pedagógico

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A cor é uma das primeiras características que são imediatamente associadas à atração dos consumidores e à escolha de seus alimentos. O sabor, a segurança e o valor nutricional dos produtos alimentícios estão relacionados à sua cor. Nesse contexto, o presente trabalho estudou a cinética de secagem de beterraba (Beta vulgaris L.) para obtenção de um corante natural de coloração rósea, por meio da técnica de secagem em camada de espuma. O processo de aquisição do corante em pó é simples e, por isso, a secagem em camada de espuma oferece grandes possibilidades comerciais, especialmente para alimentos sensíveis à temperatura. Foi realizado um planejamento experimental fatorial completo, 23+2 pontos centrais. As variáveis independentes foram a concentração de Emustab® (5,08; 12,54 e 20,00 g/100mL), a concentração de maltodextrina (2,29; 5,64 e 9,00 g/100mL) e a temperatura de secagem (60, 70 e 80 °C), enquanto que a variável dependente considerada foi o tempo de secagem. Os tratamentos foram submetidos à caracterização das espumas conforme análises de densidade, expansão, incorporação de ar e estabilidade. Em seguida, as secagens em camada de espuma foram realizadas. Para o ajuste aos dados experimentais, os modelos empíricos de Henderson e Pabis, Lewis, Page, Peleg, Silva et alli e Wang e Singh foram utilizados. O modelo empírico de Page foi o que melhor se ajustou aos dados experimentais, apresentando os maiores coeficientes de determinação (R²), variando de 0,992 a 0,999, e os menores qui-quadrados (χ2), variando entre 0,00395 e 0,03066. Por meio das expressões de derivadas dos modelos empíricos, as taxas de secagens foram determinadas, o que possibilitou a identificação dos distintos períodos envolvidos no processo.

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“…In general, various types of mathematical models are used to describe the migration of water in a porous medium over time, including diffusion models (distributed mass transfer analysis) (Silva et al, 2008;Da Silva et al, 2014;Silva et al, 2014) and empirical models (lumped models) (Silva et al, 2012;Costa et al, 2022). In the use of diffusion models, moisture contents must be given on a dry basis and, in this case, the parameters of interest for describing the kinetics are the convective mass transfer coefficient and the effective mass diffusivity.…”

Section: Introductionmentioning

confidence: 99%

Proposition of empirical equations to describe the kinetics of water absorption by film-coated maize seeds during germination

Gomes,

Silva,

Melo

et al. 2024

Cad. Pedagógico

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Maize is a crop widespread in various parts of the world, serving as a source of food for humans and animals and also as a source of energy. Seeds can be attacked by pathogenic microorganisms and, a way to protect them against these attacks, it is to coat them with suitable products. In this paper, empirical equations with 2 and 3 parameters are proposed to describe the kinetics of water absorption by film-coated maize seeds during germination at temperature of 10 °C and atmospheric pressure of 71 cmHg. A total of 14 experiments involving different types of film on the seeds were carried out, plus a control experiment without film coating. A computer program, which automatically fits about 200 functions available in its library to the experimental data, was used for each of the 15 datasets. This program uses non-linear regression to generate a classification of the best-fitted functions, based on the value of the reduced chi-square of each fit performed. The best equations with 2 and 3 parameters obtained in this study were compared with each other, and the one that best described the kinetics of water absorption by the seeds was chosen. Also, the equation chosen in this study was compared with other empirical equations available in the literature. In all comparisons, the equation obtained and proposed in this study showed better statistical indicators than the empirical equations available in the literature. It was also possible to conclude that the film coating treatments did not significantly interfere with the value of the final moisture content (about 35%, w.b.), but influenced the time of the seed germination process (between 24 and 40 days).

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Water uptake kinetics in soaking of grass pea

Cited by 8 publications

References 29 publications

Use of empirical and diffusion models in the description of the process of water absorption by rice

Use of empirical and diffusion models in the description of the process of water absorption by rice

Utilização de extratos vegetais e emulsificantes para obtenção de um colorante natural em pó através da técnica de secagem em camada de espuma

Proposition of empirical equations to describe the kinetics of water absorption by film-coated maize seeds during germination

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