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	Provedor de dados CIGR Journal (1) AGRIAMBI (1) Autor Biagi,João D. (1) Chinaka, Ehiem James (1) Nascimento,Vânia R. G. (1) Oliveira,Rafael A. de (1) Sánchez-Sáenz,Carolina M. (1) Palavra-chave Activation energy (2) Page’s model (2) Agricultural & Bioresources Engineering/Postharvest Processing and Storage Engineering Garcinia kola (1) Diffusion (1) Effective diffusivity (1) Fick’s model (1) Kinetics (1) Water activity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2014 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Mathematical modeling of the drying of orange bagasse associating the convective method and infrared radiation AGRIAMBI Sánchez-Sáenz,Carolina M.; Nascimento,Vânia R. G.; Biagi,João D.; Oliveira,Rafael A. de. ABSTRACT Mathematical modeling enables dimensioning of dryers, optimization of drying conditions and the evaluation of process performance. The aim of this research was to describe the behavior of orange bagasse drying using Page's and Fick's second law models, and to assess activation energy (using Arrhenius equation), moisture content, water activity and bulk density of product at the end of the process. The drying experimental assays were performed in 2011 with convective air temperature between 36 and 64 ºC and infrared radiation application time in the range from 23 to 277 s in accordance with the experimental central composite rotatable design. Analysis of variance and F-test were applied to results. At the end of the drying process, moisture content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Effective diffusivity; Water activity; Fick’s model; Page’s model; Activation energy. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015001201178 Determination of drying characteristics and kinetics of bitter kola (garcinia kola) using page’s model CIGR Journal Chinaka, Ehiem James. Single-layer drying characteristics and kinetics of garcinia kola was studied with slice thicknesses of 1mm, 3mm, 5mm and 7mm at temperatures 45oC, 55oC, 65oC and 75oC using natural convention laboratory oven . The results obtained revealed that garcinia kola slices dried in the falling rate period. Moisture ratio, characteristics drying rate constant, drying time, effective diffusivity and activation energy were significantly (p Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural & Bioresources Engineering/Postharvest Processing and Storage Engineering Garcinia kola; Kinetics; Diffusion; Activation energy; Page’s model. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2987 Registros recuperados: 2 Primeira ... 1 ... Última

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