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| Andrade,Ednilton T. de; Figueira,Vitor G.; Teixeira,Luciana P.; Martinazzo,Ana Paula; Araujo,Kátia G. de L.. |
| ABSTRACT This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dehydration; Hue angle; Quality; Midilli model. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500659 |
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| Souza,Jéssica L. F.; Oliveira,Daniel E. C.; Plácido,Geovana R.; Egea,Mariana B.; Caliari,Márcio; Silva,Marco A. P. da. |
| ABSTRACT The objectives of this study were to fit mathematical models to the experimental data of the drying of the pequi mesocarp, determine the effective diffusion coefficient, and to obtain activation energy and thermodynamic and nutritional properties in different drying conditions. The mesocarp of pequi fruits, with an initial moisture content of 5.05 (decimal, dry basis), was dried in a forced ventilation oven at temperatures of 40, 50, 60 and 70 °C until the final moisture content of 0.15 ± 0.01 (decimal, dry basis). The mathematical models were adjusted by non-linear regression analysis using the Gauss-Newton method, considering the magnitude of the coefficient of determination (R2), the mean relative error (P) and the estimated mean error (SE).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mathematical modeling; Activation energy; Midilli model; By-product utilization. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000900655 |
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| Martins,Elton A. S.; Goneli,André L. D.; Goncalves,Alexandre A.; Hartmann Filho,Cesar P.; Siqueira,Valdiney C.; Oba,Guilherme C.. |
| ABSTRACT Blackberry leaves have some pharmacological properties and one of the most widespread and studied uses is to relieve symptoms of the climacteric and other symptoms during the premenstrual period. Thus, drying becomes important for the conservation and storage of the product until its use or processing. The present study aimed to evaluate the drying kinetics of blackberry leaves, as well as to determine the effective diffusion coefficient and the activation energy during the drying process. Blackberry leaves were dried in an experimental fixed-bed dryer under four controlled temperature conditions (40, 50, 60 and 70 °C) and two drying air speeds (0.4 and 0.8 m s-1). With the experimental data of moisture ratio, eight mathematical models were fitted... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Morus nigra L.; Medicinal plant; Air speeds; Midilli model. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000800570 |
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