Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados CIGR Journal (2) Chilean J. Agric. Res. (1) AGRIAMBI (1) Rev. Bras. Frutic. (1) Autor Dhingra, Ashwani Kumar (1) Fernandes,Jaqueline Gonçalves (1) Furtado,Thais Destefani Ribeiro (1) Kumar, Mahesh (1) MacManus Chinenye,Ndukwu (1) Masoumi, Amin Allah (1) Muniz,Joel Augusto (1) Ogunlowo,A.S (1) Olukunle,O.J (1) Rodovalho,Renato S. (1) Sahdev, Ravinder Kumar (1) Shafaei, Seyed Mojtaba (1) Silva,Camila F. (1) Silva,Edilson Marcelino (1) Silva,Hellismar W. da (1) Vale,Luís S. R. (1) Velasco,Marya F. (1) Mais... Palavra-chave Moisture ratio (5) Activation energy (1) Capsicum chinense L. (1) Diffusivity (1) Drying temperature (1) Enthalpy (1) Equilibrium moisture content (1) Food preservation (1) Groundnut/Peanut (1) Hydration (1) Indoor forced convection drying (1) Mathematical modelling (1) Moisture content (1) Moisture diffusivity (1) Nonlinear regression (1) Open sun drying (1) Statistical models (1) Thin layer (1) Water uptake (1) Weibull model (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Journal article (1) Ano 2019 (1) 2018 (1) 2016 (1) 2014 (1) 2010 (1) País Brazil (2) China (2) Chile (1) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits AGRIAMBI Silva,Hellismar W. da; Rodovalho,Renato S.; Velasco,Marya F.; Silva,Camila F.; Vale,Luís S. R.. ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best... Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum chinense L.; Moisture ratio; Enthalpy; Activation energy. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000200174 Drying kinetics of jabuticaba pulp by regression models Rev. Bras. Frutic. Furtado,Thais Destefani Ribeiro; Muniz,Joel Augusto; Silva,Edilson Marcelino; Fernandes,Jaqueline Gonçalves. Abstract Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques. The aim of this study was to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, comparing the Henderson, Simple Three-Parameter Exponential, Lewis, Thompson, Fick and Wang and Sing regression models and estimating the Absolute Drying Rate (ADR) for the best model. Parameters were estimated using the SAS software. The evaluation of the quality in the adjustment and selection of models was made based on the adjusted determination coefficient, Residual Standard Deviation and Akaike Information Criterion. Models presented good adjustment to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food preservation; Moisture ratio; Nonlinear regression; Statistical models. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100903 Estimating moisture absorption kinetics of beans during soaking using mathematical models CIGR Journal Shafaei, Seyed Mojtaba; Masoumi, Amin Allah. In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties of bean in Iran (Talash, Sadri and Mahali Khomein).  The experiments were carried out using distilled water at three temperatures (5°C, 25°C and 45°C) and three replicates.  The standard models of water absorption were fitted to the experimental data.  To evaluate the models, three parameters: coefficient of determination (R2), chi-square (2) and root mean square error (RMSE) were used.  The appropriate model was chosen based on maximum value of coefficient of determination and minimum value of chi-square and root mean square error.  The effective moisture diffusivity coefficient of three verities in each temperature was estimated by Fick’s equation.  The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Water uptake; Hydration; Moisture ratio; Moisture diffusivity; Weibull model. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2796 Development of empirical expression for thin layer groundnut drying under open sun and forced convection modes CIGR Journal Sahdev, Ravinder Kumar; Kumar, Mahesh; Dhingra, Ashwani Kumar. The thin layer drying behaviour of groundnut was investigated under open sun drying (OSD) and indoor forced convection drying (IFCD) modes. The groundnut samples were dried from initial moisture content of 38% (w.b.) to the safe storage moisture content of 8-10% (w.b.). Four mathematical models were compared for describing the groundnut drying process. The performance of thin layer drying models was investigated by comparing the statistical parameters such as coefficient of correlation (R), reduced chi-square (χ2), root mean square error (RMSE), and mean bias error (MBE) between experimental and predicted moisture ratios. Henderson and Pabis model was observed to give the highest value of R and lowest values of χ2, RMSE and MBE for the groundnut drying... Tipo: Info:eu-repo/semantics/article Palavras-chave: Groundnut/Peanut; Thin layer; Mathematical modelling; Open sun drying; Indoor forced convection drying; Moisture ratio. Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4216 Cocoa Bean (Theobroma cacao L.)Drying Kinetics Chilean J. Agric. Res. MacManus Chinenye,Ndukwu; Ogunlowo,A.S; Olukunle,O.J. Cocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using heated batch drier at 55, 70 and 81 ºC. The moisture ratio data obtained from change of moisture content with the drying time was fit to two thin layer drying model with good results. A faster drying process was observed at a higher drying temperature resulting in higher drying rates which is advantageous when evaluating costs. Fick’s second law of diffusion was used to predict effective diffusivity using experimental data assuming that the variation of... Tipo: Journal article Palavras-chave: Moisture content; Drying temperature; Diffusivity; Moisture ratio; Equilibrium moisture content. Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014 Registros recuperados: 5 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco